Rice flour pancakes with quail eggs

Rice flour pancakes with quail eggs

Bánh căn

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

These pancakes are a very popular afternoon snack on the streets of the ancient city of Hoi An. There are different versions in other coastal towns; for example, the vendors in Nha Trang use squid instead of eggs.

It is best to cook these in an Asian pancake pan, known as a banh khot pan. These pans have a number of small indentations, about 3–4 cm in diameter and 2–3 cm deep.

Ingredients

Quantity Ingredient
vegetable oil, for pan-frying
6 quail eggs
peeled and thinly sliced green papaya
1/2 carrot, cut into long thin strips
mint
1 tablespoon peanuts, crushed
2 teaspoons Chilli sauce
Classic dipping sauce, to serve

Pancake batter

Quantity Ingredient
130g rice flour
1 teaspoon ground turmeric
1/3 teaspoon sugar
1/4 teaspoon salt
125ml coconut milk
1 spring onion, sliced

Method

  1. To make the pancake batter, sift the dry ingredients into a bowl, then make a well in the centre. Add the coconut milk and 125 ml water and whisk to form a smooth batter. Add the spring onion and stir to combine.
  2. Heat the banh khot pan and pour a little oil into the dips. Pour 2 tablespoons of the batter into each of the dips and rotate the pan to coat the sides. Crack a quail egg into six of the dips and cook for about 1 minute over medium heat, until the batter is crisp.
  3. Remove the pancakes using a spoon and arrange around the rim of a plate.
  4. In a bowl, toss together the papaya, carrot and mint, then place in the centre of the plate. Scatter with the peanuts and top with the chilli sauce. Drizzle the salad and pancakes with the dipping sauce.
  5. The best way to enjoy the pancakes is by placing a small amount of the salad onto them while they are still hot.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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