Cooking tip: Fry sticky rice cakes until golden brown and crispy, preventing them from sticking to the pan and keeping them from getting soggy for longer.

Fried sticky rice cake (Bánh chưng rán) - A familiar dish after Tet (Lunar New Year)

Sticky rice cakes (Bánh chưng) are traditionally a Tet (Lunar New Year) specialty, but for many, fried sticky rice cakes are even more appealing thanks to their crispy golden outer layer and soft, fragrant interior. Served with pickled onions or chili sauce, they are simply irresistible.

It may seem simple, but frying banh chung (Vietnamese sticky rice cake) perfectly – crispy, delicious, and without sticking to the pan or getting soggy quickly – requires a few little secrets.

Choose the right type of sticky rice cake for frying.

Not all rice cakes are suitable for frying. Freshly boiled cakes are too soft and easily fall apart. The best ones are those that have been pressed or refrigerated overnight, allowing the glutinous rice to firm up. When fried, the outer layer is crispy while the inside remains soft and fragrant.

When choosing banh chung (Vietnamese sticky rice cake), select those with a moderately sticky texture, not too mushy, and that are firmly wrapped. A filling with plenty of meat and mung beans will also make the fried cake look more appealing and attractive.

Cut the cake neatly and evenly.

Instead of using a knife, you can cut the cake with a string or food-grade twine. This method helps create neat, square pieces that don't stick together. The ideal thickness for each slice is about 1.5-2 cm, making it easy to fry while maintaining its crispness.

Tips for keeping food crispy for longer.

Use a non-stick pan.Wipe the pan dry and clean before frying, or coat it with a thin layer of oil if using a cast iron/stainless steel pan.

Don't use too much oil.Just a thin layer of oil is needed because the cake already contains fat, to avoid making it greasy.

Fry over medium heatKeep the heat at a medium level so the pancake cooks evenly, becoming golden brown and crispy without burning on the outside. When one side is golden, gently flip it with a wooden spatula to prevent it from breaking.

Cover loosely with the lid.This helps the cake heat evenly from the inside out before the top browns.

An appealing variation

Fry them with green onions or dried onions to enhance the aroma.

Dip it in garlic chili fish sauce or chili paste for a richer flavor.

Serve with fresh vegetables and pickled cucumbers to balance the richness and prevent it from being too heavy.

Common errors and how to fix them

Sticky pancakeBecause the pan is not non-stick or has too little oil → heat the pan first and coat it with a thin layer of oil.

The cake gets soggy quickly.Because of high heat or excessive oil absorption, fry over medium heat and drain on paper towels.

The cake was crushed.Because the slices were cut too thin or flipped too roughly, cut the slices to a medium thickness and flip gently.

Conclude

With careful selection of the rice cake, proper slicing, and a little patience in frying, you can have a plate of golden-brown, crispy, fragrant fried banh chung – a familiar yet irresistible dish for both everyday meals and Tet holidays.