Bánh tráng nướng
Da Lat’s “Vietnamese pizza” — rice paper grilled crisp with egg and toppings.
A sheet of rice paper grilled over charcoal until crisp, brushed with egg and topped with scallion oil, dried shrimp, pork floss, cheese, chilli, and whatever else — then folded or cut like a pizza. Born as a Da Lat street snack and now a nationwide evening-market favourite. Cheap, crunchy, customisable, and addictive.
How to eat it well
- Eat it straight off the grill while the rice paper is still crisp.
- Point at the toppings you want; an egg and dried shrimp is the classic base.
- A perfect evening-market graze, best in cool Da Lat where it started.
Where it’s best
Da Lat’s night market for the original; evening markets across the south and centre.
Usually has egg and dried shrimp/pork; ask for a veggie version without the meat floss.
Eat next
The fresh, un-fried rolls — shrimp, pork, herbs, and rice noodle in translucent paper.
Bánh xèoSizzling pancakeA crackly turmeric crêpe stuffed with shrimp and bean sprouts — wrapped and dipped.
ỐcSnails & shellfishA whole evening eating culture — sea snails and shellfish, beer, and plastic stools.