Banh Khot

Banh khot are irresistible bite-sized Vietnamese pancakes — small, round, and golden, each one crispy on the outside with a soft, custardy center, topped with a single whole shrimp and a sprinkle of green onion. They are cooked in a special cast-iron mold with small round indentations (similar to a Danish aebleskiver pan), which gives them their uniform shape and characteristic crispy edges. The batter, made from rice flour, coconut milk, and turmeric, is poured into the oiled molds and cooked until the edges are lacy and crisp while the center remains tender. Like many Vietnamese dishes, banh khot are eaten wrapped in lettuce with fresh herbs and dipped in nuoc cham. The combination of the warm, crispy cake, the sweet shrimp, the cool lettuce and herbs, and the tangy dipping sauce creates a perfect bite that is dangerously easy to keep eating. Banh khot are most closely associated with the coastal city of Vung Tau, about two hours southeast of Ho Chi Minh City.

Region: Vung Tau / Ba Ria-Vung Tau Province, Southern Vietnam

Banh khot is a specialty of Vung Tau, a seaside city in southern Vietnam that has been a popular beach destination since the French colonial era. The dish likely evolved from the region's abundant seafood and the Vietnamese tradition of rice flour-based snacks. The name 'khọt' is believed to reference the sound the batter makes when poured into the hot, oiled molds. Vung Tau's proximity to fishing grounds meant that fresh shrimp was always available, making it the natural topping. While banh khot can now be found in Ho Chi Minh City and other cities, the dish remains most closely identified with Vung Tau, where it is served at countless restaurants and stalls along the beachfront. The special cast-iron mold used to cook banh khot is a defining piece of equipment — without it, the characteristic shape and texture cannot be achieved.

Banh khot represents the culinary character of southern Vietnam's coastal regions, where seafood meets rice flour in countless delicious combinations. The dish is a point of pride for Vung Tau, which has built a reputation as one of Vietnam's great food cities despite being better known as a beach destination. For Saigon residents, a weekend trip to Vung Tau almost always involves eating banh khot — it is an essential part of the Vung Tau experience. The special cast-iron mold (khuôn bánh khọt) is a distinctive piece of Vietnamese kitchen equipment, and in recent years, the molds have become popular souvenirs for Vietnamese food enthusiasts and international visitors who want to recreate the dish at home.