Banh khot is the closest relative to banh xeo and many restaurants in southern Vietnam serve them as a pair. Unlike banh xeo which is fried on a large pan, banh khot is cooked in small round molds, with other ingredients like pork, mung beans, shallots and coconut milk added on top. The rim should be slightly burnt to add flavor to the tasty treat. Like banh xeo, the cake is eaten by being rolled in fresh leaves and dunked in fish sauce.

The southern dish has at least two versions. The Mekong Delta’s banh khot is softer, thicker and usually more yellow due to the addition of turmeric power. Vung Tau’s banh khot is flatter and crunchier and is white, with shrimps and shrimp powder on top.

Source: VnExpress