Best Banh Khot in Ho Chi Minh City: Where Locals Send You

"Banh khot" are small, crispy, cupped pancakes filled with shrimp and pork, a southern specialty that locals will defend fiercely. You find them everywhere in Ho Chi Minh City, but quality varies wildly. The difference between a forgettable plate and a memorable one usually comes down to batter freshness, oil temperature, and whether the cook bothers to crisp the edges properly.

Unlike northern "[banh xeo](/posts/banh-xeo-vietnam (베트남 / 越南 / ベトナム)-sizzling-pancake)"—the larger crepe served with lettuce and herbs—banh khot in the south are typically eaten without wrapping. They're smaller, more custard-like in the center, and meant to be dipped in "nuoc cham" (fish sauce) and eaten in two bites. The texture should snap when you bite down, then soften as you reach the shrimp inside.

Banh Khot 192 Nguyen Hue (District 1)

This is the one every local in the city will name-check. Tucked on a side alley off Nguyen Hue Boulevard near Ben Thanh Market, it's been running the same basic setup for years: a long counter, a handful of plastic stools, two elderly women making banh khot on small cast-iron molds. They work incredibly fast—each mold holds about twelve cups, and they rotate them in and out of bubbling oil with a practiced rhythm.

The banh khot here are golden-brown, with crispy, lacy edges and a tender center filled with whole shrimp and a bit of pork. A plate (typically 12 pieces) costs 35,000–40,000 VND. They open early, around 7 a.m., and sell out by 11 a.m. most days, so timing matters. Eat them straight from the plate, dip in fish sauce, add a squeeze of lime.

Banh Khot 212 Ly Chinh Thong (District 3)

Slightly farther from the city center, this spot is less touristy and more of a weekday breakfast haunt for office workers nearby. The banh khot are smaller and denser than the Nguyen Hue (후에 / 顺化 / フエ) version, almost bun-like in texture, and they use a lot more pork than shrimp—which some prefer, others don't. Cost is similar: 35,000–40,000 VND per plate. They serve from 6:30 a.m. to 11:30 a.m., then close for lunch and reopen around 4 p.m. for a brief evening service. Many locals stop by after work for a light dinner with beer.

Banh Khot on Vo Thi Sau (District 1)

On the western stretch of Vo Thi Sau near Tao Duc market, there's a cluster of banh khot vendors operating from pushcarts or small shopfronts. The most reliable is an unmarked stall run by a woman in her sixties who uses a motorized mold setup—which some purists dismiss as "too industrial"—but the result is consistent. Plates are 30,000–35,000 VND. What makes this spot worth the detour is that she also makes a small batch of banh khot filled with crab instead of the standard shrimp-and-pork mix. It's richer, sweeter, and harder to find elsewhere in the city.

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Banh Khot Hoa (District 5, Cho Lon)

In Cho Lon, the Chinese-Vietnamese district, banh khot take on a slightly different character: more oil, crispier edges, and often mixed with Chinese chives or scallion oil instead of plain shrimp. Banh Khot Hoa, a small shopfront near the corner of Nguyen Tri Phuong and Ong Ich Khiem, is where many Cho Lon residents eat banh khot. The owner trained in Bangkok for a few years, and it shows—these are less "southern classic" and more "Southeast Asian street snack." Plates are 40,000–45,000 VND. Open 7 a.m. to 1 p.m., closed Sundays.

What Makes Saigon Banh Khot Different

In northern cities like Hanoi, banh khot tend to be larger, less common, and sometimes made with a cornstarch or tapioca base that makes them chewier. In Ho Chi Minh City (호치민시 / 胡志明市 / ホーチミン市), the tradition is lighter, crisper, and closer to how they're eaten in the Mekong Delta—where the dish originates. The use of shrimp is non-negotiable here; inland versions sometimes substitute it with other fillings. And in Saigon, you'll rarely see banh khot served with lettuce or herbs on the side (that's more of a northern Hanoi fusion thing). It's just the banh khot, the fish sauce, and you.

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How to Order

Point to the mold or hold up fingers for the number of pieces you want. Most vendors serve in standard portions: 12 pieces (mot dia) is the default. Ask for extra fish sauce if you like it salty—the small cup they provide is usually just enough for dipping. If you're eating at a counter without tables, grab a small plastic basket lined with paper napkin; it keeps your hands clean. Some vendors offer a tiny dish of lime or a shrimp cracker on the side—take it, it's part of the deal.

When to Go

Breakfast (6:30–10 a.m.) is the golden window. Banh khot are a morning food in Saigon (사이공 / 西贡 / サイゴン) culture, sold fresh and eaten quickly. By late morning, the oil has been reused a few times and the batter sits longer, which dulls the taste. A few stalls do a light lunch service (11 a.m.–1 p.m.), and the evening crowd (4–7 p.m.) is smaller and less quality-conscious. If you want the best version, go early. Weekends are slightly busier, but not dramatically—locals eat banh khot on weekday commutes more than on Saturday mornings.

Practical notes: Cash only at all five spots. Most are closed by noon or early afternoon (except Vo Thi Sau and Cho Lon, which reopen for evening). Bring small bills; they rarely have change for large notes. A plate of banh khot plus drink costs 45,000–55,000 VND total—it's a cheap breakfast or light snack, not meant to fill you up.