This bold, traditional taste of Vietnam is a joy both by name and to eat
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here’s something endearing and confident about a dish named after the feeling it gives you. Bánh khoái means “delight” or “joy” cake. This crisp, savoury pancake originates from Hue, the historic capital of Vietnam’s central region. Traditionally served with a rich hoisin dipping sauce, my take swaps that out for a lighter nước chấm with sesame seeds. It stays true to the spirit of the original, though, preserving its joyful texture and bold, satisfying flavours, while using more accessible ingredients.
This is just as joyful without the prawns: swap them for smoked or marinated tofu, and serve with sweet soy sauce for dipping. Purple perilla (also known as shisho leaves) is available in most Asian food stores.
Prep 10 min
