Banh Khoai
“Bánh Khoái is a crispy, golden delight, bursting with the savory blend of pork, shrimp, and bean sprouts, all enveloped in a fragrant turmeric-infused batter and served with a tangy peanut-nước chấm.”
Where it comes from
Born in the imperial kitchens of Huế during the Nguyễn dynasty, Bánh Khoái captures the essence of royal Vietnamese flavors with its rich textures and flavors, drawing from the abundant local produce and seafood.
On the Palate
What goes into it
Vegetables
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Mix rice flour with coconut milk and turmeric to form a smooth batter.
- 2
Heat a pan and pour a ladleful of batter, spreading it thinly.
- 3
Add slices of pork and shrimp to the batter, allowing them to cook partially.
- 4
Layer bean sprouts and chopped scallions on top, then fold the pancake like an omelet.
- 5
Fry until the edges are crispy and golden, then remove from heat.
- 6
Serve hot with a side of mustard greens and peanut-nước chấm.
