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!

• Pandemonium Noshery: Bánh Tráng Nướng 
• Magical Ingredients: Vietnamese Summer Spring Rolls 
• Sneha’s Recipe: Vietnamese Che Chuoi /Coconut and Sago Pudding 
• Amy’s Cooking Adventures: Vietnamese Chicken Porridge (Chao Ga) 
• Sugarlovespices: Vietnamese Kabocha Squash Soup 
• Culinary Adventures with Camilla: Cà Phê Trứng (Vietnamese Egg Coffee) 
• A Day in the Life on the Farm: Easy Beef Pho 
• Making Miracles: Vietnamese Style Beef with Garlic, Black Pepper, and Lime 
• Kitchen Frau: Vietnamese Caramelized Ground Pork Rice Bowls 
• Palatable Pastime: Vietnamese Inspired Marinated Bean Salad

Bánh Tráng Nướng Recipe

4 rice paper wrappers

4 eggs

4 green onions, sliced

Salt

Pepper

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

Siracha

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!

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Check out previous #Eat the World contributions!

• Hungary - Rakott Krumpli
• Jamaica - Pumpkin Rice
• Laos - Kua Mee
• Netherlands - Mosterdsoep
• Bangladesh - Zafrani Pulao
• Colombia - Bandeja Paisa
• Bulgaria - Sausage Stew
  
• Senegal - Poulet Yassa
• Fiji - Banana Cake
• Iraq - Iraqi Lamb Stew
  
• Trinidad and Tobago - Trini Spiced Macaroni Pie
• Portugal - Tremocos Beans
• Ukraine - Pickled Tomatoes 
  
• Egypt - Ful Medames
• Finland - Vispipuuro
• Israel - Chicken Shawarma
• Cambodia - Khmer Lok Lak
• Georgia - Satsivi
• England - Lancashire Hotpot
• Ethiopia - Misir Wot
• Poland - Zupa Orgorkowa
• India - Gulab Jamun
• Lebanon - Garlic Toum
• Argentina - Revuelto Gramajo
• France - Choucroute Garnie
• New Zealand - Hokey Pokey Ice Cream
• Sweden - Farskpotatis
• Kenya - Nyama Choma