Banh khot is the beloved street food of Vung Tau, just 1.5 hours by road from Ho Chi Minh City. Tiny golden pancakes, served piping hot, made from rice flour and coconut milk in a special cast iron mold, crowned with whole fresh shrimp and scallions.
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Banh khot originated in central Vietnam, but it found a new home in Vung Tau with migrants in the 1950s and 1960s. Locals refined the recipe: rice flour blended with rich coconut milk, poured into small round cast iron molds (called khot molds) over glowing charcoal. Fresh shrimp go in whole, creating a vivid red topping on the golden base.
Unlike its larger cousins banh can and banh xeo, banh khot is bite sized, with a shattering crust thanks to the even heat of cast iron. It quickly became the soul of Vung Tau street food, sold from seaside carts, night markets, and sidewalk stalls.
Wrap each pancake in fragrant herbs and lettuce with pickled papaya, then dip into sweet and sour fish sauce with garlic and chili. Every bite balances crisp, soft, rich, salty, sour, and sweet.
Banh khot is much smaller and thicker, with a crispier shell from the cast iron mold.
Not at all. A full plate costs roughly 2 to 3 US dollars.
Look for busy sidewalk stalls near the beach roads and night markets.
Keep exploringFrom street carts to a UNESCO heritage nomination, Saigon banh mi is the street food you cannot skip. Crispy crust, rich
Keep exploringBack Beach (Bai Thuy Van) runs nearly 8 km along Vung Tau, about 2 hours from Ho Chi Minh City. Free entry, gentle surf,
