Bánh căn is the Vietnamese dish of small rice cakes cooked in clay molds and commonly eaten with scallions and fish sauce.
Bánh căn is a specialty of central and south-central Vietnam, especially areas around Nha Trang, Phan Rang, and Đà Lạt. A fermented rice batter is poured into small round openings in a clay or metal cooking mold. The cakes are cooked until set, with toppings such as quail egg, shrimp, squid, or pork depending on the local version.
They are usually served in pairs or small groups with scallion oil, fresh herbs, and a dipping sauce. The sauce may be based on fish sauce, and some regional presentations include a light broth or a richer sauce.
Bánh căn is frequently confused with bánh khọt because both are small round rice cakes. Bánh căn is generally associated with central Vietnam and is traditionally linked to clay molds, whereas bánh khọt is more strongly associated with southern Vietnam and crisp fried edges.