Crispy and Delicious Rice Cakes: Elevate Your Stir-frying with This Simple Ingredient

If you want to enjoy fried banh chung without worrying about the amount of oil, try the simple method below.

Banh chung and banh tet are traditional dishes that are popular during the Tet holiday in Vietnam. Especially after Tet, many people like to deep-fry banh chung to make it crispy. However, if you use the usual frying method, you may be concerned about the amount of oil used. Below is a simple method of frying banh chung that helps avoid greasy situation.

Ingredients:

• Square or cylindrical banh chung.
• Twine.
• Cooking oil.
• Fried shallots, pickled scallions, gio (Vietnamese sausage) for serving.

Instructions:

Peel off the outer layer of the banh chung and place 4 pieces of twine on the surface of the cake. Use 2 pieces perpendicularly and 2 pieces diagonally on the cake surface. Pull the ends of the twine to cut (for square banh chung). For long banh chung, only one piece of twine is needed to cut.

Note: When cutting, use twine to avoid sticking to the knife and cutting board.

Place a pot of water on the stove and bring it to a boil to fry the banh chung. During the frying process with boiled water, the cake will dissolve on its own. Mash the banh chung before frying to ensure the crispy and evenly cooked dish.

Mash the banh chung and then place it on a non-stick pan. Fry the cake until both sides are golden. If you want a crispy outer crust, add a little oil to the pan.

After frying both sides to a golden crisp, place the banh chung on a plate and serve with soy sauce, chili sauce, or tomato sauce according to personal preference. Fried banh chung with boiled water still retains a crispy outer crust, while the inner filling remains soft, chewy, and flavorful.

This method helps banh chung retain its traditional flavor, deliciousness, and avoids becoming greasy compared to the traditional method.