Banh Khot – Savoury Pancakes from Southern Vietnam + Video
Banh khot are a small savory pancake favored in Southern Vietnam. Cycle through almost any town in the Mekong delta mid morning and if you keep your eyes peeled you will find someone making them. Made from the abundant ingredients of coconut, rice flour and shrimp they are served with a little dish of nuoc mam (fish sauce) before being manhandles in chopsticks and devoured. Sweet, cheap and with a wonderful texture they have become a Hungry Cyclist favorite on the banks of the Mekong
- Vegetable oil
For the batter
- 1 cup of rice flour available at Asian markets.
- 1/4 cup of coconut milk, the fresher the better
- 1-teaspoon ground turmeric
- 1/2 teaspoon of salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup of bean sprouts, chopped in half
- 2 spring onions/Scallion, sliced
- 250g of plump fresh shrimps, peeled, cleaned and divined
- Nuoc Cham Dipping Sauce (see recipes here)
1.To make these little pancakes you will need a special Banh Khot pan, a cast iron pan, with eight rounded indents that is placed over a charcoal burner and covered. However as we don’t have these at home I don’t see why cupped baking tray and a hot oven shouldn’t work.
2. Combine the rice flour, coconut milk, turmeric, half the onion, salt and pepper in a bowl. Add one cup of warm water and whisk until smooth and silky.
(i) If you are using ‘the special pan’ heat over a gas burner or fire until smoking hot and brush each indent with cooking oil.
(ii) If not preheat oven to 350°. Brush each of the baking tray indents with a little vegetable oil.
3. Now add a shrimp to each oiled cup.
4. Pour enough batter into each indent until three-quarters full. Divide the bean sprouts among the cakes, sprinkle generously along with the remaining spring onions.
5. Cook or bake until the cakes are golden brown on the bottom, crispy at the edges and firm at the centre, about 20 minutes in the oven, perhaps six in the ‘special pan’. Let them rest a couple of minutes so you don’t sizzle your taste buds and you are ready to eat. Dip each one in a little dipping sauce and devour.
This entry was posted on Wednesday, October 28th, 2009 at 08:16 and is filed under Food and Drink, Mekong Recipes, Recipes, Video, Vietnamese Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.