National Dish Vietnam: Banh Khot (Recipe)
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Say hello to Banh Khot, one of Vietnam’s most irresistible street-food treats! These bite-sized rice cakes are crisp and golden on the outside, soft and savoury within, and crowned with sweet prawns or tender pork. Wrapped in lettuce with a tangle of fragrant herbs and dunked into a zesty fish-sauce dip, they deliver authentic Vietnamese cuisine in every mouthful. Bring the buzz of a southern Vietnamese street stall straight to your own kitchen.
About Banh Khot
The little rice cake known as Banh Khot is one of the great culinary treasures of Vietnam. This national dish is celebrated for its crisp texture and its singular, moreish flavour. It is traditionally made from rice flour and most often filled with fresh seafood or pork. Aromatic herbs and a punchy fish-sauce dip round the whole thing off to perfection, turning a simple batter into something truly memorable.
Ingredients (serves 1–2)
- 100 g rice flour
- 50 g cornflour
- 200 ml coconut milk
- 100 ml water
- 2 eggs
- 1 tsp turmeric
- 150 g prawns or pork
- Fresh herbs (mint, coriander, Thai basil)
- Fish sauce, lime and sugar for the dipping sauce
- Lettuce leaves, to serve
Shopping for the ingredients
The ingredients for Banh Khot are easy to track down in Asian supermarkets. Look for fresh prawns or pork to get the very best flavour. If you cannot find all of the herbs, a simple combination of mint and coriander will do nicely. The fish sauce should be of good quality, as it is the key to an authentic dipping sauce.
Preparing the dish
Before you start cooking, get all your ingredients ready. Whisk the rice flour, cornflour, water and coconut milk together into a smooth batter. Beat in the eggs and add the turmeric to give the batter its lovely golden colour. Peel and clean the prawns, or slice the pork into thin pieces. A little groundwork here makes the cooking itself quick and relaxed.
Step-by-step instructions
- Heat a special banh khot pan, or an ordinary frying pan, over medium heat and brush it lightly with oil.
- Pour a small amount of the batter into each well of the pan, or spoon small mounds of batter into a regular pan.
- Place a prawn or a slice of pork onto each one and fry for about 2 minutes, until the underside is golden brown.
- Turn the cakes carefully and fry for a further 1–2 minutes.
- Serve the hot cakes with fresh herbs, lettuce leaves and the prepared dipping sauce of fish sauce, lime and sugar.
Gluten-free / lactose-free version
If you are avoiding gluten, you can happily use gluten-free rice flour with no trouble at all. For a lactose-free version, swap the coconut milk for a lactose-free alternative such as soya milk or almond milk. The flavour will shift very slightly, but the cakes stay every bit as delicious and authentic.
Tips for vegans and vegetarians
To make a vegan version of Banh Khot, leave out the eggs and use a plant-based binder such as aquafaba (chickpea water) instead. Replace the prawns or pork with fried tofu cubes or sliced vegetables such as peppers and mushrooms. The cakes still crisp up beautifully and carry all the same fragrant character.
More tips and tricks
Make sure the pan is properly hot before you add the batter, so the cakes turn out lovely and crisp. Experiment with different fillings such as chicken, crab or vegetables. You can also play with a range of herbs to vary the flavour — much like the fresh garden herbs that bring a Goi Cuon Tom Thit to life.
Adapting the recipe to your taste
The beauty of Banh Khot lies in its versatility. You can make the batter thicker or thinner depending on how crisp you want the cakes to be. Vary the filling to suit your preferences — vegetarian, meaty or studded with seafood. The dipping sauce can be lifted further with chopped garlic or chilli for an even more aromatic kick.
Ingredient substitutions
If prawns are not to your liking, you can use other seafood such as squid or mussels. In place of pork, chicken breast or beef works just as well. The lettuce leaves can be swapped for rice paper to form little rolls that are easy to eat — the same wrapper that makes Banh Trang Cuon Thit Heo such a hands-on delight.
Drink pairing ideas
A refreshing green tea or a light beer pairs perfectly with Banh Khot. A sweet option like Vietnamese iced coffee can make for an interesting combination too — or treat yourself to an indulgent Ca Phe Trung. Lime or mint lemonades also sit very well alongside the cakes.
Serving and presentation ideas
Serve the Banh Khot on a large plate, arranging the cakes in a neat circle. Set the fresh herbs, lettuce leaves and dipping sauce beside them in small bowls. Use colourful chopsticks and individual dipping dishes for an authentic Asian presentation that invites everyone to dig in.
A bit of history
Banh Khot has its roots in the cooking of southern Vietnam and is frequently sold as street food. The cakes are a firm fixture at Vietnamese festivities and family gatherings. The marriage of crisp batter and fresh, aromatic toppings makes Banh Khot an indispensable part of Vietnamese cuisine, enjoyed across the country and beyond.
More recipe ideas
Summary: Banh Khot
The little rice cake Banh Khot is a highlight of Vietnamese cooking, offering a singular combination of crisp batter and fragrant fillings. With the right ingredients and a little preparation, you can recreate this dish easily at home. Experiment with different fillings and herbs to create your own perfect Banh Khot — your taste buds will thank you.
