Bánh Khọt Vũng Tàu: Recipe of Vietnamese Crispy Pancake

Banh Khot has become a delicious street food for tourists from all over Vietnam in the journey to discover Vung Tau City. The famous "banh khot" name for many years has become familiar to all gourmets in general and in Vung Tau in particular, people consider the dish as "National Cuisine of Vietnam".

According to seniors in the profession, history of banh khot originated from Bánh Căn in Binh Thuan and Ninh Thuan, then "migrated" to Vung Tau and changed the way of processing to suit the taste of local people here.

The story of the name of "banh khot" also has many interesting explanations. There is an opinion that, in the process of pouring the cake, people use a spoon to remove the cake from the mold. When the spoon touches the mold, it makes a "knock" sound or Khọt in local language.

There is also another explanation because in the past, people were poor and did not have the chances to enjoy delicious dishes, but only ate cakes made entirely of flour and had no filling. Therefore, people call it "banh khop", gradually reading it out of the way, into "banh khot".

Banh Khot is often made by mothers and grandmothers on holidays, weekends or when family members get together. Over time, the delicious, easy-to-eat taste along with the strong tourism development have made banh khot become an attractive street food for tourists from all over the country in the journey of discovering Vung Tau cuisine.

Recipe of making banh khot is the most difficult at the stage of mixing the dough and each family has its own recipe. Pure rice flour is the main ingredient for making banh khot. The rice is soaked in water for about 2 to 3 hours to soften, then grind it.

Rice flour after grinding is mixed with water in a certain ratio to ensure that the flour is not too thick but not too diluted. Thick dough easily makes the cake crumbly, and if the dough is too thin, it will make the cake thin and unattractive.

The flour is ground in advance and then left overnight, so when pouring the cake, it will not be mushy, the new crust will be crispy and delicious. One can also add a little turmeric powder to make banh khot look more beautiful.

The filling of banh khot is made from many different ingredients such as squid, scallops, minced meat, fish cakes... but many people still prefer the traditional filling with fresh shrimp and some may make vegetarian/vegan Banh Khot. Purchased shrimp are peeled, head removed, washed and drained. You can also make more burnt shrimp to make the dish more attractive by pounding the shrimp, adding to the island on low heat, until the shrimp is dry and smooth.

People use a large tray to pour the dough into each round concave cut exactly the size of the cake. After applying oil evenly on the heated cake pan, the chef will evenly pour the flour, add shrimp and bake the cake. This stage requires the skillful hands of the workers so that the Khot cake is evenly cooked, crispy without breaking or burning. On each golden round cake is a delicious fresh shrimp that has been peeled, rosy, thick meat, extremely stimulating to the taste.

Delicious standard banh khot must be crispy and chewy, full of fat of rice flour and coconut milk, served with raw vegetables such as lettuce, perilla, lettuce, herbs, broccoli, papaya shredded...

"Gourmets" often choose to wrap banh khot in salads, mixed with perilla, lettuce, broccoli... to make banh khot more delicious and not suffocating. Then roll the vegetables by hand, dipping them with sweet and sour fish sauce.

Biting a piece of cake, diners will clearly feel the crispy taste of the crust with the soft filling, fragrant seafood of shrimp, squid, scallops, onion fat, combined with the freshness of herbs and sweet and sour of the cake. dipping sauce.

These flavors create a special attraction, making banh khot not mixed with any other cakes. If anyone has tasted it once, surely every time they return to this land, they will still want to fully enjoy the taste of the famous specialty: Banh Khot Vung Tau. One of the best Banh Khot in Vung Tau is Bánh Khọt Gốc Cây Vú Sữa.

Bánh khọt Cô Ba Vũng Tàu at 1 Hoang Hoa Tham, Bánh khọt Miền Đông Vũng Tàu at 59 Ba Trieu, Bánh khọt Bà Hai Vũng Tàu at 42 Tran Dong, Bánh khọt Cây Sung Vũng Tàu at 19 Hoang Hoa Tham, Bánh khọt Cây tre/Bambo Vũng Tàu at 8B Luong Van Can, Ward 2, City. Vung Tau, Bánh khọt Út Loan 67 Ba Trieu, Bánh khọt Cô Xuân 438-449 Street 30/4, Bánh khọt cô Hoàng 63 Co Bac.

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