Vietnamese Pizza (Banh Trang Nuong)
Banh Trang Nuong, or Vietnamese Pizza,is a popular street food among young people in Vietnam. It resembles pizza with an assortment of fun toppings. However, instead of a thick dough as the base, you have a thin sheet of rice paper. Instead of tomato sauce, you have a quail or chicken egg beaten directly on top of the rice paper and spread evenly. The egg prevents the rice paper from burning, and it serves as a glue for the toppings.There”s no right or wrong topping. Some people like to add a Western spin with cheese and cut-up hot dogs. Whereas I like to keep mine very traditional with exotic Southeast Asian flavors, such as fermented shrimp paste (Mam Ruoc),dried pork, and Sriracha sauce.
Đang xem: Bánh tráng nướng (grilled vietnamese rice paper with egg, pork, and condiments) recipe
Banh Trang Nuong didn”t exist during my mom”s and mother-in-law”s times. So when I asked them how to make it,they thought I was referring to a particular type of rice paper and not the appetizer.Banh Trang Nuong, the rice paper, is thick. It usually has black sesame seeds baked into it. It is grilled or microwaved to get puffy and hard. It”s brittle so it”s broken apart by hand into small pieces and used to scoop up minced meat. I love my Banh Trang Nuong, the thick rice paper,to scoop up minced snake. Yep, it”s a thing in Vietnam, and it is really delicious.
Funny enough,Banh Trang Nuong, the appetizer, doesn”t use this type of thick rice paper. Instead Banh Trang Nuong the appetizer uses regular spring roll rice paper. It”s much thinner so it gets crispy when grilled. However,the rice paper is still pliable. This makes it possible to fold or cut.
Ingredients to make Banh Trang Nuong: Scallion oil, Sriracha Sauce, toasted dried shrimp, quail eggs, pork floss (dried pork), sate sauce, fermented shrimp paste (Mam Ruoc), and fried shallots.
The process of making Banh Trang Nuong is a lot of fun.In Vietnam, Banh Trang Nuong is made right there on the street with a small charcoal grill. The vendor would add on the toppings, and turn the rice paper on the grill to get it nice and crispy.Then she folds it over,wraps it in old newspaper,and it”s ready to eat on the go.
The tricky part of this dish is rotating the rice paper on the grill while spreading the toppings evenly. I couldn”t do both without getting too close to the fire and burning myself, or without burning the rice paper.It took two of us to make one pizza.
The result after a couple of third degree burns was a tasty little snack. It was crispy, savory and delicious.I”m ready to take this craft of making Banh Trang Nuong on the suburban streets of California.
In the YouTube video below,we intelligently decided to make Banh Trang Nuong outside while a storm was brewing in the distance and fast approaching. The rice paper was flopping in all directions. Towards the end of the video, you can hear the howl of the wind just seconds before it started pouring. It was a lot of fun in the frenzy, but boys and girls, don”t make Banh Trang Nuong outside when a storm is coming.
Banh Trang Nuong Recipe
(Makes 10)
Ingredients
10 thick rice papers
20 quail eggs or 10 chicken eggs
1/4 cup shrimp paste (Mam Ruoc)
1/4 cup pork floss (dried pork)
1 bunch of green onions sliced thinly and microwaved with 2 teaspoons vegetable oil for 30 seconds.
Fried shallots
Dried small shrimp (Soak in cold water for 15 minutes. Drain. Rinse then chopped finely. Toast on pan until dried and fragrant)
Sriracha Sauce
Sate Sauce (Chili paste)
Instructions
On very low heat, add rice paper to grill.
Crack two quail eggs or 1 whole chicken egg directly onto the rice paper.
Use the back of a spoon to evenly spread the eggs.
Xem thêm: Hồ Câu Cá Giải Trí Quận Bình Tân, Câu Cá Giải Trí Quận Bình Tân
Add rest of ingredients as desired and use the spoon to evenly spread toppings.
Make sure to rotate the rice paper so that all the edges are evenly grilled.
Fold over the rice paper when all parts are crispy. Then serve.
Vietnamese Spring Roll or Goi Cuon Tom Thit is a refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a side of peanut dipping sauce or alternatively, Vietnamese fish sauce dipping sauce.This dish is best eaten in Spring and Summer when fresh herbs such as Perilla, Sorrel, and Chinese chives, are plentiful and cheap.
Nem Nuong Cuon or Nem Nuong Nha Trang is a spring roll appetizer that appears in many Vietnamese restaurants. These spring rolls are made with rice paper and filled with Vietnamese grilled / baked pork sausage, lettuce, assorted herbs, a crunchy component made from either fried rice paper wrapper or egg roll wrapper and comes with its signature orange dipping sauce on the side.
Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep fried. It can be eaten as a main dish with a sweet and spicy dipping sauce (Nuoc Mam Cham) or as a component to a main dish like Vietnamese Grilled Pork with Vermicelli Noodles (Bun Thit Nuong). Vietnamese egg rolls filling may also include ground shrimp, chopped jicama, shredded carrot and cabbage. This recipe is a basic traditional recipe of ground pork, minced woodear mushroom and thin rice vermicelli noodles.
The Holidays are around the corner and that means one thing. Gaining weight with lots of good food.
One of my favorite dishes to make during the Holidays is Vietnamese shrimp and pork egg rolls (Cha Gio Tom Thit). It’s a combination of traditional Vietnamese egg rolls (Cha Gio) and whole shrimp. Carry a basket of these bad boys to a dinner party and you’ll be the life of the party… or at least until the egg rolls runs out.
Vietnamese Steamed Rice Rolls or, Bánh Cuốn, are thin sheets of steamed rice batter filled with ground pork and minced wood ear mushrooms. The rice rolls get a glaze of scallion oil and a sprinkle of crispy fried shallots, then served on a bed of fresh thinly sliced cucumbers, chopped lettuce, Vietnamese herbs, blanched bean sprouts and slices of Vietnamese sausage (Chả Lụa). All of this is served with a side of Vietnamese fish sauce dipping sauce (Nước Mắm Chấm).
Vietnamese Steamed Pork Buns, or Bánh Bao, are fluffy savory buns made with ground pork, mushrooms, hard boiled eggs and Chinese sausages. It”s simple and delicious on-the-go food. Everything you need in a meal conveniently fits in the palm of your hand.
Xiao Long Bao, also known XLB for short or Little Dragon Buns for a literal translation, are steamed dumplings made of ground pork and pork broth. The common question with XLB is how they get the broth inside the dumpling. The answer fascinated me and many others. Click to learn more!
Vietnamese Jicama and Carrot Springs Rolls, or Goi Cuon Bo Bia, is a refreshing and healthy traditional Vietnamese appetizer and snack.It is rice paper wrapped around julienned jicamas and carrots, Chinese sausages, dried shrimp, ribbons of fried eggs and Thai basil.
Banh Trang Nuong, or Vietnamese Pizza,is a popular street food among young people in Vietnam. It resembles pizza with an assortment of fun toppings. However, instead of a thick dough as the base, you have a thin sheet of rice paper. Instead of tomato sauce, you have a quail or chicken egg beaten directly on top of the rice paper and spread evenly. The egg prevents the rice paper from burning, and it serves as a glue for the toppings.There”s no right or wrong topping. Some people like to add a Western spin with cheese and cut-up hot dogs. Whereas I like to keep mine very traditional with exotic Southeast Asian flavors, such as fermented shrimp paste (Mam Ruoc),dried pork, and Sriracha sauce.
Banh Khot, or Vietnamese savory mini pancakes, is made from a batter of rice flour, corn starch, tumeric powder and coconut milk. The batter is fried on a cast iron Banh Khot or Aebleskiver frying pan to crispy perfection on the outside and fluffy on the inside.These mini pancakes are topped with shrimp, brushed with scallion oil and sprinkled with a dash of toasted minced dried prawns. They come with a plate stacked high in Vietnamese herbs and a small bowl of spicy and sweet dipping sauce.
Xem thêm: khách sạn eastin
Shrimp Egg Roll, Cha Gio Cuon Tom, is a super simple Vietnamese appetizer. It is whole shrimp, marinated in a quick sauce, rolled in egg wrappers and deep fried. It comes with a side of a sweet chili dipping sauce. It”s fancy. It”s delicious. Best of all, it”s super simple to make that is guaranteed to impress a crowd.
Pot stickers are mini meals that are easy to make and easy to eat. The fillings are soft and moist, and the wrapper is thick and chewy. Plus, the dumplings are versatile. You can use any type of ground meat and any type of vegetables. Made too many? Pop the uncooked ones in the freezer and they can keep for months!
Sushi is delicious, but it can get expensive eating out all the time. I finally was able to replicate one of my favorite sushi at home. The Lion King Roll is essentially the California roll wrapped with salmon, baked, then topped with a special house sauce. I was surprised that the house sauce was quite simple. Now I can have Lion King Roll anytime I want.
Other, appetizersVicky PhamNovember 6, 2015Vietnam street food, Vietnamese pizza, Vietnamese quesadilla, banh trang nuong, trending Vietnamese street food, rice paper, rolls, street food, appetizers, popular Vietnamese streetfoodComment
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