Buzz
Bánh Khọt Vũng Tàu stands as one of the local specialties in this region and has recently been recognized by the Asian Record Organization for its 'Asian culinary value'. Compared to many intricate dishes, Bánh Khọt carries a distinct flavor from Vung Tau's seas and is favored by locals and tourists alike. Let's explore Vung Tau's renowned Bánh Khọt - a delectable treat you'll forget your way back for!
Related article: Budget Travel Tips for Vung Tau
The Origin of Vung Tau's Bánh Khọt Dish
According to those who have long been making bánh khọt, this type of cake originates from bánh căn in the Binh Thuan, Ninh Thuan, and Thanh Hoa regions.
The name bánh khọt also has an interesting explanation. Some say that when pouring the cake batter into the mold, when the spoon touches the mold, it makes a sound 'khọt khọt'. Another explanation is that in the past, poor people could only afford to eat cakes made entirely from flour without any meat. Therefore, they named it 'khộp' cake. Over time, people mispronounced it as 'khọt' cake.
Bánh khọt originates from bánh căn in the Ninh Thuan, Thanh Hoa regions (photo: ST)
Previously, this dish was often made by grandmothers and mothers on holidays and family gatherings. Over time, with the strong development of tourism, bánh khọt has become more accessible to tourists visiting Vung Tau. Today, names like Gốc Vú Sữa, Cây Sung, Bánh Khọt Cô Ba Vũng Tàu,... have become everyday culinary destinations for locals as well as international tourists.
What makes Bánh khọt Vũng Tàu so unforgettable?
Many travelers agree, visiting Vung Tau without tasting Bánh khọt is like not fully experiencing or understanding the culinary charm of this coastal city.
Traveling to Vung Tau without trying Bánh khọt means you haven't truly grasped the unique culinary essence of this seaside city
The main ingredient for making Bánh khọt is pure rice flour. Turmeric powder can be added to give the cakes a bright yellow color. The fillings for the cakes are diverse, including scallops, fresh shrimp, minced meat, fish cake,...with a little bit of fried shallots or pork floss, served with various raw vegetables such as: mustard greens, lettuce, perilla leaves, fish mint, basil, shredded papaya,...
The main ingredient for making Bánh khọt is rice flour. Turmeric powder can be added to give the cakes a bright yellow color
Wrapped in lettuce leaves and aromatic herbs, dipped in sweet and sour fish sauce, the crunchiness of the cake, the sweetness of shrimp and scallops, the coolness of greens, and the fragrant aroma of fried shallots blend harmoniously. These flavors make any traveler who has tried them want to come back for more, as if returning to the taste of childhood.
Bánh khọt served with fried shallots and fresh greens brings back childhood memories
Guide to making Bánh khọt Vũng Tàu
Each Vũng Tàu bánh khọt shop has its own secret recipe in the preparation process, aiming to create a unique impression on customers. The most challenging part of making Vũng Tàu bánh khọt lies in the rice flour mixture. The rice is soaked in water for about 2 to 3 hours until soft, then ground. The rice flour, after grinding, is mixed with water in a certain ratio and left overnight, so that the cake crust becomes crispy and delicious.
The filling for the cakes is made from various ingredients, with fresh shrimp still being the favorite for many. Shrimp are beheaded, peeled, cleaned, and drained. One can also make fried shrimp to enhance the dish's appeal by crushing the shrimp into a smooth paste and frying until it becomes smooth and dry.
The filling for the cakes is made from shrimp or minced meat, scallops depending on the taste of the diners
The bánh khọt batter is poured into aluminum or stainless steel molds. Before pouring the batter, heat the molds on the stove, then evenly spread pork lard on them, add a moderate amount of batter to the mold surface, place fresh peeled shrimp in the middle, cover, and wait for the cakes to cook. When the cakes are cooked, place them on a plate and sprinkle with fried shrimp and pork lard.
Pour the batter into the tray and add the filling, cover with a lid until the cakes are cooked
Vũng Tàu's delicious bánh khọt must be both crispy and chewy, with the rich flavor of rice flour and coconut milk, accompanied by various raw vegetables. Many believe that raw vegetables and fish sauce determine 50% of the success of this dish. The rich flavor of pork fat combined with the sweet aroma of shrimp in the crispy crust, enhanced by the sweetness of the dipping sauce and the variety of accompanying vegetables, creates the unique appeal of bánh khọt.
Eating hot and crispy bánh khọt with fragrant herbs and flavorful dipping sauce is an extremely memorable experience
Top places for delicious bánh khọt in Vũng Tàu
- Cây Vú Sữa bánh khọt stall, 14 Nguyễn Trường Tộ Street, Vũng Tàu.
- Mrs. Hai's bánh khọt spot, 376/27 Lê Lợi Street, Vũng Tàu City.
- Miền Đông bánh khọt stand, 59 Bà Triệu Street, Vũng Tàu City.
- Cây Đa bánh khọt place, 21 Lý Thường Kiệt Street, Vũng Tàu City.
- Cây Tre - Bánh Khọt eatery, 8B Lương Văn Can, Ward 2, Vũng Tàu City.
Related news:
- “Choén” collapses the “super delicious, super cheap, super famous” eateries in Vũng Tàu
- Compilation of Vũng Tàu street foods that you “CAN'T MISS”
- Hồ Mây Vũng Tàu: Unique combination of tourism, entertainment, and culture
- Con Heo Hill – A new color in the Vũng Tàu tourism painting
Nowadays, when traveling to Vũng Tàu, tourists can easily find bánh khọt ranging from street stalls to upscale restaurants. Vũng Tàu bánh khọt, with its delicate yet homely appeal, has become a renowned local dish, winning over all diners. If you ever visit the beloved city of Vũng Tàu, don't miss out on trying Vũng Tàu bánh khọt – this rustic and delicious dish for a truly memorable experience!
