🍢 SNACK
Bánh Tráng Nướng (Grilled Rice Paper)
A dry rice paper sheet toasted over the heat until crisp, spread with beaten quail egg and spring onion, scattered with dried shrimp and pork floss, then zigzagged with mayonnaise and chilli sauce and folded to eat by hand.
Vietnamese · easy · serves 4
prep 10 min · cook 12 min
~1035 cal · 101g protein · 10g carbs · 65g fat · 2g fiber · 5g sugars · 17g sat fat (estimated, per serving)
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Bánh tráng nướng is grilled rice paper, and in its modern street form it is said to have started in Đà Lạt, the cool mountain town of the Central Highlands, where a hot, crackling snack off a charcoal grill suits the evenings. It has since spread to Ho Chi Minh City, Hanoi and towns across the country, sold from small grills outside schools and in night markets, and it is a young people's snack; tourists call it Vietnamese pizza.
Older generations knew bánh tráng nướng differently, as the big, thick sesame rice crackers that are toasted and broken over noodle dishes such as mì Quảng and cao lầu. The street version uses the thin rice paper sold for spring rolls, laid dry on the grill so it crisps like a cracker instead of softening.
As it heats, the vendor cracks a quail egg on top with chopped spring onion and spreads it thin; the egg keeps the sheet from scorching and glues the toppings on. Then come dried shrimp, pork floss, perhaps minced pork or pâté, a zigzag of mayonnaise and chilli sauce, and the sheet is folded in half or rolled and handed over in a paper wrapper, hot and crunchy.
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Make it yours
✓ Naturally gluten-, dairy- and nut-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
- 4 dried rice paper sheets (22 cm)
- 8 quail eggs
- 3 spring onions, finely chopped
- 2 tbsp dried shrimp, soaked 10 minutes and chopped
- 1/2 cup pork floss (chà bông), check the label; some brands add soy sauce
- 4 tbsp mayonnaise
- 2 tbsp chilli sauce (such as sriracha)
Instructions
- 1Get everything ready beside the heat. Light a charcoal grill, or heat a large dry frying pan over medium heat.
- 2Lay a dry rice paper sheet on the grill or in the pan, straight from the packet. Crack two quail eggs onto it, add a spoonful of spring onion and spread the egg quickly over the whole sheet with the back of a spoon.✎ Chef’s noteDo not wet the rice paper. It should crisp like a cracker, and the egg layer protects it from scorching.
- 3Scatter over some dried shrimp and pork floss and keep cooking for 2 to 3 minutes, moving the sheet about if it browns unevenly, until the egg has set and the paper is crisp and blistered underneath.
- 4Zigzag with mayonnaise and chilli sauce, fold the sheet in half or roll it up, and eat hot. Repeat with the remaining sheets.
Vietnamese street-food tradition, from Đà Lạt.
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🌏 While it simmers, know your destination
📍
Ho Chi Minh City. The south grows differently and eats differently. Sugar goes into savoury dishes more freely than in the north, coconut milk turns up in braises, and herbs arrive as a whole plate for the eater to tear in. The French bread came in from the 1860s; the sandwich as it now exists was put together here in the 1950s.
🗺️
Vietnam. Nuoc cham is the thing that never appears on a menu: fish sauce cut with lime, water, sugar, garlic and chilli, mixed to a ratio each household considers correct and set down beside almost everything. The fish sauce itself is anchovies and salt left in wooden barrels for months, and the EU registered Phu Quoc island's version as a protected name in 2012.
🌍
Asia. Fermentation is the thread that runs the whole way across: soy sauce and miso, Korean doenjang and kimchi, Southeast Asian fish sauces, the soured batter behind an idli. Chilli is the newcomer among them, arriving only after 1500 with Portuguese and Spanish traders, which makes the heat in Sichuan, Thai and Korean cooking far younger than the fermenting underneath it.
The story behind this dish is up top, worth a read while the pot works.
More from Vietnam
Phở Gà (Hanoi Chicken Pho)A clear, star-anise-scented chicken broth over rice noodles, finished with herbs and lime at the table.
Bánh XèoSizzling turmeric-rice crepes stuffed with shrimp, pork, and sprouts, wrapped in lettuce and dunked in nuoc cham.
Bún Bò HuếThe imperial city’s fierce beef-and-lemongrass noodle soup, spiked with chili oil and shrimp paste, bolder than pho.
Browse all Vietnam recipes →
Good to know
You’ll need: Skillet or frying pan, Grill or barbecue.
Storing it: Cool leftover rice quickly and refrigerate within an hour. Keep up to 2 days and reheat until piping hot all the way through.
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Frequently asked questions
What is Bánh Tráng Nướng (Grilled Rice Paper)?
A dry rice paper sheet toasted over the heat until crisp, spread with beaten quail egg and spring onion, scattered with dried shrimp and pork floss, then zigzagged with mayonnaise and chilli sauce and folded to eat by hand.
Where does Bánh Tráng Nướng (Grilled Rice Paper) come from?
Bánh Tráng Nướng (Grilled Rice Paper) is a Vietnamese dish from Ho Chi Minh City, Vietnam.
Can Bánh Tráng Nướng (Grilled Rice Paper) be made vegan, gluten-free, or dairy-free?
This Bánh Tráng Nướng (Grilled Rice Paper) recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions. Treat the substitutions as a starting guide rather than a guarantee, and see the allergen note below.
Is Bánh Tráng Nướng (Grilled Rice Paper) safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we still count coconut as a tree nut to be cautious, although the FDA stopped listing it as one in 2025), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Bánh Tráng Nướng (Grilled Rice Paper) take to make?
About 22 minutes total (10 minutes prep, 12 minutes cooking), serving 4.
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