This is the Vietnamese version of a Singaporean dish called carrot cake, which doesn’t contain carrots at all. But that’s another story. The Vietnamese one is made with a rice flour- and wheat starch-based batter, which is steamed then cut into pieces and pan-fried. You eat the little fried ‘cakes’ with a lightly sweetened soy-based chilli sauce and the whole effect is a delicious snack for any time of the day. What’s great about this dish are all the various textures – it’s chewy, soft and moist, plus the frying gives the exterior a crispness that’s addictive. My favourite place for this is on Cô Giang Street and to find it I just look for the women, or men, with huge hotplates, frying up cubes of rice cake; you can’t miss them.