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Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments)

Name: Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments)
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 8
Ingredients: For the Scallion Oil:; 1 1/2 cups (275ml) neutral oil, such as peanut, vegetable, or canola; 7 ounces (200g) scallions (about 2 or 3 bunches), roughly chopped; For the Sweet Chile Sauce:; 3/4 cup (200ml) distilled white vinegar; 1 cup (200g) sugar; 8 medium cloves garlic (1 1/4 ounces; 35g), thinly sliced; 15 bird's eye chiles (1 ounce; 30g), stemmed and thinly sliced; 2 tablespoons (30ml) fish sauce; For the Lemongrass Pork Belly:; 3 tablespoons (45ml) peanut or other neutral vegetable oil; 1/2 medium red onion (3 1/2 ounces; 100g), thinly sliced; 3 stalks lemongrass, bottom 4 to 5 inches only and outer leaves discarded (2 ounces; 55g), cut into 2-inch lengths; 7 medium cloves garlic (1 ounce; 30g), smashed; One 1 1/2-inch knob peeled fresh ginger (1/2 ounce; 15g), thinly sliced; 2 bird’s eye chiles, stemmed and halved lengthwise; 1 1/4 pounds (565g) skinless pork belly, cut into 1/2-inch cubes; Kosher salt; 3 tablespoons (45ml) fish sauce; 1 teaspoon (4g) sugar; Freshly ground black pepper; To Cook and Assemble:; 10-inch (25cm) rice paper wrappers, as needed; Scallion Oil, for topping; 2 large eggs, beaten; Lemongrass Pork Belly, for topping; Sweet Chile Sauce, for topping; Pork , shrimp, or fish floss, for topping (see note); Vietnamese coriander (rau răm) or cilantro leaves and tender stems, finely chopped, for topping

Prep Time

10m

Cook Time

1h 40m

Total Time

1h 50m

This Grilled Vietnamese Rice Paper with Egg, Pork, and Condiments recipe features a flavorful lemongrass pork belly, tangy sweet chile sauce, and scallion oil. These ingredients are combined to create a delicious and unique dish that is perfect for a special occasion or a weeknight meal.

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Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments) Image

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Ingredients

Servings: 8

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1 1/2 cups (275ml) neutral oil, such as peanut, vegetable, or canola

7 ounces (200g) scallions (about 2 or 3 bunches), roughly chopped

3/4 cup (200ml) distilled white vinegar

8 medium cloves garlic (1 1/4 ounces; 35g), thinly sliced

15 bird's eye chiles (1 ounce; 30g), stemmed and thinly sliced

2 tablespoons (30ml) fish sauce

3 tablespoons (45ml) peanut or other neutral vegetable oil

1/2 medium red onion (3 1/2 ounces; 100g), thinly sliced

3 stalks lemongrass, bottom 4 to 5 inches only and outer leaves discarded (2 ounces; 55g), cut into 2-inch lengths

7 medium cloves garlic (1 ounce; 30g), smashed

One 1 1/2-inch knob peeled fresh ginger (1/2 ounce; 15g), thinly sliced

2 bird’s eye chiles, stemmed and halved lengthwise

1 1/4 pounds (565g) skinless pork belly, cut into 1/2-inch cubes

3 tablespoons (45ml) fish sauce

1 teaspoon (4g) sugar

Freshly ground black pepper

10-inch (25cm) rice paper wrappers, as needed

Scallion Oil, for topping

2 large eggs, beaten

Lemongrass Pork Belly, for topping

Sweet Chile Sauce, for topping

Pork , shrimp, or fish floss, for topping (see note)

Vietnamese coriander (rau răm) or cilantro leaves and tender stems, finely chopped, for topping

Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments)

Ingredients

For The Scallion Oil

For The Sweet Chile Sauce

For The Lemongrass Pork Belly

To Cook And Assemble

Steps

Nutrition Facts

Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments)

Ingredients

For The Scallion Oil

For The Sweet Chile Sauce

For The Lemongrass Pork Belly

To Cook And Assemble

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts