Bánh căn

Bánh căn is a traditional Vietnamese dish that originates from the Ninh Thuận and Khánh Hòa provinces in the South Central Coast region of Vietnam. It is a type of small, round, rice cake, cooked in clay pots over a charcoal fire.

Ingredients and Preparation

The main ingredients of Bánh căn are rice flour and quail eggs, although chicken eggs can also be used. The batter is made by mixing rice flour with water, and then pouring it into small, round molds. The molds are then placed over a charcoal fire, and the cakes are cooked until they become crispy and golden brown. Quail eggs are often added to the batter before it is cooked, giving the cakes a rich, creamy texture.

Bánh căn is typically served with a special sauce made from fish sauce, water, sugar, lemon juice, and chili peppers. The sauce is usually served on the side, allowing diners to dip the cakes into it as they eat. In addition to the sauce, Bánh căn is often accompanied by a variety of fresh herbs and vegetables, such as mint, basil, lettuce, and cucumber.

Cultural Significance

Bánh căn is a popular street food in Vietnam, and it is often eaten for breakfast or as a snack. It is also commonly served at traditional Vietnamese festivals and celebrations. The dish is known for its unique cooking method, which involves the use of clay pots and a charcoal fire. This method gives the cakes a distinctive, smoky flavor that is highly prized in Vietnamese cuisine.

Variations

There are several regional variations of Bánh căn. In the Ninh Thuận and Khánh Hòa provinces, the cakes are often made with seafood, such as shrimp or squid. In other regions, the cakes may be made with different types of flour, such as corn flour or tapioca flour, and they may be flavored with ingredients like coconut milk or pandan leaves.

See Also

• Bánh xèo
• Bánh bèo
• Bánh khọt
• Vietnamese cuisine

‎