Fried Banh Chung – More than just adding cooking oil: Adding a crispy outer layer without the greasiness

During and after Tet, many people often fry banh chung to make it crispier and easier to eat. However, if you fry it in the usual way, it will absorb a lot of oil. I will show you a simple way to fry banh chung without worrying about it being greasy.

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Ingredients:

– Square or round cylinder-shaped banh chung.

– Rope.

– Cooking oil.

– Soy sauce, pickled onions, and sausage for serving.

Fried banh chung in the usual way is very easy to get tired of.

Instructions:

You need to remove the top layer of the banh chung, place 4 ropes on the surface of the cake. 2 ropes are perpendicular, 2 ropes are diagonally attached to the surface of the cake. Finally, hold both ends of the ropes and pull (with square banh chung). For long banh chung, you only need 1 rope to cut.

Note: When cutting, you should use the rope to easily avoid the knife and cutting board.

Next, put a pot of water on the stove, wait for the water to boil to fry the banh chung. In the process of frying banh chung in filtered water, the cake will automatically melt. Then, you can crush the banh chung ahead of time, which will help the dish become crispy and evenly cooked. Then, crush the banh chung. Crushing it will make the fried banh chung more crispy and delicious.

After you have crushed the banh chung into a non-stick pan and fry it until both sides are evenly golden. If you want the outer layer to be crispy, you can add a little oil to the pan. Then proceed to fry both sides of the banh chung until golden and crispy.

Place the cakes on a plate. Fried banh chung should be eaten immediately while still hot, because if left to cool, the cake will lose its crispness and become greasy. It is recommended to eat fried banh chung with pickled vinegar onions and sausage. You can also add soy sauce for a perfect flavor combination.

Compared to the traditional method, frying banh chung according to the instructions above is much more delicious and less tiring.

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Frequently asked questions

The secret lies in adding a mixture of rice flour and water to the outer banana leaf package before frying. This creates a crispy layer without the oiliness.

Mix 2 tablespoons of rice flour with 3 tablespoons of water to form a thin batter. You can adjust the amounts as needed, but the mixture should be runny and easy to spread.

After your Banh Chung has been boiled and is still in the banana leaf package, carefully open the package and spread the rice flour mixture on the exposed banana leaf surface. Then, re-wrap the Banh Chung and proceed to fry as usual.

Rice flour is ideal for creating a crispy texture when fried. It has a high starch content and a unique ability to form a crispy, crunchy layer when cooked. Other types of flour may not give you the same crispiness and may affect the taste and texture of your Banh Chung.

Firstly, ensure your oil is at the right temperature—around 350°F to 375°F. Too low, and your Banh Chung will absorb more oil; too high, and it may burn. Secondly, fry the Banh Chung in batches to avoid overcrowding the pan, which can reduce the oil temperature. Finally, use a deep, heavy-bottomed pan or pot for even frying, and flip the Banh Chung occasionally for even browning.

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