Bột Chiên (Vietnamese Fried Rice Cake)

🧂 Ingredients

• 400 g Pre-made rice flour cakes (bột chiên)(These are typically found in Asian markets. If they are very firm, you may want to steam them briefly for 5 minutes to soften them before cutting.)
• 4 Large eggs(Or more, to your preference.)
• 4 Green onions(White and light green parts thinly sliced, dark green tops reserved for garnish, also thinly sliced.)
• for serving Pickled papaya (đu đủ ngâm)(A common accompaniment, provides a sweet and tangy contrast.)
• 3 tbsp Soy sauce(For seasoning the cakes and eggs. You can also use a mix of soy sauce and oyster sauce.)
• 3-4 tbsp Vegetable oil(Or other neutral cooking oil. You might need a little extra.)
• 1/4 tsp White pepper(Optional, for seasoning the eggs.)

👨‍🍳 Instructions

1. 1

   Prepare the rice cakes: If your rice cakes are firm, steam them for about 5 minutes to soften slightly. Let them cool enough to handle, then cut them into bite-sized cubes, about 1-inch (2.5 cm). Finely slice the white and light green parts of the green onions. Thinly slice the dark green tops for garnish.

   ⏱️ 5-7 minutes
2. 2

   Heat the pan: Place a large non-stick skillet or well-seasoned cast-iron pan over medium-high heat. Add the vegetable oil and let it get hot – it should shimmer. This high heat is crucial for achieving crispy edges.

   ⏱️ 2-3 minutes
3. 3

   Fry the rice cakes: Carefully add the rice cake cubes to the hot oil in a single layer. Let them fry undisturbed for about 5-7 minutes, until the undersides are golden brown and crispy. Flip the cakes and fry the other sides for another 5-7 minutes until they are golden and have developed crispy edges. You should hear a gentle sizzle.

   ⏱️ 10-14 minutes
4. 4

   Add aromatics and eggs: Push the fried rice cakes to one side of the pan. Crack the eggs into the empty space. Add the sliced white and light green parts of the green onions and the soy sauce (and optional white pepper) to the eggs. Scramble the eggs with your spatula until they are about 70% cooked.

   ⏱️ 2 minutes
5. 5

   Combine and finish: Gently fold the partially cooked scrambled eggs into the crispy rice cakes. Continue to cook, tossing everything together for another 1-2 minutes, until the eggs are fully cooked and have coated the rice cakes. The cakes should remain mostly intact with crispy bits.

   ⏱️ 1-2 minutes
6. 6

   Serve: Transfer the Bột Chiên to a serving platter. Garnish with the reserved sliced dark green parts of the green onions. Serve immediately with pickled papaya on the side.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the best texture, ensure the rice cakes have crispy, golden-brown exteriors while remaining slightly chewy inside.
• ✓Don't overcrowd the pan; fry in batches if necessary to achieve proper crispiness.
• ✓Medium-high to high heat is essential for developing the characteristic crispy texture.
• ✓Bột Chiên is a classic example of Vietnamese street food with Chinese culinary influences, particularly from the Teochew people.

🔄 Variations

• Add cooked shrimp or small pieces of Chinese sausage along with the rice cakes for added flavor and texture.
• Increase the number of eggs for a richer dish.
• Serve with a side of chili sauce or Sriracha for extra heat.

🥗 Nutrition

Per serving