Entree: Vietnam – Southern Vietnam – Bánh Khọt (Mini savory coconut rice pancakes topped with shrimp and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 5 min

Additional 20 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (120 ml) warm water
- 2 cups (220 g) rice flour
- 1/2 cup (60 g) tapioca starch (1/2 cup (120 ml))
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) fine sea salt
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing the pan
- 12 small shrimp, about 8 oz (225 g) total, peeled and deveined
- 3 scallions, thinly sliced (approx. 1/3 cup (40 g))
- 1 cup (100 g) bean sprouts, rinsed
- Lettuce leaves for wrapping
- Fresh herbs: mint, cilantro, and perilla (rau răm), a handful each
- 1 lime, cut into wedges
- For nuoc cham (dipping sauce):
  - 1/4 cup (60 ml) fish sauce
  - 1/4 cup (60 ml) fresh lime juice
  - 1/4 cup (50 g) granulated sugar
  - 1/2 cup (120 ml) warm water
  - 1 clove garlic, minced
  - 1 small red bird’s eye chili, thinly sliced (optional)

Show original ingredient measurements

- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (120 ml) warm water
- 2 cups (220 g) rice flour
- 1/2 cup (60 g) tapioca starch (1/2 cup)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) fine sea salt
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing the pan
- 12 small shrimp, about 8 oz (225 g) total, peeled and deveined
- 3 scallions, thinly sliced (approx. 1/3 cup / 40 g)
- 1 cup (100 g) bean sprouts, rinsed
- Lettuce leaves for wrapping
- Fresh herbs: mint, cilantro, and perilla (rau răm), a handful each
- 1 lime, cut into wedges
- For nuoc cham (dipping sauce):
  - 1/4 cup (60 ml) fish sauce
  - 1/4 cup (60 ml) fresh lime juice
  - 1/4 cup (50 g) granulated sugar
  - 1/2 cup (120 ml) warm water
  - 1 clove garlic, minced
  - 1 small red bird’s eye chili, thinly sliced (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Make the batter — whisk coconut milk, warm water, rice flour, tapioca starch, turmeric, salt, sugar and 2 tbsp (30 ml) vegetable oil in a bowl until smooth. Adjust thickness so batter is pourable but slightly thick (similar to pancake batter). Let rest 20 minutes.
2. Step 2: Prepare shrimp and toppings — pat shrimp dry, season lightly with salt. Slice scallions, rinse bean sprouts, and arrange lettuce and herbs.
3. Step 3: Heat the pan — heat a bánh khọt pan or small cast-iron mini pancake/skillet over medium-high and brush each well with a little oil so batter sizzles on contact.
4. Step 4: Cook pancakes — pour about 2 tbsp (30 ml) batter into each well, quickly press one shrimp into the center and sprinkle with a little scallion and a few bean sprouts. Cover and cook 3–5 minutes until edges are crisp and shrimp are cooked through.
5. Step 5: Remove and keep warm — use a small spatula to lift cakes from the pan and transfer to a platter. Repeat until batter is used.
6. Step 6: Make nuoc cham — whisk fish sauce, lime juice, sugar and warm water until sugar dissolves; stir in garlic and sliced chili. Taste and balance sweet-sour-salty.
7. Step 7: Serve — arrange bánh khọt with lettuce and herbs. To eat, wrap a pancake in lettuce with herbs, squeeze lime, and dip in nuoc cham.

1. Step 1: Make the batter — whisk coconut milk, warm water, rice flour, tapioca starch, turmeric, salt, sugar and 2 tbsp vegetable oil in a bowl until smooth. Adjust thickness so batter is pourable but slightly thick (similar to pancake batter). Let rest 20 minutes.
2. Step 2: Prepare shrimp and toppings — pat shrimp dry, season lightly with salt. Slice scallions, rinse bean sprouts, and arrange lettuce and herbs.
3. Step 3: Heat the pan — heat a bánh khọt pan or small cast-iron mini pancake/skillet over medium-high and brush each well with a little oil so batter sizzles on contact.
4. Step 4: Cook pancakes — pour about 2 tbsp (30 ml) batter into each well, quickly press one shrimp into the center and sprinkle with a little scallion and a few bean sprouts. Cover and cook 3–5 minutes until edges are crisp and shrimp are cooked through.
5. Step 5: Remove and keep warm — use a small spatula to lift cakes from the pan and transfer to a platter. Repeat until batter is used.
6. Step 6: Make nuoc cham — whisk fish sauce, lime juice, sugar and warm water until sugar dissolves; stir in garlic and sliced chili. Taste and balance sweet-sour-salty.
7. Step 7: Serve — arrange bánh khọt with lettuce and herbs. To eat, wrap a pancake in lettuce with herbs, squeeze lime, and dip in nuoc cham.