Bánh căn (meaningmini cake inVietnamese) is a pancake-like cake made fromrice flour, water, andturmeric. It's cooked in a specialcast-iron pan or traditionalclay pan with round molds and served with toppings like shrimp, pork, and eggs. It's a popular cake in southern Vietnam, particularly inNinh Thuận,Bình Thuận andKhánh Hòa provinces or the city ofDalat.[1][2][3]
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The origin of bánh căn is unclear, but it is believed to have originated from theCham people who lived in the province of Ninh Thuận.[4][2] To make Bánh căn, the cook would begin by creating a rice flour batter, which is then poured into a pan fired with charcoal. The cooked mini cake is then topped with shrimp,scallions, pork, diced fried bread,quail eggs, or other regional ingredients.[2]
These cakes are originally served with various dripping sauce like: fish soup, fermentedfish sauce, mixed fish sauce ormeatball sauce[5] on the side, accompanied by an assortment ofchả, pounded chilis, minced mango, fresh herbs and leafy vegetables intended to be used as wrappers.[5][4]
