Bánh khọt
Crispy little coconut-batter cups topped with a prawn, wrapped in greens and dipped.
Bite-sized, crisp-edged pancakes cooked in a special dimpled pan from a coconut-milk-and-turmeric batter, each topped with a prawn and a sprinkle of dried shrimp and scallion oil. You wrap each one in lettuce and herbs and dunk it in fish sauce — the southern coast’s answer to bánh xèo, in miniature. Vung Tau is the spiritual home.
How to eat it well
- Eat them the moment they come off the pan — crispiness is everything.
- Wrap each in mustard greens or lettuce with herbs before dipping.
- Order a plate to share; they’re small and disappear fast.
Where it’s best
The southern coast — Vung Tau especially — and Ho Chi Minh City.
Topped with prawn and dried shrimp; not vegetarian as standard.
Eat next
The fresh, un-fried rolls — shrimp, pork, herbs, and rice noodle in translucent paper.
Bánh xèoSizzling pancakeA crackly turmeric crêpe stuffed with shrimp and bean sprouts — wrapped and dipped.
ỐcSnails & shellfishA whole evening eating culture — sea snails and shellfish, beer, and plastic stools.