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 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: