Bánh căn

Dish

Bánh căn

Bánh căn is made by mixing rice flour, coconut milk, scallions, and shrimp or pork. The mixture is then poured into small molds and cooked over a charcoal fire until crispy. It is usually served with a dipping sauce made with fish sauce, sugar, and chili. Bánh căn is a great source of carbohydrates and protein, but it is high in calories and fat due to the frying process.

Jan Dec

Origins and history

Bánh căn originated in Central Vietnam and has been a popular street food for decades. It is often sold by street vendors who set up small charcoal grills on the sidewalk.

Dietary considerations

Bánh căn is not suitable for people with gluten intolerance or celiac disease. It is also not recommended for people on a low-fat or low-calorie diet.

Variations

There are many variations of bánh căn, including adding different types of meat or seafood to the batter. Some people also add vegetables or herbs to the mixture.

Presentation and garnishing

Bánh căn is usually served on a plate with a dipping sauce on the side. It can be garnished with scallions or cilantro for added flavor and texture.

Tips & Tricks

To make bánh căn extra crispy, make sure to cook it over a charcoal fire instead of a gas stove.

Side-dishes

Bánh căn can be served as a snack or appetizer. It is usually eaten with a dipping sauce made with fish sauce, sugar, and chili.

Drink pairings

Bánh căn pairs well with light and refreshing drinks such as beer or iced tea. It can also be paired with a sweet and sour drink like lemonade or lime juice.