Bánh Khọt (Vietnamese Mini Savory Pancakes)

Method18 steps · about 1 hr 25 min

1. 1

   Step 1: In a bowl, combine the filling: 7 oz shrimp, 7 oz pork butt, ½ tsp kosher salt, ¼ tsp white pepper, and 1 c scallions. Mix together until the meat is well-seasoned. Set aside to marinate for at least 10 minutes.

   Marinate pancake filling · 10 minUses 7 oz shrimp (peeled and deveined. size: 61-70) · 7 oz pork butt (minced) · ½ tsp kosher salt · ¼ tsp white pepper · 1 c scallions (green parts only thinly sliced)

   
2. 2

   Step 2: In another bowl, combine the ¾ c rice flour, ½ c all-purpose flour, 1 tsp turmeric. Stir until well incorporated.

   Uses ¾ c rice flour · ½ c all-purpose flour · 1 tsp turmeric

3. 3

   Step 3: Add the 7 fl oz water, 7 fl oz sparkling water, 7 fl oz coconut cream, and ½ tsp kosher salt in a large mixing bowl.

   Uses ½ tsp kosher salt · 7 US fluid ounces water · 7 US fluid ounces sparkling water · 7 US fluid ounces coconut cream

4. 4

   Step 4: Sift the dry ingredients into the large mixing bowl. Stir until there are no lumps and set aside for 10 minutes to bloom the flour.

   Rest pancake batter · 10 minUses dry flour mixture · wet batter mixture

   
5. 5

   Step 5: Preheat a saute pan over medium heat. It will take about 3-5 minutes to heat up the cast iron thoroughly. You can test with a drop of water to see if it lightly sizzles. If it instantly evaporates, your pan may be too hot.

6. 6

   Step 6: Add about 1 tbsp of neutral oil to a saute pan. Add the marinated meat and saute for 3-5 minutes or until the pork and shrimp are opaque and firm. Transfer to a plate and set aside.

   Uses marinated filling · about 1 tbsp neutral oil

   
7. 7

   Step 7: Preheat the cast-iron pan over medium-high heat. Add about 1/2 to 1 tsp of neutral oil to each hole.

   Uses about 1/2 to 1 tsp neutral oil per pan hole

   
8. 8

   Step 8: Pour batter into each hole to ⅔ the way up. Swirl the batter lightly around.

   Uses batter

   
9. 9

   Step 9: Quickly add the filling into each hole. We like to add at least one shrimp and a few pieces of pork for each hole.

   Uses cooked filling · batter in the pan

10. 10

    Step 10: Cover with lid and cook for 2 minutes.

    First covered pancake fry · 2 minUses filled bánh khọt

    
11. 11

    Step 11: Remove the lid, pour oil around each edge of bánh khọt, and cover with the lid again. Cook for an additional 2-3 minutes.

    Second covered pancake fry · 3 minUses covered cooking bánh khọt · neutral oil (for frying)

    
12. 12

    Step 12: Uncover and use a pin stick or fork to release each bánh khọt.

    Uses oiled bánh khọt

    
13. 13

    Step 13: Cook uncovered for an additional 3-4 minutes or until the bottoms are golden brown and crispy. Move the bánh khọt occasionally and check to see the coloring on the bottom.

    Crisp pancakes uncovered · 4 minUses released bánh khọt

14. 14

    Step 14: As each bánh khọt is finished, transfer to a cooling rack for 1-2 minutes before serving.

    Cool pancakes briefly on rack · 2 minUses crispy bánh khọt

    
15. 15

    Step 15: To serve, take one of the leafy greens and layer with other fresh herbs.

    Uses leafy greens · fresh herbs

    
16. 16

    Step 16: Place one bánh khọt in the center of the greens.

    Uses cooked bánh khọt · greens and herbs wrapper

    
17. 17

    Step 17: Add Vietnamese pickled carrots & daikon radish (đồ chua) on top and fold the greens to cover the fillings.

    Uses partially assembled bite · Vietnamese pickled carrots & daikon radish (đồ chua)

    
18. 18

    Step 18: Dip the wrapped bánh khọt bite into ready-made nuoc cham and eat.

    Uses wrapped bánh khọt bite · ready-made nuoc cham for dipping