Vietnamese "Pizza" (Bánh Tráng)
Around the World in 80 Eggs: day 29
Vietnamese pizza, or bánh tráng nướng, is a popular street food that uses crispy rice paper as the "crust," which is then topped with a variety of delicious ingredients like eggs, minced pork, dried shrimp, and fresh herbs. It's grilled over an open flame until the rice paper becomes crispy and the toppings are perfectly cooked.
I’ve been wanting to try this for the longest time, especially having seen it so much in Vietnam itself (though I never got round to trying it because there was so much else I wanted to eat when I was there). It’s been going viral lately so of course I had to jump on it too. Honestly, I don’t know why I didn’t do it sooner?! It was SO good and SO simple, so definitely save this as I know you’ll definitely want to give this a go 😮💨
P.s. I added my own take with the stuff I’ve got at home and you can too! No need to seek out special ingredients if you don’t have it to hand.
Hey, I'm Verna!
About this recipe..
Ingredients
- 1 sheet of large rice paper
- 1 tsp chilli oil
- 1 egg
- 1 cheese single or 1tbsp grated mozzarella
- 1 small hot dog, sliced
- 1 tbsp chopped spring onions and/or coriander
- 1 tbsp kewpie mayo
- 1/2 tbsp sriracha
Pair it with
Instructions
- Start by placing a dry rice paper sheet into a cold, non-stick frying pan. It's essential that the pan is cold to prevent the rice paper from curling too early. Use medium-sized rice paper, which is traditionally used for spring rolls. Once the rice paper is in the pan, turn the heat to low. This slow heating process helps ensure that the rice paper crisps evenly without burning too quickly.
- Spread a generous layer of chilli oil across the rice paper surface. You can either make your own chilli oil or use a store-bought version. The chilli oil gives the pizza that signature kick and a nice flavourful base. As the pan heats up, you'll notice the rice paper curling slightly around the edges—this is the first sign that it’s starting to crisp!
- Carefully crack an egg directly onto the rice paper. With a fork or spoon, break up the yolk and gently spread it over the surface, making sure to cover as much of the rice paper as possible. Don’t worry if some of the egg spills over the edges; that’s perfectly fine! The egg will cook quickly as the pan heats up, and its protein helps bind the toppings to the crispy rice paper.
- Add any toppings of your choice to one half of the rice paper. It can be anything from sliced hot dogs, torn up ham, sliced sausages, grated cheese / cheese singles.
- After adding your toppings, cook for a few more minutes until the rice paper has fully crisped and the egg is set. Fold the rice paper in half to create a half-moon shape, similar to a quesadilla. This not only makes it easier to eat but also helps seal in the toppings.
- Remove the pizza from the pan and serve it immediately while the rice paper is still crispy. The texture is one of the best parts of this dish, but keep in mind that the rice paper will soften over time, so it’s best enjoyed right away.
Notes:
Video demonstration
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