Authentic home cooking from Vietnam, with US measurements. 
Fried Banh Tet with Pickled Vegetables
After Tet, my neighbor gave us two Banh Tet cakes, but no one was eating them. Once I fried them up, the kids ate them right away—each had three slices of fried Banh Tet, and just like that, we finished off the leftovers from Tet!
Fried Banh Tet with Pickled Vegetables
After Tet, my neighbor gave us two Banh Tet cakes, but no one was eating them. Once I fried them up, the kids ate them right away—each had three slices of fried Banh Tet, and just like that, we finished off the leftovers from Tet!
Open in Cookpad AppSteps
- 1
Remove the banana leaves from the Banh Tet, then cut the cake into bite-sized slices.
- 2
Heat cooking oil in a pan and fry the Banh Tet slices until both sides are crispy. Drain on paper towels to remove excess oil.
- 3
Arrange the crispy fried Banh Tet and pickled vegetables on a plate. Take a slice of Banh Tet, add some pickled vegetables, and enjoy! The outside is crispy, the inside is soft, and the combination with the tangy, crunchy pickled vegetables is delicious.
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