Photograph of the finished Banh can Phan Rang clay pot pancakes

Vietnam · Bánh căn

Banh can Phan Rang clay pot pancakes

30 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 9.9 oz
  • Photograph of Quail eggs Quail eggs 12
  • Photograph of Prawns Prawns 5.6 oz
  • Photograph of Squid tubes Squid tubes 5.6 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil 3 ¼ tbsp
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Green mangoes Green mangoes 2.1 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Mix rice flour with cold water and a pinch of salt, then let the mixture rest for 30 minutes to allow the flour to settle.
  2. 2 Heat the clay mold over charcoal or a stove until very hot, then brush it with a thin layer of oil.
  3. 3 Pour the batter into the mold, crack a quail egg or add shrimp or squid on top, then cover and let it sit for 3 minutes.
  4. 4 Pry the pastry open when the bottom is golden brown and crispy, then press the two pieces together.
  5. 5 Drizzle with scallion oil and serve with sweet and sour fish sauce and shredded green mango.

With an appliance

  • Oven 28 min

    Replace steps 2-4: preheat small muffin tins on the middle rack of the oven at 230 degrees for 5 minutes, pour in the batter and bake for 7 minutes, then rotate the tray for 4 minutes; making multiple muffins at once results in evenly cooked bottoms but lacks the earthy flavor of the clay mold.

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