- 30 Min. Prep
- 60 Min. Cook
- 4 Servings
- 402 Calories
This classic Vietnamese snack is hard to stop at one bite! Fried rice cake with egg and scallion, also known as Banh Bot Chien, is very popular comfort food in Vietnam. Paired with a dipping sauce made with Knorr Liquid Seasoning, it maxes out the umami flavor and creates the perfect combination of sweet, sour, and spicy.
- Rice Cake:
- 4 cups Rice Flour (400g)
- 4 tbsp Tapioca Starch (30g)
- 4½ cups Water
- 2 tsp Vegetable Oil
- 1 tsp Salt
- Stir Fry:
- 1 tsp Dark Soy Sauce
- 1 Green Onion, sliced
- 4 Large Hen Eggs
- Dipping Liquid: 2 tsp Knorr Liquid Seasoning, 1 tsp Black Vinegar, 1 tsp Granulated Sugar, Sliced Thai Bird’s Eye Chili (optional)
Combine dry Rice Cake ingredients. Heat water over medium heat in a large pot. Once warmed, add in dry ingredients. Mix well until the batter is smooth. Add more water if needed, and reduce to a thick batter consistency.
To an oiled tray or silicone tray, pour in batter, and press down with a spatula to avoid air bubbles. Steam on medium heat for 45 minutes. Remove from heat and place in the fridge overnight to cool and harden. The batter will still be very soft due to the high heat.
Remove from the tray. Cut rice cake in half. Half to rice cake will allow 2 servings. Cube or slice rice cakes into wide rectangles. Add colouring with 1-2 tsp of dark soy sauce, until well coated.
Heat a pan over medium heat with 1 tbsp of oil. Add rice cakes and sear for 5 minutes each side. Crack two eggs, genty scramble, and add half portion of green onions. Once the egg is cooked, remove from heat. Repeat with other portion of rice cake.
For the dipping sauce, combine all ingredients until sugar is dissolved.