Vietnamese Pizza (Bánh Tráng Nướng)

Vietnamese Pizza (known as Bánh Tráng Nướng) is essentially grilled rice paper used as a pizza base. This super popular Vietnamese street food snack is easily cooked at home with any toppings you have on hand. We love cooking this crispy rice paper pizza topped with egg, spring onion, cheese, and canned meat (especially TUNA – yum!) finished with mayonnaise and sriracha.

Why We Love This Recipe

Vietnamese Pizza is perfect to cook as a quick snack, lunch or dinner.

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 your tastes.

What Is Vietnamese Pizza?

Vietnamese Pizza is a quick pizza made from a base of rice paper instead of dough. Rather than cooking in the oven like Italian pizza, Vietnamese pizza is traditionally grilled over charcoal. At home, you can cook it just as deliciously on a regular grill or in a frypan on the stove.

Traditionally on Da Lat Vietnamese pizzas 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.

What You’ll Need

• Vietnamese rice paper sheets
• Egg
• Spring onion
• Canned tuna (we LOVE Sirena tuna in oil)
• Kewpie mayonnaise
• Sriracha

How to Make Vietnamese Pizza at Home

• Heat cast iron pan on low to medium heat.
• While that’s heating, mix the 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 cook for an extra minute or two, rotating every now and then until nice and crispy. Sprinkle over with the remaining spring onion.

• Serve by either cutting into slices OR – or a more authentic experience – fold the pizza in half / thirds and wrap in newspaper to eat by hand.

Vietnamese Pizza Topping ideas

Get as creative as you like with your rice paper pizza 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
• Bacon
• Butter
• Cheese

You’re only limited by your taste buds and imagination!

Vietnamese Pizza (Bánh Tráng Nướng) Recipe Tips

• 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.
• 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.
• Always make sure you’re rotating and moving the pizza around on the heat to avoid sticking and ensure it’s evenly cooked on all edges.
• The end result should be a crispy grilled base that is not too chewy (undercooked) or brown/black underneath (overcooked). It may take one or two practises over 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.
• Serve up with a bowl of chicken congee for the perfect Vietnamese dinner.

This recipe really is adaptable to your own style!

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.

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 Vietnamese Pizzas using Sirena’s tuna in triple chilli oil, we then made a quick pasta with their lemon, basil and chilli tuna. It had so much flavour, we didn’t need to add anything else except the pasta and a drizzle of olive oil. Yum!

What are your favourite quick dishes to utilise ready-to-eat tuna?

More Delicious Vietnamese Recipes To Try:

• Easy Vietnamese Fried Spring Rolls – Cha Gio
• Peanut Hoisin Sauce for Rice Paper Rolls
• Vietnamese Chicken Noodle Salad – Bun Ga Nuong
• Vietnamese Banh Xeo – Crispy Rice Flour Pancakes

★ Did you make this recipe? Please leave a star rating below!

Vietnamese Pizza (Bánh Tráng Nướng)

Vietnamese Pizza (known as Bánh Tráng Nướng) is essentially grilled rice paper used as a pizza base. This super popular Vietnamese street food snack is easily cooked at home with any toppings you have on hand. We love cooking this crispy rice paper pizza topped with egg, spring onion, cheese, and canned meat (especially TUNA - yum!) finished with mayonnaise and sriracha.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Lunch, Snack

Cuisine: Vietnamese

Servings: 1 pizza

Calories: 486kcal

Author: Wandercooks

Equipment

• ▢
  Large flat-bottomed fry pan, cast iron fry pan, or portable electric cooker
• ▢
  Tongs
• ▢
  Kitchen Scissors

Ingredients

• ▢ 1 Rice paper sheets
• ▢ 1 egg
• ▢ 1 spring onion / green onion chopped, divided into 2 portions
• ▢ 95 g tuna canned, in oil
• ▢ kewpie mayonnaise
• ▢ sriracha

Metric - US Customary

Instructions

• Heat cast iron pan on low to medium heat. While that's heating, mix egg and half of the chopped spring onion.
  1 egg, 1 spring onion / green 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.
  1 Rice paper sheets
• Break up the tuna and sprinkle over the pizza.
  95 g tuna
• Swirl as much mayonnaise and sriracha as you'd like on the top and leave the pizza to cook for an extra minute or two, rotating every now and then until nice and crispy. Sprinkle over with the remaining spring onion.
  kewpie mayonnaise, sriracha, 1 spring onion / green onion
• Serve by either cutting into slices OR - or a more authentic experience - fold the pizza in half / thirds and wrap in newspaper to eat by hand.

Video

Recipe Notes

• 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.
• 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.
• Always make sure you're rotating and moving the pizza around on the heat to avoid sticking and ensure it's evenly cooked on all edges. 
• The end result should be a crispy grilled base that is not too chewy (undercooked) or brown/black underneath (overcooked). It may take one or two practises over 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.

Nutrition

Nutrition Facts

Vietnamese Pizza (Bánh Tráng Nướng)

Amount per Serving

Calories

486

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

5

g

31

%

Cholesterol

 

198

mg

66

%

Sodium

 

927

mg

40

%

Potassium

 

413

mg

12

%

Carbohydrates

 

12

g

4

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

57

g

114

%

Vitamin A

 

490

IU

10

%

Vitamin C

 

5.9

mg

7

%

Calcium

 

47

mg

5

%

Iron

 

3.8

mg

21

%

* Percent Daily Values are based on a 2000 calorie diet.

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