#49 in Vietnam
Bánh Bột Chiên: Basic Information
Pronunciation
Alternative Name(s)
Dish Type
Course
Mealtime
Popular Variations
- Bột Chiên Trứng
- Bột Chiên Khoai Môn
Bánh Bột Chiên: Origin and Region
Origin
Continent’s Region
Country’s Region
Associated Region
Bánh Bột Chiên: Ingredients and Preparation
Main Ingredients
Main Cooking Method
Preparation Process
Bánh Bột Chiên: A Deep Dive
Cultural Significance
Taste
Texture
Aroma
Color
Serving Style
Serving Temperature
Accompaniment
- Garnish: pickled papayas, pickled carrots, preserved daikon
- Sauce: chili sauce, shacha sauce, or a dipping sauce made from soy sauce, sugar, and vinegar
Occasions
Seasons
Special Diets
Calories
Popularity
Popular Similar Dishes
- Chai Tow Kway
- Turnip Cake
Popular Dining Area
Bánh bột chiên, or bột chiên, is a well-known snack and street food in Vietnam, especially in the southern region.
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 Images
How to Prepare and Serve Bánh Bột Chiên
The making and presentation of bánh bột chien involve the following 4 steps.
| Steps | Description |
|---|---|
| Preparing the batter | Mixing rice flour (preferably made from rice packaged shortly after being harvested) and tapioca starch in water |
| Making rice flour cubes | Steaming 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 cubes | Frying 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 chiên | Garnish: 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.
Pros
Cons
After presenting you with the pros and cons of bánh bột chiên, I will go into common queries about this Vietnamese snack.
Truc Tran (Kris)
Senior Food Editor
Expertise
Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert
Education
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.