Bánh Bột Chiên (Crispy Vietnamese Fried Rice Cakes)
These Vietnamese fried rice cakes (bot chien) are golden and crispy on the outside, soft and chewy on the inside, and tossed with eggs and scallions for extra flavor. They’re topped with fresh herbs and pickled veggies, then served with a sweet and tangy soy dipping sauce that makes every bite even better.
Think of it as Vietnam’s version of crispy breakfast hash, but made with rice cakes instead of potatoes. It’s street food at its best—simple, budget-friendly, and loaded with texture and flavor. And the best part? It’s simple to make at home!
Why You’ll Love This Recipe
- Crispy & Savory – Golden, pan-fried rice cakes tossed in eggs—what’s not to love?
- Quick & Easy – Comes together quickly with simple ingredients.
- Budget-Friendly – Made with rice cakes, eggs, and pantry staples.
- Kid-Approved – The crispy texture and mild flavors make it a hit with little ones!
What is Bột Chiên?
Bot chien (Vietnamese fried rice cakes) is a popular street food from Southern Vietnam, especially in Saigon. It’s made by pan-frying rice flour cakes until crispy, then scrambling them with eggs and scallions. The dish is served with a tangy soy-vinegar dipping sauce, fresh herbs, and pickled vegetables (do chua) to balance out the richness.
Traditionally, bot chien is eaten as an afternoon snack, late-night street food, or even a quick breakfast. But honestly? It’s so good, I could eat it anytime!
Kitchen Tools Needed
- Measuring Cups & Spoons – For accurate ingredient measurements.
- Whisk – Helps mix the batter until smooth and lump-free.
- Large mixing bowl – If using the microwave method, choose a microwave-safe bowl. If heating ingredients on the stove, you can skip this.
- Steamer pot: Use a steamer large enough to fit a pan inside. If you don’t have one, place a metal rack in a large pot with a lid to create a DIY steamer. The goal is to steam the rice cakes, not submerge them in water.
- Round or Square Pan: Any heatproof pan that fits inside your steamer works.
What You Need to Make it
For the Steamed Rice Cakes
- Rice Flour (Bột Gạo) – Use white rice flour, not glutinous rice flour, for the right texture.
- Tapioca Starch (Bột Năng) – Also labeled as tapioca flour; both work the same.
- Vegetable Oil – Any neutral oil like avocado or olive oil works.
- Water & Salt – Essential for the batter.
For Frying
- Soy Sauce – Maggi seasoning soy sauce adds great depth, but any soy sauce works.
- Eggs – Use 1-2 eggs per serving for richness.
- Avocado Oil – Prevents sticking; any high-heat oil is fine.
- Scallions – Optional but adds extra flavor.
For Serving
- Chili Slices (Optional) – Adds heat for spice lovers.
- Pickled Vegetables (Do Chua) – Balances out the dish with crunch and acidity.
- Shredded Green Papaya – A fresh, crisp contrast to the rich, crispy rice cakes.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
How to Make Bot Chien at Home
- Pickle the carrots and daikon.
- Make the rice flour cake batter either on the stove or in the microwave (instructions in the recipe card)
- Steam the rice cake batter until firm. Then let it cool (for best results, let it cool in the fridge overnight.)
- Cut the rice cakes into cubes and fry it with eggs.
- Make the dipping sauce.
- Serve with a side of pickled carrots and daikon or green papaya, and dipping sauce.
Tips for the Best Bot Chien
✔️ Pan Size Matters – Use a pan that fits inside your steamer and pour the batter to 1 to 1½ inches thick. Too thick takes too long to cook, too thin falls apart. If your pot isn’t big enough for two pans, steam one batch at a time.
✔️ Prevent Sticking – Grease the pan with oil or line it with parchment paper for easy removal.
✔️ Smooth the Batter – After pouring the batter, cover it with plastic wrap and press it down to even it out, then remove the wrap. Wet hands or a spatula work too!
✔️ Check for Doneness – Insert a toothpick in the center—if it comes out clean, it’s done. If not, steam a little longer.
✔️ Chill Before Cutting – Let the rice cakes cool in the fridge for at least 4-6 hours (or overnight) before slicing for the best texture.
✔️ Egg Ratio Tip – Use 2 eggs per 1 cup of rice cake for the perfect balance of crispiness and flavor.
Serving Suggestions
Bot chien is best served hot and crispy with all the toppings and dipping sauce on the side. Traditionally, it’s enjoyed with pickled carrots and daikon (do chua) or shredded green papaya along with a sweet and sour soy sauce.
Shortcut: Buying Pre-made Rice Cakes
Making the rice cakes from scratch takes time, but if you’re short on time, pre-made or frozen rice cakes are a great shortcut! Check the frozen or refrigerated section at Vietnamese grocery stores, or if you’re in the DMV area, try Eden Center in Falls Church, VA. Some Asian markets also carry bot chien flour mix, which you can steam following the package instructions. If you can’t find any, Korean rice cakes (thinly sliced ones work best), taro cakes, or turnip (radish) cakes are great substitutes. My personal favorite is taro or turnip cakes since they crisp up nicely and taste the closest to traditional bot chien!
How to Store Leftovers
If you have leftover bot chien, store the rice cakes and toppings separately for the best texture. Place the cooked rice cakes in an airtight container and refrigerate for up to 3 days. Keep any dipping sauce, pickled vegetables, and fresh herbs in separate containers to prevent sogginess.
To reheat and get that crispy texture back, skip the microwave! Instead:
- Stovetop (Best Method): Heat a pan over medium heat, add a little oil, and pan-fry the rice cakes until they’re hot and crispy again.
- Air Fryer: Set to 350°F (175°C) and reheat for 3-5 minutes until crisp.
- Oven: Bake at 375°F (190°C) for 5-7 minutes, flipping halfway through.
Once reheated, toss with eggs and scallions, add toppings, and enjoy like it’s freshly made!
Final Thoughts
If you love crispy, savory, and satisfying snacks, bot chien is a must-try! It’s quick, easy, and made with simple ingredients you probably already have at home. Whether you’re making it as a snack, a light meal, or a fun weekend treat, this Vietnamese street food classic is always a hit.
So, what do you think—are you giving bot chien a try? Let me know how it turns out in the comments below!
RECIPE
Bánh Bột Chiên | Vietnamese Fried Rice Flour Cake
Ingredients
For the Rice Flour Cake
- 2 cups rice flour (bột gạo)
- 3 tablespoons tapioca starch (bột năng)
- 3 cups water
- 2 teaspoon vegetable oil
- 1 teaspoon salt
For Frying the Rice Flour Cakes
- 1 tablespoon soy sauce, divided (Maggi seasoning soy sauce)
- 1 tablespoon avocado oil
- 6 eggs
- 2 spring onions, chopped
For the Pickled Vegetables
- 1 cup shredded carrots
- 1 cup shredded daikon or green papaya
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Dipping Sauce
- ¼ cup soy sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- Bird's eye chili (Thai chili), sliced optional
Instructions
- Pickle the carrots and daikon. In a jar or bowl, mix carrots, daikon, white vinegar, sugar, and salt until well combined. Cover and refrigerate until ready to serve.
- Make the rice flour cake batter.Stovetop Method: In a saucepan, whisk together rice flour, tapioca starch, water, vegetable oil, and salt until smooth. Heat over medium, stirring constantly, for 5-6 minutes until the mixture thickens into a smooth paste. As soon as it begins to boil or thicken at the bottom, turn off the heat and mix in the remaining ½ cup of water until smooth. The consistency should be similar to mashed potatoes.Microwave Method: In a microwave-safe bowl, whisk together rice flour, tapioca starch, water, vegetable oil, and salt until smooth.Microwave for 2 minutes, stir, then continue microwaving in 30-second intervals, stirring between each, until a smooth, thick paste forms.
- Steam the rice flour cake. Grease two 6-inch pans with oil and divide the batter evenly between them. Smooth the surface by covering it with plastic wrap, pressing it down, then removing the wrap. Cover the pans with foil.
- In a steamer or a large pot with a lid, add 2 cups of water, place the pans inside, and cover with the lid. Steam for 20 minutes, then remove from heat and let cool completely. Once cooled, remove the cakes from the pans and refrigerate for at least 4-6 hours (overnight is best) before cutting.
- Fry the rice flour cake with eggs. When ready to eat, cut the rice cake into cubes or rectangles. Toss the rice cakes with ½ tablespoon of soy sauce for extra flavor.
- Heat oil in a pan over medium-high heat, then add 1 cup of rice cake cubes. Fry for 2-3 minutes until golden and crispy on one side, then flip. Add more oil if needed, then crack 2 eggs into the pan and sprinkle scallions on top. Lightly move the eggs around for even cooking, then let them set. Flip if desired. Transfer to a plate and repeat with the remaining rice cakes.
- Make the dipping sauce. In a small bowl, mix together soy sauce, vinegar, and sugar until well combined.
- Serve. Top the crispy rice cakes with scallions and serve with pickled carrots and daikon or shredded green papaya and dipping sauce on the side. Enjoy while hot!
Notes
- Pan Size Matters – Use a pan that fits inside your steamer and pour the batter to 1 to 1½ inches thick. Too thick takes too long to cook, too thin falls apart. If your pot isn’t big enough for two pans, steam one batch at a time.
- Prevent Sticking – Grease the pan with oil or line it with parchment paper for easy removal.
- Smooth the Batter – After pouring the batter, cover it with plastic wrap and press it down to even it out, then remove the wrap. Wet hands or a spatula work too!
- Check for Doneness – Insert a toothpick in the center—if it comes out clean, it’s done. If not, steam a little longer.
- Chill Before Cutting – Let the rice cakes cool in the fridge for at least 4-6 hours (or overnight) before slicing for the best texture.
- Egg Ratio Tip – Use 2 eggs per 1 cup of rice cake for the perfect balance of crispiness and flavor.
Ok, I admit it didn’t make this, I gave the recipe to my neighbor, and she made it, and I got to eat it. Since my neighbor is from Malaysia, she was familiar with the steaming process, and after I watched her at this step, I realized how easy it is. the rice cakes were delicious.