Bánh Khọt is a delightful Vietnamese dish consisting of miniature crispy pancakes made from rice flour and coconut milk, typically topped with shrimp and served as a popular street food snack or appetizer.

These bite-sized delicacies originated in the coastal regions of southern Vietnam, particularly in Vũng Tàu city, where they gained popularity among locals and visitors alike for their perfect combination of textures and flavors.

The pancakes get their distinctive yellow color from turmeric powder mixed into the batter. They're cooked in special cast-iron pans with small round molds, creating perfectly sized portions with crispy edges and a slightly softer center. Each pancake is topped with shrimp and green onions while cooking, allowing the flavors to meld together perfectly.

While the traditional version features shrimp, modern variations might include different toppings such as ground pork, mung beans, or even vegetarian options with mushrooms. Some cooks add a touch of coconut cream on top for extra richness, while others might sprinkle dried shrimp for additional umami flavor.

In Vietnam, Bánh Khọt is traditionally served with a mountain of fresh herbs, including lettuce, mint, and Vietnamese perilla. Diners wrap the crispy pancakes in lettuce leaves along with herbs and dip them in a sweet and savory fish sauce-based dipping sauce. The contrast between the hot, crispy pancakes and the cool, fresh herbs creates an exciting dining experience.

From a nutritional standpoint, Bánh Khọt is relatively light despite being pan-fried, as the small portions help control intake. The dish is naturally gluten-free, making it suitable for those with gluten sensitivities. However, those with shellfish allergies should be cautious due to the shrimp topping, and individuals watching their sodium intake should be mindful of the fish sauce in the dipping sauce.