Wednesday, August 29, 2007
Banh Khot
After stumbling on WanderingChopstick's review of Brodard and Simcook's post on Vung Tau I had an immense craving for some banh khot. Unfortunately, I don't know of any restaurants in Northern VA that offers this dish (please let me know if you know of any) so I decided to make it myself. I managed to find some special pans for making the banh khot at a local Vietnamese grocery store, they were only $10 bucks each! I bought some banh xeo mixes from the store to make the batter and added scallions and shrimp. The banh khot didn't come out as crunchy but it wasn't bad and satisfied my craving for now :D
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8 comments:
Oooh, good job! They look awesome to me. :) I bought the pan a long time ago too but haven't gotten around to making it myself.
Awww so cuteeee. That looks so Yummi too, hehe I used to put a piece of banana in it (instead of strimp) to make the sweet Banh Khot. Delicous!!! Hehhehe I bet it's good! 'cuz you know how much I love your Banh Xeo hehehe
Oh they look PERFECT!
What is the name of the local Vietnamese grocery store that sell the Banh Khot pan? I planning to go to Northern VA soon, so I hope to buy this pan.
Hi,
You can buy one of the best pans to make this cake here:
http://www.williams-sonoma.com/products/c332/index.cfm?pkey=cspecialty%2Dcookware&ckey=specialty%2Dcookware
Paul. NYC.
Hey, did you ever find out how to make the Banh Khot crunchy like at the restaurants? I tried them at home also and they were crunchy off the stove but within one minute they weren't crunchy anymore. I bought that non-stick pan from William Sonoma (as previous poster suggested) but can't use any kind of oil on the pan because it's so slick that I can't rotate the batter to make it thinner... that might be why mine aren't as crunchy... but sure is less oily!
You need a cast iron pan for the crispyness. (used to cook ours in a cast iron pan with a gas stove)
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