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Bánh Bột Chiên Hack (15 minutes)

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 1
Course: Snacks
Cuisine: Vietnamese

Ingredients

  • 1 cup Korean rice cakes (about 120g) (fresh, refrigerated or frozen)
  • 1 tsp Dark Soy Sauce (or Regular Soy sauce)
  • 2 eggs
  • ½ prig chopped scallions
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • ½ tbsp rice vinegar
  • 1 tsp Sriracha (or minced chili) (to your taste)
  • Đồ Chua (pickled carrots and daikon) (or julienned carrots and green papaya / daikon)
  • cooking oil

Instructions

    Cup of Yum
  1. 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.
  2. Drain the rice cakes thoroughly. Depending on your rice cake size and personal preference, you can opt to halve them or leave them whole.
  3. Coat the rice cakes with dark soy sauce or regular soy sauce.
  4. 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.
  5. 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.
  6. Flip the mixture once the bottom of the eggs is cooked. When it's ready, transfer it to a plate.
  7. Prepare the dipping sauce by combining soy sauce, vinegar, sugar, and sriracha or minced chili.
  8. Serve Bột Chiên with the dipping sauce and Đồ Chua (or julienned carrot and green papaya)