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Bánh tét chiên (pan-fried bánh tét), Jackson Pollock style


Bánh tét sâu bướm / caterpillar bánh tét

We sent slices of our bánh tét sâu bướm /caterpillar bánh tét to feed the patrons of the AHA Shop Art Show. We had some leftover so we did what we always do with leftover bánh tét: make bánh tét chiên (pan-fried bánh tét).

Bánh tét in the pan

Bánh tét chiên is very popular in my family – each generation from my grandmother on down has at least one guest who’s addicted to the dish and will happily gorge on it whenever they visit. It’s easy to make, too: slices of bánh tét were mushed up on a hot, lightly oiled frying pan until the underside was browned and crunchy. The only hard part was flipping the thing – I had to slide the pancake onto a ceramic plate then flip it back. Once both sides were done, we had a crunchy, chewy, savoury pancake to savor with dưa món (pickled vegetables.)  Because we started with our colorful bánh tét sâu bướm, our bánh tét chiên came out looking like Jackson Pollock made it:


Bánh tét chiên, Jackson Pollock style




  1. KachingKazoo says:

    Btw, you guys should start a twitter account to advertise for this blog…

    • Thanks, KachingKazoo :)…We haven’t used Twitter much ourselves, so will need to learn more about that. Any tips on getting and engaging followers? :)

  2. Wow! So cool!

    I don’t think I can ever flatten a ba’nh te’t like that :P. Any tip?

    • It gets considerably easier if you reheat first, so banh tet/banh chung is malleable. I used a wooden spatula to mush it up afterwards.

    • So 1 slice of banh tet comes out to what is shown in the picture? How thick is the slice that you use for this usually?

      Anyhow, you made me check out Jackson Pollock :P. Really a work of arts :D.

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