The rice cakes are topped with eggs, green onions, and fried shallots, giving them a savory flavor and a chewy texture. It’s served with a dipping sauce that’s both sweet and savory.
On the side, there are pickled carrots and daikon for extra crunch. I still remember the first time I had Bánh bột chiên at a night market. The sizzling sound, the smell, and the tangy sauce made it so tempting. The crispy rice cakes with eggs tasted amazing.
Making the rice cakes from scratch is fun, but using premade cakes like taro or radish is just as good. It saves time but still tastes authentic. Bánh bột chiên is a dish full of bold flavors. If you love Vietnamese-style street food, you’ve got to try it. You can enjoy the traditional version or even go vegan—it’s a satisfying treat either way!
📘What is Bột Chiên?
Bột Chiên (Vietnamese fried rice cakes) is a tasty street snack from Southern Vietnam, especially in Saigon. The rice flour cakes are fried until crispy. After that, they mix in eggs and scallions, making the dish full of flavor. It’s served with a zesty soy-vinegar sauce. On the side, you’ll find fresh herbs and pickled vegetables (do chua) to balance out the richness.
Normally, bot chien is enjoyed as a snack in the afternoon, a late-night treat, or even a quick breakfast. But honestly, it’s so delicious, I could eat it anytime. Whether you need something hearty in the morning or just want a tasty snack, Bột Chiên is always perfect!
⭐️ Why You Should Try It
Bánh bột chiên is a dish that’s both crispy and chewy. Here’s why you should try it:
- Starts with rice flour cakes that soak up the sweet and tangy sauce, creating a burst of flavors in every bite.
- The grated papaya adds a nice crunch, and the green onions bring a fresh touch.
- The omelet is soft and fluffy, contrasting perfectly with the crispy rice cakes.
- The mix of all these textures creates a true symphony of taste.
- It’s easy and fun to prepare, making it a great dish to try.
- You can enjoy it as a quick snack or a fun kitchen experiment.
- Choose a vegan egg for a plant-based option, or stick with the traditional egg for a delicious classic taste.
- Bánh bột chiên is both simple and satisfying, and you’ll love the unique mix of textures and flavors!
Why You’ll Love This Recipe
- Crispy & Savory – When you try these golden, pan-fried rice cakes with eggs, you’ll see why it’s so popular! The crispy texture and the savory flavor are perfect. I remember making it for the first time. The rice cakes turned out crispy, and the taste was amazing. You’ll love it!
- Quick & Easy – This recipe is fast to make. With just a few simple ingredients, it’s great when you’re short on time. I’ve made it many times when I didn’t have much in the fridge, and it always comes together quickly.
- Budget-Friendly – This dish is easy on your wallet. All you need is rice cakes, eggs, and a few pantry staples. I often make it when I’m looking for something affordable but delicious. It’s a great meal that doesn’t cost much.
- Kid-Approved – If you’re cooking for kids, they’ll love this! The crispy texture and mild flavors are a hit with my little ones. They always ask for more. This is a great dish to make when you want to make everyone happy.
Kitchen Tools Needed
- Measuring Cups & Spoons – These tools help you get the exact amount of each ingredient. I’ve learned that using the right measurements really helps the dish turn out just right. I didn’t always use them properly, but once I did, the difference was huge!
- Whisk – This is the key to mixing the batter. It helps break up lumps and makes the batter smooth. I’ve had some lumps in my batter before, and it made everything uneven. A whisk can save you from that!
- Large mixing bowl – You need this for mixing. If you’re using the microwave, pick a microwave-safe bowl. If you’re using the stove, you don’t need this step. I remember once not having a big enough bowl and making a mess—it’s a good idea to pick the right one!
- Steamer pot – Pick one big enough for a pan to fit inside. If you don’t have a steamer, you can use a metal rack inside a large pot with a lid. I’ve done this myself when I didn’t have a steamer, and it works great! The goal is to steam the rice cakes, not soak them in water. This is how you get the right texture.
- Round or Square Pan – Use a heat proof pan that fits in the steamer. I’ve used many different ones, and as long as it fits, it will work. It’s a simple tool, but it makes the job easier!
🍚Ingredients for Bánh bột chiên
To make Bánh bột chiên, you need a few basic ingredients. Here’s a breakdown to help you gather what you need:
- Pre-made rice cakes (plain or with radish, turnip, or taro)
- You can find these at most Asian grocery stores. If you don’t have access to them, you can always make your own using rice flour and tapioca starch.
- You can find these at most Asian grocery stores. If you don’t have access to them, you can always make your own using rice flour and tapioca starch.
- Rice flour (Bột gạo tẻ)
- This is the base for the rice cakes and is naturally gluten-free. It gives the cakes their soft, chewy texture.
- This is the base for the rice cakes and is naturally gluten-free. It gives the cakes their soft, chewy texture.
- Tapioca starch (Bột năng)
- This adds bounciness to the rice cakes and helps them crisp up during frying. You can find this at most Asian or health food stores.
- This adds bounciness to the rice cakes and helps them crisp up during frying. You can find this at most Asian or health food stores.
- Black vinegar (Dấm đen) (or white rice vinegar as an alternative)
- Black vinegar adds a tangy depth of flavor to the dipping sauce. If you don’t have it, white rice vinegar will work, but the flavor will be slightly different.
- Black vinegar adds a tangy depth of flavor to the dipping sauce. If you don’t have it, white rice vinegar will work, but the flavor will be slightly different.
- Pickled vegetables (pickled carrots and daikon (Do Chua))
- These provide a nice contrast to the rich, crispy rice cakes. You can buy them pre-made or make your own with carrots, daikon, and a simple vinegar-sugar-brine.
- These provide a nice contrast to the rich, crispy rice cakes. You can buy them pre-made or make your own with carrots, daikon, and a simple vinegar-sugar-brine.
- Soy sauce (Nước tương)
- Soy sauce is key for seasoning the dish. Maggi seasoning soy sauce gives extra depth, but any soy sauce will work.
- Soy sauce is key for seasoning the dish. Maggi seasoning soy sauce gives extra depth, but any soy sauce will work.
- Salt
- Simple, but essential for balancing the flavors.
- Simple, but essential for balancing the flavors.
- Vegetable oil
- Any neutral oil like vegetable or sunflower oil will work for frying.
- Any neutral oil like vegetable or sunflower oil will work for frying.
- Eggs (Trứng)
- Eggs give the dish richness and help bind everything together.
- Eggs give the dish richness and help bind everything together.
- Green onions (Hành lá)
- Fresh, sliced green onions add a nice burst of freshness and color to the dish.
- Fresh, sliced green onions add a nice burst of freshness and color to the dish.
- Fried shallots (optional)
- These crispy shallots add a crunchy texture and extra flavor. They’re optional, but I highly recommend them.
- These crispy shallots add a crunchy texture and extra flavor. They’re optional, but I highly recommend them.
- Shredded green papaya
This is a fresh, crunchy topping that balances out the richness of the fried rice cakes. You can find it at most Asian markets or make it yourself by shredding green papaya.
These ingredients come together to make this delicious, crispy dish. I’ve made Bánh bột chiên many times, and using the right combination of ingredients makes all the difference in the flavor and texture. If you’re new to cooking Vietnamese dishes, don’t worry—this recipe is simple and fun to make!
🥣How to Make Vietnamese fried rice cake with egg
Step 1:
In a mixing bowl, add rice flour for bánh bột chiên, tapioca starch in rice cakes, a pinch of salt, and warm water. Whisk thoroughly until the mixture is silky and lump-free. Then, let it rest for 30 minutes.
This step isn’t optional—it’s essential. Resting the batter gives the flour time to absorb moisture, which is the secret behind a chewy rice cake recipe that holds together in the pan. I’ve skipped this step before, and the result?
Fragile cakes that fell apart when frying. So, if you’re aiming for that perfect crispy outside soft inside rice cake, give it the full rest time. Your future self will thank you.
Step 2:
While the batter sits, prep your toppings. Julienne the carrot and daikon radish into thin, uniform strips. These add brightness to the dish and cut through the richness of the egg and rice cake.
I always use a mandoline slicer—it’s a game changer for how to julienne carrots easily, especially if you’re short on time. This simple step brings the familiar crunch found in southern Vietnamese street food and sets up a balanced Vietnamese breakfast dish that feels complete.
Step 3:
When the batter’s ready, pour it into a saucepan and cook over medium-low heat, stirring the whole time. It’s critical to keep the batter moving—avoid sticking rice cake batter by scraping the bottom and sides. You’re aiming for a consistency like mashed potatoes. A spoon should leave a visible trail across the surface.
I learned this technique from my aunt, who taught me that patience and attention are key to mastering Vietnamese culinary techniques. Trust your eyes and your spoon—it’ll guide you.
Step 4
Transfer the thickened batter to a heat-proof pan, spreading it into a layer about 2–3 cm thick. Lightly brush the top with vegetable oil for frying. This keeps the surface from drying out during steaming and makes slicing easier later. A smooth surface also gives you that clean look for a pan-fry rice flour cake and helps the egg and rice flour snack stay moist on the inside with a golden crust on the outside. Little touches like this make a difference.
Step 5:
Time to steam. If you don’t have a steamer, improvise a steamer setup for bánh bột chiên using a large pan. Fill the water halfway, and place a towel under the lid to catch drips. Steam for 25–30 minutes. Test it with a toothpick—if it comes out clean, you’re good. Let it cool at room temperature for 30 minutes, then refrigerate another 30. This step is a huge help when it comes to cutting rice cake for frying without it falling apart. This was one of the best tips I picked up when learning to prep home-cooked Vietnamese meals efficiently.
Step 6:
Once cooled and firm, slice the rice cake into cubes or strips—I usually go for about 3 cm. That size hits the sweet spot: crispy edges with a tender middle. I tried smaller pieces once, but they dried out too quickly. Learning how to keep bánh bột chiên crispy while still chewy is all about smart slicing. It’s a small detail, but it defines the authentic bánh bột chiên experience.
Step 7:
Heat oil in a pan or wok for frying rice cake and add the pieces in a single layer. Fry each side until golden—this usually takes under 5 minutes. Timing is everything here. I once overcooked mine and lost that perfect chew. These frying tips for rice cakes really make or break the dish. Get it right, and you’ll have that ideal crispy egg rice cake that feels like a warm, comforting hug—the kind you’d get from a Vietnamese comfort food cart in Saigon.
Step 8:
Crack two eggs directly onto the fried cakes. Break the yolks and gently spread them across. Lower the heat and cook for about 4 minutes. This step transforms the dish from a simple fry-up to a rich Vietnamese rice-based dish. Slow cooking the eggs makes them fluffy without turning rubbery. It’s the final touch that turns this into an eggy rice flour snack that’s both cozy and crave-worthy. And yes, if you’re wondering, does bánh bột chiên use egg? Absolutely. It’s what gives it character.
Step 9:
Time to top it off. Add the green onion toppings for rice cake and the julienned daikon topping and carrots you prepped earlier. This fresh crunch isn’t just decorative—it balances the whole dish. The contrast in textures and flavors is what makes street food bánh bột chiên feel satisfying without being too heavy. Every time I plate this, I imagine I’m back in a quiet corner of District 1, watching a vendor work their magic with a sizzling pan.
Step 10:
Serve it hot and don’t skip the sauce. I usually mix a quick soy garlic dipping sauce or eel sauce with vinegar, a pinch of sugar, and minced garlic. If you love spice, a bit of Vietnamese chili oil topping or garlic chili dipping sauce adds that bold kick. Wondering what sauce goes with bánh bột chiên? This one’s tangy, savory, and just spicy enough to cut through the richness. It brings the dish full circle and always reminds me of my favorite Ho Chi Minh City street food nights—simple, bold, unforgettable.
📔Tips for the Best Bot Chien
When making Vietnamese fried rice cake with egg (Bánh bột chiên), the texture and flavor are key. From my experience, here are some tips that will help you get the perfect rice cakes:
✔️Pan size matters. The pan should be big enough to hold the batter, but not so big that the heat cooks it unevenly. I usually pour the batter to about 1 to 1 1⁄2 inches thick.
✔️If the batter is too thin, the rice cakes will fall apart. If it’s too thick, they’ll take too long to cook.
✔️Sometimes, if my pot is too small for two pans, I steam one batch at a time. It’s a little extra work, but it helps the cakes cook just right.
✔️Grease the pan with oil or line it with parchment paper. This makes it easy to remove the cakes once they’re done. I’ve had rice cakes stick before, so this step is important.
After pouring the batter into the pan, follow these steps:
✔️Cover it with plastic wrap and gently press it down to make it even. Then, remove the wrap.
✔️If you’re in a hurry, you can use wet hands or a spatula to smooth it out. This step really helps improve the texture.
✔️To check if it’s done, always insert a toothpick into the center. If it comes out clean, it’s ready.
✔️If not, steam it a little longer.
After cooking, let the rice cakes cool in the fridge for at least 4-6 hours, or overnight. This helps with the texture when slicing.
For the best egg ratio:
✔️Use 2 eggs per 1 cup of rice cake mix. This gives the perfect amount of crispiness and flavor.
If the rice flour paste has any clumps:
✔️Use a spatula or a stand mixer with a paddle attachment to knead it for a few seconds. This helps smooth it out.
✔️To avoid sticking when frying, always use a non-stick skillet. I’ve tried other pans, and they don’t work as well.
These simple tips will help you make the best Vietnamese fried rice cakes with egg.
Serving Suggestions
Serve bot chien when it’s hot and crispy. Add the toppings and dipping sauce on the side. It’s best with pickled carrots and daikon (do chua). You can also serve it with shredded green papaya. Don’t forget to add sweet and sour soy sauce for extra flavor.
❄️How to Store Leftovers
Here’s some bullet points how to store them and keep them crispy:
- Store the rice cakes and toppings in airtight containers separately.
- Keep the rice cakes in the fridge for up to 3 days.
- Store dipping sauce, pickled vegetables, and fresh herbs in separate containers to prevent sogginess.
When you’re ready to reheat, avoid the microwave. Instead:
- Stovetop: Heat a little oil in a pan over medium heat. Pan-fry the rice cakes for 3-5 minutes until they are hot and crispy.
- Air fryer: Set to 350°F (175°C) and reheat for 3-5 minutes.
- Oven: Bake at 375°F (190°C) for 5-7 minutes, flipping them halfway through.
Once they’re reheated, toss with eggs, scallions, and your favorite toppings for that freshly made taste!
Related Posts
If you enjoy this, you might also enjoy these my favourite recipes:
- Vegan Mango Sago (Dairy Free)
- Golden Milk Paste
- Rice Pudding with Black Eyed Peas (Chè Đậu Trắng )
- Vietnamese Winter Melon Soup (Canh Bí Sườn)
- Vietnamese Macaroni Soup (Súp Nui)
- Vietnamese-style yogurt (Sữa chua)
Vietnamese Fried Rice Cake With Egg (Bánh bột chiên)
Description
Craving a crispy Vietnamese fried rice cake with egg (bánh bột chiên)? This easy bánh bột chiên recipe brings the bold taste of southern Vietnamese street food to your kitchen. It has a golden crust with a soft and chewy middle—just like the one I had on a street in Saigon. This street-style crispy rice cake is topped with thin strips of daikon, a light carrot topping, and green onion toppings for rice cake.
I’ve tested this many times. The key to keeping bánh bột chiên crispy is the heat and how thick the batter is. This stovetop rice cake recipe uses rice flour and tapioca starch. I fry it in a bit of vegetable oil for frying. Then I add eggs in Vietnamese fried cake style. It makes the dish rich and full. Don't skip the sauce—it adds so much flavor.
I like soy garlic or Vietnamese vinegar soy sauce. Fish sauce and vinegar dip is also great. If you're learning how to make bánh bột chiên or want a gluten-free rice cake recipe, this guide is for you. It's great for beginners and tastes just like my first bite—salty, tangy, full of umami, and so good.
Ingredients
For the Rice Flour Cake
For Frying the Rice Flour Cakes
For the Pickled Vegetables
For the Dipping Sauce
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 6g30%
- Cholesterol 60mg20%
- Sodium 450mg19%
- Potassium 300mg9%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 5g10%
- Calcium 80 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Rest the Batter
Letting the batter sit for at least 30 minutes helps the rice flour and tapioca starch absorb water fully. This improves the texture and prevents the cakes from falling apart during frying.
- Get the Texture Right
When cooking the batter, aim for a thick, mashed-potato-like consistency. Stir constantly to avoid sticking and burning. If it's too runny, it won’t set well when steamed.
- Steam Before Frying
Always steam the rice cake before cutting and frying. This step firms it up, making it easier to slice and fry without breaking. Let it cool and chill for the best results.
- Don’t Over-Fry
Fry until golden and crispy—about 2–3 minutes per side. Over-frying will dry out the inside and ruin that perfect chewy texture bánh bột chiên is known for.
- Egg Timing Matters
Crack the eggs over the rice cakes after one side is crispy. Spread the yolks gently and lower the heat so the eggs cook softly and don’t get rubbery.
- Toppings Add Freshness
Julienned carrot and daikon (or even green papaya) bring crunch and balance. Always slice them thin so they stay crisp and light.
- Master the Sauce
The dipping sauce is key. Try a mix of soy sauce, vinegar, sugar, garlic, and chili. Fish sauce and hoisin variations are also common in southern Vietnamese street food.
- Serving Tip
Serve hot and fresh. Bánh bột chiên loses its crunch if it sits too long. Add toppings and sauce just before eating.
- Storage & Reheating
Store leftovers in the fridge for up to 2 days. To reheat, pan-fry to restore crispiness—avoid the microwave, which makes it soggy.
- Beginner-Friendly Advice
This recipe takes a few tries to perfect. Don’t worry if your first batch isn’t perfect—adjusting batter thickness and frying time makes a big difference.
