Banh khot are the bite-sized cousins of banh xeo – little turmeric-yellow rice pancakes cooked in a special dimpled pan until the edges turn lacy and golden, with a plump prawn nestled on top. Street vendors across southern Vietnam turn these out by the tray-load, and once you've had one hot off the pan, crisp underneath and soft in the middle, you'll understand the fuss.
You don't need the traditional cast-iron mould to make these at home – a mini muffin tin or a takoyaki pan does a fine job, and even a regular non-stick frypan making slightly larger pancakes will still taste fantastic. The batter itself comes together easily from rice flour, a good pinch of turmeric and coconut milk for richness.
Serve them the proper way: wrapped in a lettuce leaf with a sprig of herbs, dunked into a bowl of nuoc cham. Great for a weekend cook-up with the family pitching in on wrapping duties.
