Bot Chien — Crispy Fried Rice Flour Cakes with Egg and Scallions

Whisk rice flour, tapioca starch, water, salt, and 1 teaspoon oil in a saucepan until smooth with no lumps. Cook over medium heat, stirring constantly, for 5 to 7 minutes until the mixture thickens into a very stiff, glossy paste that pulls away from the sides of the pan.

Pour the hot paste into a lightly oiled square or rectangular container (a loaf pan works well). Press it flat with a wet spatula. Let it cool to room temperature, then refrigerate for at least 1 hour until completely firm — overnight is even better.

Unmold the rice cake and cut it into 1-inch cubes. Pat the cubes dry with paper towels — dry surfaces crisp better.

Heat 2 tablespoons of oil in a large non-stick skillet or wok over high heat. Add the rice cake cubes in a single layer without crowding. Do not move them for 3 to 4 minutes until a deep golden crust forms on the bottom.

Flip the cubes and crisp the other sides for another 2 to 3 minutes. You want at least two or three sides to be crunchy while the interior stays soft and chewy.

Push the rice cakes to one side of the pan. Add the remaining 2 tablespoons of oil. Crack the eggs into the pan and scramble them roughly, breaking them into large, soft curds.

Toss the eggs with the rice cakes. Add soy sauce, sweet soy sauce, rice vinegar, and white pepper. Stir-fry for 1 minute to coat everything in the savory-sweet glaze.

Scatter the scallion pieces over the top and toss once more. Transfer to plates and serve immediately with pickled papaya and the soy-vinegar dipping sauce.