Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments) Recipe

Ingredients (25)

• 1 1/2 cups (275ml) neutral oil, such as peanut, vegetable, or canola
• 7 ounces (200g) scallions (about 2 or 3 bunches), roughly chopped
• 3/4 cup (200ml) distilled white vinegar
• 1 cup (200g) sugar
• 8 medium cloves garlic (1 1/4 ounces; 35g), thinly sliced
• 15 bird's eye chiles (1 ounce; 30g), stemmed and thinly sliced
• 2 tablespoons (30ml) fish sauce
• 3 tablespoons (45ml) peanut or other neutral vegetable oil
• 1/2 medium red onion (3 1/2 ounces; 100g), thinly sliced
• 3 stalks lemongrass, bottom 4 to 5 inches only and outer leaves discarded (2 ounces; 55g), cut into 2-inch lengths
• 7 medium cloves garlic (1 ounce; 30g), smashed
• One 1 1/2-inch knob peeled fresh ginger (1/2 ounce; 15g), thinly sliced
• 2 bird’s eye chiles, stemmed and halved lengthwise
• 1 1/4 pounds (565g) skinless pork belly, cut into 1/2-inch cubes
• Kosher salt
• 3 tablespoons (45ml) fish sauce
• 1 teaspoon (4g) sugar
• Freshly ground black pepper
• 10-inch (25cm) rice paper wrappers, as needed
• Scallion Oil, for topping
• 2 large eggs, beaten
• Lemongrass Pork Belly, for topping
• Sweet Chile Sauce, for topping
• Pork, shrimp, or fish floss, for topping (see note)
• Vietnamese coriander (rau răm) or cilantro leaves and tender stems, finely chopped, for topping