Banh Can - Vietnamese Mini Pancakes

Ingredients

Sticky rice

1 cup, soaked in water for at least 30 minutes

Pork (ground or finely chopped)

1 cup

Mushrooms (shiitake or button), chopped

1/2 cup

Onion, finely chopped

1 medium

Garlic, minced

2 cloves

Scallions, chopped

2, for garnish

Eggs

2, beaten

Vegetable oil

2 tablespoons, for cooking

Brown sugar

1 tablespoon

Soy sauce

1 tablespoon

Fish sauce

1 tablespoon

Instructions

1. Drain the soaked sticky rice and place it in a blender or food processor. Blend until it reaches a smooth batter consistency, adding a little water if necessary.
2. In a large bowl, combine the pork, chopped mushrooms, onion, garlic, fish sauce, soy sauce, and brown sugar. Mix until well combined.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the pork mixture to the skillet and cook until the pork is cooked through, about 10 minutes.
5. Add the beaten eggs and chopped scallions to the skillet and stir-fry for an additional 5 minutes, until the eggs are fully cooked.
6. Add the sticky rice batter to the skillet and gently fold it into the pork mixture. Cook, stirring occasionally, until the rice is heated through, about 5 minutes.
7. Serve the Banh Can hot, garnished with additional scallions and accompanied by the dipping sauce.