Bánh Bột Chiên (Fried Vietnamese Rice Cake Blocks)

Bánh Bột Chiên is a legendary street food classic from Saigon with Chinese roots. It is a freshly prepared, dense block of steamed rice flour and tapioka strength. The kitchen-ready fresh product is cut into mouth-like cubes and crushed in the pan to develop a golden brown crust on the outside and a wonderfully soft core inside.

Kitchen ready-to-cooked block (Ready-to-cook) – saves the hours of touching, tapping and steaming of the rice pond.Authentic Saigon street food recipe with fine taro nuances for the perfect texture.Genial contrast after baking: A super crisp outer skin coupled with a creamy-soft, non-sewing core.

Nutritional values (per 100g)Fuel value: approximately 180 kcal / 761 kJFat: approximately 0.8 gof saturated fatty acids: approximately 0.2 gof carbohydrates: approximately 40.0 gof sugar: approximately 0.2 gof protein: approximately 2.5 gof salt: approximately 0.45 g

Fresh product: Keep constantly cooled at 2 °C to 4 °C in the refrigerator.Do not freeze before cutting and roasting, as the dense starch structure will otherwise crack, draw water and break down when roasting.After opening the vacuum packaging process within 24 to 48 hours.

Bột Chiên Trứng: The crushed rice cups are crushed in plenty of oil. Once crushed, crushed eggs and spring onions are placed directly into the pan so that everything combines into a hearty omelet cake.Appendix / Dip: Traditionally hot served with a sweet-acid, thin soy sauce (soy sauce, vinegar, sugar, chili) and inserted, roasted green papaya or radish salad (Đồ Chua).

Water, rice flour, tapioca starch, taro root pieces (fine fragments for traditional flavor), salt, vegetable oil, acidifying agents: citric acid, preservative: potassium sorbat. Allergens: Can contain traces of gluten and soy. From nature vegan.

1