Vietnamese-Style Rice Paper Egg Crepes with Pork and Herbs

These crepes sit right at the intersection of bánh cuốn and bánh tráng nướng, two of Vietnam's most satisfying street foods. A thin egg layer gets cooked directly onto a softened rice paper sheet, then topped with seasoned ground pork, fresh herbs, crunchy bean sprouts, and a bright dipping sauce. The result is crisp at the edges, tender in the middle, and loaded with fresh flavour. No dairy, no soy, no fuss.

By David M.

Recipe details

Yield
4 people
Prep time
35 minutes
Cook time
25 minutes
Total time
50 minutes

Ingredients

  • 8 sheets (22 cm / 8.5 inch diameter) Round rice paper sheets (standard bánh tráng size; look for them in the Asian foods aisle)
  • 8 large eggs Large eggs
  • 12 oz Ground pork
  • 3 tbsp Fish sauce (divided — some for pork marinade, some for dipping sauce)
  • 2 tbsp Coconut aminos (for the dipping sauce)
  • 2 tsp Granulated sugar (for pork seasoning)
  • 4 cloves Garlic cloves, minced (divided — 2 for pork, 2 for dipping sauce)
  • 2 medium chillies Fresh red chilli, thinly sliced (bird's eye for real heat, long red for milder)
  • 2 limes Lime, juiced
  • 3 tbsp Water (for dipping sauce)
  • 1 tbsp Margarine (plus a little extra for wiping the pan between crepes)
  • 2 cups Fresh bean sprouts
  • 1 cup loosely packed Fresh mint leaves, larger leaves torn
  • 1 cup loosely packed Fresh Thai basil leaves (regular basil works if Thai basil isn't available)
  • 4 stalks Spring onions, thinly sliced (green and white parts)
  • 1 tbsp White sugar (for dipping sauce)

Instructions

  1. Make the dipping sauce first so the flavours have time to mellow. Mince 2 cloves garlic and thinly slice 1 of the red chillies. Combine them in a small bowl with 3 tbsp lime juice (roughly 1.5 limes), 2 tbsp fish sauce, 2 tbsp coconut aminos, 1 tbsp white sugar, and 3 tbsp water. Stir until the sugar dissolves. Taste it: it should be bright, salty, and a little sweet. Set aside.
  2. Season the pork. Put 12 oz (340 g) ground pork into a mixing bowl. Mince 2 more cloves garlic and add them to the pork along with 1 tbsp fish sauce, 2 tsp granulated sugar, and half the sliced second red chilli (save the rest for garnish). Mix well with your hands or a fork until everything is evenly combined.
  3. Cook the pork. Set your cast-iron pan over medium-high heat. When it's hot, add the seasoned pork and break it up with a spatula. Cook, stirring and pressing occasionally, until the pork is cooked through with no pink remaining and has some caramelised bits, about 7 to 8 minutes. The pan should sizzle steadily the whole time. Transfer the cooked pork to a bowl and wipe the pan clean with a folded paper towel held in tongs.
  4. While the pork is still cooking, prep your herb platter. Tear any large mint leaves from 1 cup mint, pick 1 cup Thai basil, and slice 4 spring onions thinly. Arrange everything on a plate with 2 cups bean sprouts. This becomes the fresh topping and wrapping station at the table.
  5. Set up a shallow dish of warm water wide enough to dip a rice paper sheet into. Crack 8 large eggs into a bowl and beat them well with a fork. Keep the bowl close to the stove.
  6. Return the cast-iron pan to medium heat. Brush or wipe the surface with a little margarine (use a tiny amount, just enough to coat). Dip one rice paper sheet into the warm water for about 4 seconds, just until it starts to soften but is still slightly stiff. It will continue to soften on the pan. Lay it flat in the pan.
  7. Quickly pour about 2 tbsp beaten egg (one eighth of the total) over the rice paper and tilt the pan slightly so the egg covers the surface. Let it cook undisturbed for about 90 seconds. The egg should set and the rice paper edges should go slightly lacy and translucent. Don't walk away: the rice paper can stick if left too long.
  8. Spoon a quarter of the cooked pork across one half of the crepe. Scatter a small handful of bean sprouts and a few herb leaves on top of the pork. Fold the bare half of the crepe over the filling to make a half-moon. Slide it onto a serving plate. Repeat steps 6, 7, and 8 for the remaining 7 sheets, wiping the pan with a tiny bit of margarine between each one. Serve the crepes as they come off the pan, with the dipping sauce and remaining fresh herbs alongside.