Bot Chien with Egg Recipe

I only discovered this dish a few years ago and decided to cook it at home.  While Bot Chien (also known as Rice Cake) can be store bought, I wanted to make this from scratch.  

Here is the recipe I used:

• 4 cups rice flour (NOT glutinous, just regular rice flour)
• 1 cup tapioca flour (also known as tapioca starch)
• 1 tsp kosher salt
• 6 cups water
• 2 tsp + 1 Tbsp of neutral flavored oil, divided

1. In a large pot, combine rice flour, tapioca flour, kosher salt, water, and 2 tsp oil.
2. Whisk well until everything is completely combined.
3. Over medium heat continuously stir the mixture while cooking, using a spatula or a large silicone spoon.  Be sure to scrape the bottom of the pot the entire time so no batter sticks and burns to the bottom.
4. Once the mixture begins to clump at the bottom, lower to medium-low heat and continue cooking until the entire mixture has thickened to thick pancake batter texture, which may take between 5-15 minutes, depending on your stove.  It is okay if there are large lumps. 
5. Remove from heat.
6. Coat the interior of a baking pan that will be steamed with 1 Tbsp of neutral oil.
   • I used an 8 inch round baking pan with 2 inch sides.
7. Transfer the cooked rice batter mixture to the baking pan and use a well-oiled spatula to flatten the rice cake into the baking pan as evenly as possible.
8. Steam for 45-50 minutes on medium heat to cook the batter.
9. Remove from heat and let cool.
   • For best results, cool in refrigerator.  First coat the rice cake with more oil if it doesn’t already feel oily. Wrap well in plastic wrap or an airtight silicone bag to prevent it from drying out in the fridge. 

I always enjoy learning how to make things from scratch, but would not do it again since it is very time consuming, especially with the time to let it cool in the fridge.  Buying it at the grocery store is much easier and saves time!

1. Slice the rice cake into rectangles, about 1/2 inch thin and 1 inch x 1/2 inch.
2. Transfer them to a bowl with 2 tsp of soy sauce. Toss until it is coated in the soy sauce and showing color.
3. In a well seasoned cast iron pan (or a non-stick pan), add 1 Tbsp oil and place enough of the seasoned rice cake cut pieces to fill most of the pan without them touching each other.  Only fry a single layer, cooking until each side is browned and crispy before turning. Or they may be deep fried, which results in the ideal texture.
   • This part takes time, but the texture is what makes or breaks this dish!
4. Beat the eggs.
5. Once the sides of the rice cake are nice and crispy, pour the eggs and rotate the pan to spread out the egg mixture.
6. Flip once the bottom of the egg is cooked.
   • I flipped it in sections since I couldn’t flip all of it without breaking.
7. Once the egg is cooked through, transfer to a plate.
8. Flash cook the green onions and carrots in the same pan with a tsp of oil until the colors brighten, which takes about a minute). 
9. Spoon the green onions and carrots over the cooked rice cake and serve with the Vietnamese Dipping Fish Sauce.