Other variations:
Bánh căn trứng cút, Bánh căn tôm, Bánh căn mực, Bánh căn hỗn hợp
Category
Pan-Fried Dish
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
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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