Bánh Dày Chả Chiên – Crispy Vietnamese Rice Cake Sandwich

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!