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
–
Step 1
Make Batter
Mix rice flour, water, salt, rest 30 minutes.
30 min
Step 2
Heat Mold
Heat clay mold, oil each cup.
10 min
Step 3
Cook Pancakes
Pour batter, crack quail egg, add shrimp/squid.
10 min
Step 4
Steam & Crisp
Cover until set and crispy edges form.
10 min
Step 5
Serve
5 min
Step 6
Step 7
Step 8
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
300 kcal12 g protein8 g fat48 g carbs
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