Vietnamese Pan-Fried Rice Cakes (Bánh Bột Chiên)
What is Bánh Bột Chiên?
Bánh bột chiên is a Saigon street food of rice cake cubes pan-fried until crispy, then bound with egg and green onions. It's served with a tangy soy-vinegar dipping sauce.
Vietnamese Pan-Fried Rice Cakes (Bánh Bột Chiên)
Ingredients
- 60 oz rice cake block bot chien
- 4 eggs beaten
- 8 tablespoon oil
- 2 green onions sliced thinly
For the sauce
- 2 tablespoon soy sauce
- ½ teaspoon vinegar
- ½ teaspoon sugar
- 1 teaspoon sriracha optional
Instructions
- Cut your rice cake block into thin rectangles (approximately 3 inches in length).
- Bring a cast-iron skillet to high heat with 4 tablespoon of oil.
- Once the oil starts to smoke, add your rice cakes. Do not overcrowd the pan - you want them to be spaced apart and not touching. Do not touch the cakes once you put them into the pan or they will break.
- After 5 minutes, the cakes should have a nice crust and color. Flip the rice cakes. Continue to cook them for another 5 minutes.
- Add half of your beaten egg mixture (2 eggs) evenly in the skillet so it makes a nice thin layer between the rice cakes. Add half of your green onions.
- Allow the base to form. Once you've noticed the egg has reached about 80% cooked, place a lid over the skillet to cook the top.
- After 1-2 minutes, the egg should completely be cooked. You can remove the rice cake pancake from the skillet to a plate to cool. Repeat the process for the second pancake.
- To make the sauce, combine all your sauce ingredients. Taste - you might have to add 1-2 teaspoon of water to help dilute the sauce if your soy sauce is very salty.
- Serve your rice cakes hot with sauce. I like to add extra sriracha on mine for extra spice.
