In Vung Tau, bánh khọt is everywhere—from humble street stalls to upscale restaurants—and yet, no matter where you taste it, this beloved dish retains its unmistakable flavor and charm. One bite is often enough to leave travelers longing for the day they can return to this seaside city just to enjoy it again.
The Origin of Vung Tau’s Famous Bánh Khọt
According to long-time artisans of the craft, bánh khọt traces its roots to bánh căn, a traditional dish from Bình Thuận, Ninh Thuận, and Khánh Hòa.
As people from these regions migrated south, they brought their culinary heritage with them. Over time, the recipe evolved—adapting to local ingredients and flavors—and eventually became the bánh khọt known today.
The dish’s intriguing name is said to derive from the sound “khọt khọt” made when the spoon scrapes the mold to loosen the cake after cooking. Others believe it stems from the old word “khộp,” referring to poverty, since early versions of the dish used only plain rice flour without meat or shrimp. Over the years, “khộp” gradually transformed into “khọt.”
Originally, bánh khọt was a homemade treat prepared during family gatherings or weekend meals—an opportunity for everyone to join in: grinding rice, picking herbs, pouring batter, and sharing moments of warmth and togetherness. As Vung Tau’s tourism flourished, the dish found its way into restaurants, becoming a signature culinary symbol of the coastal city.
Names like Gốc Vú Sữa, Cây Sung, Cô Ba Vũng Tàu, and Cô Hai have since become culinary landmarks for both locals and visitors.
Ingredients of an Authentic Vũng Tàu Bánh Khọt
The batter is made from rice flour, eggs, and coconut milk. The toppings vary—scallops, minced pork, fish paste—but fresh shrimp remains the most popular choice.
Despite its rustic charm, the preparation is an art:
- Rice is soaked for hours, ground into a fine batter, and left to ferment overnight.
- Coconut milk, turmeric, and chopped scallions are mixed in for aroma and color.
- The hot mold is lightly oiled, filled with batter, topped with fresh shrimp, then covered until crisp.
Though the basic formula remains the same, each establishment adds its own touch—unique dipping sauces, creative toppings, or vibrant color variations like mung bean or vegetarian versions.
A perfect bánh khọt should be crispy yet chewy, golden, fragrant, and rich with the sweetness of rice, coconut milk, and shrimp roe. It is traditionally served with a platter of fresh herbs and a savory dipping sauce, which many food lovers say accounts for “half the deliciousness.”
In an age when food safety is paramount, some shops even use ozone technology to clean vegetables—ensuring freshness and hygiene.
A Culinary Symbol of Vung Tau
Today, visitors can find bánh khọt anywhere in the city, from tiny roadside vendors to elegant restaurants. Yet regardless of setting, the signature taste remains deeply rooted in tradition. It’s no surprise the dish has achieved regional acclaim—it was recognized by the Asian Records Organization as one of the 12 most distinctive Vietnamese dishes in Asia and ranked among the best street foods in the world at the 2013 International Street Food Festival in Singapore.
Where to Try the Best Bánh Khọt in Vung Tau
Twelve local businesses have been granted permission to use the collective brand name “Bánh Khọt Vũng Tàu.” These include:
- Phạm Thị Hiền – 56 Lê Lợi
- Đoàn Thị Loan – 67 Bà Triệu
- Dư Thị Xuân Nga & Nguyễn Thị Xuân Dung – 19 Hoàng Hoa Thám
- Lưu Thị Thanh Trâm – 19/5/24 Hoàng Văn Thụ
- Phạm Thị Kiều – 59 Bà Triệu
- Nguyễn Thị Hòa – 14 Nguyễn Trường Tộ
- Nguyễn Thị Minh Diện – 164/3 Xô Viết Nghệ Tĩnh
- Phạm Ngọc Hưng – 14 Hoàng Hoa Thám
- Trần Thị Thu Thủy – 48/37 Nguyễn Trường Tộ
- Phạm Đức Dục – 201/2 Lê Lợi
- Trần Thị Hương – B1102 Lakeside, Chí Linh Urban Area
