Banh can is also known as baked rice flour cake, which originated from the Cham ethnic group, improved by Nha Trang people to create its own taste, bold sea.
Nobody knows when cake can exist, only know it originated in Ninh Thuan, is a famous dish of the Cham here.
Through a long history, Vietnamese people in many places have learned and created many new ways to make this dish more unique and delicious, such as eating with more sauces, adding shrimp cakes, squid, beef …
Banh can has a shape similar to banh khot in the southern provinces, but the way is completely different. If banh khot is fried rice flour (because it uses grease), banh can is baked rice flour cake.Co Tu, who has been selling banh can for more than 30 years on Thap Ba street (Nha Trang), revealed: “The main ingredient for making bread can only have diluted rice flour. But for the cake to be good, I will make it from the old rice of the season. Before, mixed with a little cold rice, the cake will be crispy, fluffy and fragrant.Previously, Ms. Tu carried goods as a street vendor around Nha Trang. For more than ten years, she has just opened the shop, sitting at the top of Thap Ba street to serve tourists. On average, every day she sells more than 1000 pieces along with other specialties.Baking molds must be made of ceramic, placed on a charcoal stove, where the molds and stoves must be level and the oven door is airtight for the cake to cook evenly and beautifully. The charcoal oven burns, put the molds on and wait for it to be hot, pour the flour into each mold, then cover.
Depending on the needs of customers, the owner will add squid, shrimp or beef to the cake and then bake it.
A few minutes later, the aroma radiates, opens the lid of the mold if the surface of the cake is dry, uses a chopstick with a flat end to pry around the rim, the cake is no longer sticky, that is done.Banh can sauce is a garlic and chili fish sauce diluted with a little lemon and sugar. Eating bread can indispensable bowl of non-fat onion and fragrant chewy. The sauce also changes depending on customers, having enough salty, sweet, fatty, and creamy flavors, adding a little sliced sour mango.The dish is rustic, but over time, from the village to the street, many people, because they like to eat, imitate the Cham people making banh can and become an attractive specialty to tourists.Early in the morning or late in the evening, walking around the coastal city, especially Thap Ba street, you can easily find a shop selling “specialties” with chicken eggs, quail eggs, minced meat, peeled shrimp, squid or “crossbones”. Cam “. Follow Dân trí
