A delicious twist on a traditional Vietnamese dish, this recipe for fried Bánh Chưng (glutinous rice cake) is a great way to use up any leftover cakes that may have become a little dry or hard. The secret to success? Simply add a little water when frying to create a soft and tender treat.
1. Ingredients for Fried Bánh Chưng
– 300ml filtered water
– 20gr toasted sesame seeds
Bánh Chưng
2. How to Make Fried Bánh Chưng
Step 1: Cut the Bánh Chưng
For the traditional square-shaped cakes, use the string used for wrapping to cut the cake into eight pieces, or use a knife to cut into smaller pieces.
Cutting the Bánh Chưng
Step 2: Fry the Bánh Chưng
Arrange the cut cakes in a pan, add 300ml of filtered water, and bring to a gentle boil. Mash the cakes gently and spread them into an even, thin layer.
Allow to cook for around 4-5 minutes until golden on one side, then flip and cook for a further 3 minutes on the other side before turning off the heat.
Fried Bánh Chưng
Step 3: Serve
Remove the fried cakes from the pan and arrange on a plate. Cut into desired portions, sprinkle with toasted sesame seeds, and serve with soy sauce and pickled vegetables on the side.
Fried Bánh Chưng Final Product
This fried Bánh Chưng recipe results in a crispy, golden treat that’s full of flavor and not too heavy. Enjoy!
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