Bánh Tráng Nướng (Vietnamese Grilled Rice Paper)

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 the quiet corners of countryside towns, the scent of grilled rice paper drifts through the evening air as twilight sets in. Known affectionately as Vietnamese Grilled Rice Paper, this beloved street food is more than just a snack — it’s a flavor of belonging, a shared rhythm of Vietnamese street life.

Traditionally grilled over glowing charcoal, this humble dish began as a simple way to warm rice paper. But soon, creativity bloomed on every corner — scallions crackled in melted butter, dried shrimp released their briny aroma, quail eggs sizzled into golden patches, and chili sauce dripped like bright strokes of fire. Together, they formed a harmony of textures and tastes: crisp yet tender, smoky yet sweet, buttery yet spicy. Every bite dances between contrasts — the crunch of the rice paper, the umami of shrimp, the creaminess of egg, and the warmth of chili — awakening not just the tongue but memories deeply woven into the Vietnamese spirit.

For many, Vietnamese Grilled Rice Paper is the taste of youth: gathering around a small sidewalk stall with friends after school, giggling over shared bites while the smoke curled into the night sky. It carries the sound of laughter, the glow of charcoal, the hum of scooters passing by. Its flavor lingers like a song — playful, comforting, and irresistibly familiar.

Today, even as gas stoves replace charcoal and toppings become more inventive, the essence of Vietnamese Grilled Rice Paper remains unchanged. It is a dish of community and creativity, where every flavor tells a story — of resourcefulness, warmth, and the everyday artistry of Vietnamese street culture. To taste it is to taste Vietnam itself: vibrant, layered, and alive.

(Vietnamese Grilled Rice Paper)