Bánh căn is the Vietnamese street food of small grilled rice cakes that are often filled with quail eggs.
The batter is made primarily from rice, and the cakes are cooked in a round earthenware or metal mold with multiple cavities. A quail egg may be cracked into each partly cooked cake, while seafood, scallions, or other toppings can be added depending on the region.
Bánh căn is especially popular in Đà Lạt and in parts of central and south-central Vietnam. It is generally served with a dipping sauce, and some versions come with green onion, shredded mango, or a light fish-based sauce. The cakes are eaten hot, directly from the mold.
Bánh căn is closely related in appearance to bánh khọt, so the two are easy to confuse. Bánh căn is typically grilled and softer, while bánh khọt is more strongly associated with a crisp fried edge and southern coastal cooking. Bánh căn is also much smaller than bánh xèo.