Bánh căn (meaning mini cake in Vietnamese) is a pancake-like cake made from rice flour, water, and turmeric. It's cooked in a special cast-iron pan or traditional clay pan with round molds and served with toppings like shrimp, pork, and eggs. It's a popular cake in southern Vietnam, particularly in Ninh Thuận, Bình Thuận and Khánh Hòa provinces or the city of Dalat.^[1][2][3]

The origin of bánh căn is unclear, but it is believed to have originated from the Cham people who lived in the province of Ninh Thuận.^[4][2] To make Bánh căn, the cook would begin by creating a rice flour batter, which is then poured into a pan fired with charcoal. The cooked mini cake is then topped with shrimp, scallions, pork, diced fried bread, quail eggs, or other regional ingredients.^[2]

These cakes are originally served with various dripping sauce like: fish soup, fermented fish sauce, mixed fish sauce or meatball sauce^[5] on the side, accompanied by an assortment of chả, pounded chilis, minced mango, fresh herbs and leafy vegetables intended to be used as wrappers.^[5][4]