Pan-Fried Vietnamese Rice Cakes with Scallion Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried Vietnamese rice cakes crisped on the outside and tender inside, drizzled with fragrant scallion oil. This Vietnamese-inspired rice and grain recipe, ready in about 20 minutes, layers Vietnamese rice cakes (banh beo), scallions, vegetable oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Vietnamese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp fish sauce, 2 tbsp water, 1 tsp sugar, 1 tsp minced garlic, and 1/4 tsp chili flakes if using; set aside the dipping sauce.
  2. Step 2: Heat 4 tbsp vegetable oil in a large non-stick skillet over medium heat. Add 4 thinly sliced scallions and sauté for 2 minutes until fragrant but not browned, then remove scallions and reserve the oil.
  3. Step 3: In the same skillet with the scallion-infused oil, arrange 12 Vietnamese rice cakes in a single layer and pan-fry for 3-4 minutes on each side until the edges turn golden and crisp.
  4. Step 4: Remove rice cakes and drizzle with the scallion oil and serve immediately with the prepared dipping sauce on the side for dipping.

Frequently asked questions

How long does Pan-Fried Vietnamese Rice Cakes with Scallion Oil take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Vietnamese Rice Cakes with Scallion Oil?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Vietnamese Rice Cakes with Scallion Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Vietnamese Rice Cakes with Scallion Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Vietnamese Rice Cakes with Scallion Oil?

Vietnamese rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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