Vietnamese Pizza (known as Bánh Tráng Nướng) is the magic creation of grilled rice paper used as a pizza base. This super popular Vietnamese street food snack can be easily cooked at home, with any toppings you have on hand such as egg, spring onion, cheese, canned meat (we LOVE tuna on ours) and finished with mayonnaise and sriracha.
We discovered this street food while travelling through Da Lat, Vietnam. Noticing a lady grilling rice paper, we watched, intrigued by the cute patterns she was making with the sauce and toppings. Seeing us standing there, she ushered us over to try one – wrapping it up in newspaper (classic Vietnam!) and handing it over.
Unable to resist a new street food morsel, we sat on the steps overlooking the Da Lat night markets and tucked into our very first Vietnamese Pizza.
Quick note: This is a sponsored post celebrating the Sirena Tuna. There may also be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.
The best thing about this recipe is it’s so easy to replicate at home, with whatever ingredients you like.
A good base to start with is with a mix of egg and spring onion before adding toppings to suit you. Traditionally on Da Lat Vietnamese Pizza’s you’ll usually find pork floss, dried shrimp and sliced sausage (like Spam).
As these ingredients can sometimes be a little harder to track down, we opted instead to top ours with tuna, and have teamed up with Sirena Tuna to showcase this recipe.
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In this post, we’ll quickly go through:
- How to make Vietnamese Pizza at home
- Vietnamese Pizza Topping ideas
- Where to find Vietnamese Pizza in Vietnam
- Why we love Sirena Tuna
How to make Vietnamese Pizza at home
The secret to grilling rice paper without the charcoal is to have it on an even cooking surface. We recommend a cast iron skillet on low-medium heat so there’s no sticking and it can cook thoroughly without burning the paper. Of course, if you want to cook it over charcoal, crank out the Weber and give it go.
Another tip is to always make sure you’re rotating and moving the pizza around on over the heat to avoid sticking and ensure it’s evenly cooked on all edges.
Vietnamese Pizza Topping ideas
You can get as creative as you like with your toppings. We used egg, spring onion, sriracha and mayonnaise on our home-cooked version.
Why not try these other topping options:
- Canned meat (Spam, hotdog, tuna, chicken, salmon)
- Chilli and garlic oil
- Chilli flakes
- Pork floss
- Dried shrimp
- Beef jerky
- Quail egg
You’re only limited by your taste buds and imagination!
Where to find Vietnamese Pizza in Vietnam
If you’re heading over to Vietnam, be sure to look out for this snack amongst street food vendors in both Saigon and Da Lat.
We usually found most people cooking these at night time, and there were plenty of Vietnamese pizza stalls around the Da Lat night markets. That’s where we went to eat ours most nights, and below is a picture of Da Lat style Vietnamese pizza complete with sausage and mayonnaise flowers. 😂
Why we love Sirena Tuna
We loved working with Sirena Tuna for this recipe, as they’re a brand we’ve been buying for many years.
They have many sustainable processes in place – our favourite being that all their tuna is 100% pole and line caught. That is incredible.
Not only does this help keep the tuna sourcing traceable, it also creates more jobs for fishermen and the local community.
The other awesome thing is their range of flavours. It’s so adaptable to our weeknight meals, and always adds a kick to whatever dish we’re preparing.
This week after we made the Vietnamese Pizzas using Sirena’s traditional tuna in oil, we then made a quick pasta with their lemon, basil and chilli tuna. It had so much flavour, we didn’t end up needing to add anything else except the pasta and a drizzle of olive oil.
What are your favourite quick dishes to utilise ready-to-eat tuna?
Vietnamese Pizza (Bánh Tráng Nướng) Recipe
Vietnamese Pizza is perfect to cook as a quick snack, lunch or dinner.
The key to cooking it well is the low to medium heat, as this allows the egg and rice paper to really cook through. No matter what toppings you decide, chop everything nice and small to help cook it through as well.
The end result should be a crispy grilled base that is not chewy (undercooked) or brown/black underneath (overcooked). It may take one or two practises here with time depending on your heat supply (gas, electric, charcoal…) to see what works best for you.
If you’re cooking a few for family and friends, we recommend cutting them into slices with kitchen scissors so they’re easy to pick up and eat by hand. If you’re cooking for yourself and in a rush, that’s when you can fold it in half or thirds, wrap some paper around the bottom and make it a snack-on-the-go.
This recipe really is adaptable to your own style!
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- 1 rice paper sheet
- 1 egg
- 1 spring onion chopped
- 95 g (1 tin) Sirena tuna in oil
- kewpie mayonnaise
- Heat cast iron pan on low to medium heat.
- While that's heating, mix egg and half of the chopped spring onion.
- Place one sheet of rice paper in the pan and pour on the egg mix, spreading to the edges immediately with the back of a spoon.
- Rotate the pizza a few times with tongs to make sure it's not sticking.
- Break up the tuna and sprinkle over the pizza.
- Swirl as much mayonnaise and sriracha as you'd like on the top and leave the pizza to crispen for an extra minute or two, rotating every now and then. Sprinkle on the remaining spring onion.
- Serve by either cutting into slices OR fold in half or thirds and wrap in newspaper to eat hand held for a more authentic experience.