Bột chiên is a beloved street food in Saigon, with roots tracing back to a dish called chai tow kway, which comes from the Teochow people of China. They brought it with them when they migrated to Vietnam in the 18th century.
To prepare bột chiên, rice cakes are placed in a hot pan, and eggs are cracked right on top. Unlike gentle French omelettes, the eggs are scrambled vigorously until they turn golden and crispy. It’s a delicious mix of textures. You grab a crunchy rice cake, scoop out some omelette, and top it with pickled carrots and daikon for extra flavor and crunch. A drizzle of sweet and savory soy sauce adds the finishing touch.
Nguyen, who runs a bột chiên spot, offers several variations of this dish, including classic, mozzarella, and taro. The mozzarella version is a fan favorite, blending melted cheese with all the tasty ingredients into a cohesive bite.
Most eateries at Lion Plaza serve full entrees, but Nguyen views his place as an appetizer haven. “At first, I had 12 items; now I’m down to eight,” he says. Alongside his bột chiên, he serves calamari, chicken wings, and even a Vietnamese beef carpaccio—a dish of thinly sliced beef marinated in lime juice and topped with refreshing herbs and fried onions.
Nguyen chose Lion Plaza because of his childhood memories of it as a Vietnamese food center in San Francisco. He’s excited to connect with the local community and is even brainstorming new dishes like garlic noodles and meatball stew.
Interestingly, bột chiên has gained attention beyond just local diners. People from as far as Sacramento are making the trek for this dish, highlighting its popularity. The craving is real—when you want bột chiên, nothing else will satisfy that need.
As street food trends evolve, bột chiên stands out for its unique flavors and cultural history, making it a must-try for food lovers. For more insight on Vietnamese cuisine, check out this Nation’s Report.
