Bánh Xèo + Bánh Kot with Philippe Trinh
Advertisement
Join Philippe Trinh, a Vietnamese American culinary storyteller and the creative mind behind Whiskey & Booch, for a deep dive into two of Vietnam’s most craveable street foods — Bánh Xèo and Bánh Khọt!
Bánh Xèo is a crispy rice pancake stuffed with bean sprouts, pork, shrimp and herbs, beloved throughout Vietnam. Its name translates to “sizzling cake,” a nod to the dramatic crackle of the batter hitting a hot pan. The eggless batter is made with rice flour, dried mung bean, turmeric, coconut milk and beer — and in this class, we’ll be filling ours with shrimp, mung bean sprouts and juicy pork belly.
Bánh Khọt is Bánh Xèo’s smaller, crunchier little cousin. Instead of one large pancake, these bite-sized savory cakes are cooked in a special pan with small wells — think aebleskiver or takoyaki. While they share the same batter, the result is entirely different. Bánh Xèo is thin and lacy with a soft chew, and Bánh Khọt is all about the crunch. The outside edges crisp up beautifully, while the middle stays tender from the coconut milk and beer in the batter.
Both are wrapped in lettuce and fresh herbs, dipped into nước mắm and eaten with your hands. This is the kind of food that’s lively, communal and impossible to stop eating. We'll be learning Philippe's signature nước chắm dipping sauce--a family recipe passed down through generations that's used in many iconic Vietnamese dishes.
In this hands-on workshop, Philippe will guide you through the techniques, textures and balance of flavors that make these iconic Vietnamese street foods so irresistible — from achieving the perfect crisp to building the bright, herbaceous accompaniments that bring everything together in the end.
ABOUT THE CHEF
Philippe Trinh — Vietnamese American cook, storyteller, and culinary creator with a combined 250K+ followers. Known online as the “Asian Culinary Wizard,” Philippe has built a devoted community through his platform Whiskey & Booch, where his bold, saucy, and story-driven approach to food has gone viral, reaching millions. From reimagining family recipes passed down through generations to filming reels that inspire home cooks around the world, his mission is to celebrate heritage while making Asian cuisine approachable. His recipes have been featured on Tastemade, The Feed Feed, and more — but his true passion is bringing people together through food, culture, and storytelling.
Bánh Xèo is a crispy rice pancake stuffed with bean sprouts, pork, shrimp and herbs, beloved throughout Vietnam. Its name translates to “sizzling cake,” a nod to the dramatic crackle of the batter hitting a hot pan. The eggless batter is made with rice flour, dried mung bean, turmeric, coconut milk and beer — and in this class, we’ll be filling ours with shrimp, mung bean sprouts and juicy pork belly.
Bánh Khọt is Bánh Xèo’s smaller, crunchier little cousin. Instead of one large pancake, these bite-sized savory cakes are cooked in a special pan with small wells — think aebleskiver or takoyaki. While they share the same batter, the result is entirely different. Bánh Xèo is thin and lacy with a soft chew, and Bánh Khọt is all about the crunch. The outside edges crisp up beautifully, while the middle stays tender from the coconut milk and beer in the batter.
Both are wrapped in lettuce and fresh herbs, dipped into nước mắm and eaten with your hands. This is the kind of food that’s lively, communal and impossible to stop eating. We'll be learning Philippe's signature nước chắm dipping sauce--a family recipe passed down through generations that's used in many iconic Vietnamese dishes.
In this hands-on workshop, Philippe will guide you through the techniques, textures and balance of flavors that make these iconic Vietnamese street foods so irresistible — from achieving the perfect crisp to building the bright, herbaceous accompaniments that bring everything together in the end.
ABOUT THE CHEF
Philippe Trinh — Vietnamese American cook, storyteller, and culinary creator with a combined 250K+ followers. Known online as the “Asian Culinary Wizard,” Philippe has built a devoted community through his platform Whiskey & Booch, where his bold, saucy, and story-driven approach to food has gone viral, reaching millions. From reimagining family recipes passed down through generations to filming reels that inspire home cooks around the world, his mission is to celebrate heritage while making Asian cuisine approachable. His recipes have been featured on Tastemade, The Feed Feed, and more — but his true passion is bringing people together through food, culture, and storytelling.
Advertisement
Where is it happening?
37b North Front Street, Kingston, NY, United States, New York 12401
Event Location & Nearby Stays:
Know what’s Happening Next — before everyone else does.
Host or Publisherbluecashew Kitchen Homestead
![D.I.Y. Dirt Cups [TEEN]](https://cdn-ip.allevents.in/s/rs:fill:500:250/g:sm/sh:100/aHR0cHM6Ly9jZG4tYXouYWxsZXZlbnRzLmluL2V2ZW50czkvYmFubmVycy80YTFlOTZhMmNmOWQ4ZjcxMWUwYTc0Mzk2MmMzMTNiMzI0OTc2YTEzZmQ2OWQyNmJjNGRlMmI4YWU3Yjg1ZjNiLXJpbWctdzEyMDAtaDYyOC1kYzc4NjA1ZS1nbWlyP3Y9MTc4MTA1NzU4NA.avif)