Grilled rice paper with pork, dried shrimp and quail egg

Grilled rice paper with pork, dried shrimp and quail egg

Bánh đa nướng

By
From
Real Vietnamese Cooking
Makes
12
Photographer
Michael Fountoulakis

This dish is a relatively new addition to the Ho Chi Minh City street-food scene. The vendors appear mid-afternoon to catch the children after school. The rice paper is folded in half like a taco — a great snack that can be eaten with one hand while riding home on the back of a motorbike.

Ingredients

Quantity Ingredient
2 red asian shallots, finely diced
1 garlic clove, finely chopped
1 tablespoon vegetable oil
300g minced pork
1/4 teaspoon sugar
1/3 teaspoon salt
1/3 teaspoon freshly ground black pepper
1 teaspoon fish sauce
12 rice paper sheets, about 18 cm in size
3 spring onions, thinly sliced
100g small dried shrimp
12 quail eggs
60g butter
Chilli sauce, for drizzling

Method

  1. Sauté the shallot and garlic in the oil over medium heat until fragrant. Add the pork, sugar, salt and pepper and cook, stirring, for 3–4 minutes, until the meat is coloured. Lastly, stir in the fish sauce and cook for a further 1 minute. Remove the mixture from the heat and allow to cool slightly.
  2. Heat a small chargrill and assemble all your other ingredients.
  3. Take one sheet of rice paper and place 1 heaped tablespoon of the pork mixture, 1 teaspoon of dried shrimp and 1 teaspoon of spring onion on top. Break a quail egg into the centre and lightly spread it over the rice paper.
  4. Place the rice paper sheet onto the chargrill and start stirring the topping around, breaking the egg yolk as you go, and mixing the ingredients. Add 1 teaspoon of butter to the mix and stir that through. Lastly, add a small drizzle of chilli sauce in a zig-zag pattern, then fold the sheet in half.
  5. Remove from the chargrill and eat while hot.
  6. Repeat with the remaining ingredients.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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