Banh khot is a rustic yet captivating dish of the Southern people, and in Vung Tau, this dish has become a local culinary icon. Unlike the banh can of the Central region, Vung Tau's banh khot are cooked in small cast-iron molds, golden and crispy on the outside, soft on the inside, often drizzled with rich coconut milk and topped with bright red fresh shrimp.
The ingredients for banh khot are quite simple, including rice flour, coconut milk, fresh shrimp, scallions, and a little turmeric powder for color. But what makes Vung Tau's banh khot particularly appealing is the skillful preparation technique that results in a crispy crust without being greasy. The shrimp chosen must be fresh and sweet, usually mud shrimp or small tiger prawns.
Banh khot are typically served with fresh herbs such as lettuce, mustard greens, perilla leaves, fish mint, and a bowl of sweet and sour fish sauce dip, sometimes with shredded papaya. When eating, people wrap the banh khot with herbs, dip it in the fish sauce, and experience the harmony of richness, crispiness, savory taste, and the refreshing flavor of the fresh herbs.