Bánh tráng nướng is the Vietnamese dish of rice paper grilled over charcoal with toppings such as egg, scallions and dried shrimp.
A thin sheet of rice paper is placed over a grill and heated until crisp. A cook may spread beaten egg across it, then add scallion oil, dried shrimp, sausage, chili sauce or mayonnaise. The toppings set against the hot rice paper, creating a snack that is often folded or cut into pieces.
The food became especially associated with Đà Lạt, where its nickname “Vietnamese pizza” reflects its round shape and customizable toppings. It is now sold widely as street food in Vietnamese cities.
Bánh tráng nướng is not the same as bánh tráng cuốn, in which rice paper is softened and rolled around fillings. It also differs from bánh xèo, whose batter is poured into a pan and fried rather than grilled as a thin rice-paper sheet.