Name: Authentic Banh Can (Vietnamese Mini Coconut Pancakes)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Vietnam
Ingredients: *For the Batter:**; 2 cups rice flour; 1/2 cup tapioca starch; 1/2 teaspoon salt; 1 teaspoon sugar; 1 1/2 cups coconut milk (canned, full fat); 1 1/2 cups water (plus more as needed); 2 green onions, finely chopped; 1/4 cup vegetable oil (for the batter and pan); *For the Toppings:**; 1/2 lb raw shrimp, peeled, deveined, and sliced in half horizontally; 1/2 lb fresh squid, cleaned and sliced into small rings; 1/4 cup wood ear mushrooms, rehydrated and finely chopped (optional); *For the Dipping Sauce (Nước Chấm):**; 1/2 cup water; 1/4 cup fish sauce; 2 tablespoons sugar; 2 tablespoons lime juice; 1-2 cloves garlic, minced; 1-2 Thai bird's eye chilies, thinly sliced

Banh Can 🇻🇳 Vietnam

Vietnamese mini pancakes made from rice flour and coconut milk, often topped with shrimp or squid.

pancakes savory

Made with

Rice flour coconut milk shrimp squid

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