Vietnamese · Dinner
Crispy Fried Rice Cakes with Pork
Vietnamese banh khuc rung style rice cakes shaped from glutinous rice flour, stuffed with seasoned ground pork, deep fried until the crust turns golden and blistered, then served with nuoc cham for dipping. The interior stays chewy and dense while the exterior delivers a crackling, oil crisp shell.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
578Calories
28.5gProtein
26.7gFat
53.6gCarbs
9.6gSugar
2.9gFiber
1524mgSodium
60mgChol
5.8gSat Fat
380mgPotassium
52mgCalcium
2.4mgIron
0.8mcgVitamin B12
11mgVitamin C
low-cholesterol
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Rehydrate the dried wood ear mushroom in warm water for 15 minutes until softened, then drain and finely chop it.
2
Build
Combine the ground pork, wood ear mushroom, minced shallot, chopped scallion, 1 teaspoon fish sauce, sugar and black pepper in a bowl until evenly bound.
3
Knead
Whisk warm water into the glutinous rice flour in a separate bowl until a smooth, pliable dough forms that no longer sticks heavily.
4
Fry
Heat the vegetable oil in a skillet over medium heat until a dough cube sizzles, then fry the four flattened cakes with filling 4 minutes per side until golden and firm.
5
Plate
Whisk together lime juice, fish sauce, sugar, minced garlic and sliced chili until sugar dissolves, then serve the fried cakes with the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 1 1/2 cup210g glutinous rice flour
- 4 tbsp30g dried wood ear mushroom
- 22 small shallot
- 22 scallion
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup160ml warm water
- 1 cup240ml vegetable oil, for frying
- 2 tbsp30ml lime juice
- 2 tbsp30ml fish sauce, for dipping sauce
- 2 tbsp24g sugar, for dipping sauce
- 22 small garlic clove
- 22 small red chili
