Banh khot is cooked in small round moulds, with other ingredients such as pork, mung beans, shallots and coconut milk added on top. The rim should be slightly burnt to add flavour to the tasty treat.
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.
Meanwhile, banh khot in Vung Tau city, Ba Ria – Vung Tau province, is flatter and crunchier and is white, with shrimp and shrimp powder on top.
