Bánh Bột Chiên

Bánh bột chiên is a Vietnamese dish of Chinese origin, consisting of fried rice flour dough served with pickles and soy sauce.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
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Fact: Bánh bột chiên is usually sold at Chợ Lớn, a Chinatown-like quarter of Ho Chi Minh City.

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Basic Information

Bánh Bột Chiên: Basic Information


/bahn baht chee-en/

Alternative Name(s)

Bột chiên

Dish Type

Pancakes, rice dishes


Non-course dish


Breakfast, Lunch, Dinner

Popular Variations

  1. Bột Chiên Trứng
  2. Bột Chiên Khoai Môn
Origin and Region

Bánh Bột Chiên: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Ho Chi Minh City
Vietnam Map
Ingredients and Preparation

Bánh Bột Chiên: Ingredients and Preparation

Main Ingredients

Rice flour and eggs

Main Cooking Method

Steaming and pan-frying

Preparation Process

Preparing the rice batter, steaming the rice batter, cutting the steamed rice flour into cubes, frying the rice flour cubes
A Deep Dive

Bánh Bột Chiên: A Deep Dive

Cultural Significance

Popular snack and street food in Ho Chi Minh City




Crispy on the outside with a tender interior (for the rice flour cubes)




Golden brown

Serving Style

On a plate and eaten with a fork and a spoon

Serving Temperature

Hot or warm


  1. Garnish: pickled papayas, pickled carrots, preserved daikon
  2. Sauce: chili sauce, shacha sauce, or a dipping sauce made from soy sauce, sugar, and vinegar


On any occasions



Special Diets



490 calories, according to data of MyFitnessPal for one pound (454 grams) of bánh bột chiên.


Southern Vietnam

Popular Similar Dishes

  1. Chai Tow Kway
  2. Turnip Cake

Popular Dining Area

Street food stalls and restaurants

Bánh bột chiên, or bột chiên, is a well-known snack and street food in Vietnam, especially in the southern region.

Banh Bot Chien Overview

Its name literally means “fried rice flour cakes,” as this dish consists of cubes of steamed rice flour dough fried with eggs, with pickled or preserved vegetables and soy sauce – vinegar dipping sauce on the side.

The classic version of bánh bột chiên is often called bột chiên trứng (“fried rice flour with eggs”).

Some people like to add julienne-cut taro to the dough, creating a variation called bột chiên khoai môn (“fried rice flour with taro”). Both versions are popular with people of all ages, including students.

Bánh bột chiên originated in Chợ Lớn, a quarter of Ho Chi Minh City with a large Chinese community in District 5. This traditional Chinese-origin dish became popular with the Vietnamese in the 20th century.

I will tell you about the preparation process, serving method, advantages, and disadvantages of bánh bột chiên. Next, I will address a few commonly asked questions about this renowned street food and suggest similar dishes.

Key Points

  • Bánh bột chiên is a popular Vietnamese dish introduced by Chinese people from the Chợ Lớn area in Ho Chi Minh City.
  • Bánh bột chiên is mainly popular in Southern Vietnam, mainly in Ho Chi Minh City.
  • The main components of bánh bột chiên are steamed rice flour cubes fried with eggs.
  • Locals usually serve bánh bột chiên with pickles, preserved daikon, and a dipping sauce made from soy sauce.
  • Bánh bột chiên is a common snack and street food appropriate for all meals.

Bánh Bột Chiên Images

How to Prepare and Serve Bánh Bột Chiên

The making and presentation of bánh bột chien involve the following 4 steps.

Preparing the batterMixing rice flour (preferably made from rice packaged shortly after being harvested) and tapioca starch in water
Making rice flour cubesSteaming the rice batter

Cutting the steamed dough into cubes and refrigerating them overnight (optional)

Mixing the rice flour cubes with soy sauce
Frying rice flour cubesFrying the rice flour cubes in oil or pork fat in a large pan over high heat

Adding in eggs and chopped scallions while frying
Serving bánh bột chiênGarnish: pickled papayas, pickled carrots, preserved daikon

Sauce: chili sauce, shacha sauce, or a dipping sauce made from soy sauce, sugar, and vinegar

The simplicity of making bánh bột chiên has a major upside, but this snack suffers from some other downsides.

Pros and Cons of Eating Bánh Bột Chiên

Bánh bột chiên has the following positive and negative attributes.


  • Flavor and texture: Bánh bột chiên has a crispy-outside, soft-inside texture, and a diverse group of flavors derived from various ingredients.
  • Affordability: Bánh bột chiên is a simple dish that doesn’t require expensive ingredients.
  • Convenience: Bánh bột chiên offers a quick and convenient meal suitable for any time of the day.


  • Nutritional profile: Bánh bột chiên can be a calorie-dense dish rich in carbs and fat. The use of soy sauce and salty pickles can also raise the sodium content.

After presenting you with the pros and cons of bánh bột chiên, I will go into common queries about this Vietnamese snack.

Bánh Bột Chiên FAQs

No, bột chiên sữa tươi (“fried dough with fresh milk”) isn’t a bánh bột chiên variant. This dish is a Vietnamese take on fried milk, a popular dessert in Cantonese cuisine.

Yes, this is a recommended step because many vendors think that refrigerating the rice flour dough overnight before frying will make bánh bột chiên tastier. But this step is optional and can be skipped.

No, bánh bột chiên isn’t vegan because it features eggs. However, many styles of vegetarianism accept this dish.

No, bánh bột chiên isn’t gluten-free because it contains soy sauce, which is traditionally made with wheat.

Hải Thượng Lãn Ông Street in District 5, Ho Chi Minh City, is an excellent place to find bánh bột chiên as well as other Chinese-Vietnamese dishes. There are also many other ideal areas, such as Võ Văn Tần Street in District 3 and Ba Tháng Hai Street in District 11.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert


  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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