Bánh Bột Chiên Hack (15 minutes)
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Prep Time
10 mins
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Cook Time
5 mins
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Servings
1
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Course
Snacks
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Cuisine
Vietnamese
Bánh Bột Chiên Hack (15 minutes)
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Bánh Bột Chiên (fried rice cakes with eggs) is a popular Saigon street food. Instead of making rice cakes from scratch, I've found an ingredient that lets you prepare this favorite dish in just 15 minutes.
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Ingredients
- 1 cup Korean rice cakes (about 120g) (fresh, refrigerated or frozen)
- 1 tsp dark soy sauce or regular soy sauce
- 2 egg
- ½ prig scallions chopped
- 1 tbsp soy sauce
- 1 tbsp sugar
- ½ tbsp rice vinegar
- 1 tsp sriracha to your taste, or minced chili
- pickled carrots or julienned carrots and green papaya / daikon, Vietnamese Đồ Chua
- pickled daikon or julienned carrots and green papaya / daikon, Vietnamese Đồ Chua
- neutral cooking oil generic cooking oil
Instructions
- Prepare the rice cakes (omit this step if you are using fresh tteokbokki).- For refrigerated rice cakes: soak them in warm water until they become evenly soft.- For frozen rice cakes: Soak them in water for 10-20 minutes, then boil for 2-3 minutes until they are soft throughout.
- Drain the rice cakes thoroughly. Depending on your rice cake size and personal preference, you can opt to halve them or leave them whole.
- Coat the rice cakes with dark soy sauce or regular soy sauce.
- Heat cooking oil in a pan over medium heat. Fry the rice cakes, rotating them occasionally, until they become evenly browned with a crispy exterior.
- Once the rice cakes are crispy, crack two eggs into the pan and spread them evenly over the rice cakes to hold them together. Add the chopped scallions.
- Flip the mixture once the bottom of the eggs is cooked. When it's ready, transfer it to a plate.
- Prepare the dipping sauce by combining soy sauce, vinegar, sugar, and sriracha or minced chili.
- Serve Bột Chiên with the dipping sauce and Đồ Chua (or julienned carrot and green papaya)
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