Mini crêpes salées (Bánh Khọt)
Petites crêpes de farine de riz au curcuma, croustillantes sur les bords, garnies de crevettes, servies avec des herbes fraîches et une sauce nuoc cham.
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Mix and rest the batter
Whisk the rice flour, tapioca starch, turmeric and salt in a bowl, then whisk in the coconut milk, water and half of the sliced scallions until smooth with no lumps. Cover and let the batter rest at room temperature for at least 30 minutes; this lets the starches hydrate fully, which is the secret to crisp edges later.
- 200 g rice flour
- 30 g tapioca starch
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 400 ml coconut milk
- 250 ml water
- half sliced scallions
✅ C'est prêt quand : the batter is smooth, pourable and has rested at least 30 minutes
Prepare mung beans and shrimp
Steam the soaked mung beans over simmering water for about 15 minutes until tender, then lightly mash with a fork. Meanwhile, toss the chopped shrimp with the fish sauce and black pepper and let marinate while you work.
- 60 g soaked mung beans
- 400 g chopped shrimp
- 1 tbsp fish sauce
- 1/4 tsp black pepper
✅ C'est prêt quand : the mung beans mash easily and the shrimp smell fragrant from the marinade
Make the dipping sauce
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Heat and oil the mold
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Cook the pancakes
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Serve and enjoy
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Mix and rest the batter
Whisk the rice flour, tapioca starch, turmeric and salt in a bowl, then whisk in the coconut milk, water and half of the sliced scallions until smooth with no lumps. Cover and let the batter rest at room temperature for at least 30 minutes; this lets the starches hydrate fully, which is the secret to crisp edges later.
- 200 g rice flour
- 30 g tapioca starch
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 400 ml coconut milk
- 250 ml water
- half sliced scallions
✅ C'est prêt quand : the batter is smooth, pourable and has rested at least 30 minutes
Prepare mung beans and shrimp
Steam the soaked mung beans over simmering water for about 15 minutes until tender, then lightly mash with a fork. Meanwhile, toss the chopped shrimp with the fish sauce and black pepper and let marinate while you work.
- 60 g soaked mung beans
- 400 g chopped shrimp
- 1 tbsp fish sauce
- 1/4 tsp black pepper
✅ C'est prêt quand : the mung beans mash easily and the shrimp smell fragrant from the marinade
Make the dipping sauce
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Heat and oil the mold
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Cook the pancakes
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Serve and enjoy
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The Story Behind the Dish
Bánh khọt is said to have started in the coastal town of Vung Tau, where fresh shrimp from local waters made the perfect topping for little rice-flour pancakes cooked in special clay or cast-iron molds over charcoal. From there it spread through the Mekong Delta and into Ho Chi Minh City, where it became a beloved street-stall and market snack.
Every cook has small variations, more or less turmeric, coconut milk added or not, mung beans or not, but the method stays the same: a well-oiled mini mold, hot heat, and a quick hand with the batter and toppings.
⭐ Why It's Famous
Crispy on the edges, soft in the middle, and topped with sweet shrimp, bánh khọt is loved for the contrast of textures and the ritual of wrapping each bite in lettuce and herbs before dipping it in nuoc cham.
💡 Fun Fact
The name likely comes from the tapping sound the cook's spoon makes against the metal mold while filling each tiny well with batter.
Vung Tau and the Mekong Delta, southern Vietnam
10.35°N, 107.08°E
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