While banh khot is a familiar Vietnamese savory pancake, the version found on Thoi Son Islet offers a distinct rural twist that captures the essence of the Mekong Delta life
Unlike the traditional coastal version topped with shrimp or squid, Thoi Son Islet’s specialty features bitter snails – a local staple foraged from riverbeds and nipa palm roots. The process starts with a kind of golden, crispy batter made from rice flour and turmeric, poured into small circular molds. The core of the dish, the tiny bitter snails, are carefully cleaned, boiled, and placed in the center of each cake.
The magic comes from the contrast of textures and flavors. Each bite offers a satisfying crunch from the crust, followed by the chewy, slightly earthy, and pleasantly bitter taste of the snails. To balance the bitterness, the pancakes are wrapped in fresh garden herbs and vegetables and dipped in a signature sweet-and-sour fish sauce enriched with shredded carrots and daikon (or white radish).
For visitors exploring the islet, this rustic dish is more than just a snack; it is a tasty reflection of the creativity in orchard cuisine, where simple ingredients from the backyard and river are turned into a culinary masterpiece.
