The Best Vietnamese Fried Rice Cake | Bánh bột chiên

If you love street foods, you will love bánh bột chiên.

Bánh bột chiên is a Vietnamese fried rice flour cake which is made of rice flour and tapioca starch. The batter is cooked on the stovetop, then steamed. Once cooled, the rice cakes are fried with eggs and topped with green onions and fried shallots. These savory rice cakes are then dipped into a sweet and savory dipping sauce served with a side of pickled carrots and daikon.

Are there any alternatives to making bánh bột chiên from scratch ?

Great news because you can buy the bánh bột chiên, pre-made in the refrigerated section or freezer section of most asian markets! Bring the rice cake home, slice and fry it up in a pan and this delicious street food is ready in no time!

How do I make the pickled daikon & carrots for bánh bột chiên?

I have shared a recipe for pickled carrots and daikon Here. These pickles go so well with almost everything from grilled meats, to egg rolls to of course bánh bột chiên. If you don't want to make these pickles, don't worry because these fried rice cakes are just perfect on their own too.

If you LOVE this recipe! You'll want to check THESE RECIPES out as well too!

• Vietnamese Pork Skewers
• Vietnamese Dipping Sauce
• Vietnamese Chicken Skewers

Equipment

• 1 Mixing Bowl
• 1 steamer
• 1 pan for steaming

Ingredients

Making the Rice Cakes (bánh bột chiên)

• 1 cup Rice Flour
• 1 tbsp Tapioca Starch
• 1.5 cups Warm water
• ½ tsp Salt
• ½ tsp Chicken Powder
• 1 tsp Oil

Frying the Rice Cakes

• 1 tbsp Oil
• 2 Eggs (beaten)

Garnish

• 1 stalk Green onion (sliced)
• ½ tbsp Fried Shallots (optional)
• Pickled Carrots & Daikon

Dipping Sauce

• ½ tbsp Soy Sauce
• ½ tbsp Black Vinegar
• ¼ tbsp Sugar
• 1-2 Thai Chili Peppers - sliced (optional)

Instructions

• 1. Combine all the ingredients into a mixing bowl and mix well
• 2. Cook the batter on the stove on medium/medium low and whisk until it turns into a paste. When more than half of the liquid is cooked off, turn off the stove and stir the batter with a spatula until the batter becomes mashed potatoes like consistency. 

• 3. Transfer to a heat safe oiled container and steam for 25-35 minutes. *This will cook faster in a metal pan. A glass pan should take about 45 minutes*
• 4. To check if the rice flour cakes are done cooking, use a toothpick to poke at the center of the cake. If the toothpick comes out clean, the cakes is done cooking. If there is still dough stuck to the toothpick, continue steaming.

• 5. Let the rice cakes cool in the fridge for at least an hour or overnight.
• 6. Slice into ½" x 1" rectangles
• 7. Heat a pan to medium high and add oil.
• 8. Add the sliced rice cakes to the pan and season with oyster sauce. Fry on each side for 3 minutes.

• 9. Turn the heat down to medium and sdd the beaten egg to the pan and cover until fully cooked.
• 10. Garnish with Green onions and fried shallots and enjoy!

Making the Sauce

• 11. Combine the ingredients to make the sauce : ½ tablespoon Soy Sauce, ½ tablespoon Black Vinegar, 1-2 Thai Chili Peppers - sliced (optional), ¼ tablespoon Sugar

📖 Recipe Card