Banh Day Gio (Pounded Rice Cake with Cha Lua)

Place the cooked rice into a mortar or a sturdy bowl. Add the finely chopped spinach and palm sugar. Using a pestle or a heavy wooden spoon, pound the mixture until it becomes a sticky, cohesive dough. The rice grains should lose their definition and the spinach should be fully incorporated.

Shape the mixture into a flat, round disc—this is the 'Banh Day'.

Lightly brush a non-stick pan with the sesame oil and set over medium heat.

Pan-sear the rice disc for 2-3 minutes per side until the exterior is slightly crisp and golden, while the inside remains chewy.

Slice the Cha Lua thinly and place it atop the warm rice cake.

Serve immediately while warm, perhaps garnished with a sprinkle of toasted sesame seeds or a tiny drop of fish sauce for depth.