We use minimal analytics + ads (no personal tracking). See our privacy policy.
芽庄的Banh Can比北部风格更清淡、更甜。以下是本地人真正光顾的地方，附价格与点餐攻略。
Last updated · May 12, 2026 · independently researched, never sponsored.
Other articles covering this city.
Po Nagar is a working Cham temple complex on a granite hill in Nha Trang. Here's what to know before you visit, from history to nearby nem nuong.
Loading…
Everything you need to know about visiting Dao Khi in Nha Phu Bay — how to get there, what to actually expect, and whether it's worth your time.
Banh dap—crispy, layered flatbread with savory fillings—is a Nha Trang specialty. Here's where locals actually eat it, what to order, and why it tastes different here than anywhere else.
Other articles covering the same region.
Van Thanh Mieu in Vinh Long is one of the best-preserved Confucian temples in southern Vietnam — here's how to visit, what to see, and where to eat nearby.
Everything you need to know about Phu Quoc Night Market — from the best seafood stalls to navigating the crowds and avoiding tourist traps.
Dong Nai's food scene sits between industrial city grind and rural delta freshness. Here's where to find the real food—markets, family-run joints, and dishes that rarely make it to guidebooks.
More articles from the same category.
Che Hue is sweeter and richer than pho—a royal-court dessert soup made with pork, offal, and herbs. Here's where to eat it like a local in Hue.
Mui Ne's banh can scene is stripped down and perfect—crispy bowls, fresh shrimp, and street-side stalls where fishermen eat breakfast. Here's where to find the real thing.
Ha Giang's version of "thit lon den" — marinated pork knuckle — is denser and more sour than the south. Here's where locals actually eat it, what it costs, and how to order.
Banh hoi long heo—crispy rice noodle cake with grilled pork intestine—is a Mui Ne obsession. Here's where locals actually eat it, what to expect, and how to order.
Ca Loc Nuong Trui—grilled snakehead fish with herbs—is a Can Tho staple. Here's where locals actually eat it, what to expect, and why it tastes different here.
Xoi xeo — sticky rice with corn and shallots — is a Hanoi breakfast institution. Here's where locals actually eat it, and what makes the city's version different.
Banh Can——小巧的杯形煎饼——遍布越南各地，但芽庄的做法自成一格。这里的面糊比Hanoi版本更稀、更蓬松，口感柔软，近似可丽饼。馅料偏甜：虾、猪肉、鸡蛋，有时还带一点香蕉。蘸酱以鱼露为主，比越南中部的版本辣度更低。煎饼面糊本身略带甜味，这是北部摊贩不会用的做法。差异不算颠覆性，但吃过几次之后，你自然会察觉。
芽庄的Banh Can文化以早餐和午餐为主。摊位和小店通常从早上5:30开始营业，撑到午后，下午2点或3点便陆续收摊。
这是感受本地人认真态度的首选。摊位坐落在Tran Quang Khai街的一个街角，距市中心向北步行约10分钟，摊主Ha做Banh Can已有20余年。这里的煎饼用木柴明火烧热的陶杯逐个烹制，正宗做法就该如此。每个煎饼在填入馅料前，都会刷上一层焦糖化的香葱油。
按杯点餐：每个5,000–8,000 VND，视馅料而定。一盘5–6个混合口味（虾、猪肉、虾搭鱿鱼）售35,000–40,000 VND。蘸酱是鱼露加鲜柠檬和小米辣。站在门外的塑料桌旁吃。没有英语，指着你想要的或伸手比划数量即可。
早上6:30至8:30去最佳，面糊状态最好，周围坐满建筑工人和上班族——这本身就是品质的证明。
Linh的摊位规模较小，藏在距港口向内两个街区的小巷里。她用炉灶代替传统陶盘烹制，煎饼底部略少一些脆壳，内里更软。有些本地人喜欢这种口感，也有人觉得少了点正宗味道。这里的煎饼稍甜，鸡蛋用量也更多。
价格相近：每个6,000–8,000 VND，混合拼盘40,000 VND。Linh早上6点开档，通常下午1点前售罄，别以为11点去还能点到齐全的品种。早去，否则只能将就少数选择。
氛围很市井——塑料凳，桌上摊着报纸，本地人边吃边读报。适合来一顿毫不做作的正宗早餐。
图片来源：Pexels，摄影：Sergey Guk
如果你已经在Yen Dong市场（市中心主要的生鲜市场），Anh Duc的摊位就在市场东侧边缘，紧靠市场大厅与街道交界处。他主要用虾和猪肉做馅，蘸酱比其他摊位略淡——肠胃敏感或需要跑长途的人会感谢这一点。
价格：每个5,000–7,000 VND；6个混合拼盘35,000 VND。营业时间早上6:30至下午2点。Anh Duc也卖"[banh canh](/posts/banh-canh-vietnam (베트남 / 越南 / ベトナム)-thick-noodle-soup)"（木薯粉宽面汤），有人会把它和Banh Can搞混。别被他推销带跑；想吃什么，就点什么。
Thanh的摊位在市区北中部一条较繁忙的主干道上，人流量大，竞争也大，品质自然不敢懈怠。这里的煎饼有其他地方见不到的可选配料：炸葱丝、酥脆香葱、一线罗望子酱汁。虽然稍稍偏离传统，但在年轻本地人中颇受欢迎。
价格：每个6,000–9,000 VND（加料版更贵）。混合拼盘40,000–45,000 VND。营业时间早上5:30至下午3点。
图片来源：Pexels，摄影：DUONG QUÁCH
指着锅里的杯子（通常按馅料区分颜色：虾偏深，猪肉偏浅），伸手比划想要的数量。如果想要拼盘，说"mot dia"（一盘），然后点头示意几种口味。开口要"nuoc cham"（蘸酱），会用小碗盛上来。别问有没有番茄酱或蛋黄酱。这些摊位都没有英语，但没关系：Banh Can靠眼睛看、靠手势说话。
如果担心卫生问题，就看着摊主当面现做。以上所有摊位均现点现烹。
Banh Can最适合早上（6–9点）或午前（11点–下午1点）吃。这两个时段面糊最新鲜，摊主也没有从天蒙蒙亮就撑到精疲力竭。气温超过30度的正午时段（上午11点–下午2点），不习惯在高温下吃路边摊的话，尽量避开。
芽庄夏季（6–8月）潮湿，午后常有阵雨。早上去吃更舒适也更稳妥。冬季（12月–2月）凉爽干燥，摊主节奏更从容，不那么赶。
如果点一份完整拼盘再配饮料，人均花费约150,000–200,000 VND（饮料最好去附近的店买，摊主通常不卖）。大多数摊位下午2点或3点收摊，所以早餐或午前去最保险。只收现金，不支持刷卡或手机支付。