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
Category
Pan-Fried Dish
Region
Southern 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 1/2 tsp salt 8–10 quail eggs 100 g shrimp or squid (chopped) 2 scallions (chopped) fresh herbs (basil mint lettuce) dipping sauce (fish sauce, lime, sugar, chili)
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
Active Time :
1h05
Cooking Time
–
Make Batter
Mix rice flour, water, salt, rest 30 minutes.
30 min
Heat Mold
Heat clay mold, oil each cup.
10 min
Cook Pancakes
Pour batter, crack quail egg, add shrimp/squid.
10 min
Steam & Crisp
Cover until set and crispy edges form.
10 min
Serve
With herbs and dipping sauce.
5 min
Chef’s Tips
Preheat mold well before adding batter for even cooking; avoid overcooking quail eggs to keep yolks soft.
Serving Suggestions
Fresh herbs, lettuce leaves, dipping sauce
Nutritional info
300kcal
12g protein
8g fat
48g carbs
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