If you’ve ever been to a Vietnamese night market or street food stall, you’ve probably seen a sizzling pan of Bánh Bột Chiên—crispy, golden-brown rice cakes tossed with eggs, green onions, and served with a tangy dipping sauce and đồ chua (pickled carrots and daikon). It’s one of those simple, yet satisfying dishes that hits all the right flavors: savory, crispy, slightly chewy, and just the right amount of umami.
Luckily, you don’t need to make the rice cakes from scratch! Using premade taro or radish rice cakes makes this recipe super easy while still keeping it authentic.
Let’s get into this crispy, eggy goodness and make some homemade Bánh Bột Chiên!
🥢 What is Bánh Bột Chiên?
Bánh Bột Chiên is a Vietnamese-Chinese street food that consists of fried rice cakes, usually made from rice flour and tapioca starch, pan-fried until crispy, then scrambled with eggs and topped with scallions. It’s served with a sweet, tangy soy-vinegar dipping sauce and often paired with đồ chua for extra crunch.
Originally inspired by Chinese Chai Tow Kway (radish cake), this dish has become a favorite street snack across Vietnam—especially in Saigon (Ho Chi Minh City).
✨ Why You’ll Love This Recipe
✔ No need to make rice cakes from scratch – just use premade taro or radish rice cakes from an Asian grocery store.
✔ Crispy on the outside, soft on the inside – thanks to the pan-frying method.
✔ Savory, tangy, umami-packed flavors – from the eggs, oyster sauce marinade, and dipping sauce.
✔ Super easy & fast – done in under 30 minutes!
🥣 Ingredients
For the Bánh Bột Chiên:
- 1/3 of a pack of premade taro or radish rice cakes (cut into 1-inch cubes)
- 2 tbsp oyster sauce (for marinating the rice cakes)
- 1 tbsp vegetable oil
- 2 large eggs
- 2 stalks green onions (thinly sliced)
For the Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp red vinegar
- 1 tsp sugar
- ½ tsp chili oil (or to taste)
For Serving:
- Đồ chua (Vietnamese pickled carrots & daikon)
- Fresh cucumber slices (optional, for extra crunch)
👩🍳 Recipe Instructions
Step 1: Marinate the Rice Cakes
Before frying, toss the cubed taro/radish rice cakes with oyster sauce in a bowl. Let them sit for 5-10 minutes to absorb the flavors.
Step 2: Pan-Fry Until Crispy
- Heat 1 tbsp of vegetable oil in a non-stick pan over medium-high heat.
- Add the marinated rice cakes in a single layer. Let them sear for 3-4 minutes without touching them. This helps develop that crispy golden crust!
- Flip and sear the other side for another 3-4 minutes until all sides are crispy.
Step 3: Add Eggs & Green Onions
- Beat 2 eggs in a small bowl, then pour them over the crispy rice cakes.
- Use a spatula to gently mix and coat the rice cakes with the egg.
- Sprinkle with sliced green onions and cook for another 2 minutes, until the eggs are fully set.
Step 4: Make the Dipping Sauce
- In a small bowl, mix together:
✅ Soy sauce (salty & umami)
✅ Red vinegar (tangy & slightly sweet)
✅ Sugar (to balance the flavors)
✅ Chili oil (for a spicy kick) - Stir well until the sugar dissolves.
Step 5: Serve & Enjoy!
- Plate the Bánh Bột Chiên while hot and crispy.
- Serve with đồ chua (pickled carrots & daikon) on the side.
- Drizzle or dip each bite into the soy-vinegar sauce for the ultimate street food experience!
🕒 Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
💡 Troubleshooting & Tips
1. My rice cakes are sticking to the pan!
- Make sure your pan is hot enough before adding oil.
- Use a non-stick pan or a well-seasoned cast iron skillet.
2. The rice cakes aren’t getting crispy.
- Don’t overcrowd the pan—fry in a single layer.
- Let them sit untouched for a few minutes before flipping.
3. Can I use fresh rice cakes instead of premade?
- Yes! If using fresh homemade rice cakes, steam them first so they firm up before frying.
4. What other toppings can I add?
- Try adding shredded dried pork (ruốc), crispy shallots, or fried garlic for extra crunch and umami.
5. Can I make the dipping sauce ahead of time?
- Yes! The sauce can be made up to 1 week ahead and stored in the fridge.
🥡 Storing & Reheating
- Leftovers? Store in an airtight container in the fridge for up to 2 days.
- Reheat in a pan over medium heat or in an air fryer at 350°F for 5 minutes to bring back the crispiness.
🔥 Final Thoughts
Bánh Bột Chiên is one of those dishes that’s crispy, eggy, and just downright comforting. With this easy shortcut using premade taro/radish rice cakes, you can recreate this Vietnamese street food classic at home in under 30 minutes!
If you try this recipe, let me know how it turns out! Tag me on Instagram @Jenhdao or leave a comment below. Happy cooking! 🥢✨
How to Make Bột Chiên (Vietnamese Fried Rice Cakes)
Course: BlogCuisine: vietnamese, viet, asianDifficulty: easy2
servings10
minutes15
minutesIngredients
1/3 of a pack of premade taro or radish rice cakes (cut into 1-inch cubes)
2 tbsp oyster sauce (for marinating the rice cakes)
1 tbsp vegetable oil
2 large eggs
2 stalks green onions (thinly sliced)
- For the Dipping Sauce:
3 tbsp soy sauce
1 tbsp red vinegar
1 tsp sugar
½ tsp chili oil (or to taste)
- For Serving:
Fresh cucumber slices (optional, for extra crunch)
Directions
- Marinate the Rice Cakes
Before frying, toss the cubed taro/radish rice cakes with oyster sauce in a bowl.
Let them sit for 5-10 minutes to absorb the flavors. - Pan-Fry Until Crispy
Heat 1 tbsp of vegetable oil in a non-stick pan over medium-high heat.
Add the marinated rice cakes in a single layer. Let them sear for 3-4 minutes without touching them. This helps develop that crispy golden crust!
Flip and sear the other side for another 3-4 minutes until all sides are crispy. - Add Eggs & Green Onions
Beat 2 eggs in a small bowl, then pour them over the crispy rice cakes.
Use a spatula to gently mix and coat the rice cakes with the egg.
Sprinkle with sliced green onions and cook for another 2 minutes, until the eggs are fully set. - Make the Dipping Sauce
In a small bowl, mix together: Soy sauce, Red vinegar, Sugar and Chili oil. Stir well until the sugar dissolves.
Serve the Bánh Bột Chiên while hot and with đồ chua (pickled carrots & daikon) on the side.
