🇻🇳 Vietnam recipe
Banh Khot
Miniature crispy turmeric-tinted rice flour pancakes from Vung Tau, each topped with a single shrimp and cooked in a special cast-iron mold. These bite-sized treats are popped out of the mold, wrapped in lettuce with herbs, and dipped in sweet fish sauce for an irresistible snack.
Prep25 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 200 g rice flour
- 50 g tapioca starch
- 1 tsp ground turmeric
- 200 ml coconut milk
- 250 ml water
- 1 tsp salt
- 2 spring onions, very thinly sliced
- 300 g small shrimp, peeled (tails on optional)
- 100 g dried split mung beans, soaked and steamed
- Vegetable oil for cooking
- 1 head butter lettuce
- 1 bunch fresh mint
- 1 bunch fresh perilla leaves
- 1 bunch fresh cilantro
- 80 ml fish sauce (for nuoc mam pha)
- 60 g sugar (for nuoc mam pha)
- 2 tbsp lime juice
- 60 ml warm water
- 1 clove garlic, minced
- 1 red chili, minced
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 260
- Protein
- 10 g
- Carbs
- 28 g
- Fat
- 12 g
