Bánh Tráng Nướng
Crispy roasted rice paper crackers with a savory-sweet glaze and toasted sesame seeds. A beloved Vietnamese street snack that's crunchy, addictive, and ready in minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 156
- Protein
- 3g
Ingredients
- 6 sheets rice paper (round or square sheets)
- 3 tablespoons soy sauce
- 1 tablespoon honey
- ½ tablespoon sesame oil
- 2 cloves garlic, minced
- 2 tablespoons sesame seeds, white
- 1 stalk scallion, sliced thin
Instructions
- 1
Preheat the oven to 375°F and wait until the indicator light or beep signals it is fully heated, about 8 minutes.
- 2
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon honey, 0.5 tablespoon sesame oil, and 2 minced garlic cloves until the honey dissolves and the mixture looks uniform.
- 3
Place the 6 rice paper sheets flat on a clean, dry cutting board or work surface in a single layer.
- 4
Using a pastry brush or the back of a spoon, brush the glaze evenly over one side of each rice paper sheet until the surface is wet but not dripping.
- 5
Arrange the glazed rice paper sheets glaze-side-up on a large baking sheet in a single layer, not overlapping.
- 6
Place the baking sheet in the oven and bake until the rice paper is golden brown and very crispy, about 4 minutes—watch carefully so it does not burn.
- 7
Remove the baking sheet from the oven and immediately sprinkle 2 tablespoons sesame seeds evenly over the hot crackers while they are still soft enough for the seeds to stick.
- 8
Return the baking sheet to the oven for 1 minute until the sesame seeds are fragrant and lightly toasted, then remove and let cool for 2 minutes on the sheet.
- 9
Transfer the cooled crackers to a serving plate and scatter the sliced scallion over the top as garnish, then serve immediately while still crispy.
Tools you’ll need
- oven
- large baking sheet
- small bowl
- whisk
- pastry brush or spoon
- cutting board
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