Vietnamese Pan-Fried Rice Cakes made in a cast iron skillet, resulting in perfectly crispy pancakes. The dish includes rice cake blocks, beaten eggs, and green onions, served with a flavorful sauce.
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.
4: After 5 minutes, the cakes should have a nice crust and color. Flip the rice cakes.
5: Continue to cook them for another 5 minutes.
6: Add half of your beaten egg mixture (2 eggs) evenly in the skillet.
7: Add half of your green onions.
8: Allow the base to form. Cover with a lid until the egg is 80% cooked.
9: After 1-2 minutes, remove the pancake from the skillet to cool. Repeat for the second pancake.
10: To make the sauce, combine all your sauce ingredients. Adjust with water if necessary.
11: Serve your rice cakes hot with sauce and additional sriracha if desired.
