Banh can

Banh Can, also known as baked rice flour cake, originated from the Cham people in Ninh Thuan, then became popular and appeared in other provinces such as Quy Nhon, Binh Thuan, Da Nang, or Da Lat. However, Banh Can Nha Trang has a new way of processing with its unique flavor that can only be found in this coastal city.

The first is rice flour, which is prepared according to a special recipe unlike in other provinces and cities, the rice is soaked until soft and then milled into a liquid powder. People toss Banh can with a specially shaped mold that this mold is made of terracotta and has ten holes evenly on the surface. To make a delicious Banh can, people have to bake it on a charcoal stove with red fire, then the dough will be poured over with fillings such as shrimp, squid, and egg, then covered with a lid until the cake is cooked.

Banh can with a crispy outside, and soft inside is poured with rice flour on a hot mold with eggs, shrimp, and fresh squid. What makes this dish even more special is when it is served with four kinds of dipping sauces: seasoned fish sauce, peanut tomato sauce, sweet and sour fish sauce, and braised fish sauce.

Guests can enjoy these Nha Trang specialty grilled spring rolls at Libra Hotel Nha Trang.