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Banh Khot - Vietnamese Mini Pancakes

Name: Banh Khot - Vietnamese Mini Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Fresh cilantro', 'amount': 'A handful, finely chopped'}; {'ingredient': 'Lime juice', 'amount': '2 tablespoons'}; {'ingredient': 'Sugar', 'amount': '1 tablespoon'}; {'ingredient': 'Rice vinegar', 'amount': '2 tablespoons'}; {'ingredient': 'Fish sauce', 'amount': '2 tablespoons'}; {'ingredient': 'Vegetable oil', 'amount': 'For brushing'}; {'ingredient': 'Shrimp', 'amount': '12 pieces, peeled and deveined'}; {'ingredient': 'Green onions', 'amount': '2, thinly sliced'}; {'ingredient': 'Turmeric powder', 'amount': '1/2 teaspoon'}; {'ingredient': 'Water', 'amount': '1/2 cup'}; {'ingredient': 'Coconut milk', 'amount': '1 cup'}; {'ingredient': 'Rice flour', 'amount': '1 cup'}

Banh Khot is an exquisite treasure from Vietnamese cuisine, often enjoyed as a delightful street food. These savory mini pancakes are delicately crispy on the outside, soft and fluffy on the inside, enveloping a succulent shrimp within. Made from rice flour and creamy coconut milk, they are a mouth-watering fusion of textures and flavors. Served alongside a tangy dipping sauce and garnished with fresh cilantro and green onions, every bite of Banh Khot is a journey to the vibrant food culture of Vietnam.

Servings: 4

Ingredients

Fresh cilantro (a handful, finely chopped)
Lime juice (2 tablespoons)
Sugar (1 tablespoon)
Rice vinegar (2 tablespoons)
Fish sauce (2 tablespoons)
Vegetable oil (for brushing)
Shrimp (12 pieces, peeled and deveined)
Green onions (2, thinly sliced)
Turmeric powder (1/2 teaspoon)
Water (1/2 cup)
Coconut milk (1 cup)
Rice flour (1 cup)

Instructions

In a mixing bowl, combine the rice flour, coconut milk, water, and turmeric powder. Whisk the mixture until it is smooth without any lumps.
Heat a non-stick Banh Khot pan or a small skillet over medium heat. Brush each mold with a bit of vegetable oil.
Pour the batter into each mold, filling them about halfway. Place a shrimp on top of the batter in each mold.
Cover the pan and let the Banh Khot cook for about 3-4 minutes, or until the edges turn crispy and acquire a golden-brown hue.
Carefully lift the Banh Khot from the pan using a silicone spatula and transfer them to a serving plate.
Prepare the dipping sauce by mixing together fish sauce, rice vinegar, sugar, and lime juice in a small bowl. Stir until the sugar is fully dissolved.
Serve the Banh Khot hot, sprinkling the mini pancakes with sliced green onions and fresh cilantro. Accompany these with the tangy dipping sauce on the side.

Dietary Information

Servings: 4 • Dish Type: Appetizer • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 300 • Fat: 10g • Carbs: 40g • Protein: 10g • Sodium: 500mg • Sugar: 5g

Banh Khot - Vietnamese Mini Pancakes

Servings: 4

Ingredients

Instructions

Dietary Information

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