Bánh căn Bánh căn
A dry rice cake from a clay mold with no oil, topped with a quail egg, fresh squid, or a whole shrimp. It is crisp, with a light char, sweet seafood, and a rich xíu mại, at the Trần Phú night market and along Tháp Bà in the late afternoon. Con Market in Da Nang serves bánh căn on the indoor counters.
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The batter is rice soaked overnight, milled fine, and poured thin into a hot clay mold. No oil. The cake stays dry, with a light charred smell.
Taste
A bite is a crisp shell, sweet seafood, and a béo bùi xíu mại.
How to enjoy it
The dips are sweet-sour fish sauce, mắm nêm, or salty-sweet nước mắm cá kho. Each bowl gets scallion oil, pork xíu mại, and chopped mango.
The coastal cake, unlike Đà Lạt bánh căn eaten with xíu mại broth, is also dipped in sweet-sour fish sauce, nước cá kho tót, and scallion oil.
Toppings are chicken or quail egg, mực lá, shrimp, and minced beef, plus fried shallot and scallion oil.
In Da Nang, order bánh căn on the indoor counters at Con Market.
Where to try it
The 137 m walking street behind 46 Trần Phú, Lộc Thọ, with bún chả and chả cá.
Late afternoon along Tháp Bà, and also the Phan Rang market.
In Da Nang, the indoor counters at Con Market, 07:00 to 15:00.