Bánh Bột Chiên | Vietnamese Fried Rice Flour Cake

Name: Bánh Bột Chiên | Vietnamese Fried Rice Flour Cake
Prep time: 10 min
Cook time: 40 min
Total time: 4 h 50 min
Yield: 6 servings
Ingredients: 2 cups rice flour; 3 tablespoons tapioca starch; 3 cups water; 2 teaspoon vegetable oil; 1 teaspoon salt; 1 tablespoon soy sauce, divided; 1 tablespoon avocado oil; 6 eggs; 2 spring onions, chopped; 1 cup shredded carrots; 1 cup shredded daikon or green papaya; 3 tablespoons white vinegar; 2 tablespoons sugar; 1 teaspoon salt; ¼ cup soy sauce; 2 tablespoons vinegar; 2 tablespoons sugar; Bird's eye chili (Thai chili), sliced

User Reviews

5.0

204 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 50 mins
Servings
6 servings
Calories
360 kcal
Course
Main Course, Breakfast, Appetizer, Snacks
Cuisine
Vietnamese

Bánh Bột Chiên | Vietnamese Fried Rice Flour Cake

Jessica Castro

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Bot chien is a crispy and savory Vietnamese fried rice cake dish made with pan-fried rice flour cakes, eggs, and scallions, served with a tangy soy dipping sauce. This authentic bot chien recipe brings the flavors of Vietnamese street food to your kitchen with simple ingredients and delicious results!

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Ingredients

Servings

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

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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.

Nutrition Information

Show Details

Calories 360kcal (18%) Carbohydrates 58g (19%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.03g Cholesterol 164mg (55%) Sodium 1571mg (65%) Potassium 253mg (7%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 3841IU (77%) Vitamin C 6mg (7%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 360 kcal

% Daily Value*

Calories	360kcal	18%
Carbohydrates	58g	19%
Protein	10g	20%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.03g	2%
Cholesterol	164mg	55%
Sodium	1571mg	65%
Potassium	253mg	5%
Fiber	2g	8%
Sugar	10g	20%
Vitamin A	3841IU	77%
Vitamin C	6mg	7%
Calcium	53mg	5%
Iron	2mg	11%