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

Name: Foryoueats: Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments)
Total time: 110 min
Ingredients: 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; 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; 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; 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

foryoueats.com

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...

View full recipe on foryoueats.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foryoueats.com.

Share this recipe:

Cooking tools:

Ingredients

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
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
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
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