Rice Paper Noodle Hack (Bánh Tráng'd)

Ingredients

• 6 rice paper sheets (Use three sheets per batch; Vietnamese rice paper.)
• 1 clove garlic (Chopped or minced.)
• 2 tbsp scallions (For the sauce; reserve additional green onion for garnish if desired.)
• 1 tsp sesame seeds
• 1 tbsp vegetable oil (Heated until hot before pouring over the aromatics.)
• 0.5 tsp chili flakes
• 2 tsp soy sauce
• 2 tsp fish sauce
• 1 tsp black vinegar (The comment text is misspelled as “blake vinegar.”)
• 0.5 tsp sugar
• 0.5 tsp sesame oil
• green onion (For garnish, as desired.)
• chili oil (For garnish, as desired.)

Steps

1. 1

   Lightly oil a cutting board so the softened rice paper will be easier to handle and slice.

2. 2

   Prepare a bowl or shallow dish of warm water. Stack three rice paper sheets together and soak the stack for 10 seconds.

3. 3

   Remove the soaked rice-paper stack and place it on the oiled cutting board. Press out the excess water.

4. 4

   Cut the stacked rice paper into wide noodle strips. Repeat with the remaining three sheets.

5. 5

   Add the sesame seeds, garlic, and scallions to a bowl.

6. 6

   Heat the vegetable oil until hot, then pour it over the sesame seeds, garlic, and scallions.

7. 7

   Add the chili flakes, soy sauce, fish sauce, black vinegar, sugar, and sesame oil. Mix the sauce thoroughly.

8. 8

   Pour the sauce onto a serving plate, add the rice-paper noodles, and toss until coated.

9. 9

   Garnish with green onion and chili oil, if desired, and serve.

Notes

The source does not specify the exact amount of water for soaking or a precise temperature for heating the oil. The transcript says the recipe takes less than five minutes and describes the noodles as chewy, bouncy, and wide-cut.

Nutrition per serving

• main
• noodles
• Vietnamese-inspired
• Southeast Asian
• vegetarian base
• quick
• no-cook noodles
• spicy