Recipe
Replacements
banh-bot-chien

Replacements

Rice cakes:

  • Bob’s Red Mill brand makes both tapioca and rice flour that you can find at your local grocery store in the asian aisle!
  • If you cannot find this, I’ve seen this recipe made with Korean rice cakes used in tteokbokki: example here

Dark soy sauce:

  • Dark soy sauce is sweeter and less salty than regular soy sauce. Just use less soy sauce and add more sugar.

Pickled daikon/carrot:

  • I found a premade pack at the store but this is how you can make it yourself:
    • 1 carrot, 1/2 daikon
    • Cut carrot and daikon into long slivers and pour a bunch of salt over them
    • Let them sit for 30 minutes to an hour then thoroughly wash, they should be limp
    • Place into a mason jar or bowl
    • Boil 1/2 cup vinegar, sugar and salt in a pot and pour over carrot and daikon
  • Here’s a video on how to make it if you’re a visual person!

Bánh Bột Chiên

Ingredients

Rice Cakes

  • 2 cups of rice flour
  • 1/2 cup of tapioca flour
  • 3 cups of water
  • 1/2 tsp or a pinch of salt
  • 1 tsp of neutral oil

Other Ingredients

  • 1 tbsp of dark soy sauce
  • Eggs, 2 per serving but up to your preference

Steps

  1. Mix all the ingredients under “Rice Cakes” above together in a pot until it’s smooth.
  2. Put the pot over medium low heat and stir until it’s the consistency of mashed potatoes.
  3. Spread oil on a flat tray or a few glass tupperware containers like these.
  4. Add in your thiccc mixture and flatten out as best as you can.
  5. Steam your mixture in a steamer.
    • You can also use your oven and put a tray of water in the oven, instructions from a reliable WikiHow here.
  6. Refrigerate for 4-6 hours or overnight.
  7. After it’s been refrigerated, cut your rice cakes into little cubes or rectangles.
  8. Place into a bowl and marinate with dark soy sauce.
  9. Fry about 5-8 lil’ cubes in a pan on all four sides (probably use nonstick, but if you’re feeling adventurous then stainless steel or cast iron).
  10. Once they’re decently browned/fried, crack two eggs in the pan and break the eggs so that all rice cakes touch the egg.
  11. Cook until eggs are cooked.

Sauce

  • 1/4 cup soy sauce
  • 2 tbsp vinegar (or black vinegar)
  • 2 tbsp sugar
  • 1 chili
  1. Mix together soy sauce, vinegar, sugar and chili if you like that extra spice.

Toppings (Optional)

  • Green onions
  • Pickled daikon and carrot
  • Mint

Replacements

Rice cakes:

  • Bob’s Red Mill brand makes both tapioca and rice flour that you can find at your local grocery store in the asian aisle!
  • If you cannot find this, I’ve seen this recipe made with Korean rice cakes used in tteokbokki: example here

Dark soy sauce:

  • Dark soy sauce is sweeter and less salty than regular soy sauce. Just use less soy sauce and add more sugar.

Pickled daikon/carrot:

  • I found a premade pack at the store but this is how you can make it yourself:
    • 1 carrot, 1/2 daikon
    • Cut carrot and daikon into long slivers and pour a bunch of salt over them
    • Let them sit for 30 minutes to an hour then thoroughly wash, they should be limp
    • Place into a mason jar or bowl
    • Boil 1/2 cup vinegar, sugar and salt in a pot and pour over carrot and daikon
  • Here’s a video on how to make it if you’re a visual person!

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