Bánh Căn (Classic Vietnamese Mini Savory Pancakes)
Món truyền thống · Vietnamese
A traditional Vietnamese street food, Bánh Căn are small, savory pancakes made from rice flour, coconut milk, and turmeric, cooked in a special dimpled pan. They are typically filled with shrimp, pork, or quail eggs and served with fresh herbs and a dipping sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour2 cups
- Tapioca starch1/4 cup
- Coconut milk1.5 cups
- Water1 cup
- Turmeric powder1 tsp
- Salt1 tsp
- Sugar1 tsp
- Scallions1/2 cup, chopped
- Shrimp1/2 lb, peeled and deveined
- Pork belly1/4 lb, thinly sliced (optional)
- Quail eggs12-16 (optional)
- Vegetable oilfor greasing
Các bước
- 1
In a large bowl, whisk together rice flour, tapioca starch, turmeric powder, salt, and sugar.
- 2
Gradually whisk in coconut milk and water until a smooth, thin batter is formed. Let it rest for at least 30 minutes.
- 3
Prepare the fillings: chop scallions. If using shrimp, cut into bite-sized pieces. If using pork belly, slice thinly.
- 4
Heat a Bánh Căn mold over medium-high heat. Lightly grease each mold cavity with oil.
- 5
Pour batter into each mold, filling about two-thirds full. Add a piece of shrimp, pork, or a quail egg into the center of each pancake.
- 6
Sprinkle chopped scallions over the top.
- 7
Cover the mold and cook for 3-5 minutes, or until the edges are golden brown and the pancake is cooked through.
- 8
Carefully remove the Bánh Căn from the mold using a skewer or spatula. Repeat with the remaining batter.
- 9
Serve immediately with fresh herbs and nuoc cham dipping sauce.
