How to Make Vegetarian Green Rice Patties

Vegetarian green rice patties are a traditional meat-free dish originating from Hanoi, celebrated for their fragrant young green rice and soft, nutty filling. With just a few simple ingredients, you can easily prepare this delicious dish for your family at home. In this article, Vô Úy Vegetarian Restaurant will guide you through a simple and flavourful recipe for vegetarian green rice patties.

Vegetarian Green Rice Patties – A Hanoi Speciality with the Irresistible Aroma of Young Green Rice

Vegetarian green rice patties are a humble Hanoi speciality loved for their delicate flavour and wholesome appeal. They are usually shaped into small, flattened rounds with an attractive golden, crispy exterior. Bite into one, and you’ll discover a lightly crisp crust surrounding a soft, chewy filling that makes every mouthful incredibly satisfying.

These patties are made from familiar ingredients such as young green rice (cốm), tofu, mung beans, mushrooms, carrots, and vegetarian seasonings. Among them, young green rice is the key ingredient, giving the patties their distinctive fragrance and pleasantly chewy texture. The ingredients are mixed together, shaped into small patties, and fried until golden.

The charm of this dish lies in the perfect balance between the fragrant chewiness of young green rice and the soft, savoury vegetarian filling. Freshly fried patties are especially delicious when dipped in chilli sauce or vegetarian fish sauce, which enhances their rich flavour. As a result, vegetarian green rice patties are not only a delightful snack but also an excellent addition to family meals or light vegetarian menus.

How to Make Soft and Chewy Vegetarian Green Rice Patties at Home

Vegetarian green rice patties are simple to prepare yet wonderfully satisfying, thanks to the unique aroma of young green rice and the creamy, nutty flavour of plant-based ingredients. Follow the step-by-step instructions below from Vô Úy Vegetarian Restaurant to make this delicious dish at home.

Ingredients

Prepare the following ingredients:

• 60 g flattened young green rice
• 1 block of firm tofu
• 100 g mung beans
• 15 g tapioca starch
• 1 teaspoon vegetarian seasoning powder
• 100 ml cooking oil
• 3 sprigs coriander
• A little salt and ground pepper

Step-by-Step Instructions

Step 1: Prepare the Mung Beans

Rinse the mung beans thoroughly and soak them in water for 1–3 hours until softened. Drain well. Place the beans in a saucepan with enough water to cover them and add ½ teaspoon of salt. Simmer over low heat until tender, then transfer to a bowl and mash until smooth using a spoon or fork.

Step 2: Mix the Patty Filling

Mash the tofu in a large bowl. Add the mashed mung beans and about 50 g of the flattened green rice, then mix well. Add the chopped coriander, 1 teaspoon of vegetarian seasoning powder, ½ teaspoon of ground pepper, and the tapioca starch. Mix thoroughly until the ingredients form a cohesive mixture.

Step 3: Shape the Patties

Take a suitable amount of the mixture, roll it into a ball, then gently flatten it into a small patty. Coat each patty with the remaining green rice so that the grains adhere evenly to the outside.

Step 4: Fry the Patties

Heat 100 ml of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the patties and fry them for about 5–7 minutes, turning occasionally until both sides are evenly golden brown. Remove and drain on paper towels.

Step 5: Enjoy

Once fried, the vegetarian green rice patties develop a beautifully crisp golden crust while remaining soft, chewy, and fragrant inside. The tofu and mung beans provide a creamy, nutty flavour that makes the patties even more satisfying. Serve them with chilli sauce for an extra burst of flavour and enjoy them while still hot.

Tips for Making Better Vegetarian Green Rice Patties

Although vegetarian green rice patties are easy to prepare, a few helpful techniques can make them even better. These tips help ensure the patties remain soft and chewy without falling apart while achieving a beautifully crisp golden exterior.

Some useful tips include:

• Choose high-quality young green rice: Select naturally light-green grains that are evenly coloured and not overly yellow. If using dried green rice, soak it for only 10–15 minutes to soften it without becoming mushy.
• Maintain the right moisture level: When mixing tofu, mung beans, mushrooms, and carrots, ensure the mixture is moist enough to hold together but not overly wet. If it feels too dry, add a little water. If too wet, add a little tapioca starch or cornstarch.
• Add the green rice last: Once the filling is fully combined, gently fold in the green rice. This helps preserve the grains and creates the signature chewy texture.
• Steam before frying: After shaping the patties, lightly steam them for a few minutes. This helps the filling cook evenly and stabilises the shape, so frying only needs to crisp the outer layer.

By following these simple techniques, your vegetarian green rice patties will have a beautifully crisp crust while remaining soft, chewy, and wonderfully fragrant inside.

How to Store Vegetarian Green Rice Patties

To keep your vegetarian green rice patties fresh and safe to eat for several days, proper storage is essential. Correct storage preserves both flavour and texture while preventing the patties from drying out, spoiling, or absorbing odours from other foods.

Here are some useful storage tips:

• Allow the patties to cool completely before refrigerating. Storing them while still warm can create condensation, increasing moisture and shortening their shelf life.
• Use airtight containers or zip-lock bags to minimise exposure to air and keep the patties fresher for longer.
• Vacuum-seal them if possible. Removing excess air slows oxidation and helps extend storage time.
• Store them in a stable area of the refrigerator away from raw foods or strongly scented ingredients to preserve their flavour.
• Freeze in individual portions if storing long term. Defrost gradually before reheating to maintain their texture and taste.

When stored correctly, vegetarian green rice patties can keep for around three days in the refrigerator or several months in the freezer while maintaining their quality.

Frequently Asked Questions

Can I Use Dried Green Rice Instead of Fresh Green Rice?

Yes. If fresh green rice is unavailable, dried green rice works well. Simply soak it in water for about 10–15 minutes before cooking until it softens slightly. Avoid soaking it for too long, as overly soft grains can reduce the mixture’s ability to hold together.

What Heat Should I Use When Frying the Patties?

Fry the patties over medium heat so they cook evenly. If the heat is too high, the outside may burn before the filling is heated through. Medium heat produces a crisp golden crust while keeping the inside soft and chewy.

Should I Steam the Patties Before Frying?

Steaming is optional, but highly recommended. Lightly steaming the patties for a few minutes before frying helps the filling cook evenly and makes the patties firmer. As a result, they hold their shape better during frying.

How Can I Keep the Patties Soft and Chewy?

The key is to maintain the right balance of moisture in the mixture. In addition, always add the green rice last and fold it in gently so the grains remain intact. This helps the patties retain their signature chewy texture after frying.

Conclusion

Now you know how to make delicious vegetarian green rice patties with their soft, chewy texture and fragrant flavour right in your own kitchen. With easy-to-find ingredients and straightforward preparation, this traditional vegetarian dish is perfect for family meals or relaxing weekend lunches.

If you would like to enjoy even more delicious vegetarian specialities in a warm and welcoming setting, visit Vô Úy Vegetarian Restaurant. Our diverse vegetarian menu is prepared with fresh, high-quality ingredients, offering a memorable and satisfying vegetarian dining experience.