
1. Overview of Vietnamese banh can
Banh can is a traditional Vietnamese rice cake that is popular in South Central Vietnam. The original variation is made from a simple batter of rice flour and water, poured into small molds that are heated over a charcoal stove. Once the batter sets, it is topped with various ingredients such as quail eggs, shrimp, pork, or even squid. The cakes are typically served with a dipping sauce. Over time, banh can has seen numerous variations, with different regions incorporating their local ingredients to create twists on this beloved dish.
Some tourists often confuse banh can with banh khot due to their similar appearance and ingredient choice. However, there are distinct differences between these two types of rice cakes. Banh khot is also made from rice flour but is cooked in a larger mold. It is often fried to a crispy texture, whereas banh can is usually cooked until just set, resulting in a softer texture. Additionally, banh khot is generally topped with more ingredients, including pickled vegetables and herbs, along with a sweet and tangy dipping sauce.
2. Must-try variations
2.1. Ninh Thuan’s banh can
In Ninh Thuan, vendors often serve banh can alongside a bowl of light braised fish broth, shallots, and pickled vegetables. This broth combines sweet and savory flavors, enriched by the addition of shredded mango. Diners can either dip each rice cake into the broth or let them soak, allowing the flavors to meld beautifully.
You can try Ninh Thuan’s banh can at these spots:
- Banh can Quang Trung: 22 Quang Trung Street
- Banh can Ho Ca: 80 Tran Quang Dieu Street
- Banh can cau An Dong: 1 Tran Quy Cap Street
2.2. Binh Dinh’s banh can
Binh Dinh’s banh can in Quy Nhon comes in two standout variations: banh can nuoc ca and banh can muc, both celebrated for their seafood-centric preparations.
- Banh can nuoc ca: This banh can is made from a simple batter of fresh rice flour cooked in cast iron pans with added oil for a crisp texture. It is served plain, accompanied by a delightful fish broth crafted from the local fish, notably the O fish.
- Banh can muc: This banh can is made by soaking rice flour until soft, then it is ground and cooked in cast iron pans with squid, shrimp, and sometimes eggs. This variation is enjoyed with shredded sour mango, fresh herbs, and a dipping sauce.
You can try Quy Nhon’s banh can at these spots:
- Banh can nuoc ca: 63/1 Nguyen Hue Street
- Ban can muc Han Thuyen: 23/10 Han Thuyen Street
- Banh can muc tuoi co Nam: 67/10 Dang Van Ngu Street
2.3. Da Lat’s banh can
Banh can in Da Lat typically features a quail egg cracked directly onto the surface of the cake or beaten. The batter includes a pinch of salt to enhance the flavor, though the cakes themselves remain lightly seasoned. The clay molds evenly cook the cakes to a fluffy, soft, and fragrant finish.
Once fully baked, the cakes are enjoyed immediately. The accompanying dipping sauce, which is called xiu mai, is sweet and savory. It is made from ground pork meatballs, alongside pieces of pork rinds simmered for hours on low heat. When the dish is served, the vendors will scoop the meatballs and pork rinds into a bowl, which are garnished with finely chopped green onions.
You can try Da Lat’s banh can at these spots:
- Banh can Le: 27/44 Yersin Street
- Banh can Nha Chung: 13 Nha Chung Street
- Banh can Goc Cay Bo: 56 Tang Bat Ho Street
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3. Easy recipe to make the authentic banh can at home
3.1. Ingredients
Here are the ingredients for making banh can for 6 people:
- For the rice cake batter
-
- 500 grams of rice
- 100 grams of leftover rice
- 2 liters of water
- For the filling
-
- 200 grams of ground pork
- 200 grams of shrimp
- 200 grams of small squid
- 30 quail eggs
- 5 chicken eggs
- For the dipping sauce
-
- 500 grams of onions
- 1 ripe mango
- 200 ml of fish sauce
- 600 ml of warm water
- 75 grams of sugar
- 5 red chili peppers
3.2. Instructions
1. Grind the rice, leftover rice, and water together to make the rice cake.
2. Season the ground meat evenly with a teaspoon of seasoning.
3. Clean the small squid and marinate it lightly with seasoning.
4. Clean and remove the heads from the shrimp.
5. Thoroughly whisk the chicken eggs.
6. Cut the onions into pieces.
7. Slice the mangoes into strips.
8. Grind the chili peppers.
9. Mix the onions, mangoes, and chili peppers into the dipping sauce.
10. Preheat the oven.
11. Pour the rice cake batter into the molds, filling them halfway.
12. Add your desired filling to each mold.
13. Close the lid and cook for 4 minutes until the cakes rise and emit an aroma.
14. Stir the dipping sauce thoroughly until the ingredients are well combined.
15. Use a small spatula to remove the cakes from the pan.
16. Serve hot with a side of fresh herbs, lettuce, and the dipping sauce.
To eat, place a piece of banh can on a lettuce leaf, add some herbs, roll it up, and dip it into the sauce. Banh can is ideal for starting your day with a satisfying meal or as a comforting treat later in the afternoon. It also pairs well with Vietnamese coffee or tea.
Vietnamese banh can exemplifies the charm of Vietnam’s culinary landscape. Its crispy texture, flavorful filling, and the assembly of fresh herbs and dipping sauce will create a sensory experience. Whether enjoyed as a quick bite on the go or savored during relaxed moments, these cakes reflect the essence of Vietnamese cuisine – simple yet satisfying.
Other iconic Vietnamese cakes include Vietnamese banana cake, Vietnamese pancake, Vietnamese mung bean cake, Vietnamese honeycomb cake, and Vietnamese shrimp cake. Each of these treats offers a unique taste of Vietnam’s culinary diversity.
For an indulgent trip in Vietnam, destinations like Hanoi, Hoi An, Nha Trang, Phu Quoc, Ha Long, Danang beckon with their scenic beauty and rich heritage. In these destinations, it is recommended that you choose the luxurious accommodation of Vinpearl’s resorts and hotels as your base. Additionally, don’t miss the chance to visit the entertainment complexes of VinWonders, which offer an escape into thrilling activities for visitors of all ages.
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