Bánh Dày Chả Chiên – Crispy Vietnamese Rice Cake Sandwich

A crunchy, chewy, savory delight featuring Long Phung’s Chả Lụa!

Preparation: 20 min
Cooking: 6 min
Serving Size: 2

Ingredients

  • 2 Bánh Dày (sticky rice cakes)
  • 4 thick slices of Long Phung Chả Lụa (your star ingredient!)
  • 1 egg (optional, for extra crispiness)
  • 2 tbsp flour (or cornstarch)
  • Frying oil (or neutral oil)
  • Soy sauce, hoisin, or chili sauce (for dipping)

Instructions

  1. Prep the Chả Lụa:
    • Slice Long Phung Chả Lụa into 1 cm-thick pieces.
    • (Optional) Dip slices in beaten egg, then coat lightly with flour.
  2. Fry to Crispy Perfection:
    • Heat oil on medium (160-180°C / 325-350°F).
    • Fry Chả Lụa for 2-3 minutes per side until golden and crispy. Drain on paper towels.
  3. Warm the Rice Cakes:
    • Lightly grill Bánh Dày in a pan (no oil) or microwave for 10-15 seconds to soften.
  4. Assemble:
    • Sandwich 2 crispy Chả Lụa slices between two rice cakes. Press gently to stick.
  5. Serve & Enjoy!
    • Dip in sweet soy sauce, hoisin, or spicy chili sauce.

Pro Tips

✔ For extra flavor, add pickled veggies or fresh herbs (cilantro/mint).
✔ Perfect as a snack, lunchbox item, or party appetizer!

Why You Will Love This 💡

  • 5-minute recipe– Easy and quick!
    Features your ready-to-use Chả Lụa – No prep needed!
    Crunchy + chewy = Addictive texture!