Bánh Khọt Chay: Vietnamese Savory Pancakes

Why It Matters

By translating a beloved street snack into a scalable, plant‑forward offering, the dish gives restaurants a profitable way to tap into rising demand for vegan Asian cuisine while preserving authentic Vietnamese taste.

Key Takeaways

• Plant-forward Vietnamese pancake showcases turmeric, coconut, and mushrooms.
• Sparkling soda water creates airy, crispy texture in batter.
• Chef recommends pre‑making patties for efficient restaurant service.
• Diverse mushroom and lotus seed toppings add umami and crunch.
• Fresh herbs like perilla elevate flavor and visual appeal.

Summary

The video features a plant‑forward reinterpretation of the Vietnamese street‑food staple bánh khọt, a savory pancake made with turmeric‑colored batter. Chef Mai and a host demonstrate how coconut milk, rice flour, spring onion and sparkling soda water combine to create a light, crispy base.

Key techniques include heating a cast‑iron pan to high temperature, adding a splash of oil, and pouring the batter only three‑quarters full so it puffs and crisps. The topping showcases an array of mushrooms—cordyceps, golden oyster, beach—and lotus seeds, all sautéed with soy‑based sauces, saffron and a vegetarian oyster sauce, delivering deep umami without fish sauce.

The chefs highlight practical restaurant tips, such as pre‑cooking the pancakes and finishing them in the oven for service speed. They also note cultural nuances, like avoiding garlic and onion in vegetarian dishes, and add premium touches—pickled vegetables, crispy sweet‑potato, and shaved truffle—to elevate the street‑food concept.

For chefs and operators, the recipe demonstrates how traditional Vietnamese flavors can be adapted to modern, plant‑centric menus, offering a visually striking, texture‑rich appetizer that meets consumer demand for sustainable yet indulgent dishes.

Original Description

Inspired by the street food of Vietnam, banh khot are mini savory pancakes, typically made from a batter of rice flour, cornstarch, turmeric, and coconut milk. While these are usually topped with shrimp, these plant-based banh khot are topped with mushrooms. Chef Mai Pham from Lemon Grass Restaurant is joined by Chef Luke Nguyen, restauranteur, author and television show host, to show us how to make this dish.

Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

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