Bánh tráng nướng
Galette de riz grillée au feu nu, croustillante, garnie d'œuf, de crevettes séchées et de sauce pimentée.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Prep the toppings
Soak the dried shrimp in warm water for 10 minutes, then drain and chop roughly. Heat the oil until just warm and pour it over half the scallions with the pinch of salt — this quick scallion oil (mỡ hành) is what gives the topping its savoury edge.
- 40 g dried shrimp
- 3 scallions (half)
- 2 tbsp oil
- 1 pinch salt
✅ C'est prêt quand : the shrimp has softened enough to chop easily and the scallions have wilted slightly in the warm oil
Mix the sauce
In a small bowl, stir the chili sauce and mayonnaise together until smooth. Taste and adjust — it should be glossy, a little sweet, and spicy enough to cut through the richness of the egg.
- 4 tbsp chili sauce
- 4 tbsp mayonnaise
✅ C'est prêt quand : the sauce is smooth and evenly orange-red, with no streaks of mayonnaise left
Beat the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toast the rice paper
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add toppings, set the egg
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fold and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Prep the toppings
Soak the dried shrimp in warm water for 10 minutes, then drain and chop roughly. Heat the oil until just warm and pour it over half the scallions with the pinch of salt — this quick scallion oil (mỡ hành) is what gives the topping its savoury edge.
- 40 g dried shrimp
- 3 scallions (half)
- 2 tbsp oil
- 1 pinch salt
✅ C'est prêt quand : the shrimp has softened enough to chop easily and the scallions have wilted slightly in the warm oil
Mix the sauce
In a small bowl, stir the chili sauce and mayonnaise together until smooth. Taste and adjust — it should be glossy, a little sweet, and spicy enough to cut through the richness of the egg.
- 4 tbsp chili sauce
- 4 tbsp mayonnaise
✅ C'est prêt quand : the sauce is smooth and evenly orange-red, with no streaks of mayonnaise left
Beat the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toast the rice paper
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add toppings, set the egg
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fold and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Bánh tráng nướng began as a cheap, warming snack sold by street vendors in the cool mountain city of Đà Lạt, grilled over small charcoal braziers for students and night-market crowds. Its round shape, melted egg and scattered toppings quickly earned it the nickname 'Vietnamese pizza' among visitors.
From Đà Lạt it spread to Ho Chi Minh City, Hanoi and beyond, where street carts now grill it to order with endless topping variations, though egg, dried shrimp, scallion and chili sauce remain the classic combination.
⭐ Why It's Famous
It is loved for the contrast of a crackling, smoky base with a soft, savoury topping, and for being made fresh, fast and hot right in front of you at any street corner.
💡 Fun Fact
Vendors fold the finished disc in half with a thin metal spatula, pressing the crease until it audibly crackles — locals listen for that sound to know it is ready to eat.
Đà Lạt, Central Highlands
11.94°N, 108.44°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!