Stunning Mixed and Grilled Rice Papers

Have you ever heard of the mouthwatering Mixed Rice Papers and Grilled Rice Papers? Let’s take a look at these new-rising snack stars in Vietnam!

Mixed Rice Papers

Let me introduce you to Mixed Rice Paper, a young girl who is pretty and gentle. She was born in the 2000s, still in her twenties. She supposed that she came from Tay Ninh province, where her authentic condiment, shrimp salt, was a famous speciality. She said that some Tay Ninh people took advantage of the cut edges of dew-wetted rice papers by mixing them with shrimp salt for a snack. Later, this snack was brought to Saigon and enthusiastically welcomed. Mixed Rice Paper steadily rose to a star, all over Vietnam.

She took me to visit one of her first sellers in Saigon. Uncle Năm’s street cart is located near Lu Gia High School, District 11, and is named “Legendary Rice Paper” by long-time buyers. He started selling mixed rice paper in the 2000s, mixing chopped rice paper with shrimp salt and fried shallots.

Later, to make it attractive, he started to mix-match with various condiments. He tried fried garlic, dried acetes, jerky bites, and quail eggs to add umami. He also included Vietnamese coriander leaves, shredded mango, chili satay, and kumquat juice for a touch of freshness. It is chaotic but exciting and exotic, just like Saigon’s aura.

Uncle Năm’s secret weapon is his shrimp salt. He always makes it himself with some top-notch dried shrimps, which he smashes and mixes with salts, to form an orange sandy mixture. After letting it sit for a day, he roasts it slowly until it transforms into a heavenly aromatic salt. He also roasts and spices his own dried acetes for a sweet and crunchy kick.

He doesn’t skimp on rice papers either. He picks the best ones that can soak up condiments fast but not become soggy. This way, he ensures that his mixed rice paper is always crispy and flavorful.

Uncle Năm doesn’t just whip up his awesome sauce, he also keeps his street cart and himself in tip-top shape. He is a tall and lean guy, with sun-kissed skin and a warmly honest voice. While he skillfully adds each condiment to the rice paper, he offers friendly advice to the customers, and says thank you when receiving the payment.

Watching him perform his craft, I felt a warm feeling in my chest. Uncle Năm isn’t just a good and hard-working seller, he’s also a kind and nice person. I think Mixed Rice Paper is lucky to have him as one of her creators. With such dedicated creators, I believe that her star will continue to shine brightly in Vietnam’s culinary spotlight.

Tay Ninh province is the primary location for producing and wholesaling mixed rice paper in Vietnam according to the web search results. Mixed Rice Paper took me there to meet her hundreds of “clones”, each one with a different flavor and aroma. 

They have everything you can think of to spice up the rice paper. For example, they have sweet and sour tamarind and kumquat sauce, fatty butter and shallot oil, cotton floss and meaty jerky bites, nutty peanuts, and even flavorful cheese. Yes, cheese. Don’t knock it till you try it. 

Each “clone” is a blast of taste in your mouth. If you ever get lost in this world of mixed rice paper, you might never want to leave. Rice paper and its condiments are stored in separate bags. They can last for a week and you just mix them when you feel like having a snack. Mixed Rice Paper is one of the ultimate Vietnamese fast foods. She is simple, delicious, and versatile, and I’m so proud of her.

Grilled Rice Papers

Grilled Rice Papers revealed to me that they have many regional variations and each one has its own distinctive flavor and interesting names. 

Da Nang: Bánh Tráng Kẹp (Rice Paper Sandwich)

In Da Nang, Bánh Tráng Kẹp (Rice Paper Sandwich) is a popular snack. Its fillings are layered in between two triangular pieces of rice papers like a sandwich before grilling. The toppings are rich and varied, depending on the sellers’ creativity. Some common toppings are pate, quail eggs, jerky bites, fried shallots, and fresh shallot leaves. The seller keeps turning the rice papers on the stove, and it bubbles cheerfully as Tet’s fireworks.

Bánh Tráng Kẹp in Da Nang has a unique style and flavor, unlike any other region. The quail eggs are grilled whole, not scrambled, which makes the dish taste fresh and rich with runny yolks. The tamarind dipping sauce is also the make-or-break ingredient that determines the fate of a shop. A brilliant sauce must have the right balance of sweet, sour, and salty flavors that complements the savory and crispy rice paper sandwich.

Phan Rang & Phan Thiet: Bánh Tráng Nướng Mắm Ruốc (Grilled Rice Papers with Acetes Paste)

Locals in Phan Rang and Phan Thiet love mắm ruốc (fermented acetes paste) so they can’t miss it on their grilled rice paper. That’s why this dish is called Bánh Tráng Nướng Mắm Ruốc (Grilled Rice Papers with Acetes Paste) in these cities. 

The acetes paste is pepped up with tangy garlic and lemongrass plus the rich and spicy notes of hoisin sauce, chili sauce and tamarind juice. The outcome is a thick and aromatic sauce. This sauce is smeared on rice paper while grilling and also served as an additional dipping sauce for mắm ruốc’s lovers. The earliest grilled rice papers in the Phan cities only had this sauce, but later on, as the dish became more popular, more and more toppings were added.

The meaty toppings may include nem chua (Vietnamese fermented pork patties) and chả lụa (Vietnamese hams), boiled quail eggs and sausages. Phan Rang adds shredded cabbage as a special ingredient, while Phan Thiet uses pork rinds and crunchy fried bread as alternatives.

Da Lat: Bánh Tráng Trứng (Egg Rice Paper)

Another regional speciality is Da Lat’s Bánh Tráng Trứng (Egg Rice Paper). Locals in Da Lat typically use chicken eggs instead of quail eggs on grilled rice papers. The eggy layer is moist and tender, so they use thick rice papers. The toppings are an appetizing combination of colors and flavors from green scallions, rosy dried shrimps, black jerky nuggets, crimson sausages and white soft cheese. Golden roasted peanuts add a nutty crunch to the whole creation.

Pleiku: Lụi Nướng (Grilled Pork Patties)

In the misty city of Pleiku, Grilled Rice Papers are called Lụi Nướng (Grilled Pork Patties). Rice paper is cut into many small rectangles, stuffed with minced meat and dried wood-ear mushrooms, stuck on bamboo skewers then grilled. Lụi Nướng has a simple yet satisfying dipping sauce of tamarind juice mixed with soy sauce and sugar. Minced red chili can be added for an extra kick. This is the simplest version of Grilled Rice Papers in Vietnam but just as tasty as the others.

Saigon: The Buffet of Grilled Rice Papers

Saigon may not have its own style of grilled rice papers, but it embraces all kinds of variations, and even introduces some new twists like minced meat, salted eggs, and more. That’s why you can enjoy a buffet of grilled rice papers only in Saigon, which you can’t find anywhere else. Saigon’s grilled rice papers have a sweeter touch than other places.

Mixed Rice Papers and Grilled Rice Papers have flourished thanks to the support of Vietnamese youth. The inventive and creative ideas behind these new dishes make me stunned. They reflect the changing tastes and lifestyles of Vietnamese youth, who are always looking for new and exciting ways to enjoy food. I hope they will continue to develop and diversify Vietnamese foods in the future to suit modern life, while preserving the essence and culture of Vietnamese gastronomy.

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