Bánh tráng nướng with pork and egg

Name: Bánh tráng nướng with pork and egg
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 30 g Dry rice paper sheets; 100 g Egg, without shell; 160 g Minced pork; 35 g Spring onion; 6 g Garlic; 6 g Ginger; 10 g Fish sauce; 8 g Sugar; 12 g Rapeseed oil; 30 g Mayonnaise; 5 g Fresh chilli

Crisp pan-toasted rice paper carries a thin egg layer, warm seasoned pork and spring onion.

Estimated total time: 20 minutes2 portionsAbout 510 kcal per portion

Bánh tráng nướng with pork and egg — representative dish photograph — Photo: Huutai11791 · CC BY-SA 3.0 · Photo source. Wikimedia photograph; responsive cropping. It depicts a cheese-and-sausage variation, while the measured recipe uses pork crumbles and no cheese.

Ingredients for 2 portions

30 g Dry rice paper sheets
100 g Egg, without shell
160 g Minced pork
35 g Spring onion
6 g Garlic
6 g Ginger
10 g Fish sauce
8 g Sugar
12 g Rapeseed oil
30 g Mayonnaise
5 g Fresh chilli

Method

Keep two large dry rice-paper sheets ready. Slice 35 g spring onion, separating the whites and greens; mince 6 g garlic and 6 g ginger. Beat 100 g shelled egg, about two medium eggs.
Heat 8 g of the rapeseed oil in a nonstick pan over medium heat. Break up 160 g minced pork and fry until completely cooked through, about 5–6 minutes. Stir in the spring-onion whites, garlic, ginger, 10 g fish sauce and 8 g sugar; cook one more minute. Divide the hot pork mixture in two.
Wipe the pan, brush it with half the remaining 4 g oil and lay in one dry rice-paper sheet. Spread half the egg thinly over it, top with half the cooked pork and spring-onion greens, and cook 2–3 minutes until the egg is set and the rice paper crisp. Repeat with the second sheet.
Add 15 g mayonnaise and half the 5 g chopped chilli to each finished round; fold or slice and eat while crisp. Check the mayonnaise label for the listed eggs and mustard.

Lee Kum Kee’s reference combines rice paper, egg, seasoned ground pork, green onions and chilli mayonnaise. This measured home version uses fresh garlic, ginger, chilli and ordinary mayonnaise instead of branded sauces. The photo is a cheese-and-sausage street variation; those toppings are absent here, so only the recipe ingredient list determines the stated allergens and calories. The rice paper is toasted dry rather than soaked; pork must be cooked fully. Energy is an ingredient-weight estimate.

Bánh tráng nướng

Allergens and ingredient checks

Listed allergens: eggs, fish, mustard. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Lee Kum Kee USA — Vietnamese pizza / bánh tráng nướng

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