Vietnamese Bánh Tráng Nướng

     Welcome to the first Eat the World of 2021!! This month we are going to Vietnam. Before we move on to that, I want to highlight a few of my favorites from 2020. I'm gonna go with my top five from last year starting in January with our trip to Trinidad and Tobago tasting Trini Spiced Macaroni Pie. My other favorites are Poulet Yassa from Senegal, Bandeja Paisa from Columbia, Zafrani Pulao from Bangladesh, and the one we make most often Laos Kua Mee

     Now on to the recipe at hand! This recipe is a Vietnamese Street food sometimes referred to as Vietnamese pizza but truly it has very little in common with pizza. I wasn't even sure how the rice paper was going to be cooked without soaking, but it's works so well what I thought was going to be one to try it and take a picture turned in to spending half an hour toasting up one after the other. One thing I learned after making several, and after taking the picture, is that the it's ok if the eggs spread to the edges and in to the pan. the eggs soften the rice paper and help it toast. 

     Toppings can be a few things. Eggs and green onions are always the base, also usually an umami rich meat, but other than that you can add what you want. I didn't have any of the normal meats suggested on hand so I sliced up some boneless country style ribs fairly thin. I salted them and fried them in some oil until crisp. Then I chopped them fine so it was salty and bacony, but crumbly and worked well on top. 

     Check out all the wonderful Vietnamese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Bánh Tráng Nướng Recipe
4 rice paper wrappers
4 eggs
4 green onions, sliced
Chopped red onion
6 Tbsp. Fried shallots or onions
1/2 c. Pork floss, crumbled bacon, sliced ham, and/or small dried shrimp
Kewpie Mayo

Place one rice paper wrapper in a nonstick skillet over medium-high heat. Top with a quarter of the green onions and crack one egg on top. Sprinkle lightly with salt and pepper and spread the gg with a fork. Spread the egg to the edges of the wrapper. Don't worry if it spills over, it will cook the same. Spread the egg around a little to help it cook. 

Continue cooking until the rice paper if golden and browned in spots on the bottom. 

Remove from the pan and top with red onion, shallots, and meat of choice. Drizzle with kewpie mayo and siracha. Fold in half and enjoy!


  1. I have never seen the rice paper used in this way. Wow. Thanks for sharing.

  2. I haven't seen this type recipe before either and am definitely intriqued.

  3. This is an easy way to make this, because I have seen them make it a open fire grill. Must try this method, thanks for sharing!

  4. This looks like such a fun and tasty breakfast or snack! I will have to try these SOON!

  5. What an interesting way to use rice paper wrappers! It looks so tasty, too. Thanks for the idea - will definitely try it.

  6. This is packed with tons of flavors and is a filling breakfast. So many ways to use rice paper and I would like to try variations of this.


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