Cooking tips: Fry banh chung until golden brown, crispy, and not sticky.

Fried Banh Chung - A familiar dish after Tet

Banh chung is a specialty of Tet, but for many people, fried banh chung is even more attractive thanks to its crispy golden outer shell and soft, fragrant inside. Served with pickled onions or chili sauce, it is hard to refuse.

It seems simple, but to fry banh chung to the right standard, crispy and delicious, without sticking to the pan or getting soggy quickly requires a few small secrets.

Choose the right banh chung to fry

Not all cakes are suitable for frying. Freshly boiled cakes are still too soft and easily crushed. The best cakes are those that have been pressed or refrigerated overnight, the sticky rice will be firmer. When fried, the outside is crispy, the inside is still soft and fragrant.

You should choose banh chung with sticky rice, not too mushy and wrapped tightly. Filling with meat and green beans also helps the fried pieces look more beautiful and attractive.

Cut the cake nice and evenly

Instead of using a knife, you can cut the cake with a string or food thread. This method helps the cake to be square and not sticky. The ideal cut is about 1.5 - 2 cm thick to make it easy to fry and still retain its crispiness.

Tips for long lasting crispy frying

Use non-stick pan: Wipe dry before frying, or coat with a thin layer of fat if using a cast iron/stainless steel pan.

Don't use much oil: Only need a thin layer of oil because the cake already has fat, to avoid feeling full.

Medium heat frying: Keep the heat at medium so that the cake cooks evenly, golden brown and crispy without burning the outside. When one side is golden brown, flip gently with a wooden spatula to avoid breaking.

Cover loosely: Helps the cake heat evenly from the inside out before the surface turns golden.

Attractive variations

Fry with green onions or shallots for added aroma.

Dip with fish sauce, garlic, chili or chili sauce for a rich flavor.

Serve with raw vegetables and pickles to balance the fatty taste and prevent feeling full.

Common errors and how to fix them

Sticky cake: Because the pan is not non-stick or has little oil → preheat the pan and coat it with a thin layer of oil.

Cake goes bad quickly: If frying over high heat or too much oil is absorbed → fry over medium heat, remove to oil absorbent paper.

Broken cake: Due to cutting too thin or flipping too hard → should cut into medium thickness and flip gently.

Conclude

Just choose the cake skillfully, cut it properly and fry it with a little patience, you will have a plate of fried banh chung that is golden brown, crispy for a long time, delicious - a dish that is both familiar and irresistible on normal days and during Tet holidays.