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Bánh Khoai

VIETNAM

Sweet Potato Pancakes

SUBMITTED BY

Paige

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Paige’s favorite form of sweet potatoes come in a familiar street food package!

Vietnamese cuisine is renowned for its rich flavors, regional specialties, and deep-rooted history. One such traditional dish that has delighted generations is Bánh Khoai, a crispy, savory pancake hailing from the central region of Vietnam. While often compared to Bánh Xèo, a more widely known dish, Bánh Khoai has its own unique characteristics and historical significance.

The Origins of Bánh Khoai

The origins of Bánh Khoai trace back to Huế, the former imperial capital of Vietnam. This region is known for its refined and elaborate cuisine, influenced by the royal court and the local people’s creativity in using available ingredients. Unlike Bánh Xèo, which is found throughout Vietnam, Bánh Khoai remains a specialty of Huế, making it a must-try for those visiting central Vietnam.

The name “Bánh Khoai” translates to “joyful cake”, reflecting the pleasure it brings to those who eat it. Traditionally, it was a popular street food enjoyed during cooler months, as its crispy texture and rich filling made it a comforting treat.

Bánh Khoai vs. Bánh Xèo

Though Bánh Khoai and Bánh Xèo share some similarities, they have key differences. Bánh Khoai is typically smaller, thicker, and crunchier than Bánh Xèo. It is made with rice flour, turmeric, and water, creating a batter that is fried until golden and crispy. Another distinguishing feature is that Bánh Khoai is not folded in half like Bánh Xèo but served flat, often with a generous topping of fresh herbs and a rich dipping sauce made from soybean paste, pork liver, and sesame—a signature element of Huế cuisine.

Evolution and Cultural Significance

Over the years, Bánh Khoai has remained a cherished part of Huế’s culinary identity. While originally a dish enjoyed by commoners, it eventually found its way into royal cuisine, where it was adapted with finer ingredients. Today, locals and tourists alike seek out authentic versions of Bánh Khoai at street food stalls, traditional eateries, and even upscale restaurants in Huế.

The dish is often enjoyed alongside other Huế specialties like Bún Bò Huế (spicy beef noodle soup) and Nem Lụi (grilled lemongrass pork skewers). Its presence in Vietnamese cuisine highlights the region’s dedication to balancing flavors, textures, and presentation.

With the global rise of Vietnamese food, Bánh Khoai has gained more recognition outside of Vietnam. While it remains a Huế specialty, variations of the dish can be found in Vietnamese communities worldwide. Some chefs have introduced modern twists, using seafood, mushrooms, or alternative flours to cater to different dietary preferences.

Despite these innovations, traditional Bánh Khoai continues to be a symbol of Huế’s street food culture. Whether enjoyed at a roadside stall or a restaurant overlooking the Perfume River, this crispy pancake offers a delicious taste of Vietnamese heritage.

For food lovers seeking to explore Vietnam’s rich culinary history, Bánh Khoai is a must-try dish that embodies the flavors and traditions of central Vietnam.

Bánh Khoai

Servings 6
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Ingredients
  

  • 500 g Asian sweet potatoes the yellow kind
  • 100 g flour
  • 150 g deep fried flour
  • 50-80 g sugar
  • 1 g salt
  • 50 ml coconut milk
  • 100 ml milk
  • 200-250 ml water
  • oil for frying

Instructions
 

  • Prepared a large bowl of water, mix with salt.
  • Peel the sweet potato. Julienne or shred the sweet potatoes directly into the salted water and soak it for 30 minutes.
  • Mix the dry ingredient with generic flour, deep fried flour, sugar, and salt.
  • Mix the dry mixture with wet ingredients until well mixed. Let the batter rest for 30 minutes.
  • Rinse the sweet potatoes and let water drip out from the potato with a colander.
  • Heat the oil up.
  • Take some batter in a ladle and mix the sweet potatoes in.
  • Gently place the mixture into the frying pan. (Street vendors usually use 2 ladles to slide the mixture floating on the frying pan)
  • Frying until golden on both sides.
  • Let the pancake cool down on a dripping rack for a few minutes before serving.
Course: Snack
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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