Vietnamese Pan Fried Rice Cakes - Banh Bot Chien Recipe (with Video)

Procedure for Rice Cake
1. Cut your rice cake block into thin rectangles (approximately 3 inches in length).
2. Bring a cast-iron skillet to high heat with 4 tbsp of oil.
3. Once the oil starts to smoke, add your rice cakes. Do not overcrowd the pan - you want them to be spaced apart and not touching. Do not touch the cakes once you put them into the pan or they will break.
4. After 5 minutes, the cakes should have a nice crust and color. Flip the rice cakes. Continue to cook them for another 5 minutes.
5. Add half of your beaten egg mixture (2 eggs) evenly in the skillet so it makes a nice thin layer between the rice cakes. Add half of your green onions.
6. Allow the base to form. Once you've noticed the egg has reached about 80% cooked, place a lid over the skillet to cook the top.
7. After 1-2 minutes, the egg should completely be cooked. You can remove the rice cake pancake from the skillet to a plate to cool. Repeat the process for the second pancake.
Procedure for Sauce
1. To make the sauce, combine all your sauce ingredients. Taste - you might have to add 1-2 tsp of water to help dilute the sauce if your soy sauce is very salty.
2. Serve your rice cakes hot with sauce. I like to add extra sriracha on mine for extra spice.