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Banh Khot
Ba Ria-Vung Tau — Mother recipe · ar de en es fr it ja pt ru zh
These crispy rice flour pancakes with a delicate flavor are a specialty of the Ba Ria-Vung Tau region in Vietnam.
📷 manda_wong — CC BY 2.0 (Wikimedia Commons)
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 300 grams of rice flour
- 500 milliliters of filtered water
- 1 tablespoon of vegetable oil
- 2 eggs
- Salt to taste
- Ground dried chili pepper (optional)
- Kinh gio herb (optional, for the characteristic flavor)
Method
- In a large container, mix the rice flour with filtered water until you have a smooth batter without lumps.
- Add ground dried chili pepper and kinh gio herb (if desired) to the batter and stir well to incorporate them thoroughly.
- In another small bowl, beat the eggs with a pinch of salt until you get a homogeneous mixture.
- Divide the batter into portions of 2-3 tablespoons and cook on a hot non-stick pan sprayed with a little oil for about one minute per side until they become crispy.
- Serve the bánh khọt immediately while still warm, often accompanied by salads and various condiments.
The story
Banh Khot is a culinary specialty of southern Vietnam, particularly the city of Vung Tau and its surroundings. This dish is beloved for its crunchiness and unique flavor that fits well with the tropical climate.
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