Vietnamese Traditional Recipe - Chả cốm (Fried Rice Cakes)

Ingredients

200g Lang Vong Dried Green Rice (If you cant source you can use rice flakes died green as a substitute)

300g pork mince

300 g of blended pork mince (blend pork mince to create a paste)

70 g onion – diced

2 tsp tapioca starch

1 chicken egg – beaten

1 tsp Fish sauce

1 tsp Salt

1 tsp black pepper

Instructions

Soak the green rice with slightly warm water for about 3-5 minutes and then drain the water. When the green rice drained of all water add the egg and mix until combined.

Mix together the minced pork and blended pork mince, with 1 teaspoon of fish sauce. Then add the green rice mixture, salt, pepper and diced onion, mix well until combined.

Next, use your hands to shape into round discs 3cm x 1cm.

Set up a double steamer, and then place the chả cốm into the steamer lined with parchment p[aper or banana leaves. Steam the chả cốm for 15 minutes, then put remove and place on a plate and let them cool.

Set up a pot for frying with 1-2 L of cooking oil, place the oil pan on the stove, heat the oil. Once hot add the chả cốm in small batches (don’t overcrowd the pot) into the oil until golden brown on both sides. Remove from oil and place it on a plate lined with absorbent paper.

Enjoy with your favorite dipping sauce.