Other variations:
Bánh tráng nướng Đà Lạt, Bánh tráng nướng phô mai, Bánh tráng nướng thập cẩm
Category
Street Food Snack
Region
Popular Nationwide
Preparation Time
37 min
Servings
4
Difficulty
Very Easy
About this recipe
Bánh Tráng Nướng originated in Đà Lạt and has become a popular street snack nationwide. The thin rice paper is grilled until crisp, layered with toppings, and folded or cut for easy eating.
Ingredients List
4 large rice paper sheets 4 quail eggs or 2 chicken eggs 100 g pork (ground) 1 tbsp oil ¼ tsp salt ¼ tsp black pepper (ground) 100 g chả lụa (diced) 2 tbsp dried baby shrimp (optional) 2 scallions (chopped) 4 tbsp mayonnaise 4 tbsp chili sauce 4 tsp butter or margarine
Materials & Tools
Charcoal grill or stovetop grill pan Tongs Spoon Knife and chopping board Frying pan
Preparation steps
Total Time
37 min
Cooking Time
32 min
Active Time
5 min
Cook Pork
Heat 1 tbsp oil and stir-fry pork with salt and pepper until cooked, then set aside.
5 min
Heat Pan
Heat grill pan over low-medium heat. Place a rice paper sheet on it, rough side up, and wait 15 - 30 seconds.
2 min
Add Egg & Toppings
Rub 1 tsp butter evenly over sheet. Crack 1 quail egg (or ½ chicken egg) onto it, add some scallions, beat and spread over sheet with a spoon. Sprinkle with pork, chả lụa and dried shrimp.
10 min
Grill
Cook on low heat until egg is set and sheet is golden and crispy.
15 min
Add Sauces & Serve
Drizzle with mayonnaise and chili sauce, fold in half and serve hot.
5 min
Chef’s Tips
Keep heat low so the rice paper doesn’t burn before the egg sets; press toppings lightly into the egg so they stick.
Serving Suggestions
Extra chili sauce, pickled vegetables
Nutritional info
300kcal
14g protein
12g fat
35g carbs
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