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Bánh Khọt on a plate.
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5 from 6 votes

Bánh Khọt (Vietnamese Mini Savory Pancakes)

Bánh Khọt is Vietnam's answer to mini savory pancakes. They're super light with a crispy golden batter that you can hear as you bite!
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Course: Appetizer, Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Vietnamese
Servings: 6
Calories: 1329kcal
Author: Jeannette


  • Blender
  • Sieve
  • Bánh Khọt pan


For The Batter

  • 1 bag Bánh Khọt flour (we get it from the Vietnamese supermarket)
  • 1/2 US cup day old rice
  • 1/2 US cup coconut milk
  • 375 mL / 1.6 US cup soda water/beer
  • 1 L / 4.22 US cup water
  • 2 tbsp cooking oil
  • 1 tsp salt (or to taste)

For The Shrimp

  • 500 g / 1.1 lb prawns (deveined and peeled)
  • 1 tbsp fish sauce (or to taste)
  • 1 tbsp chicken bouillon powder
  • 1/2 tsp pepper
  • 3 cloves garlic (finely chopped)
  • 10 spring onion heads (lightly smashed)

For The Coconut Milk Sauce

  • 1 US cup coconut milk
  • 1 tsp salt (or to taste)
  • 1 tsp tapioca starch


  • Marinate the prawns with the garlic, spring onion heads, chicken bouillon powder, salt, fish sauce and pepper for a minimum of 20 minutes.
  • Blend the rice and coconut milk in a blender until it has become a puree.
  • Mix the Bánh Khọt flour mix with the water, coconut milk and rice blend, soda water or beer, cooking oil and salt until well combined.
  • Use a sieve to strain the mixture into a bowl and remove any lumps.
  • Set up your Bánh Khọt pan on high heat. When hot, pour 3 tbsp oil in each hole. It's a lot of oil, but that will help it get extra crispy.
    Note: If you prefer the softer version, use a brush or paper towel to coat the holes with just enough oil to prevent any sticking.
  • Pour about 4 tbsp batter in each hole or until 3/4 full, then add a prawn in the center.
  • Put a lid over the top and let it fry for 5 minutes or until the prawn is cooked.
  • Take the mini savory pancakes out when they have become crispy on the edges and place on a plate lined with paper towels.
    If you're making the soft version, take them out when the center has just cooked so it stays lightly gooey in the middle.
  • In a small saucepan, heat up the coconut milk and stir in the salt and tapioca starch until it has slightly thickened.
  • Pour it in each of the pancakes and serve fresh with Vietnamese herbs, lettuce, spring onion oil, pickled carrots and daikon and a dipping sauce!


  • Let the batter rest overnight. Doing so will help keep the pancakes fluffier and lighter. Just make sure to add the beer or soda water after it has rested.
  • Be generous with the oil. This is the secret crisp batter!
  • Serve everything fresh. As with any fried food, you will get the crunchiest bite when everything is served straight out of the fryer.
  • Double fry. We use this technique for a crunch that's unforgettable!
  • You can top it other toppings including: marinated squid, quail eggs, mung beans, seasoned and cooked pork mince and dried shrimp floss.
  • We buy our premix from the local Asian supermarket. If you can't get your hands on one, you can try making this YouTube version from Helen's Recipes.
  • The beer can be substituted for soda water instead so that you still get the crispiness from the fizz.
  • Bánh Khọt is traditionally made with school prawns with the shell on. Our version uses larger ones without the shell, but you can choose what you'd like based on personal preference.
  • Coconut milk will give you a lighter flavor when drizzled as a sauce, but if you like it richer then coconut cream would work just as well.


Calories: 1329kcal | Carbohydrates: 119g | Protein: 109g | Fat: 36g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1261mg | Sodium: 11229mg | Potassium: 954mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1205IU | Vitamin C: 46mg | Calcium: 897mg | Iron: 13mg