Bánh Khọt

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, whisk together the rice flour, tapioca starch, turmeric powder, coconut milk, water, sliced green onion, and salt until a smooth batter forms.

   Ongeveer 5 min

   Tip van de kok: Ensure there are no lumps in the batter for the best texture.

2. 2

   Cover the batter and let it rest at room temperature for at least 1 hour, or up to 2 hours.

   Ongeveer 1 uur

   Tip van de kok: Resting allows the flours to fully hydrate, resulting in a crispier bánh khọt.

3. 3

   Prepare the nuoc cham dipping sauce by combining the fish sauce, sugar, lime juice, water, minced garlic, and minced chili in a small bowl.

   Ongeveer 5 min

   Tip van de kok: Taste and adjust the sweetness, sourness, and spiciness to your preference.

4. 4

   Heat a bánh khọt pan (or a cast iron aebleskiver pan) over medium heat.

   Ongeveer 1 min

   Tip van de kok: If you don't have a special pan, a regular cast iron skillet can work, but the shape will be different.

5. 5

   Brush each mold generously with vegetable oil.

   Ongeveer 1 min

   Tip van de kok: The oil is key to achieving a crispy texture and preventing sticking.

6. 6

   Once the oil is hot, pour a small amount of batter into each mold, filling it about two-thirds full.

   Ongeveer 1 min

7. 7

   Immediately place one shrimp and a slice of pork belly (if using) into the center of each bánh khọt.

   Ongeveer 1 min

8. 8

   Cover the pan with a lid and cook for 3-5 minutes, or until the edges are golden brown and crispy and the shrimp is cooked through.

   Ongeveer 5 min

   Tip van de kok: Cooking covered helps the shrimp steam and the batter cook evenly.

9. 9

   Carefully pry the bánh khọt out of the molds using a spoon or small spatula.

   Ongeveer 2 min

   Tip van de kok: They should release easily if properly oiled and cooked until crispy.

10. 10

    Transfer the cooked bánh khọt to a serving platter and repeat the process with the remaining batter and toppings, brushing the molds with more oil as needed.

    Ongeveer 15 min

    Tip van de kok: Keep the cooked bánh khọt warm while you finish frying the rest.

11. 11

    Serve the bánh khọt hot with fresh lettuce leaves, fresh herbs, and the nuoc cham dipping sauce.

    Tip van de kok: Wrap a bánh khọt in a lettuce leaf with some herbs before dipping for the full experience.