How to Make Bánh Tráng Nướng (Traditional & Healthy Version)
Bánh Tráng Nướng, often referred to as Vietnamese grilled rice paper or 'Vietnamese pizza,' is a beloved street food that originated in the bustling markets of Southern Vietnam, particularly in Ho Chi Minh City. This vibrant snack is crafted by grilling rice paper over an open flame until crispy, then topping it with an array of flavorful ingredients such as egg, minced pork, dried shrimp, scallions, and a drizzle of tangy sauces. The result is a light yet satisfying dish that perfectly balances textures and flavors—crispy, savory, and slightly spicy. Packed with protein and fresh herbs, Bánh Tráng Nướng is an excellent choice for those seeking a healthy, lower-calorie alternative to traditional fast food. Its popularity has soared across Vietnam, with each region adding unique twists, but the heart of the dish remains rooted in Vietnamese culinary traditions. Enjoyed as a snack or a light meal, Bánh Tráng Nướng is a testament to Vietnam’s rich street food culture and the nation’s love for bold, fresh flavors. Whether savored at a roadside stall or prepared at home, this dish captures the essence of Vietnamese cuisine—simple, wholesome, and utterly delicious.
Ingredients
- 2 sheets Rice paper (bánh tráng) (round, medium-thick)
- 2 Egg (free-range preferred)
- 50g Minced lean pork (or chicken as alternative)
- 2 tablespoons Dried shrimp (tôm khô, soaked and chopped)
- 2 stalks Scallions (finely chopped)
- 2 teaspoons Low-fat mayonnaise (optional, for drizzling)
- 1 tablespoon Sriracha or chili sauce (adjust to taste)
- 2 tablespoons Fried shallots (hành phi, for garnish)
- 2 tablespoons Fresh coriander (chopped)
- as needed Cooking spray or light oil (for grilling)
Step-by-step instructions
Step 1 · Prepare all toppings: soak dried shrimp in warm water for 10 minutes
Prepare all toppings: soak dried shrimp in warm water for 10 minutes, then chop. Finely chop scallions and coriander. Lightly beat eggs in a bowl.
Step 2 · Heat a large non-stick skillet or grill pan over medium heat and li...
Heat a large non-stick skillet or grill pan over medium heat and lightly spray with oil.
Step 3 · Place one rice paper sheet on the skillet
Place one rice paper sheet on the skillet. Immediately spread half the beaten egg evenly over the surface using a spoon.
Step 4 · Sprinkle half the minced pork
Sprinkle half the minced pork, chopped shrimp, scallions, and coriander over the egg layer. Press gently to help toppings adhere.
Step 5 · Cover the pan for 1–2 minutes to cook the egg and pork
Cover the pan for 1–2 minutes to cook the egg and pork. Uncover and allow the base to crisp, rotating gently for even browning.
Step 6 · Drizzle with sriracha and a small amount of low-fat mayonnaise if d...
Drizzle with sriracha and a small amount of low-fat mayonnaise if desired. Sprinkle with fried shallots.
Step 7 · Slide the finished Bánh Tráng Nướng onto a plate
Slide the finished Bánh Tráng Nướng onto a plate. Repeat with the second rice paper and remaining toppings.
Step 8 · Cut into slices or quarters and enjoy hot
Cut into slices or quarters and enjoy hot.
Why this recipe is healthy
This Vietnamese street food is grilled instead of fried, significantly reducing unhealthy fats. It uses fresh, wholesome ingredients, including lean meats and eggs for protein, and aromatic herbs for added micronutrients. Portion control is built-in, making it easy to enjoy without overindulging. Its balance of protein, fiber, and healthy carbs supports sustained energy and satiety, making it an excellent option for a balanced, healthy diet.
A note on tradition
Bánh Tráng Nướng is a signature street snack from Southern Vietnam, especially popular in cities like Ho Chi Minh City and Da Lat. Traditionally enjoyed by students and young people as an after-school treat, it is now a staple at night markets and roadside stalls. The dish reflects the Vietnamese love for communal eating and creative use of local ingredients. It is often eaten as a snack or light meal, especially during the cooler months.