{"id":2400,"date":"2024-02-02T10:09:16","date_gmt":"2024-02-02T10:09:16","guid":{"rendered":"https:\/\/vanhoamientay.com\/tourism\/banh-khot-mien-tay"},"modified":"2026-01-19T08:36:14","modified_gmt":"2026-01-19T08:36:14","slug":"western-style-banh-khot","status":"publish","type":"post","link":"https:\/\/vanhoamientay.com\/en\/cuisine\/western-style-banh-khot","title":{"rendered":"Banh Khot – A dish with the rich flavors of the Mekong Delta."},"content":{"rendered":"\n

B\u00e1nh kh\u1ecdt is a popular rice flour pancake in the Mekong Delta, a delicious and attractive dish loved by many.<\/em><\/p>\n\n\n

\n
\"B\u00e1nh
B\u00e1nh kh\u1ecdt carries the bold flavors of the Mekong Delta<\/figcaption><\/figure><\/div>\n\n\n

B\u00e1nh kh\u1ecdt is a long-standing dish found throughout the country; however, each region has its own way of making it, imbuing the cake with distinct local flavors.<\/p>\n\n\n\n

B\u00e1nh kh\u1ecdt is round, similar to “b\u00e1nh b\u00e8o,” but it is cooked by frying in a mold with oil, much like “b\u00e1nh x\u00e8o.” The flour-mixing stage is extremely important: too much water makes the batter break easily during frying, while too little water makes the cake hard and lose its chewiness.<\/p>\n\n\n\n

Here is the Can Tho style of making B\u00e1nh kh\u1ecdt, rich in Mekong Delta flavors:<\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

\u2013 Rice flour: 1kg<\/p>\n\n\n\n

\u2013 Turmeric powder: 100g<\/p>\n\n\n\n

\u2013 Ground lean pork: 400g<\/p>\n\n\n\n

\u2013 Fresh shrimp: 300g<\/p>\n\n\n\n

\u2013 Duck eggs: 3 eggs<\/p>\n\n\n\n

\u2013 Grated coconut: 500g<\/p>\n\n\n\n

\u2013 Steamed mung beans: 300g<\/p>\n\n\n\n

\u2013 Carrots, white radishes: 1 each<\/p>\n\n\n\n

\u2013 Green onions, onions, shallots<\/p>\n\n\n\n

\u2013 Pepper, sugar, salt, MSG<\/p>\n\n\n\n

\u2013 Lime, chili, fish sauce<\/p>\n\n\n\n

\u2013 Fresh vegetables: Mustard greens, lettuce, herbs, fish mint.<\/p>\n\n\n

\n
\"Standard
Standard Mekong Delta B\u00e1nh kh\u1ecdt<\/figcaption><\/figure><\/div>\n\n\n

How to make standard Mekong Delta B\u00e1nh kh\u1ecdt:<\/strong><\/p>\n\n\n\n

* Preparation:<\/strong><\/p>\n\n\n\n

+ If the B\u00e1nh kh\u1ecdt mold is newly purchased, it should be seasoned: place the mold on the stove until hot, then rub cooking oil all over the mold continuously for 5-10 minutes. This ensures the batter won’t stick when pouring. Use a small piece of muslin cloth wrapped around a chopstick to apply oil each time you pour a new batch.<\/p>\n\n\n

\n
\"Preparation\"
Preparing ingredients for B\u00e1nh kh\u1ecdt<\/figcaption><\/figure><\/div>\n\n\n

+ Squeeze the 500g of grated coconut to get 500ml of coconut milk (use 1\/5 for the filling mixture and the remaining 4\/5 for the batter). Clean the fresh shrimp and dice them or leave them in small rounds.<\/p>\n\n\n\n

Shred the carrots and white radishes, massage them with a little salt, rinse, and squeeze dry (to make pickles). You can use peeled or unpeeled mung beans as preferred, boiling them until just tender. Dice the onions. Thinly slice the shallots. Chop the green onions into 0.5cm pieces.<\/p>\n\n\n\n

* Execution Steps:<\/strong><\/p>\n\n\n\n

Step 1:<\/strong><\/p>\n\n\n\n

Mix the rice flour, green onions, eggs, and 400ml of coconut milk into warm water. Stir well to prevent lumps and let the batter rest for about 15 minutes.<\/p>\n\n\n\n

Step 2:<\/strong><\/p>\n\n\n\n

Place a pan on the stove, heat the cooking oil, and saut\u00e9 the shallots until fragrant. Then add the lean pork, fresh shrimp, steamed mung beans, and onions. Stir-fry briefly, season to taste, then add the remaining coconut milk and mix well.<\/p>\n\n\n\n

Step 3:<\/strong><\/p>\n\n\n\n

Place the mold on the stove, coat each hole with oil, then pour the batter in. Place the filling in the center and cover with a lid.<\/p>\n\n\n\n

When the cake turns golden, the filling looks reddish-brown, and the green onions in the oil create a vibrant yellow-green color, the cake is cooked. Quickly remove the cakes from the mold.<\/p>\n\n\n

\n
\"B\u00e1nh<\/figure><\/div>\n\n\n

Step 4:<\/strong><\/p>\n\n\n\n

B\u00e1nh kh\u1ecdt cannot be complete without accompaniments and dipping sauce. The side dishes vary by locality: some use pickled cucumbers, while others use herbs and lettuce…<\/p>\n\n\n\n

The dipping sauce is one of the key factors determining the flavor. This depends on the person preparing it and often creates the unique signature for each eatery.<\/p>\n\n\n\n

To make the dipping sauce, crush the garlic and chili, then add sugar to water and stir until fully dissolved. Add lime juice, fish sauce, garlic, and chili, then stir well.<\/p>\n\n\n\n

A good B\u00e1nh kh\u1ecdt must be both crispy and chewy. The peeled shrimp and green onions add extra flavor and nutrition to the dish.<\/p>\n\n\n\n

Biting into a golden B\u00e1nh kh\u1ecdt, you can feel the taste of pure rice flour, the richness of the oil soaking into the crust, the aroma of green onions, and the savory taste of the shrimp.<\/p>\n\n\n\n

There is nothing better than enjoying B\u00e1nh kh\u1ecdt on a gentle afternoon breeze, carrying the rustic essence of the Mekong Delta.<\/p>\n","protected":false},"excerpt":{"rendered":"

B\u00e1nh kh\u1ecdt is a popular rice flour pancake in the Mekong Delta, a delicious and attractive dish loved by many. B\u00e1nh kh\u1ecdt is a long-standing dish found throughout the country; however, each region has its own way of making it, imbuing the cake with distinct local flavors. B\u00e1nh kh\u1ecdt is round, similar to “b\u00e1nh b\u00e8o,”…<\/p>\n","protected":false},"author":1,"featured_media":879,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rank_math_lock_modified_date":false,"footnotes":""},"categories":[643,642,648,649],"tags":[849,850,851,743],"location":[],"class_list":["post-2400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-tips-secrets","category-cuisine","category-flavors-of-the-mekong-delta","category-mekong-delta-specialties","tag-banh-khot","tag-banh-khot-mien-tay","tag-dac-san-mien-tay","tag-mien-tay"],"acf":[],"_links":{"self":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2400"}],"collection":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/comments?post=2400"}],"version-history":[{"count":2,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2400\/revisions"}],"predecessor-version":[{"id":2409,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2400\/revisions\/2409"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media\/879"}],"wp:attachment":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media?parent=2400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/categories?post=2400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/tags?post=2400"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/location?post=2400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}