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

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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