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Banh Khot in the Mekong Delta is made using pre-mixed Banh Xeo flour with added turmeric powder, coconut milk, mung beans, scallions, etc., for the batter.
Banh Khot is a popular dish in the southern region with various local variations. These round cakes, resembling Banh Beo, are cooked in molds greased with oil. While the process isn't overly complex, it requires skill. The filling typically consists of ground shrimp and pork, served with a dipping sauce made of sweet and sour fish sauce and fresh vegetables.
Ingredients:
- 1 kg Banh Khot flour (or Banh Xeo flour) (For a richer color, you can add turmeric powder)
- 400g ground pork.
- 300g fresh shrimp.
- 3 eggs.
- 500ml coconut milk.
- 300g mung beans.
- 1 carrot, grated.
- Green papaya.
- Scallions, shallots, onions.
- Seasonings: black pepper, sugar, salt.
- Lime, chili, fish sauce, fresh vegetables, assorted herbs according to preference.
How to make Banh Khot:
Step 1:
- Mix Banh Khot flour, scallions, and 400ml coconut milk into warm water. Stir well to prevent clumping, let the batter rest for about 15 minutes.
- Clean the fresh shrimp, peel, and devein.
- Steam the mung beans until just cooked.
- Peel and wash the onions, then dice them finely.
- Peel and thinly slice the shallots, wash and cut the scallions into small sections.
- Heat oil in a pan, sauté the shallots until fragrant, then add the ground pork, shrimp, steamed mung beans, briefly stir-fry the onions, season with spices to taste, then add coconut milk, mix well.
Step 2:
- Place the Banh Khot mold on the stove, grease each mold with cooking oil, pour in the batter, add the filling in the middle, then cover with the lid.
- When the cakes turn golden and the filling is cooked and turns reddish-brown, and scallions in the oil create a green hue, the cakes are done. Quickly remove the Banh Khot from the mold.
Step 3:
- Peel and wash the papaya, carrot, then cut into small square pieces, soak in diluted vinegar to obtain a sour and crunchy taste.
- Crush garlic, chili. Pour sugar into water and stir until dissolved. Add lime juice, fish sauce, garlic, chili, mix well and taste (adjust seasoning according to preference).
- Wash and drain fresh vegetables and herbs. Once the Banh Khot is cooked, the crust should be golden, the filling rich in shrimp and meat. Serve with sweet and sour dipping sauce, fresh vegetables, and herbs. With each bite of Banh Khot, experience the pure taste of rice flour, the richness of absorbed oil, the aroma of scallions, the savory flavor of peeled shrimp, the tanginess of papaya salad, and the enticing aroma of the dipping sauce...
Amidst a plethora of restaurants and buffet venues across the city, not every place has the ability to satisfy diners with both service and food quality like Hoang Yen Buffet Melinh Point restaurant. You can find traditional dishes from regions across the country such as West Lake shrimp cakes, Hanoi grilled pork with vermicelli, Banh Khot, Banh Xeo... everyday dishes, but with a unique and distinctive presentation. All dishes are meticulously prepared by talented chefs with their own secrets, offering diners a taste of both the familiar and the unfamiliar, awakening the taste buds of any gourmet diner.
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Address: Hoang Yen Melinh Point restaurant: 1st Floor, 02 Ngo Duc Ke Street, Ben Nghe Ward, District 1, Ho Chi Minh City
Vuong Hoai compilation - PasGo.vn
