Vietnamese rice crackers are a crispy, delicious snack that can be made at home with just a few ingredients. This dish has a very unique flavor that is completely different from common American or European dishes. That’s the same reason, making this dish is complicated.
In this article, we’ll provide you with a step-by-step guide on how to make Vietnamese rice crackers at home. We will also share tips and tricks for making the perfect batch of crackers every time.
Additionally, we’ll discuss ingredients that can be substituted or replaced in this recipe and provide helpful nutritional information.
What Is a Vietnamese rice cracker?
Vietnamese rice crackers, or bánh tráng nướng, are a popular snack in Vietnam. They are made with wild rice, sesame oil, black and white sesame seeds, and sweet rice flour that is spread onto a greased baking sheet and then baked until golden brown.
The taste of these crackers is savory, slightly salty, and nutty. They are crunchy on the outside and chewy on the inside. The addition of sugar, minced garlic, or herbs can add additional flavor.
Moreover, these crackers are low in fat, high in fiber, and have a relatively high protein content for snack food. It also provides trace amounts of various vitamins and minerals, including phosphorus, potassium, iron, magnesium, and calcium.
Where Did I First Try Vietnamese rice cracker?
I first tried Vietnamese rice crackers when I was visiting Vietnam. I had heard about the popular snack, but I never expected it to taste as amazing as it did. As soon as I took my first bite, I knew that this would be a snack that I would keep coming back for more.
The texture of the crackers was especially pleasing, with a crunchy exterior and chewy interior. The combination of sweet rice flour and sesame oil gave the crackers a nutty flavor that I found to be truly delightful. Furthermore, the addition of sugar, minced garlic, or herbs added an extra layer of complexity to the flavor profile.
The many health benefits of Vietnamese rice crackers also made them appealing. Not only were they low in fat, but they also had a relatively high protein content for snack food. I was instantly hooked on these delicious snacks and I started looking for ways to make them at home so I could enjoy them whenever I wanted.
I did some research and came across several recipes that used wild rice, sesame oil, black and white sesame seeds, and sweet rice flour as the main ingredients. After experimenting with different ratios of these ingredients, I was able to come up with a recipe that I felt was just right.
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Ingredients
- Wild Rice: 1/3 cup of cooked wild rice is essential for this recipe. Any type of wild rice can be used, such as long-grain, short-grain, or wild rice blends.
- Kadoya Pure Sesame Oil: 2 tablespoons of Kadoya Pure Sesame Oil will add a nutty flavor to the recipe and is necessary for binding the ingredients together.
- Black Sesame Seeds: 1-1/2 tablespoons of black sesame seeds will add a unique flavor and texture to the dish.
- Salt: 1/4 teaspoon of salt is needed for seasoning the food.
- Sweet Rice Flour: 1 cup of sweet rice flour is necessary for creating the dough for this recipe.
- Sesame Seeds White: 1-1/2 tablespoons of Sesame Seeds White will add a nutty flavor to the dish.
- Water: 1/4 cup of water is needed for creating the dough for this recipe. It also helps bind all the ingredients together.
Directions
Step 1
Oven preheated to 375 °F and pizza stone ready, process cooked wild rice in a food processor or blender until it becomes a sticky mess. Add sweet rice flour, salt, and sesame oil to mix and gradually add water until the dough forms. Divide sesame seeds into the dough, cover with cling film, and let rest for 20 minutes.
Step 2
Cut parchment paper into squares slightly larger than the size of the cookie (ours were about 4 inches by 4 inches). Take 11/2 teaspoon of the dough, place it between two pieces of parchment paper, and roll with a rolling pin to make it thin – 5 sheets of paper thickness and around 4-5 inches in diameter. Peel off the parchment paper on top, set aside, and roll out more crackers.
Step 3
Place as many of the crackers with parchment paper onto the heated pizza stone in batches and bake for 4-6 minutes until they start to become crispy around the edges. Carefully remove each cracker from the pizza stone and transfer it to a cooling rack.
Step 4
Peel off the parchment paper and place the crackers back in the oven on the opposite side to bake for another 4-6 minutes or until crispy. Once cooled off, serve with a side of ginger miso sauce or cheese!
Step 5
Smaller crackers can also be made with one sheet of parchment paper and 1/4 – 1/2 teaspoon of dough at one time. The process is the same, except they will be about only 1.5 inches in size. Delicious and simple!
Cooking Tips
• Add a pinch of sugar to the batter if you want a slightly sweet taste in your Vietnamese Rice Cracker.
• To add more flavor, you can also add minced garlic, finely chopped green onions, or herbs like cilantro to the batter.
• If the crackers are too thick for your taste, you can thin out the dough with a little bit of water before baking.
• For a crunchier texture, bake the rice crackers for an additional 5 minutes.
• To prevent the crackers from sticking to each other, you can use parchment paper instead of greasing the baking sheet.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have sweet rice flour, you can substitute it with all-purpose flour or cake flour. You can also replace the sesame oil with vegetable oil or olive oil. If you don’t have black and white sesame seeds, you can use other types of seeds like pumpkin, sunflower, or flaxseed.
Vietnamese Rice Cracker Recipe
Equipment
- Parchment paper
Ingredients
- 1/2 cup of sweet rice flour a glutenous and sticky flour, creating a soft and chewy texture in the dish, adding a pleasant and comforting mouthfeel.
- 3/4 tablespoon of black sesame seeds adding a visually striking element to the dish and providing a nutty and toasty flavor that complements the other ingredients.
- 1/8 tablespoon of water serving as the liquid component to bind the ingredients together, ensuring proper consistency and texture.
- 3/4 tablespoon of white sesame seeds providing a mild and nutty flavor to the dish, adding a delightful crunch and visual appeal.
- 1 tablespoon of Kadoya Pure Sesame Oil a high-quality oil with a rich and nutty flavor, enhancing the overall taste profile and adding a delightful aroma to the dish.
- 1/8 teaspoon of salt enhancing the flavors of the dish, bringing out the natural tastes and providing a savory note.
- 1/6 cup of cooked mixed wild rice a blend of various nutty and aromatic rice varieties, adding a unique and earthy flavor to the dish, providing a delightful chewiness and texture.
Instructions
- Oven preheated to 375 °F and pizza stone ready, process cooked wild rice in a food processor or blender until it becomes a sticky mess. Add sweet rice flour, salt, and sesame oil to mix and gradually add water until the dough forms. Divide sesame seeds into the dough, cover with cling film, and let rest for 20 minutes.
- Cut parchment paper into squares slightly larger than the size of the cookie (ours were about 4 inches by 4 inches). Take 11/2 teaspoon of the dough, place it between two pieces of parchment paper, and roll with a rolling pin to make it thin – 5 sheets of paper thickness and around 4-5 inches in diameter. Peel off the parchment paper on top, set aside, and roll out more crackers.
- Place as many of the crackers with parchment paper onto the heated pizza stone in batches and bake for 4-6 minutes until they start to become crispy around the edges. Carefully remove each cracker from the pizza stone and transfer it to a cooling rack.
- Peel off the parchment paper and place the crackers back in the oven on the opposite side to bake for another 4-6 minutes or until crispy. Once cooled off, serve with a side of ginger miso sauce or cheese!
- Smaller crackers can also be made with one sheet of parchment paper and 1/4 – 1/2 teaspoon of dough at one time. The process is the same, except they will be about only 1.5 inches in size. Delicious and simple!
Notes
- Add a pinch of sugar to the batter if you want a slightly sweet taste in your Vietnamese Rice Cracker.
- To add more flavor, you can also add minced garlic, finely chopped green onions, or herbs like cilantro to the batter.
- If the crackers are too thick for your taste, you can thin out the dough with a little bit of water before baking.
- For a crunchier texture, bake the rice crackers for an additional 5 minutes.
- To prevent the crackers from sticking to each other, you can use parchment paper instead of greasing the baking sheet.
Nutrition Information
One serving of Vietnamese Rice Cracker provides about 152 calories, 8 grams of fat, 17 grams of carbohydrates, 3 grams of protein, and 1 gram of fiber. It also provides trace amounts of various vitamins and minerals, including phosphorus, potassium, iron, magnesium, and calcium.
How to Store Leftover Vietnamese Rice Crackers?
The leftovers should be stored in an airtight container for up to 2 days. Also, the crackers can also be frozen for up to 3 months. You can reheat it, by placing the crackers on a baking sheet and baking in a preheated oven at 350°F (176°C) until they are crisp again.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat Vietnamese rice crackers. They are a healthy snack with low fat and high protein content, as well as various vitamins and minerals.
However, it is important to note that some recipes may contain fish sauce or other ingredients that may not be suitable for pregnant women – so make sure to check the ingredients list before making them.
What other dishes go well with Vietnamese rice crackers?
Vietnamese rice crackers are a great accompaniment to many dishes. They can be served as an appetizer or snack with a dipping sauce, such as ginger miso sauce, sweet chili sauce, or fish sauce.
They also go well with soups, salads, and stir-fry dishes. Additionally, they can be used as a topping for noodle dishes or as an edible garnish.
Can I make this recipe vegan?
Yes, you can easily make Vietnamese rice crackers vegan by omitting the fish sauce from the recipe and substituting it with soy sauce or tamari. You can also use vegetable oil in place of sesame oil if desired.
Additionally, some recipes call for the use of honey or sugar to give the crackers a sweet flavor – however, these ingredients can be replaced with maple syrup or agave nectar to make them vegan-friendly.
Overall, vegetarian and vegan variations of this recipe are easy to make and just as delicious as the original.
Is Vietnamese rice cracker gluten-free?
Yes, Vietnamese rice crackers are gluten-free. The only ingredients used in the recipe are wild rice, sesame oil, black and white sesame seeds, sweet rice flour, and salt – all of which do not contain gluten.
This makes them a great snack option for people who have celiac disease or follow a gluten-free diet.
Wrapping Up
Thank you for taking the time to learn about Vietnamese rice crackers. This simple and delicious snack is sure to please even the pickiest of eaters. With its nutty flavor, crunchy texture, and numerous health benefits, it’s easy to see why this traditional Vietnamese treat continues to be popular today.
Whether you choose to enjoy them as a snack, an appetizer, or a topping for your favorite dishes, Vietnamese rice crackers are sure to add a unique and flavorful touch.
We hope that you feel inspired to try making your own Vietnamese rice crackers at home. With the right ingredients and a few simple steps, you can have crunchy and flavorful snacks in no time!
Please share this article with your friends if it has been helpful. And don’t forget to enjoy your Vietnamese rice crackers!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.