InVietnamese cuisine,bánh tráng nướng or bánh đa nướng is a type ofbánh tráng,rice crackers consumed in Vietnam.
Traditionally, bánh tráng nướng mè are large, round, thick rice crackers with sesame seeds, which can easily shattered into smaller pieces. They can be eaten separately, although they are most commonly added into the vermicelli noodle dishes likecao lầu andmì Quảng. In recent years, modern street-food versions of bánh tráng nướng have become popular, featuring rice paper grilled with a wide variety of toppings.[1]
They are particularly popular inĐà Lạt ofCentral Highland andHo Chi Minh City, Vietnam.[2] In addition, this dish has spread to Hanoi and other urban areas, where it is commonly sold near schools and night markets.[3]
Common toppings are egg, ground pork, dried shrimp or fermented shrimp paste, fried shallots, pork floss, scallion oil, hot chili sauce and mayo. Other variations may also include chicken, beef, cheese, butter, spam, or sausage. More recent variations include corn, seafood, French fries, ham, and pizza-style cheese.[4]
Many types of bánh tráng exist, including the clear sesame seed ones, prawn-like crackers with dried spring onions, and sweet milk.
| Dumplings | |
|---|---|
| Rice cakes | |
| Pancakes | |
| Rice noodles | |
| Other | |
 | This article aboutVietnamese cuisine is astub. You can help Wikipedia byadding missing information. |
