Bánh Khọt is the baby cousin to Bánh Xèo, they share a similar type of batter, but the cooking technique and texture are different. Bánh Khọt is very crispy on the bottom, while the middle stays tender and with every bite you have a delicious piece of shrimp garnished with scallions – mung beans and coconut milk add the most delicious flavor to the batter. Bánh Khọt is made in a special pan with small cups that’s very similar to an aebleskiver pan. You can also use a takoyaki pan, which usually has more cups in the pan, but it makes a slight smaller sized Bánh Khọt. Buy shrimp that will fit into the pan cups, I used a takoyaki pan, so I bought small 41/50 shrimp. Serve these crispy delights with a large plate of green leaf lettuce and various herbs. You make a wrap and dip it into Vietnamese dipping sauce, I used a bottle of Chấm Spicy Dipping Sauce, because it’s delicious and I love the convenience of having it ready in the fridge, but you can also make it from scratch if you prefer. I love making a big batch of Bánh Khọt and my whole family enjoys it for a meal.
You can use a 4-Cup Pyrex Measure Cup to store and pour the batter.
Purchase Cham brand Spicy Dipping Sauce here, it’s so amazing and I love that it’s ready to go in my fridge – it’s one less thing I have to make when I’m already cooking several dishes.