I am so sorry for not updating my blog for over 2 weeks. I have been very busy and also having some problem with my car too. It was stolen from my driveway and it totally stresses me out. Thank God the police found it and it was in pretty good shape. Now I have to deal with the insurance, the DMV and whole loads of paperwork to be done before I can drive the car again. Anyway, I don’t want to bore you with all the details.
Now let’s talk about Banh Khot. Banh Khot is a mini sized rice cake that is fried and served with fresh lettuce, herbs and dipping sauce. I’ve eaten Banh Khot from a Vietnamese restaurant in PA and really like it. What I love about this snack is the crispy texture on the outside and soft and tender in the middle. To eat it you take a piece of the banh khot, place it in a bed of lettuce and herbs, a bit of the pickle carrot, wrapped it up and eat it. It is crispy, sour, sweet, salty and spicy at the same time. Really satisfying!!
I bought a Banh Khot/Ebelskiver pan from Amazon last year so I thought I try to make this at home. It turns out pretty well but not as crispy as the restaurant ones. I think it’s because I used too little oil to the pan when I was frying it. The last batch I added a bit more oil to it and it did turn out crispy. The Asian supermarket does sell the ready mix banh khot flour and you can use that. Since I am too lazy to drive out to buy it, I just goggle for the recipe. As for the dipping sauce I added some carrot to the dipping sauce as this way I don’t have to pickle the carrot separately. I serve mine with only lettuce since I don’t have any fresh herbs in my fridge but you can have it with any type of lettuce and fresh herbs.