Banh Khot
Mini turmeric and coconut rice cakes from Vung Tau topped with shrimp and served in lettuce. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
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Ingredients
- 200 g Rice flour
- 250 ml Coconut milk
- 200 ml Water
- 1 tsp Turmeric powder
- 4 pc Scallions
- 300 g Shrimp
- 80 g Mung beans
- 4 tbsp Vegetable oil
- 1 pc Lettuce
- 1 bunch Mustard greens
- 1 bunch Mint
- 3 tbsp Fish sauce
- 2 pc Lime
- 2 tbsp Sugar
Steps
- Whisk rice flour, coconut milk, water, turmeric and chopped scallions; rest 30 minutes.
- Steam soaked mung beans until soft.
- Heat a banh khot pan, add a drop of oil to each well and a peeled shrimp on top.
- Pour batter into each well to nearly the top and add a spoon of mung beans.
- Cover for 3 minutes, then uncover and cook another 2 minutes until edges are crisp.
- Whisk fish sauce, sugar, lime juice and water with chilli and garlic for nuoc cham.
- Serve cakes wrapped in lettuce with herbs, dunked in nuoc cham.