I spent my holiday this month in my home town, Nha Trang, the charming coastal city in the central part of Vietnam that has recently played host to some beauty contests. Apart from lazing on the beach and chatting with local folks, I enjoy eating local specialties, particularly banh can, a simple, yet delicious healthy dish for breakfast. Banh can are small round cakes made of rice flour batter, baked on charcoal and served with fried green onion, fish sauce and thinly-shredded green mango. On request, chicken or quail eggs can be added to the batter for another variation on the cake. The eggs change the colour from white to yellow. The special banh can oven top. Each little mould has a pottery lid – Photo: Ngoc Diem A cheap rural food, banh can is served at simple places in town. Among them, the shop at 148 Hoang Hoa Tham street is a small, cosy place for banh can lovers. At the door step of the house, a middle-aged woman huddles in front of an earthenware stove. She is surrounded by customers waiting to eat at low tables and chairs. The round oven is topped with a round cast iron…
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