Bánh Căn
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Bánh Căn
Bánh căn (meaning ''mini cake'' in Vietnamese language, Vietnamese) is a pancake-like cake made from rice flour, water, and turmeric. It's cooked in a special cast-iron pan or traditional clay pan with round molds and served with toppings like shrimp, pork, and eggs. It's a popular cake in southern Vietnam, particularly in Ninh Thuận province, Ninh Thuận, Bình Thuận province, Bình Thuận and Khánh Hòa province, Khánh Hòa provinces or the city of Da Lat, Dalat. The origin of bánh căn is unclear, but it is believed to have originated from the Cham people who lived in the province of Ninh Thuận. 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, Scallion, scallions, pork, diced fried bread, quail eggs, or other regional ingredients. These cakes are originally served with various dripping sauce like: fish soup, fermented fish sauce, mixed fi ...
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Bánh Căn In Phan Rang, Vietnam
In Vietnamese language, Vietnamese, the term ''bánh'' ( or , Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, ''bánh'' refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called ''bánh'', but the term may also refer to certain varieties of noodle and fish cake dishes, such as ''bánh canh'' and ''bánh hỏi''. Each variety of ''bánh'' is designated by a descriptive word or phrase that follows the word ''bánh'', such as ''bánh bò'' () or ''bánh chuối'' (). ''Bánh'' that are wrapped in leaves before steaming are called ''bánh lá'' (). In Vietnamese, the term ' is not limited to Vietnamese cuisine: it applies equally to items as va ...
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