Bánh Tráng Nướng

Name: Bánh Tráng Nướng
Cook time: 24 min
Total time: 24 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 Rice Paper Sheets, large, round, 22–25 cm; 4 small Eggs; 2 Chinese Sausages, lạp xưởng, finely diced; 8 tbsp Pork Floss, chà bông; 4 tbsp Dried Tiny Shrimp, tôm khô, roughly chopped; 4 tsp Unsalted Butter, softened; 4 tbsp Neutral Oil; 4 Scallions, green onions, finely sliced; 1/4 tsp Salt; 4 tbsp Mayonnaise; 4 tsp Vietnamese Chili Sauce, or Sriracha

Bánh Tráng Nướng is a crunchy, savory Vietnamese street-food “pizza” built on a crisp rice paper base and piled with savory toppings like Chinese sausage, dried shrimp and fluffy pork floss. Each bite balances the richness of melted butter and egg with the bright kick of scallions, creamy mayonnaise and spicy chili sauce. It's quick to make at home and best eaten hot and crackling straight from the griddle.

Bánh Tráng Nướng is a crunchy, savory Vietnamese street-food “pizza” built on a crisp rice paper base and piled with savory toppin... Show more

Traditional Vietnamese Recipe

Health Grade

D- · Occasional

Rating

4.4

Time

20 min

Price

1,09 €

Calories

467 kcal

quick

easy

kid friendly

comfort food

Method

Prep the toppings

Finely slice the Scallion. If the Dried Tiny Shrimp are still whole, chop them into rough bits so they scatter evenly, and keep the Chinese Sausage in tiny dice. Measure out the Pork Floss and set these toppings near the stove so you can build each pie quickly.

Make scallion oil

Warm the Neutral Oil in a small pan over medium heat. Add the sliced Scallion and Salt, then stir until the scallions are glossy, softened, and fragrant, about 1 minute. Take the pan off the heat and set the scallion oil aside.

Heat the skillet

Set a large skillet over medium-low heat and let it warm for 2 minutes. The pan should be hot enough to crisp the rice paper, but not so hot that the egg burns before the toppings set.

Cook the rice paper

For each pie, smear about 1 teaspoon of the softened Unsalted Butter in the hot skillet, then lay in a Rice Paper Sheet. Crack on 1 small Egg and quickly spread it into a thin, even layer with the back of a spoon. Scatter over one-quarter of the Chinese sausage, pork floss, and dried shrimp, then spoon on a little scallion oil. Cook for 2 to 3 minutes until the rice paper is crisp at the edges and the egg is just set. Repeat with the remaining butter, sheets, eggs, and toppings, working one pie at a time.

Finish and serve

Transfer each hot pie to a plate, then drizzle on the Mayonnaise and Vietnamese Chili Sauce. Serve right away while the edges are still crackly, and cut into wedges or fold it into quarters if that feels easier to eat.