AI-generated image
Banh trang nuong
Bánh tráng nướng: Da Lat's crisp grilled rice paper with egg, spring onion, chilli sauce and mayo
Bánh tráng nướng is the snack of Da Lat's night market, where vendors grill sheets of rice paper over small charcoal braziers, crack on an egg, spread it with a bamboo brush and fold the crackling disc in half to hand over in a paper napkin. Visitors call it Vietnamese pizza. The usual toppings include dried shrimp and sausage; this vegetarian version keeps the egg, spring onion, sweetcorn and crispy shallots, finished with chilli sauce and squiggles of mayonnaise. A dry frying pan does the job at home. Chef's tip: keep the heat low to medium; rice paper scorches in seconds, and it needs time for the egg to set on top while it crisps underneath.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Method
0/5 doneStep 1: Beat 2 eggs with 3 spring onions, 1 tbsp vegetable oil and 1 pinch salt in a small jug.
Step 2: Heat a large dry frying pan over a medium-low heat for 2 minutes. Lay in a sheet of 4 rice paper sheets; it will soften and puff in small bubbles within a few seconds.
Step 3: Pour a quarter of the egg mixture onto the centre at once and spread it right to the edges with the back of a spoon, keeping it moving. Scatter over a quarter of 2 ⅛ oz sweetcorn kernels.
1 minStep 4: Cook for 2 to 3 minutes, pressing the paper flat with a spatula, until the egg is set and no longer wet on top and the underside is crisp and freckled light brown. Common mistake: turning up the heat to hurry it; the rice paper burns before the egg sets. If it browns too fast, lift the pan off the heat for a moment.
3 minStep 5: Drizzle with 2 tbsp chilli sauce (sriracha-style) and 2 tbsp mayonnaise, sprinkle with 2 tbsp crispy fried shallots, then fold in half or roll up with the spatula. Slide out and repeat with the remaining sheets. Eat straight away while it crackles.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 10 g
- Carbs
- 33 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does banh trang nuong take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.