No visit to Vung Tau is complete without trying banh khot, a humble local specialty recognized by the Asian Record Organization as one of Vietnam’s 12 dishes of outstanding Asian culinary value.
What began as a simple homemade snack prepared by local families on weekends has become one of HCMC’s signature culinary attractions. According to local lore, the dish gets its name from the distinctive “khot khot” sound made when the crispy cakes are lifted from their molds.
These bite-sized savory pancakes are made from rice flour and a touch of turmeric for a golden hue. Toppings vary and may include fresh shrimp, scallops, minced pork, or squid cake. Each cake is finished with scallion oil, dried shrimp floss, and a sprinkle of chili powder for a gentle kick.
Enjoying banh khot is an experience in itself. Diners wrap the crispy cakes in lettuce leaves and fresh herbs, then dip them into a thick, sweet-and-sour fish sauce with fresh chilies. The result is a harmonious blend of textures and flavors – the crunch of the pancake shell, the natural sweetness of the seafood, the freshness of the herbs, and the rich aroma of scallion oil.
This distinctive combination has made a plate of hot banh khot an essential part of any Vung Tau food journey. For many visitors, one taste is enough to prompt a return trip.
