Grilled Vietnamese rice paper (bánh tráng nướng) recipe

A popular road food amongst school kids in Vietnam, bánh tráng nướng features a gently crunchy Vietnamese rice paper biscuit layered with any kind variety of delicious garnishes. This version is slicked with scallion oil and also filled with clambered egg, crisped pork tummy, wonderful chile sauce, and also much more.

Recipe Facts

Total:
90 mins
Serves:
6 to 8 servings

Ingredients for Vietnamese rice paper

For the Scallion Oil:

1 1/2 cups (275ml) neutral oil, such as peanut, vegetable, or canola
7 ounces (200g) scallions (about 2 or 3 bunches), roughly chopped

For the Sweet Chile Sauce:

3/4 cup (200ml) distilled white vinegar
1 cup (200g) sugar
8 medium cloves garlic (1 1/4 ounces; 35g), thinly sliced
15 bird’s eye chiles (1 ounce; 30g), stemmed and thinly sliced
2 tablespoons (30ml) fish sauce

For the Lemongrass Pork Belly:

3 tablespoons (45ml) peanut or other neutral vegetable oil
1/2 medium red onion (3 1/2 ounces; 100g), thinly sliced
3 stalks of lemongrass, bottom 4 to 5 inches only and outer leaves discarded (2 ounces; 55g) cut into 2-inch lengths
7 medium cloves garlic (1 ounce; 30g), smashed
One 1 1/2-inch knob peeled fresh ginger (1/2 ounce; 15g), thinly sliced
2 bird’s eye chiles, stemmed and halved lengthwise
1 1/4 pounds (565g) skinless pork belly, cut into 1/2-inch cubes
Kosher salt
3 tablespoons (45ml) fish sauce
1 teaspoon (4g) sugar
Freshly ground black pepper

To Cook and Assemble:

10-inch (25cm) Vietnamese rice paper
Scallion Oil, for topping
2 large eggs, beaten
Lemongrass Pork Belly, for topping
Sweet Chili Sauce, for topping
Pork, shrimp, or fish floss, for topping (see note)
Vietnamese coriander (Rau răm) or cilantro leaves and tender stems, finely chopped, for topping

Instruction

For the Scallion Oil:

In a small pan, integrate oil as well as scallions. Establish over medium warm and also chef till scallion begins to sear lightly, concerning 5 mins.

Decrease the heat to low and also remain to cook up until scallion greens have dulled, 5 to 10 mins much longer. Get rid of warmth and also let stand 15 minutes longer. Pressure oil; dispose of scallions and also book infused scallion oil for setting up.

For the Sweet Chili Sauce:

In a tiny saucepan, incorporate vinegar, sugar, garlic, chiles, as well as a fish sauce as well as give an outrage medium warmth.

Minimize heat to reduced and also let sauce simmer till chiles have dulled in shade as well as cooked via around 10 mins. Eliminate warmth and allow amazing 5 mins.

Utilizing a blender or immersion blender or food processor, mix sauce till chiles and also garlic are well refined (if utilizing an immersion mixer, transfer the sauce to an appropriate, high, narrow container first). Allot.

For the Lemongrass Pork Stubborn Belly:

In a large skillet, warm oil over medium heat till shimmering. Include onion, lemongrass, garlic, ginger, as well as chiles as well as chef, stirring typically, till softened as well as gold, within 5 minutes.

Boost warmth to high. Add pork belly, period lightly with salt, and continue to prepare, stirring periodically, until pork begins to crisp and also brownish in places, regarding 3 mins.

Minimize warmth to medium, after mixing in fish sauce and sugar and also the period with black pepper. Continue cooking, stirring periodically, till pork stomach is well browned, about 6 mins. Get rid of from warm as well as let cool, then discard the onion, lemongrass, garlic, ginger, and also chiles (several of the onion may have melted down and be difficult to eliminate, yet that’s fine). Establish pork stomach apart.

Prepare and assemble grilled Vietnamese rice paper:

Establish your station: Set a metal wire rack directly over the gas burner of an oven (if cooking over the flame) or establish a big nonstick skillet on the burner. (If cooking straight over the heater, we advise lining the stovetop around the burner with lightweight aluminum foil for less complicated cleaning in case of spills.) Organize the toppings in capture containers and/or small bowls with spoons.

Establish a rice paper wrapper straight on the wire rack or in the frying pan. Making use of a tidy hand, kindly damp the top of the wrapper around with water; stifle securely, as it will intend to curl up almost quickly. Press a second rice paper wrapper directly ahead. Using a long-handled metal spoon, metal tongs, and/or a steel spatula, hold the rice paper wrappers down so they stay flush with the cooking surface area and also don’t roll up (this can be difficult yet with a little technique you’ll improve at it).

Transform heat to tool high as well as cook, pressing down with the metal tools, rubbing in places to help the rice paper wrappers fuse, as well as if working straight over a gas burner, moving them about so they prepare equally around, up until rice paper wrappers have transformed opaque and little bubbles have developed all over about 30 secs; reduced or raise the heat as needed to prepare them throughout without burning.

Turn rice paper wrappers over as well as repeat on the second side, lowering warmth if required to avoid burning. Switch off warm.

Adding toppings on Vietnamese rice paper

Drizzle regarding 2 teaspoons (10ml) scallion oil all over vietnamese rice paper, then leads with about 2 or 3 teaspoons of defeated egg, ensuring to brush it around for even insurance coverage. Turn warm to the tool as well as cook till the egg is simply starting to set, concerning 30 seconds; if functioning directly over the burner, you may have to move the rice paper around to prepare the egg in all spots.

Spoon an also layer of pork stubborn belly around vietnamese rice paper as well as prepare just until pork is beginning to warm, regarding 15 seconds; change warm as needed to avoid scorching

Drizzle with chile sauce and top with pork floss and cilantro. Offer, making use of kitchen area shears to reduce the bánh tráng nướng right into pieces.

Special Equipment

Wire rack or 10- or 12-inch nonstick skillet; blender or immersion mixer

Notes for making Vietnamese rice paper

Pork floss, along with shrimp and also fish floss, can be acquired at well-stocked Asian markets, as well as online.

Make-Ahead and Storage

The scallion oil, wonderful chili sauce, and pork can be refrigerated for up to 5 days in separate closed containers. Cozy pork before making use of it.