Bánh khọt, or Mini Vietnamese Savoury Pancakes, are not your ordinary pancakes. They are an iconic street food, each bite a delightful explosion of crispiness, chewiness, and flavour. Usually, they come with prawns and are eaten with various herbs, vegetables, and the traditional Vietnamese dipping sauce. But today, we’re giving them a twist-we’re turning them into burgers, and I’m mixing my Vietnamese heritage with my Western upbringing!

From Hanoi to London – My Memory of Bánh Khọt

When I was a child, our kitchen was a place of magic. We couldn’t always afford fancy ingredients like seafood. Still, my grandmother, a master of culinary improvisation, was always keen to showcase her childhood snacks and the food she had grown up with in Hanoi. She ensured we didn’t miss out on all of Hanoi’s treats when growing up in the UK. She would often replace the traditional prawns with cheaper options, like meat. Occasionally, we would get a wonderful surprise if Safeway (this shows my age) or Morrisons had a sale, and we would be able to have the real version.

However, this taught me a valuable lesson: you can recreate your favourite childhood memories even if you don’t have all the ingredients. It’s all about adaptability and making the recipe your own. This is what makes these pancakes so special to me now. I am deeply grateful for my grandmother, who always connected me with my roots and taught me to be adaptable in the kitchen.

My boyfriend and I enjoy cheeseburgers, so I created a fusion dish by combining my heritage with a classic Western favourite.

History of the Mini Vietnamese Savoury Pancakes

The exact origin of Bánh Khọt (Mini Vietnamese Savoury Pancakes), the delightful miniature Vietnamese pancakes, remains a mystery. Some food historians believe it originated in the southern coastal regions of Vietnam, with areas like Vung Tau, Binh Thuan, Ninh Thuan, and Khanh Hoa provinces all vying for the title of birthplace.

Another theory suggests Bánh Khọt arrived in the south through migration, brought by people who adapted their traditional rice pancake dishes to the local flavours and readily available ingredients. Perhaps the Cham people, an indigenous group of the central and southern Vietnamese coast, brought the concept with them.

Regardless of its precise beginnings, Bánh Khọt undeniably found a loving home in Vung Tau, a vibrant coastal city known for its abundance of fresh seafood. Here, the influence of the sea played a crucial role in shaping the dish we know and love today. Quite literally, the small pancakes are shaped like the traditional basket boats. The city’s bounty of shrimp likely led to the development of the signature filling, perfectly complementing the crispy rice pancake base.

Bánh Khọt’s rise in popularity may have been fuelled by its portability and adaptability. Street vendors, drawn to its ease of preparation and deliciousness, could easily set up stalls to serve these bite-sized treats. Over time, Bánh khọt transcended its street food roots and became a beloved dish enjoyed by families and friends alike, a testament to its enduring appeal and the rich culinary tapestry of southern Vietnam.

Mini Vietnamese Savoury Pancakes Ingredients (To serve 4 People)

Pickled Bean Sprouts

(2:1 Water: Vinegar)

  • 400ml Water
  • 200ml White Vinegar
  • 50g Sugar
  • 50g Garlic Chives

Pancake Mix

  • 250g Rice Flour (Not Glutinous Rice Flour)
  • ½ tsp White Sugar
  • ½ tsp Salt
  • 2 tsp Ground Turmeric
  • 300ml Coconut Milk (Coconut Water works as well)
  • OPTIONAL: Water/Sparkling Water to thin the batter (30-50ml)


  • 4 Quarter Pounder Burger Patties
  • 1 Pack American Cheese Slices
  • 3 Sprigs Spring Onion

To Serve

  • Salad (Any soft lettuce)
  • Herbs (Coriander, Mint and Parilla Leaf)
  • While you can enjoy these with ketchup, they’re brilliant with a traditional Vietnamese Dipping Sauce that you can pick up in our store!

Alternatives to Cheeseburgers

  • Spring Onion (3 Sprigs)
  • Pork Belly
  • Prawns
  • Tofu
  • Quorn
  • Fresh Bean Sprouts
  • Mung Beans (This is a traditional option – soak this overnight for the perfect texture)


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Mini Vietnamese Savoury Pancakes Recipe

Pickled Bean Sprouts

  • Gently heat the water, vinegar, and sugar together until all the sugar has dissolved. Let it cool to room temperature; otherwise, it will cook the Bean Sprouts and Garlic Chive. 
  • Gently rinse the Bean Sprouts and dice the Garlic Chive.
  • Once the vinegar mixture is cooled, combine it with the Bean Sprouts and Garlic Chive. Refrigerate until ready to serve.

Pancake Batter

  • Combine the Rice Flour, White Sugar, Salt, and Ground Turmeric together to make a dry mix.
  • Then, slowly pour the Coconut Milk into the dry mix. Stir gently until well combined, forming a pancake batter consistency.
  • If you find the mixture a little thick, add some water, a tablespoon at a time, until it gradually thins out to the preferable consistency (crêpe consistency). It should be runny but able to hold itself on the spoon.


  • For the filling, I used store-bought burger patties; however, you can use beef mincemeat or any alternative meat or non-meat you prefer. I divided the meat into small pieces to fit my Mini Pancake Maker pan; if you don’t have one of these, divide it into small pieces to sprinkle around a larger pan for each pancake.
  • Slice the cheese and spring onions to fit your pan (or to cover the burger pieces if you’re making large pancakes).


  • Add hot oil to each dip in your pan (you can use a normal frying pan and make large pancakes if you don’t have a Mini Pancake Maker pan).
  • When it’s hot, add the burger pieces to each dip (or spread around your large flat pan). Let it brown.
  • Once browned, add the pancake batter to each dip or to your large pan, making sure there’s an even and very thin spread.
  • When the edges of the pancake(s) start to crisp up on the edges, add the Cheese and Spring Onion.
  • The pancake(s) will be ready when golden and crispy and no longer sticking to the pan.
  • Repeat this process until you’re out of batter and filling ingredients.
  • Serve immediately with your salad, herbs, and pickled Bean Sprouts.
  • Remember, the first one will never be perfect; keep going!