Bánh Tráng Nướng (Grilled Vietnamese Rice Paper)

Easy healthy 5 min meal, this crispy delight is Viet Nam’s street food answer to pizza and your new more exciting eggs on toast.

This recipe uses stuff you probably already have in the kitchen, and hits every (culinary) pleasure centre. Crunchy crispy blistered rice paper, satisfying squidgy egg set on top, and big umami from our Chilli Crisp plus a splash of Secret Weapon Soy.

Eat for brekkie, lunch, or a satisfying snack any time of day!

You just need

• rice paper sheets*

• eggs

• shredded pork belly or chicken (optional)

• Chilli Crisp + Secret Weapon Soy

• chopped coriander

• sliced spring or red onion

Let’s cook!

1. Heat a pan on medium, no need to add any oil.

2. Drop in 1 sheet dry rice paper. Let it toast until it turns slightly more opaque, hold it down when it ripples up.

3. Crack on 1 egg and spread it thin with the back of a spoon or chopsticks.

4. Add sliced onion, any protein of your choice, and herbs.

5. Drizzle Secret Weapon Soy (a quick zig-zag) and spoon on your choice of Chilli Crisp

6. Fold in half, press, and flip once to crisp up all the sides.

7. Eat immediately and rejoice!

KITCHEN NOTES

1) We LOVE the Bamboo Tree brand rice paper, we use the ‘banh trang my tho’ style. They’re a little smaller and easier to fit in the pan and make the perfect size cold rolls too.

2) If you don’t have coriander, thai and normal basil is great too! Even a bit of mint is nice for a fresh flavour burst.

3) This recipe is SUPER customisable—you can really add anything you like on top! We love to sprinkle chopped lap cheong, mustard pickles, our Red Kimchi, pork or chicken floss, fried mushrooms, sliced smoked tofu, and as you can imagine, a bit of melty cheese goes hard.