Rice Crackers (Bánh đa)
Prep 2 min Total 2 min
Rice Crackers (Bánh đa) © kvalifood.com
Crispy Vietnamese rice crackers made from dried rice paper. These are a common accompaniment to salads, soups, and dipping sauces - they add crunch and act as an edible scoop. The dried rice paper sheets are the same ones used for fresh spring rolls, but here they get crisped up by heat.
Ingredients
- 4 sheets of dried rice paper (can be purchased at an Asian grocer)
Directions
Crisp the dried rice paper using one of these methods:
-
Microwave: Place a sheet on a microwave-safe plate and heat for 30 seconds to 1 minute until puffed and crispy.
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Grill/broiler: Place under a grill for about 1½-2 minutes per side, watching carefully to avoid burning.
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Deep fry: Heat oil until very hot and fry a sheet for about 30 seconds until it puffs up and turns white and crispy.
Break into pieces for serving, or keep whole if using as a base for toppings.
Notes
- If not serving immediately, store in an airtight container to keep them crispy.
- The microwave method is the easiest. The deep-fry method gives the crispiest result.
- These are the same rice paper sheets sold for making fresh spring rolls - look for the thin, translucent rounds at Asian grocers.
See Also
Sa Tế — Vietnamese Lemongrass Chilli Oil (Ớt Sa Tế)
Crispy Fried Shallots and Shallot Oil (Hành phi và dầu hành)
Vietnamese Caramel Sauce (Nước Màu)
Chilli Oil (Dầu ớt)
