An In-depth Look at Bánh Khoái

Fact: Bánh khoái is a renowned variant of bánh xèo in Central Vietnam.

Bánh Khoái: Basic Information

Pronunciation

/bahn kwai/

Alternative Name(s)

Dish Type

Pancakes, rice dishes

Course

Non-course dish

Mealtime

Breakfast, Lunch, Dinner

Popular Variations

Bánh Khoái (classic version with pork and shrimp toppings)
Bánh Khoái Cá Kình (with white-spotted spinefoot toppings)

Bánh Khoái: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Central Vietnam

Associated Region

Thua Thien Hue

Bánh Khoái: Ingredients and Preparation

Main Ingredients

Rice flour, pork, shrimp, eggs, mushrooms, bean sprouts, and pork liver

Main Cooking Method

Pan-frying

Preparation Process

Making the batter, preparing the topping and the pâté-based sauce, cooking the pancake, serving the pancake.

Bánh Khoái: A Deep Dive

Cultural Significance

Popular street food in the cuisine of Thua Thien Hue and Central Vietnam

Taste

Savory

Texture

Crispy

Aroma

Rich

Color

Golden brown

Serving Style

Eaten with hands or with chopsticks

Serving Temperature

Hot

Accompaniment

Fresh vegetables: cucumbers, lettuce, Thai basil, sliced star fruits, etc.
Pickled carrots or daikon
Pâté-based dipping sauce made from pork liver

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

Unspecified

Popularity

Central Vietnam

Popular Similar Dishes

Bánh Xèo
Bánh Căn
Bánh Khọt
Appam
Bindae-Tteok
Okonomiyaki
Crêpe
Taco
Jianbing
Roti Canai
Buchimgae

Popular Dining Area

Street vendors and restaurants

Bánh khoái is a traditional Vietnamese pancake dish originating in Thua Thien Hue Province in the central region.

It is a variant of the famous bánh xèo (Vietnamese crepes) and features many similar ingredients as well as accompaniments. Still, bánh khoái is smaller, thicker, and has many distinct traits.

The origin of the name “bánh khoái” is unclear. The most popular theory says that it was a corruption of “bánh khói” (“smoke pancake”) since bánh khoái was originally cooked in a traditional wood stove that could smoke up if loaded with wet wood.

Another explanation is that “khoái” came from “khoái khẩu,” which means “appetizing” in Vietnamese.

Bánh khoái is usually folded in half and served with a viscous pâté-based sauce (known locally as “nước lèo”), pickles, and various vegetables, creating a renowned street food.

Read on to discover other wonderful facts about this pancake dish, such as upsides, downsides, and common concerns. I will also cover the bánh khoái’s differences from bánh xèo and recommend similar dishes.

Key Points

Bánh khoái is a famous pancake dish in Central Vietnam, especially in Thua Thien Hue Province.
The main ingredients of bánh khoái are rice flour, pork, shrimp, mushrooms, and bean sprouts.
Locals usually serve bánh khoái with fresh vegetables and a thick sauce made from pork liver.
The name “bánh khoái” might be derived from the Vietnamese word for “smoke” or “appetizing.”
Bánh khoái is a variant of bánh xèo, but it demonstrates many notable differences.

Bánh Khoái Images

How Is Bánh Khoái Prepared?

The preparation of bánh khoái requires the following 5 steps.

Steps	Instructions
Making the batter	Mixing rice flour with tapioca starch, water, and turmeric powder (optional)
Preparing the toppings	Shaping minced lean pork into meatballs and frying Slicing pork belly and stir-frying with shrimp Stir-frying straw mushrooms Preparing bean sprouts
Preparing the pâté-based sauce	Stir-frying minced pork liver with garlic and chili peppers Adding in water and various ingredients, such as sesame seeds, pounded peanuts, shrimp paste, fermented soybeans, etc. Pureeing the mixture until smooth (optional)
Cooking the pancake	Heating oil in a skillet Adding the batter and toppings and cooking for a few minutes Spreading a thin layer of scrambled eggs evenly over bánh khoái and continuing cooking until the pancake is golden Repeating this step until the ingredients run out
Serving the pancakes	Folding bánh khoái in half and serving with the pâté-based sauce and vegetables

While making bánh khoái sounds a little complex, this pancake dish has many advantages that make it special.

Pros and Cons of Eating Bánh Khoái

Bánh khoái has the following benefits and drawbacks.

Pros

Flavor profile: Bánh khoái has a mix of various savory ingredients that create a diverse flavor profile, such as shrimp, pork, bean sprouts, and pâté-based sauce.
Cultural experience: Bánh khoái is a notable specialty of the central region of Vietnam, particularly in Thua Thien Hue.
Nutrition: Since bánh khoái incorporates various types of protein and vegetables, it can be a balanced meal with sufficient nutrients.

Cons

Caloric content: Fried bánh khoái is relatively high in calories and fat, so people seeking to cut down on their calorie intake shouldn’t consume it too much.
Required skill: Making bánh khoái involves some complicated steps in cooking the pancakes, so preparing this dish at home can be a challenge.
Availability: Bánh khoái can be a difficult dish to find outside of Vietnam.

After discovering the advantages and disadvantages of bánh khoái, do you want to explore the distinctions between bánh khoái and its cousin, bánh xèo?

Bánh Khoái vs. Bánh Xèo: What Are the Differences?

Bánh khoái stands out from bánh xèo in the following 5 aspects: diameter, thickness, batter, toppings, and sauce.

Bánh Khoái

Diameter: Below 6 inches (15 centimeters)
Thickness: 0.8 – 1.2 inches (2 – 3 centimeters)
Batter: Might feature turmeric powder and often uses egg yolks
Toppings: Less diverse
Sauce: Viscous sauce made from pork liver and many other ingredients

Bánh Xèo

Diameter: 8-12 inches (20-30 centimeters)
Thickness: Very thin
Batter: Must have turmeric powder and not often uses egg yolks
Toppings: More diverse
Sauce: Sweet and sour Vietnamese dipping sauce

Besides these differences, what else can you learn about this pancake dish? Read on to find out!

Bánh Khoái FAQs

Yes, traditional bánh khoái is a gluten-free dish since it only uses rice flour in the batter. However, you should inquire with the vendor about the ingredients to ensure no gluten contamination.

Yes, there are a few bánh khoái recipes using exclusively plant-based ingredients, such as mushrooms, tofu, tomatoes, mung beans, and a soy sauce-based dipping sauce.

Yes, bánh khoái is available in many Central Vietnamese provinces beyond Thua Thien Hue, including Thanh Hoa and Quang Tri. Many big cities in Vietnam also have restaurants offering this pancake dish, such as Da Nang and Ho Chi Minh City.

Similar Dishes of Bánh Khoái

Bánh Xèo

Bánh xèo is a Vietnamese stuffed pancake consisting of rice flour batter, pork, shrimp, bean sprouts, and other toppings.

Bánh Khọt

Bánh khọt is a Vietnamese savory mini pancake made from rice flour and is topped with shrimp for serving with a dipping sauce.

Bánh Căn

Bánh căn is a Vietnamese mini pancake often found in the central region, featuring rice flour batter and various toppings.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.