I’m sharing the Banh Khot that wins with crisp golden edges, a creamy coconut-rich center, and juicy shrimp in every bite. Tiny pancake, huge payoff.

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I’m wildly obsessed with banh khot because every tiny pancake feels like a loud little flex: crisp edges, creamy center, and that punchy Vietnamese dipping sauce energy that makes me keep reaching for one more. I love how rice flour gives it that delicate crunch, while coconut milk brings this rich, almost buttery vibe without feeling heavy.

And the size? Dangerous.

I can inhale a whole plate before I pretend to share. But what gets me is the contrast, crackly bottom, soft middle, savory topping, bright dip.

Tiny, golden, addictive. This is the snack I never want to eat politely.

Ingredients

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Rice flour gives bánh khọt that crisp, golden edge everyone fights over.
Tapioca starch adds chew, so it’s not just crunchy and boring.
Coconut milk makes the batter rich, a little sweet, and super cozy.
Turmeric brings that sunny color, plus a gentle earthy vibe.
Shrimp adds the juicy bite and makes these feel like real food.
Scallions keep things fresh, oniony, and not too heavy.
Scallion oil is tiny but mighty, basically flavor gloss.
Mung beans add creaminess and make each pancake more filling.
Fresh herbs and lettuce keep it bright, crunchy, and kind of healthy.
Fish sauce dipping sauce hits salty, sweet, sour, and spicy all at once.

Ingredient Quantities

1 cup rice flour

1/4 cup tapioca starch

1 cup canned coconut milk

1/2 cup warm water (adjust as needed)

1 teaspoon ground turmeric

1 teaspoon salt

1 teaspoon granulated sugar

1/2 teaspoon baking powder

1 tablespoon vegetable oil (for batter)

12 to 16 small shrimp, peeled and deveined (about 6 ounces)

3 scallions, finely sliced

2 tablespoons vegetable oil (for scallion oil)

1/2 cup cooked split mung beans, lightly mashed (optional)

1 cup mixed fresh herbs and lettuce (mint, cilantro, perilla, and lettuce leaves)

1/4 cup fish sauce (for dipping)

1/4 cup granulated sugar (for dipping sauce)

1/2 cup warm water (for dipping sauce)

2 tablespoons lime juice or rice vinegar

1 clove garlic, minced

1 small bird eye chili, thinly sliced

How to Make this

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1. In a bowl whisk together 1 cup rice flour, 1/4 cup tapioca starch, 1 teaspoon ground turmeric, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon baking powder.

2. Stir in 1 cup canned coconut milk, 1/2 cup warm water (add a little more if batter is too thick), and 1 tablespoon vegetable oil until smooth; cover and rest 15 to 30 minutes.

3. While batter rests, make scallion oil: heat 2 tablespoons vegetable oil in a small pan until hot, remove from heat and stir in 3 finely sliced scallions; set aside.

4. Make dipping sauce by dissolving 1/4 cup granulated sugar in 1/2 cup warm water, then whisk in 1/4 cup fish sauce, 2 tablespoons lime juice or rice vinegar, 1 minced garlic clove, and 1 thinly sliced bird eye chili; taste and adjust balance.

5. Preheat a banh khot pan or mini muffin pan over medium heat and brush each cup with a little of the scallion oil.

6. Pour batter into each cup to fill about three quarters full; if using, add a small spoonful of lightly mashed cooked split mung beans into each cup.

7. Top each pancake with a small shrimp, pressing it gently into the batter, then spoon a little scallion oil over the top.

8. Cover the pan and cook 3 to 5 minutes until edges are crisp and bottoms are golden; if using a regular pan cook slightly longer and flip briefly to finish the shrimp.

9. Remove pancakes to a plate lined with lettuce leaves and keep warm while you finish the batch.

10. Serve warm with the dipping sauce and a platter of mixed fresh herbs and lettuce for wrapping.

Equipment Needed

1. Large mixing bowl
2. Whisk and measuring cups and spoons
3. Small saucepan or skillet for scallion oil
4. Mini muffin pan or banh khot pan
5. Pastry brush or silicone brush for oiling cups
6. Small spoon and rubber spatula for filling and spreading batter
7. Tongs or small slotted spatula for removing pancakes
8. Small bowl and whisk for the dipping sauce
9. Plate lined with lettuce or serving platter
10. Cutting board and sharp knife for scallions, garlic, chili, and shrimp

FAQ

What texture should the batter have and how do I adjust it? The batter should be pourable but slightly thick, like heavy cream; if too thick add warm water a tablespoon at a time, if too thin add a little rice flour.

Can I make the batter without canned coconut milk? Yes, you can use a mix of regular milk and a tablespoon of coconut cream for coconut flavor, but canned coconut milk gives the characteristic richness and aroma.

Do I have to use split mung beans? No, the mung beans are optional; they add texture and tradition but the pancakes are delicious without them.

What pan should I use if I do not have a Banh Khot pan? Use a mini muffin pan or an aebleskiver pan; keep it well oiled and preheat so each cavity is hot before pouring batter for crisp edges.

How do I store and reheat leftovers? Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a hot skillet or oven at 350 F until crisp, about 5 to 8 minutes; avoid microwaving or they will become soggy.

Can I substitute the shrimp and how should I serve them? Yes, use thinly sliced squid, small scallops, or omit seafood for a vegetarian version; serve with fresh herbs, lettuce and the sweet-sour dipping sauce for wrapping and bright contrast.

Banh Khot (Vietnamese Mini Pancake) Recipe Substitutions and Variations

Rice flour
- All purpose flour: yields denser pancakes, use 1:1 and expect less brittle texture
- Glutinous rice flour: chewier, use up to 75% replacement for a more elastic bite
- Rice flour mix (white + brown rice): similar flavor with slightly nuttier note, use 1:1
- Chickpea flour: gluten free alternative, slightly savory, use 1:1 and thin batter with a bit more water
Tapioca starch
- Potato starch: similar chewiness and crisping, use 1:1
- Cornstarch: gives light crispness, use 1:1 but may be less elastic
- Arrowroot powder: good glossy texture and light chew, use 1:1
Canned coconut milk
- Light coconut milk plus 2 tablespoons coconut cream: keeps coconut flavor with lighter texture
- Whole milk plus 1 tablespoon coconut extract: milder coconut note, use if avoiding canned coconut
- Unsweetened almond milk plus 1 tablespoon coconut oil: lower fat option, add oil to mimic richness
Fish sauce (for dipping)
- Soy sauce plus a splash of lime and a pinch of sugar: vegetarian friendly savory substitute
- Tamari with rice vinegar and a pinch of sugar: gluten free, similar depth
- Thin miso dissolved in water with lime and sugar: umami rich vegetarian option
- Seaweed-based liquid seasoning with lime and sugar: vegan, brings briny umami

Pro Tips

– Let the batter rest the full 15 to 30 minutes. It softens the rice flour and helps the pancakes puff and crisp at the edges. If it still feels too stiff after resting, add a tablespoon or two of warm water, not all at once, until it pours like heavy cream.

– Get your scallion oil hot enough to sizzle but not smoking. Pour it over the scallions off the heat so they bloom and release flavor without turning bitter or brown. Save an extra tablespoon for brushing the pan between batches to keep the bottoms glossy and crisp.

– Preheat the banh khot or mini muffin pan well. A hot pan gives you the signature crisp edges while keeping the centers tender. Lightly oil each cup right before ladling batter to prevent sticking.

– Use medium-small shrimp and press them gently into the batter so they cook through in the short time the pancake needs. If shrimp are large, slice them in half lengthwise. For an even cook, let the shrimp come closer to room temperature before adding them to the batter.

– Serve immediately with plenty of herbs and lettuce and encourage wrapping. The contrast of hot, crispy pancake with cool herbs and a sharp, sweet-salty dipping sauce is what makes this shine; keep finished pancakes warm in a low oven for a few minutes if you need to finish a big batch.

Banh Khot (Vietnamese Mini Pancake) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing the Banh Khot that wins with crisp golden edges, a creamy coconut-rich center, and juicy shrimp in every bite. Tiny pancake, huge payoff.

Servings

servings

Calories

473

kcal

Equipment: 1. Large mixing bowl
2. Whisk and measuring cups and spoons
3. Small saucepan or skillet for scallion oil
4. Mini muffin pan or banh khot pan
5. Pastry brush or silicone brush for oiling cups
6. Small spoon and rubber spatula for filling and spreading batter
7. Tongs or small slotted spatula for removing pancakes
8. Small bowl and whisk for the dipping sauce
9. Plate lined with lettuce or serving platter
10. Cutting board and sharp knife for scallions, garlic, chili, and shrimp

Ingredients

1 cup rice flour
1/4 cup tapioca starch
1 cup canned coconut milk
1/2 cup warm water (adjust as needed)
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon baking powder
1 tablespoon vegetable oil (for batter)
12 to 16 small shrimp, peeled and deveined (about 6 ounces)
3 scallions, finely sliced
2 tablespoons vegetable oil (for scallion oil)
1/2 cup cooked split mung beans, lightly mashed (optional)
1 cup mixed fresh herbs and lettuce (mint, cilantro, perilla, and lettuce leaves)
1/4 cup fish sauce (for dipping)
1/4 cup granulated sugar (for dipping sauce)
1/2 cup warm water (for dipping sauce)
2 tablespoons lime juice or rice vinegar
1 clove garlic, minced
1 small bird eye chili, thinly sliced

Directions

In a bowl whisk together 1 cup rice flour, 1/4 cup tapioca starch, 1 teaspoon ground turmeric, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon baking powder.
Stir in 1 cup canned coconut milk, 1/2 cup warm water (add a little more if batter is too thick), and 1 tablespoon vegetable oil until smooth; cover and rest 15 to 30 minutes.
While batter rests, make scallion oil: heat 2 tablespoons vegetable oil in a small pan until hot, remove from heat and stir in 3 finely sliced scallions; set aside.
Make dipping sauce by dissolving 1/4 cup granulated sugar in 1/2 cup warm water, then whisk in 1/4 cup fish sauce, 2 tablespoons lime juice or rice vinegar, 1 minced garlic clove, and 1 thinly sliced bird eye chili; taste and adjust balance.
Preheat a banh khot pan or mini muffin pan over medium heat and brush each cup with a little of the scallion oil.
Pour batter into each cup to fill about three quarters full; if using, add a small spoonful of lightly mashed cooked split mung beans into each cup.
Top each pancake with a small shrimp, pressing it gently into the batter, then spoon a little scallion oil over the top.
Cover the pan and cook 3 to 5 minutes until edges are crisp and bottoms are golden; if using a regular pan cook slightly longer and flip briefly to finish the shrimp.
Remove pancakes to a plate lined with lettuce leaves and keep warm while you finish the batch.
Serve warm with the dipping sauce and a platter of mixed fresh herbs and lettuce for wrapping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.