Many of you have heard of bánh xèo, but have you ever tried bánh khọt? Bánh khọt is a popular bite-size Vietnamese street food that uses the same batter as bánh xèo. The batter itself is already free of animal products, and you can customize it with your choice of protein which makes it easily vegan! We even created a vegan "fish" dipping sauce.
Mỡ Hành (Scallion Oil)
80 ml Vegetable Oil
5 Stalks of green onion, thinly sliced
1)Pour oil onto a pan and turn it on to medium-high heat.
After 1-2, place a couple onions on the pan. If they immediately sizzle, then add in the rest of the onions. If they don't sizzle, wait another minute then add in the onions.
Cook the onions until they are soft (about 1 minute).
Remove from heat and pour scallion oil into a bowl until ready to eat.
Sautéed Vegan shrimp
15-20 thawed vegan shrimp (substitute with fried tofu or sliced oyster mushrooms if you can't find vegan shrimp)
large pinch of salt
oil for cooking
Add oil to saucepan and turn on heat to medium high.
Once pan is hot, toss in your shrimp and add a pinch of salt.
Cook shrimp until softened (3 minutes)
Turn off the heat and squeeze some lemon juice on top. Set it aside to add as a topping later.
245 g rice flour
35 g cornstarch
1 tsp turmeric powder
1 tsp salt
250 ml coconut milk
455 ml club soda/soda water
345 ml beer
Toppings & Finishes
vegan "fish" dipping sauce (try our recipe here)
leafy lettuce and herbs (e.g. basil, perilla leaves)
Combine rice flour, corn starch, turmeric powder, and salt in a large mixing bowl.
Pour in coconut milk, soda water, and beer. Stir until you have a smooth batter.
Add 1/2 tsp of oil to your pan. Heat up your bánh khọt pan to a medium high temperature. Wait a few minutes and stick a chopstick or tongs into the oil. The oil is ready when bubbles form.
Once oil is ready, pour in the batter 2/3 of the way up and put the lid on. It should sizzle immediately.
After 1-2 minutes, uncover the pan and place shrimp in the center of each pancake. Then put the lid back on and cook until each pancake is crispy and golden brown at the bottom (3-4 minutes).
Remove from heat to cool for a few minutes before eating.
Top each bánh with scallion oil.
To eat: tear off a large piece of lettuce. Place 1 bánh in the center, and add herbs and cucumbers. Roll up the lettuce like a spring roll, and dip into your vegan fish sauce. Enjoy!