Bánh Bột Chiên | Vietnamese Fried Rice Cakes

A plate of bot chien with pickled carrots and daikon on top and dipping sauce on the side.

Bánh Bột Chiên | Vietnamese Fried Rice Cakes

Course: Appetizer, Breakfast, Main Course, Snack

Cuisine: Vietnamese

Prep Time: 20

Cook Time: 35

Chill Time: 4

Total Time: 4 55

Servings: servings

Calories: 539kcal

Author: Quynh Nguyen

Crispy Vietnamese fried rice cakes that are pan-fried until golden, tossed with eggs and scallions, and served with shredded green papaya or pickled vegetables and a tangy soy dipping sauce. A classic Vietnamese street food you can easily make at home.

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Ingredients

Rice Flour Cake

2 cups rice flour (bột gạo)
3 tablespoons tapioca starch (bột năng)
3 cups water
2 teaspoons vegetable oil
1 teaspoon salt

For Frying

1 tablespoon soy sauce (Maggi seasoning works well)
1 tablespoon avocado oil
6 eggs
2 scallions, chopped

Pickled Vegetables

1 cup shredded carrots
1 cup shredded daikon or green papaya
3 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon salt

Dipping Sauce

¼ cup soy sauce
2 tablespoons vinegar
2 tablespoons sugar
Thai chili slices optional

Instructions

Pickle the vegetables. Mix carrots, daikon, vinegar, sugar, and salt in a bowl or jar. Refrigerate until ready to serve.
Cook the rice batter. In a saucepan, whisk together rice flour, tapioca starch, water, oil, and salt until smooth.
Cook over medium heat while stirring constantly until the mixture thickens into a smooth paste.
Steam the rice cakes. Grease two small heatproof pans and divide the batter evenly.
Smooth the tops and cover with foil.
Place the pans in a steamer and steam for about 20 minutes until fully set.
Let cool completely, then refrigerate for at least 4 hours or overnight.
Cut and fry. Cut the chilled rice cakes into cubes.
Heat oil in a skillet over medium-high heat.
Add rice cakes and fry until golden on one side, about 2 to 3 minutes.
Flip and add eggs and scallions. Let the eggs set slightly before gently mixing.
Cook until eggs are fully set and rice cakes are crispy.
Make the dipping sauce. Mix soy sauce, vinegar, and sugar in a small bowl until the sugar dissolves.
Serve. Serve hot with shredded green papaya or pickled vegetables and dipping sauce on the side.

Notes

Chill the rice cakes before cutting for the best texture.
Use medium-high heat so the rice cakes crisp instead of steam.
Avoid overcrowding the pan when frying.
About 2 eggs per cup of rice cakes gives the best balance.
Turnip cake or taro cake can be used as a shortcut.

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