Bột Chiên Trứng (Vietnamese Fried Rice Flour Cake with Egg)
Món truyền thống · Vietnamese
A classic Vietnamese street food dish featuring pan-fried rice flour cakes (bột chiên) mixed with scrambled egg, served with fresh herbs and a savory dipping sauce.
Đánh giá công thức này
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Nguyên liệu
- Rice flour200g
- Tapioca starch50g
- Water500ml
- Salt1 tsp
- Eggs4
- Green onions2 stalks
- Garlic2 cloves
- Vegetable oil4 tbsp
- Green papaya100g
- Cilantroa handful
- Nuoc cham (Vietnamese dipping sauce)for serving
Các bước
- 1
In a bowl, whisk together rice flour, tapioca starch, salt, and water until smooth. Pour into a greased rectangular pan and steam for 20-25 minutes until firm. Let cool completely, then cut into 1-inch cubes.
- 2
Finely chop green onions and mince garlic.
- 3
Heat 2 tbsp of oil in a non-stick skillet over medium-high heat. Add the rice flour cubes and fry until golden brown and crispy on all sides. Remove from skillet and set aside.
- 4
In the same skillet, add the remaining 2 tbsp of oil. Whisk eggs with a pinch of salt and pepper. Pour into the skillet and scramble lightly. Add the fried rice flour cubes back into the skillet with the scrambled eggs.
- 5
Stir-fry everything together for 1-2 minutes until the egg is cooked through and coats the flour cakes. Stir in chopped green onions and minced garlic.
- 6
Serve immediately, garnished with shredded green papaya and cilantro. Serve with nuoc cham on the side.
