Bánh can Recipe - NGON Vietnam

Bánh Căn

Mini Rice Pancakes

Small, round rice pancakes cooked in clay molds, topped with quail eggs or seafood, and served with fresh herbs and dipping sauce.

Other variations:

Bánh căn trứng cút, Bánh căn tôm, Bánh căn mực, Bánh căn hỗn hợp

Region

South-Central Vietnam

Preparation Time

1h05

Servings

4

Difficulty

Medium

About this recipe

Bánh Căn is a specialty of South-Central and Southern Vietnam, especially in coastal provinces like Ninh Thuận and Bình Thuận. Traditionally cooked over charcoal in terracotta molds, these pancakes have a slightly crispy exterior and soft, fluffy interior.

Ingredients List

200 g rice flour 400 ml water ½ tsp salt 8 - 10 quail eggs (raw) 100 g shrimp or squid (chopped) 2 scallions (chopped) oil (for the mold) fresh herbs (lettuce, basil, mint) For the dipping sauce 2 tbsp fish sauce 2 tbsp sugar 2 tbsp lime juice 4 tbsp hot water 1 clove garlic (minced) 1 - 2 chilies (sliced)

Materials & Tools

Clay pancake mold (Bánh Căn mold) or mini muffin pan Charcoal stove or stovetop Mixing bowls Ladle Spatula

Preparation steps

Total Time

1h05

Cooking Time

25 min

Active Time

40 min

Make Batter

Whisk rice flour, salt and water until smooth; rest 30 minutes.

30 min

Make Dipping Sauce

Stir fish sauce, sugar, lime juice and hot water until sugar dissolves, then add garlic and chili.

5 min

Cook Pancakes

Heat mold and brush each cup with oil. Stir batter and fill each cup halfway. Top with a quail egg or some shrimp or squid, cover and cook about 3 minutes. Sprinkle with scallions, cover and cook 1 minute more, until cakes are set and bottoms are golden and crispy. Repeat with remaining batter.

25 min

Serve

Serve hot with lettuce and herbs, and dip each cake into sauce.

5 min