Bánh Tráng Nướng (Vietnamese Grilled Rice Paper)
Nguyên liệu
Base & Structure
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1 round rice paper sheet
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1 teaspoon cooking oil or butter (to brush pan)
Protein
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1 quail egg (or ½ chicken egg)
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1 tablespoon dried beef floss (khô bò sợi) – optional
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1 teaspoon pâté (Vietnamese-style, optional)
Fats & Flavor
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1 tablespoon scallion oil (mỡ hành)
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1 teaspoon mayonnaise
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1 teaspoon chili sauce or sriracha
Vegetables & Crunch
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1 tablespoon fried shallots
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1 tablespoon shredded pickled carrots/daikon (optional)
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A pinch of chopped chili or pepper (optional)
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1 tablespoon grated cheese (optional but trendy in Gen Z versions)
Thành phần dinh dưỡng
For: Omnivores
Calories per serving: ~220–280 kcal (per grilled rice paper with full topping)
Key Nutrients
1. Protein (8–12g)
- Source: Quail eggs + dried shrimp or minced pork (if used)
- Benefits: Helps build and maintain muscle, supports immune function, and provides satiety.
2. Healthy Fats (8–10g)
- Source: Quail egg yolk + mayonnaise or butter (if added)
- Benefits: Supports brain and hormone health, and enhances flavor absorption.
3. Carbohydrates (20–25g)
- Source: Rice paper + sauce (if sweetened)
- Benefits: Provides quick-burning energy in a light, gluten-free form.
4. Fiber (1–2g)
- Source: Scallions + chili + pickled vegetables (optional toppings)
- Benefits: Aids digestion and balances the richness of egg and sauce.
5. Antioxidants & Phytochemicals
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Allicin (from scallions & garlic): Supports cardiovascular health and immunity
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Capsaicin (from chili): Boosts metabolism and circulation
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Astaxanthin (from shrimp): A potent antioxidant for skin and eye protection
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Choline (from egg yolk): Essential for memory and brain health
6. Essential Minerals
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Iron & Zinc (from shrimp and eggs): Support energy metabolism and immune response
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Selenium (from quail eggs): Acts as an antioxidant and supports thyroid function
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Sodium (from sauce): Needed in small amounts for fluid balance and nerve function
1. Prepare the topping
- Start by washing and finely chopping the scallions.
- Heat a small amount of cooking oil in a pan over medium heat.
- Once hot, add the scallions and dried baby shrimp (tép), then sauté until fragrant.
- For a more balanced flavor, you can add a pinch of sugar and a splash of fish sauce to taste.
- Once done, turn off the heat and transfer the mixture to a separate bowl.
2. Set up the charcoal grill
- Prepare a small charcoal stove and let the coals burn gently — avoid letting the fire get too hot or bright, as it could burn the rice paper.
- Place a sheet of rice paper on the grill rack.
- Dab a little butter on the surface and spread it evenly with a brush or spoon.
3. Add the toppings
- Spoon the scallion-shrimp mixture onto the rice paper and spread it out evenly.
- Crack 2–3 quail eggs directly over the top and use a wooden spatula to gently spread the yolks and whites across the surface.
4. Grill until crispy
- Wait until the eggs are cooked and the rice paper becomes crisp and golden.
- At this point, you can fold the rice paper in half or roll it into a cone shape for easier eating.
- With just a few simple steps, you’ve created a deliciously crispy and savory bánh tráng nướng — a classic Vietnamese street snack beloved for its smoky aroma and satisfying crunch.
Grilled Rice Paper Over Charcoal: A Taste of Vietnamese Streetside Nostalgia
In the bustling alleyways of Vietnam’s cities and quiet corners of countryside towns, the scent of grilled rice paper wafts through the air as twilight sets in. Known affectionately as “Vietnamese pizza”, bánh tráng nướng is more than just a snack — it’s a memory.
Traditionally grilled over glowing charcoal, this humble street food began as a simple way to warm rice paper. But soon, creative vendors began layering it with scallions, dried shrimp, quail eggs, and the gentle sizzle of butter, turning it into a crispy, savory delight.
For many Vietnamese, bánh tráng nướng brings back the image of gathering around a sidewalk stall with friends after school, laughing over shared bites while the smoke curled up into the night sky. Its crackling sound on the grill, its comforting warmth in hand — all evoke the feeling of youth, home, and the vibrant street life of Vietnam.
Today, even as modern grills replace charcoal and toppings get more elaborate, the heart of bánh tráng nướng remains unchanged: it’s a food of joy, of connection, and of memories.
(Vietnamese Grilled Rice Paper)