• Deana Thai

Deana’s Banh Khot (Vietnamese Mini Crepe Cakes)

Updated: May 6


"Deliciously crispy and perfect bite size pieces of carbohydrate and protein!"

Deana's Banh Khnot - Follow my Instagram @lifestyles_with_deana for meal updates and meal inspirations!

Banh Knot” is a Vietnamese crispy mini pancakes/crepes served with herbs, vegetables and savory fish sauce. Composed of mostly rice flour, turmeric and coconut juice or cream; these little tasty treats are cooked in a cast iron pan to make them crispy on the outside and creamy on the inside. Traditionally, banh khot is filled with shrimp. However, I’m using my leftover 15-hour smoked pork shoulder butt! The salty smoky pork compliments the sweet creamy coconut and turmeric rice cake to perfection. The leafy greens and herbs add a freshness to the overall flavor.


I remember my mom used to make these all the time when I was a child. She would made either a fish broth or minced pork stew to accompany these little crispy crepes. The cast iron pan only made "7" crepes at a time so it took forever to feed all 10 of us!


Ingredients

  • 1 Cup Glutinous Rice Flour (The Creamy)

  • 1Tbsp Turmeric

  • 2 Tsp Salt

  • 1 Can CoCo Soda

  • 2.5 Cups Warm Water

  • ½ lbs Shrimp or Pork Belly (Bacon is a delicious and great substitute!)

  • 3-4 Spring Onions Chopped

  • Oil


Dipping Sauce


  • 6 Tbsp Water

  • 2 Tbsp Sugar

  • 1.5 Tbsp Lime or Lemon Juice

  • 2 Tbsp Fish Sauce

  • 1 Tsp Minced Garlic

  • 1 Tsp Crush Chili Sauce (I use Rooster Brand)

  • 1 Tsp Sriracha

Optional Veggies & Herbs Spring Onions, Mix Spring Greens/Romaine Lettuce, Cucumber, Mints, Cilantro, Pickled Veggies, Basil, etc. Method

  1. Mix flour, turmeric, salt till combined. Add Coco soda and hot water. Whisking as you pour the liquid in to prevent lumps. Add chopped spring onions. Set aside for 30-minutes.

  2. Prepare shrimp or pork. Cook ahead of time in any way you desired. Just sprinkle a bit of salt and pepper to season the meat.

  3. Wash all vegetables and herbs in salt water so that it’s safe to consume.

  4. Heat cast iron pan on medium with oil. You want the pan to be really hot to create a sizzle when adding the batter. This will create a crispy crust that’s easy to remove from the pan when the cakes are done cooking.

  5. Pour batter into individual wells, add shrimp or pork on top. Cover and cook for 1-2 minutes. Uncover and cook for another minute.

  6. Use a metal spoon to remove cakes. Garnish with fresh veggies and herbs. Drizzle dipping sauce over cakes and enjoy! Bon Appétit!

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