Vietnamese Pizza (Banh Trang Nuong)
This popular Vietnamese street food combines light and crispy <strong>rice paper</strong> with a variety of delicious toppings! Unlike Italian pizza, this requires <em>no</em> oven to cook, and is extremely versatile in the way it can be prepared.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Vietnamese rice paper
- 1 egg, beaten
- 2 tbsp green onions, chopped
- 1/2 - 1 tbsp chili garlic sauce (can be substituted with sriracha sauce)
- Toppings of choice (see ingredient notes above)
- Kewpie mayonnaise
- Sriracha sauce (you may also use sweet chili sauce, if you prefer)
Instructions
- 1
On a grill or pan, heat the rice paper sheet over medium heat.
- 2
Add in the egg, green onions, and chili garlic sauce. Whisk all the ingredients together on top of the rice paper, carefully spreading the egg out to the edges.
- 3
Sprinkle on your choice of toppings (see toppings notes above) and drizzle on top some kewpie mayonnaise and sriracha sauce.
- 4
Continue to cook your pizza until the rice paper has crisped up evenly on the bottom and the edges are no longer raw.
- 5
To serve, either cut the pizza into wedges, or fold it into a crepe for a more traditional approach.