Located on Phung The Tai street in Nha Trang city, Thuy Banh Can has been a familiar spot for locals and visitors for over 11 years. Many patrons willingly queue from 30 minutes to over an hour during peak times to savor the popular dish.

Hoang Thi Thu Thuy, the owner, states that the eatery serves around 400 customers daily, operating from 3 PM until evening. Due to limited space, the shop is often full, requiring customers to wait for their turn. Banh can are sold in pairs, with prices ranging from 9,000-43,000 VND depending on fillings such as shrimp, squid, minced beef, or quail egg. The owner pours the batter onto traditional terracotta molds, serving the banh can immediately while they are hot.

Each banh can features a generous filling. The fresh seafood complements a lightly crispy exterior and a soft, moist interior. The dish is served with green onion oil, shredded green mango, fresh herbs, and a sweet and sour fish sauce prepared to local tastes.

Despite the long wait, most customers praise the consistent quality, ample fillings, and reasonable prices, which encourage them to return repeatedly. Regulars advise arriving before 4 PM or visiting on weekdays rather than weekends to avoid extended waiting times.

Banh can is a popular dish in Vietnam's South Central Coast region, particularly in Khanh Hoa and Lam Dong. Similar in appearance to banh khot, banh can are baked in a terracotta mold rather than deep-fried. In Nha Trang, banh can are primarily sold from late afternoon into the evening at numerous eateries and food stalls across the city.

Mai Anh