Banh Khot

About This Recipe

Banh khot are crispy, savory Khmer pancakes topped with succulent shrimp and pork, served with a tangy lime-fish sauce dip and fresh herbs. Rooted in the everyday cooking of Khmer kitchens, Banh Khot balances technique and tradition: the rice flour is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight snack or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the rice flour, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 1 cuprice flour
• 1 cuptapioca starch
• 1.25 cupscoconut milk
• 8 ozshrimp and pork, minced
• 4 tbsplime juice
• 2 cupsfresh vegetables for wrapping

Instructions

1. 1

   Make batter

   Whisk together rice flour, tapioca starch, and salt. Gradually add coconut milk, stirring until smooth batter forms. Let rest 15 minutes.

   Batter should be thin, pourable consistency

2. 2

   Prepare filling

   Mix minced shrimp and pork with a bit of salt and pepper. Set aside.

   Don't overwork the meat mixture

3. 3

   Cook pancakes

   Heat oil in a pan or banh khot pan (semi-spherical molds). Add 2 tbsp batter, top with shrimp-pork filling, and cook until bottoms are crispy and golden (3-4 minutes per side).

   Get oil very hot for crispy exterior

4. 4

   Serve

   Serve hot pancakes wrapped in fresh vegetables with lime-fish sauce dipping sauce.

Variations

• •

  Add mushrooms or vegetables to filling

• •

  Make vegetarian version with tofu

• •

  Use all pork or all shrimp

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best served fresh. Cooled pancakes can be reheated in oven. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions