Bánh Căn is a unique dish not to be confused with the noodle dish, Bánh Cănh (see the ‘h’ at the end of the ‘can’ makes all the difference). To be honest, I had never seen this dish before despite travelling to Vietnam in 2012 and 2018. It is a wonderfully theatrical dish that is expertly made with precision, skill and speed. Bánh Căn is originally of the Cham minority people in the Ninh Thuan Province.
Nha Trang, Dalat and Phan Rang have their own versions of this dish, however the foundation of it is made out of cooked rice that is blended and sun-dried rice flour is added to create a crispy, yet fluffy omelette-type cake. There are a few cities that make Bánh Căn, differing in size, cooking technique, ingredients used, and each vendor will put their own signature spin on it.
In Saigon, you will find a similar dish known as Bánh khọt, this version is eaten with different sauces, ingredients and the base is made with fried rice flour, turmeric and coconut. Bánh khọt is either cooked in a cast iron dish and not necessarily over charcoal or fried.
How is Bánh Căn made?
Bánh căn is a unique dish that requires a very specific cooking mold and these vary in size. It is essentially a large terracotta plate made by Cham potters with several circles cut out of the inside. These holes are filled with small terracotta dishes that all have little hat type lids with handles that fit on top. The entire plate sits above red-hot burning coals to impart the perfect charcoal flavour.
The rice flour batter is poured into each mold until it curls up around the sides and starts to bubble, the toppings are then added whether it be a simple quail egg, minced meat or seafood. The lids are placed on top of the the inserts until the batter and toppings are cooked through.
Dalat Bánh Căn
Dalat city sits 1500 metres above sea level within the Southern Central highlands. A city of contrasting architecture, beautiful landscape, it is home to the most beautiful produce in Vietnam that grows all year round. The weather is much cooler in Dalat, and this is a reflection of the dishes that are found in and around the city, and Dalat Bánh căn is no exception. The steaming hot rice cakes are piled on top of each other and look like a mini burger. The simpler versions of Dalat Bánh Căn contain a quail egg and served with a dipping sauce that could easily be mistaken as a soup. The dipping sauce is made with fish sauce or fermented shrimp paste, green onions, and can sometimes contain pork meatballs within or on the side. Some places in Dalat serve Bánh Căn with ham and a glass of fresh soy milk to go with it.
Nha Trang Bánh Căn
The Banh Can here is iconic. Following the rice flour base, the toppings are loaded with huge prawns, minced meat, eggs, squid or octopus. The dipping sauce is sweet and savoury with fish sauce, green onions, sugar and is perfect with just a little bit of chilli. The pork meatballs in the dipping sauce are sometimes cooked over charcoal imparting a delightful smoky flavour. Alongside the dipping sauce, shredded green mango is served which you can either throw in your dipping sauce or use to cleanse your palate – anything goes!
Phan Rang Bánh Căn
Pahn Rang is quite close to Nha Trang so there are a lot of similarities between how these two towns serve the dish. Here, the rice – omelette cake things can be served with a variety of fish sauce based dipping sauces that can be sweet, sour or even have peanuts added to them. Green mango is also served with the Phan Rang Banh Can, and sometimes some greens which you can wrap them in.
Bánh Căn is also found in major cities from Danang all the way to Saigon, I would have to say my favourite place to eat them was in Nha Trang, yet every vendor has their own spin on this wonderfully unique Central Vietnam dish. You must try it when you are here – and tell me what you think!!!
