Food & Receipts

The Ultimate Guide to Crispy Fried Banh Tet: A Tasty Treat Without the Grease

"Banh tet is a beloved traditional delicacy, especially during Lunar New Year celebrations. However, this fried treat can be greasy and heavy, leading to an unpleasant, oily mouthfeel and potential weight gain. Today, we reveal the secret to achieving a crispy, delicious Banh tet without the oily aftermath. Prepare to impress your taste buds and keep your waistline happy too!"

Administrator

9 July, 2024

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Banh tet chien is a delicious dish loved by many families. However, not everyone knows the trick to frying banh tet without absorbing too much oil, resulting in a crispy and tasty treat. Join us in discovering the secrets to frying perfect banh tet!

1Thickness of the Cake

Avoid cutting the cake too thick or too thin when frying. If it’s too thin, it will burn easily and won’t taste as good. On the other hand, if it’s too thick, it will take a long time to crisp up.

Especially if the cake is taken directly from the fridge, the outside might turn golden while the inside is still frozen. For the best results, cut the cake to a moderate thickness before frying.

2Amount of Oil

Frying banh tet typically requires a lot of oil, and many people tend to use more than necessary. While the fried cake may look tempting with its golden color, it absorbs a significant amount of oil. This can lead to a greasy feeling when eaten and even cause weight gain if consumed in excess.

Since you’re cutting the cake to a moderate thickness, there’s no need to use excessive oil. Just make sure to flip the cake occasionally for even cooking. Be careful not to flip it too often, as it may break apart, affecting the appearance of the fried cake.

3Oil Temperature

The temperature of the oil plays a crucial role in the cooking process, affecting the color, texture, and taste of the cake. Therefore, it’s essential to get the heat just right.

The secret to frying delicious banh tet with an even golden color is to start with a moderate oil temperature. Only increase the heat toward the end of the cooking process. This technique also helps prevent the cake from absorbing too much oil.

Wait for the oil to heat up before frying to prevent the cake from sticking to the pan. After frying, use paper towels to absorb any excess oil, and enjoy the cake while it’s still hot!

4Using a Non-Stick Pan

Banh tet tends to stick to the pan, so using a non-stick pan is the best way to ensure it doesn’t break apart during frying. When frying, maintain some distance between each slice to prevent them from sticking together.

For your reference:

We’ve shared some valuable tips for frying banh tet, hoping to help you achieve a delicious, crispy treat without using too much oil. Enjoy this traditional dish with your loved ones!

Frequently asked questions

Banh Tet is a traditional Vietnamese sticky rice cake filled with mung bean paste and pork belly, wrapped in banana leaves. It is a signature dish for the Tet holiday, hence the name. It is a beloved delicacy and an iconic symbol of Vietnamese cuisine.

The key is to use a specific type of rice called ‘Gao Dap’, which has a higher starch content and lower water absorption rate. This rice variety results in a drier texture, making it ideal for frying. Also, using a generous amount of oil and frying over medium heat ensures the cake crisps up without absorbing too much oil.

First, you need to prepare the sticky rice and mung bean filling. Then, assemble the Banh Tet by spreading the sticky rice, filling, and pork belly on banana leaves and rolling them tightly. Steam the rolls and let them cool. Finally, fry the Banh Tet in hot oil until crispy and golden brown. For detailed instructions, refer to the linked article.

Yes, absolutely! Simply omit the pork belly from the recipe, and you can create a delicious vegetarian version. You can also experiment with adding other ingredients like shiitake mushrooms or tofu to enhance the flavor.

Crispy fried Banh Tet is best enjoyed fresh, but you can store it for a few days. Keep it at room temperature for up to two days, or refrigerate it for up to four days. To reheat, fry the Banh Tet again in hot oil to regain its crispiness.