Banh Khot Recipe Vegetarian Style Made Easy and Delicious

Bánh khọt is a beloved Vietnamese street food, known for its crispy, golden crust and soft, savory interior. Traditionally, these little savory pancakes are made with shrimp or pork, but today, we’re putting a fresh vegetarian twist on this classic dish.

Perfect for a light meal or an appetizer, vegetarian bánh khọt bursts with vibrant flavors and textures—from the fluffy rice flour batter to the crunchy mung beans and aromatic herbs. This recipe will guide you step-by-step through making these delightful pancakes without any animal products, ensuring you enjoy all the authentic tastes with a plant-based spin.

Whether you’re a seasoned cook or new to Vietnamese cuisine, this vegetarian bánh khọt recipe is approachable and packed with flavor. Plus, it’s a great way to impress friends or family with something unique and delicious.

Ready to get started? Let’s dive into why this recipe will quickly become a favorite in your kitchen!

Why You’ll Love This Recipe

Bánh khọt offers the perfect balance of crispy and soft textures, combined with fresh herbs that brighten every bite. This vegetarian version is not only healthier but also easy to customize with your favorite vegetables and toppings.

It’s naturally gluten-free if you use rice flour and can be made vegan by choosing plant-based ingredients. The batter is simple to prepare, and cooking bánh khọt is fun and interactive, making it an excellent dish for gatherings.

Additionally, this dish is a fantastic way to introduce yourself to Vietnamese flavors such as lemongrass, coconut milk, and fish sauce alternatives. It’s a crowd-pleaser that pairs well with rice paper rolls, fresh salads, or dipping sauces.

For more delicious and wholesome recipes, you might also enjoy our Half Runner Beans Recipe or the delightful Kodiak Banana Muffins Recipe.

Ingredients

• 1 cup rice flour
• 1/4 cup tapioca starch (for crispiness)
• 1 cup coconut milk
• 3/4 cup water
• 1/2 tsp turmeric powder (for color and flavor)
• 1 tsp salt
• 1 tsp sugar
• 1 cup cooked mung beans (skin removed)
• 1 cup finely chopped green onions
• 1 cup bean sprouts
• Fresh herbs: mint, cilantro, Thai basil
• Vegetarian fish sauce substitute or soy sauce for dipping
• Vegetable oil for frying
• Optional toppings: fried shallots, sliced red chili, shredded lettuce

Equipment

• Bánh khọt pan (or a mini pancake pan with small round indentations)
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Sieve (optional for smooth batter)
• Spatula or small spoon
• Serving plates

Instructions

1. Prepare the batter: In a large mixing bowl, combine rice flour, tapioca starch, turmeric powder, salt, and sugar. Whisk together until evenly mixed.
2. Add liquids: Gradually whisk in the coconut milk and water until you have a smooth, thin batter with a consistency similar to crepe batter. If desired, strain the batter through a sieve to remove lumps.
3. Let the batter rest: Cover the bowl and let it rest for 20-30 minutes at room temperature to allow the flours to hydrate.
4. Preheat the bánh khọt pan: Place the pan on medium heat and brush each mold with a thin layer of vegetable oil. The pan should be hot enough so the batter sizzles when poured in.
5. Cook the pancakes: Pour a small ladle of batter into each mold, filling it about 3/4 full. Sprinkle a teaspoon of mung beans and some green onions on top of each pancake.
6. Fry until crispy: Cover the pan with a lid and cook for 3-4 minutes, or until the edges are crispy and golden. The top should be set but still moist inside.
7. Remove and drain: Use a spatula to carefully lift the bánh khọt from the pan. Place them on a plate lined with paper towels to absorb excess oil.
8. Repeat: Continue the process with the remaining batter, oiling the pan lightly between batches.
9. Prepare accompaniments: Arrange fresh herbs, bean sprouts, and optional toppings on a serving platter. Prepare the vegetarian dipping sauce by mixing soy sauce with lime juice, garlic, and a touch of sugar.
10. Serve: Serve bánh khọt warm with fresh herbs and dipping sauce on the side. Guests can roll the pancakes in lettuce leaves and herbs for a fresh bite.

Tips & Variations

“For an extra burst of flavor, try adding finely chopped lemongrass or kaffir lime leaves to the batter!”

• Make it vegan: Use coconut yogurt or plant-based yogurt if you want a tangier batter, and ensure the dipping sauce is free of fish sauce.
• Add more veggies: Finely chopped mushrooms or shredded carrots can be mixed into the batter or used as toppings.
• Gluten-free option: This recipe is naturally gluten-free with rice flour, but always check labels on packaged ingredients.
• Experiment with toppings: Try crushed peanuts, fried shallots, or chili oil for added texture and spice.

Nutrition Facts

Serving Suggestions

Bánh khọt is best enjoyed fresh and hot, paired with an assortment of fresh herbs like mint, cilantro, and Thai basil. Wrap individual pancakes in lettuce leaves along with bean sprouts and dip them into the vegetarian sauce for the full experience.

For a complete Vietnamese feast, serve alongside fresh spring rolls or a light noodle salad. Looking for more delicious side dishes?

Try our Kikkoman Stir Fry Sauce Recipe or our Green Goodness Juice Recipe for refreshing accompaniments.

Conclusion

Bánh khọt is a delightful Vietnamese treat that’s both fun to make and delightful to eat. This vegetarian version preserves all the wonderful textures and flavors of the traditional recipe while offering a fresh, plant-based alternative.

The crispy edges combined with creamy coconut-infused batter and fresh herbs make it a dish that’s sure to impress family and friends.

Whether you’re looking to explore Vietnamese cuisine or simply want a new, delicious vegetarian snack, this bánh khọt recipe fits the bill perfectly. Don’t forget to experiment with toppings and herbs to make it your own.

Happy cooking, and for more tasty recipes, check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the indulgent Glazed Twist Donut Recipe!

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