Di an Di's Bánh Tráng Nướng by Dennis Ngo

Photo: Evans Sung

Di An Di's Bánh Tráng Nướng by Dennis Ngo

Discover how to make Di An Di's bánh tráng nướng.

12 November, 2021
Average: 4 (2 votes)

serves for

4

ingredients

Scallion Oil
Scallion
200 g, thinly sliced
Canola Oil
100 g
Salt
20 g
Sugar
20 g
Fermented Chili
Thai Green Chili
1 lb
Salt
15 g
Sugar
15 g
Seared Onion
White Onion
100 g, thinly sliced
Salt
Sugar
Fried Shallots
Shallots
1 lb
Salt
Sugar
Canola Oil
Cheese Sauce
Semi-Soft Cheese
250 g
Water
87 g
Pickled Onion
Water
450 g, hot
Rice Vinegar
450 g
Sugar
130 g
Red Onion
200 g, sliced
Banh Trang Nuong “Ops” (Grilled Rice Paper with Lots of Alliums)
Rice Paper
2 pc, 12 inch diameter
Scallion Oil
roughly 2 tbsp - or as needed
Sliced Scallions
as needed
Eggs
2, beaten
Fried Shallot
as needed
Pickled Onion
as needed
Seared Onion
as needed
Cheese Sauce
as needed
Fermented Chili
as needed

Chef Kris Yenbamroong of Night + Market (LA) cooked this bánh tráng nướng by Dennis Ngo of Di An Di (NY).

The dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes.

Step 01

Scallion oil

Heat canola oil until 250 degrees.

Add scallions into oil. The scallions will start to sizzle and residual water will steam off.   

Take off heat and season with salt and sugar and set aside to cool.

Step 02

Fermented chilli

Remove stems from chilli and run through a food processor to rough chop.

Mix salt, sugar and chilli and combine thoroughly

In a food-safe fermentation container, and in a dark cool place, ferment chilli for 7 - 10 days until sour.   

Once complete, cover with neutral oil and place in the fridge. Be careful this is extremely spicy.

Step 03

Seared onion

Sear in a hot pan until caramelised. Season with equal parts salt and sugar to taste.

Step 04

Fried shallots

Slice shallots on a mandoline (or knife) as thinly as possible.

Mix salt and sugar with the sliced shallots and make sure it is thoroughly combined. Let it sit for 10 minutes.

Heat up canola oil until it registers 275 degrees. While you are waiting for the oil to heat up, take the shallots and squeeze out as much moisture as you can.

Working in small batches so as not to drop the temperature of the oil too much, fry the shallots until they are golden brown.  

Remove from the oil onto a paper towel-lined plate and let it absorb the excess oil.

Step 05

Laughing Cow cheese sauce

Place all ingredients into a blender and blend until completely smooth.

Step 06

Pickled onion

Combine hot water, vinegar and sugar, and mix thoroughly until everything is dissolved.

Add sliced red onion to pickling liquid and let it brine for 1 hour before using.

 

Step 07

Bánh tráng nướng “Ops” (Grilled Rice Paper with Lots of Alliums)

Preheat the grill to 300 degrees.

Take 2 pieces of rice paper. Wet a side of rice paper and place on grill (wet side up).

Immediately place another piece of rice paper on top of the sheet on the grill. The two pieces of rice paper should fuse together.

Spread a tablespoon of scallion oil on rice paper.  Using the back of a spoon, spread scallion oil evenly across the rice paper.

The rice paper will start to stiffen and change from clear to cloudy.   

Once completely stiff, drizzle egg slowly over the rice paper. Be careful not to add too much to the point it runs off the rice paper. You are looking for a light layer over the rice paper.

Rotate the rice paper on the grill until it is evenly cooked and the egg has set (without burning the rice paper)

Once egg is set, add sliced scallion, seared onion and pickled onion.

Remove from heat and drizzle with Laughing Cow cheese sauce, fried shallots and fermented chilli to taste.

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