Snack · Vietnamese · 15 min
Banh Day Gio (Pounded Rice Cake with Cha Lua)
- Calories
- 210
- Protein
- 11g
- Carbs
- 24g
- Fat
- 7g
Ingredients
- 35.9 g white long-grain rice
- 278.2 g spinach
- 3 g palm sugar
- 1.5 g sesame oil
- 9.5 g pork sausage
- 1 tsp toasted sesame seeds
- 0.5 tsp fish sauce
Method
- 01Place warm cooked long-grain white rice into a mortar or heavy wooden bowl.
- 02Add finely chopped spinach and grated palm sugar to the rice.
- 03Pound the mixture using a pestle or heavy wooden spoon for 5 to 7 minutes until the rice loses grain definition and forms a uniform, sticky paste with incorporated spinach.
- 04Shape the pounded rice-spinach dough with clean wet hands into a flat, round disc (Banh Day).
- 05Heat a non-stick pan over medium heat and lightly brush with sesame oil.
- 06Pan-sear the rice cake for 2 to 3 minutes per side until the exterior is slightly crisp and golden while remaining chewy inside.
- 07Place the pan-seared rice cake onto a plate and arrange the sliced ready-to-eat Cha Lua pork sausage on top.
- 08Optionally garnish with toasted sesame seeds and a drop of fish sauce before serving.
- 09Cook the pork until the pork reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
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