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Vietnamese Inspired Recipe – Fried Flour Cake with Egg

Vietnam on a Plate – Inspired by Bahn Bot Chien

 

This weekend, as part of the Melbourne Food and Wine Festival 2012 I went on a walking tour of the Footscray Market.  The tour was called Vietnam on a Plate and introduced the tour group to traditional Vietnamese produce and some basic cooking tips, as well as a guided walk through some stores looking at different products. It was interesting and entertaining. At lunch time we stopped at the restaurant for lunch and sampled 6 different dishes. They all were delicious and accompanied by the variety of fresh herbs, dipping sauces and lettuce leaves for wrapping.

One of the dishes inspired the recipe below. The texture of the crunchy rice cake that popped in my mouth within a soft casing of an egg omelette was unexpected but welcomed! Coupled with the freshness of shaved carrot, herbs and lettuce and the sharpness of the dipping sauce the flavors burst into life and danced around my mouth. As soon as I tasted it I knew I would have to attempt to re-create it, and plan a return visit to the restaurant to eat the authentic version again.

When I returned home I immediately contacted my lovely Vietnamese friend My Hue to see if she knew how to make it. I checked my own cook books and then googled the recipe to see what was involved. The recipes that I googled all displayed images that looked nothing like the dish we were served at the restaurant.  A challenge had been set.

AFL version of Banh Bot Chien

This is the outcome – my version of Bahn Bot Chien

  • Serves:2 adults
  • Preparation Time:10 minutes
  • Cook Time:approximately 15minutes

Ingredients:

  • 150 grams of rice noodles – I used fresh ones, you could also use the dried ones
  • 2 tablespoons of cooking oil of choice
  • 6-7 large free range eggs lightly whisked
  • 1 carrot, peeled and finely grated into strips
  • 1 small cucumber – peeled and finely grated into strips
  • 2 green chillis finely chopped
  • 3 spring onions chopped
  • a large bunch of herbs – I used a combination of mint, Vietnamese mint, coriander, Vietnamese mint variety (unsure of name)

Steps:

    1. Cook noodles according to the packet instructions
    2. Heat the oil in a pan
    3. Add the noodles and cook them on a medium-high heat, stirring and breaking them into smaller bits with a spatula while they cook. They should turn a golden color, turn with the spatula when golden on one side and cook the other side for a few minutes
    4. Add the spring onions and stir
    5. Add the whisked egg, reduce heat and allow to sit until the egg sets
    6. Remove from the pan and top with the carrot, cucumber, chilli and herbs to serve

Step 3 cook the noodles in a pan until golden

 
 
 
 
 
 
 
 
 
 

 

I am quite impressed with my reproduced version of Bahn Bot Chien. It was fresh, tasty and light, quick and easy to make.

These are some of my favorite images from my tour of Footscray Market:

Varieties of Mint

Bahn Bot Chien served at lunch

 

 

 

 

 

 

Traditional Vietnamese Spring Rolls

Grocery Store Goodies

 
 
 
 
 
 
 
 
 
 
 
 
This post is linked to Veggie Mamma’s Meatless Monday. Head over for more delicious vegetarian dishes
 

 
 
 
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{ 2 comments… add one }
  • veggie mama March 14, 2012, 12:52 pm

    I’ve never tried to make this – I think I will now! It looks easy and delicious. Thank you so much for linking up.

    • Kyrstie March 20, 2012, 9:39 pm

      Thanks for the opportunity Veggie Mamma, I hope you enjoy it.

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