Crispy Vietnamese Street Food at Home

BOT CHIEN TRUNG | VIETNAMESE RICE FLOUR CAKE PICKLED VEGGIES • 1 lb carrots, julienned • 1 lb daikon radish, julienned • 1 cup hot water • 1 cup sugar • 1 ¼ cup distilled white vinegar DIPPING SAUCE • ¼ cup Maggi seasoning or soy sauce • 1 TBSP vinegar • 2 TBSP sugar • ¼ cup water • Chopped Thai chili RICE FLOUR CAKE • 1 cup rice flour • 1 TBSP tapioca starch • ¼ tsp salt • 1 ¼ cups water • 1 tsp oil (I used avocado oil) • 1 tsp Maggi seasoning or soy sauce ADDITIONAL INGREDIENTS • 3 tbsp oil, for cooking • 2–3 eggs • Chopped scallion, for garnish INSTRUCTIONS 1. Make the pickled veggies: Julienne carrots and daikon. In a bowl, combine hot water, sugar, and vinegar. Mix until sugar dissolves, then pour over the veggies. You can eat immediately or refrigerate until cold. 2. Make the dipping sauce: Combine Maggi/soy sauce, vinegar, sugar, water, and Thai chili (optional). Mix well and set aside. 3. Make the rice flour cake batter: Combine rice flour, tapioca starch, salt, and water. Mix until smooth. 4. In a microwave safe square or rectangular dish, brush oil over the base and sides. Pour in the batter. Cover with plastic wrap, leaving a small corner vented. Microwave 4 minutes, rest 1 minute, then microwave another 4 minutes (total 8 minutes). Note: If your microwave is weak, do 5 minutes straight. 5. Run a spatula around the edges to loosen, then flip the rice flour cake onto a plate. Let cool for 10 minutes. 6. Cut into bite size squares or rectangles. Transfer to a bowl and season with about 1 tsp Maggi/soy sauce. 7. Heat 3 tbsp oil over medium high. Pan fry the rice flour pieces for ~5 minutes per side or until golden. Tip: Fry the smooth side down first. 8. After about 10 minutes of frying, crack in 2–3 eggs. Break the yolks and swirl the pan so the eggs bind everything together. Work quickly before the eggs set. Cook until eggs are fully set. 9. Garnish with scallions. Serve with dipping sauce and pickled veggies.