Teresa's Recipes
Banh Can - Vietnamese Mini Pancakes
Banh Can is a delightful Vietnamese street food that features savory mini pancakes made from sticky rice, filled with a flavorful mixture of pork, mushrooms, and aromatic herbs. Traditionally cooked in small clay pots, these pancakes are crispy on the outside and tender on the inside, showcasing the beautiful balance of flavors in Vietnamese cuisine. Enjoy them hot with a side of sweet and tangy dipping sauce for an authentic taste of Vietnam!
Ingredients
- 1 cup, soaked in water for at least 30 minutes Sticky rice
- 1 cup Pork (ground or finely chopped)
- 1/2 cup Mushrooms (shiitake or button), chopped
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2, for garnish Scallions, chopped
- 2, beaten Eggs
- 2 tablespoons, for cooking Vegetable oil
- 1 tablespoon Brown sugar
- 1 tablespoon Soy sauce
- 1 tablespoon Fish sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 20g
- Carbs: 35g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- 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.
- In a large bowl, combine the pork, chopped mushrooms, onion, garlic, fish sauce, soy sauce, and brown sugar. Mix until well combined.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the pork mixture to the skillet and cook until the pork is cooked through, about 10 minutes.
- Add the beaten eggs and chopped scallions to the skillet and stir-fry for an additional 5 minutes, until the eggs are fully cooked.
- 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.
- Serve the Banh Can hot, garnished with additional scallions and accompanied by the dipping sauce.
Tips
- For a vegetarian version, substitute the pork with tofu or additional mushrooms.
- Feel free to experiment with different vegetables like bell peppers or bean sprouts for added texture and flavor.
- Banh Can can be made in small clay pots or in a non-stick skillet - the key is to achieve that crispy texture!