Can cake (Bánh căn, Banh can) – a popular cake in Central Vietnam (Nha Trang, Da Lat, Phan Thiet) looks similar to Khot cake in South Vietnam. However, this cake has many typical characteristics which make it different. While Khot cake has a yellow color which comes from turmeric, Can cake does not include turmeric and is white. The cake is made from rice flour, topped with quail egg, chopped green onion, squid (or shrimp). Can cake is grilled in a special terracotta mold which makes the cake very crispy without using cooking oil. In other provinces, Can cake is usually served with dipping fish sauce which is made from fish sauce, garlic, chili pepper, sugar, lime juice (or vinegar) and vegetables, herbs. In Phan Thiet, they eat Can cake with char siu pork meatball, braised fish, boiled quail egg, pork skin, julienne green mango. To eat, use chopsticks to dip the cake in char siu pork meatball or braised fish broth, then tuck in. The char siu pork meatballs are tender and sweet-tasty, its rich broth plays off the soft Can cake. Braised fish is cooked from seawater fishes (Decapterus, Atule mate). Both char siu pork meatballs and Braised fish pair well with Can cake. Julienne mango adds the freshness, crunchiness to the combination. Can cake with char siu pork meatball or braised fish is a must food on your trip to Phan Thiet. Can cake in Phan Thiet is worth a try.
Read more about What to eat in Phan Thiet?
Can cake is grilled in terracotta molds
Nice-looking, sweet-smelling, and crispy Can cakes are arranged on a tray after grilling
Can cake in Phan Thiet is served with char siu pork meatball, braised fish, boiled egg, pork skin, julienne green mango
Char siu pork meatballs look attractive
Put boiled egg and julienne green mango into the char siu pork meatballs Dip Can cake in the broth of Braised seawater fish with chopsticks and tuck in
Julienne green mango in Braised seawater fish
