Authentic home cooking from Vietnam, with US measurements. 
Pan-Fried Bánh Chưng Without a Nonstick Pan
People usually use a nonstick pan to fry bánh chưng, thinking it prevents sticking and makes the cake crispier. But actually, fried foods turn out tastier and crispier when cooked in a regular pan without a nonstick coating. I fried this bánh chưng in a stainless steel pot, and it didn’t stick at all—the cake stayed crispy even after cooling. I use a pot because its high sides help prevent oil from splattering, making cleanup easier.
Pan-Fried Bánh Chưng Without a Nonstick Pan
People usually use a nonstick pan to fry bánh chưng, thinking it prevents sticking and makes the cake crispier. But actually, fried foods turn out tastier and crispier when cooked in a regular pan without a nonstick coating. I fried this bánh chưng in a stainless steel pot, and it didn’t stick at all—the cake stayed crispy even after cooling. I use a pot because its high sides help prevent oil from splattering, making cleanup easier.
Open in Cookpad AppSteps
- 1
Peel the bánh chưng and cut it into pieces. I refrigerate the cake for a day first—this makes it easier to slice and helps it hold its shape when frying.
- 2
Place a pot on the stove and heat it up. Add oil and let it get very hot. You can test the oil by dipping a chopstick in; if bubbles form, the oil is ready. Add a few pieces of bánh chưng at a time so the oil stays hot and the cakes fry up golden and crispy. You don’t need to flip the pieces many times. Once one side is golden and crispy, flip to fry the other side. In the photo, I fried all sides until crispy—the cakes didn’t fall apart, and the pot stayed clean with no sticking.
- 3
Serve the fried bánh chưng with pickled vegetables for a delicious meal.
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