Banh Khot

Banh Khot are delightful small Vietnamese pancakes made from rice flour and coconut milk, filled with savory ingredients and served with fresh herbs. This Kosher version maintains the dish's authenticity while adhering to dietary laws, making it a perfect lunch option.

Ingredients

• Rice flour - 100 grams
• Coconut milk - 200 ml
• Water - 100 ml
• Turmeric powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Sugar - 1 teaspoon
• Shallots - 2, finely sliced
• Mushrooms - 100 grams, diced
• Green onions - 2, finely chopped
• Fresh herbs (cilantro, mint) - for serving
• Soy sauce - 2 tablespoons (Kosher)
• Chili sauce - for serving (optional)

Steps

1. In a mixing bowl, combine rice flour, coconut milk, water, turmeric powder, salt, and sugar to form a smooth batter. Let it rest for 10 minutes.
2. Heat a non-stick skillet over medium heat and add a little oil. Sauté the shallots until they are translucent, then add the diced mushrooms and cook for another 3-4 minutes until softened.
3. Pour a small amount of the batter into the skillet, just enough to cover the bottom. Cook for about 2 minutes until the edges start to lift.
4. Place a spoonful of the sautéed mushroom mixture and some chopped green onions onto the batter. Cover and cook for an additional 2-3 minutes until the pancake is fully cooked.
5. Repeat the process with the remaining batter and filling.
6. Serve Banh Khot hot, garnished with fresh herbs and a side of soy sauce and chili sauce for dipping.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 9 g
• Unsaturated Fat: 3 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber from mushrooms and herbs.
• Contains healthy fats from coconut milk.

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