Banh Trang Nuong
The Quirky Foodster Team
Ingredients
- Rice paper sheets — 2
- Eggs, lightly beaten — 2
- Dried shrimp, chopped — 2 tbsp
- Vietnamese pork floss (or shredded cooked chicken) — 2 tbsp
- Spring onion, finely chopped — 1
- Mayonnaise — 1 tbsp
- Chilli sauce, plus extra to serve — 1 tbsp
- Scallion oil (or 1 tbsp vegetable oil mixed with chopped spring onion) — 1 tbsp
Method
- Place a rice paper sheet directly over a charcoal grill, gas flame (using a grill grate), or a dry non-stick pan over medium heat.
- Working quickly, spread a thin layer of beaten egg over the rice paper.
- Sprinkle with dried shrimp, pork floss and spring onion.
- Cook for 2-3 minutes, until the rice paper crisps and the egg is set, watching closely to avoid burning.
- Drizzle with mayonnaise, chilli sauce and scallion oil.
- Fold in half or roll up, and serve immediately while hot and crisp.
Introduction: Often called 'Vietnamese pizza', banh trang nuong is a popular street snack from Da Lat, made by grilling rice paper over charcoal and topping it with egg, dried shrimp, green onion and various toppings until crisp and lightly charred, a beloved treat especially among younger generations.
Cultural Background: Often called 'Vietnamese pizza', banh trang nuong is a popular street snack from Da Lat, made by grilling rice paper over charcoal and topping it with egg, dried shrimp, green onion and various toppings until crisp and lightly charred, a beloved treat especially among younger generations.
Tips: Work over consistent, moderate heat — too high and the rice paper will burn before the egg sets. Have all toppings prepped and ready, as this dish cooks quickly once started. Serve immediately for the best crisp, pizza-like texture.
Variations: Add grated cheese for a fusion twist popular among younger eaters. Use quail eggs in place of regular egg for individual bite-sized portions. Add Vietnamese sausage (cha lua) as an extra topping. A vegetarian version can omit the dried shrimp and pork floss, replacing them with extra vegetables and a vegetarian chilli sauce.
Storage: Best eaten immediately; does not store or reheat well once assembled and cooked.
Reheating: Not applicable — this dish should be eaten immediately after cooking for the best texture.
FAQs:
Q: Why is this called 'Vietnamese pizza'?
A: The round shape, layered toppings and grilled, slightly charred base give it a resemblance to a small pizza, inspiring the popular nickname.
Q: Can I make this on a regular stovetop?
A: Yes, a dry non-stick pan or a wire rack placed directly over a gas flame both work well if a charcoal grill isn't available.
Q: Where did this dish originate?
A: It's especially associated with the city of Da Lat in Vietnam's Central Highlands, where it remains a beloved street food specialty.
- Rice paper sheets — 2
- Eggs, lightly beaten — 2
- Dried shrimp, chopped — 2 tbsp
- Vietnamese pork floss (or shredded cooked chicken) — 2 tbsp
- Spring onion, finely chopped — 1
- Mayonnaise — 1 tbsp
- Chilli sauce, plus extra to serve — 1 tbsp
- Scallion oil (or 1 tbsp vegetable oil mixed with chopped spring onion) — 1 tbsp
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