1. Overview and Distinctive Features
Bánh Khọt is a beloved street food that has become a culinary icon of Vũng Tàu, a coastal city in southern Vietnam. These mini savory pancakes are known for their golden crispy exterior and soft, flavorful interior. Unlike its cousin bánh xèo, bánh khọt is bite-sized, making it both a snack and a fulfilling meal.

2. Key Ingredients
The batter is made from a mixture of rice flour, turmeric powder, and coconut milk, giving the pancake its bright yellow color and a hint of sweetness. Each bánh khọt is typically topped with fresh shrimp or squid, though some versions may include minced pork or even scallops. It’s often cooked in a specially shaped pan that forms the round shape and crispy edges. A handful of chopped green onions or mung beans are sprinkled on top for extra flavor.

3. How It's Cooked
Bánh khọt is pan-fried in small molds with a generous dash of oil to achieve that signature crispy bottom. Once the batter is half-cooked, the seafood topping is added, then covered briefly to steam the top while keeping the base crunchy. The result is a delicate balance of textures – crispy, tender, and juicy.

4. Serving and Enjoying
The pancakes are served hot, often on a bed of fresh herbs and shredded lettuce. Diners wrap each pancake in leafy greens, add pickled vegetables if available, and dip it in nước mắm pha – a sweet and tangy fish sauce blend with garlic and chili. The contrast of flavors – the richness of the pancake, the freshness of the greens, and the sharpness of the dipping sauce – makes every bite irresistible.

5. Cultural Significance
Bánh khọt isn't just a dish – it’s a part of Vũng Tàu’s culinary identity. Locals and tourists alike flock to street-side stalls and restaurants to enjoy it, especially on weekends and holidays. It’s a social dish, best enjoyed in groups, where sharing and savoring go hand in hand.