Lunch/ Recipes/ Snack

Vietnamese Pizza (Bánh Tráng Nướng)

23/05/2019 (Last Updated: 01/11/2019)
 

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.

Person picking up a slice of rice paper pizza.

Why We Love This Recipe

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

Two grilled rice paper pizzas and a tin of tuna.
Quick note: As an Amazon Associate, Wandercooks earns from qualifying purchases. We may also earn money from the companies mentioned in this post.

 

CLICK HERE TO SAVE RECIPE TO PINTEREST

 

 

Two grilled rice paper pizzas and a tin of tuna.

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.

Vietnamese Pizza (Bánh Tráng Nướng) Recipe - Grilled rice paper turned popular street food pizza snack. Easily cooked at home, with toppings such as egg, spring onion, canned meat (we LOVE tuna on ours) and finished with mayonnaise and sriracha. | wandercooks.com #vietnamese #pizza #ricepaper #grilled #wandercooks

What You’ll Need

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.

Mixing egg and spring onion in a small glass dish.

  • 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.

Spreading egg and spring onion mixture over the rice paper sheet.

  • Rotate the pizza a few times with tongs to make sure it’s not sticking.
  • Break up the tuna and sprinkle over the pizza.

Sprinkling tuna over the Vietnamese 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.

Vietnamese pizza cooking in a cast iron pan.

  • 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.

Cutting a grilled rice paper pizza into slices with scissors.

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!

Grilled rice paper pizza in a cast iron pan.

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.

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. 

 The Vietnamese street food version of grilled rice paper pizza, being cooked on the steps of the markets in Da Lat, Vietnam.

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?

Person picking up a slice of rice paper pizza.

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

Taking a slice of Vietnamese pizza (banh trang nuong).

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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Lunch, Snack
Cuisine: Vietnamese
Servings: 1 pizza
Calories: 486kcal
Author: Wandercooks

Equipment

  • Cast iron pan OR fry pan OR grill
  • Tongs
  • Kitchen Scissors

Ingredients

  • 1 rice paper sheet
  • 1 egg
  • 1 spring onion chopped
  • 95 g (1 tin) Sirena tuna in oil
  • kewpie mayonnaise
  • sriracha

Instructions

  • 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 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.

Video

Notes

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.

Nutrition

Calories: 486kcal | Carbohydrates: 12g | Protein: 57g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 198mg | Sodium: 927mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 5.9mg | Calcium: 47mg | Iron: 3.8mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Where We Learned This Recipe

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.

Life upgraded.

Newsletter

You Might Also Like

23 Comments

  • Reply
    Bintu | Recipes From A Pantry
    07/10/2019 at 12:13 am

    Yum, what a tasty looking meal! Pizza is always a firm favourite in our house. I love the idea of rice paper as a base.

    • Reply
      Wandercooks
      09/10/2019 at 4:34 pm

      It’s soooo satisfying haha. That crispiness mmmm.

  • Reply
    Danielle
    07/10/2019 at 12:09 am

    It is amazing how many pizza recipes there are that are worth making. I mean, this Vietnamese pizza looks simply amazing, yet I’ve never tried it. Adding it to my to-make list and can’t wait to have it on my table soon!

    • Reply
      Wandercooks
      09/10/2019 at 4:33 pm

      I know right! This one is definitely a keeper – and such a different flavour to Italian pizza.

  • Reply
    Deanne
    07/10/2019 at 12:04 am

    These flavors look so unique and tasty!

    • Reply
      Wandercooks
      09/10/2019 at 4:33 pm

      Thanks Deanne!

  • Reply
    Kiki Johnson
    06/10/2019 at 11:18 pm

    You blew my mind!!!! Grilled rice paper instead of pizza dough? GENIUS! I need to try this! Love the tuna topping with all that delicious Sriracha! I can never have enough Sriracha in my life!

    • Reply
      Wandercooks
      09/10/2019 at 4:33 pm

      It’s a game changer for sure. Hell yes to the tuna and sriracha combo!

  • Reply
    Easy Tuna and Potato Patties - It's Not Complicated Recipes
    01/09/2019 at 1:34 am

    […] Vietnamese Pizza by Wandercooks […]

  • Reply
    Shashi at SavorySpin
    06/06/2019 at 6:17 pm

    I am fascinated by this Vietnamese pizza – so many flavors, so many layers of deliciousness!

    • Reply
      Wandercooks
      11/06/2019 at 10:19 am

      … and so little tummy space haha, but we do what we must! 😀

  • Reply
    Adrianne
    06/06/2019 at 5:36 pm

    Oh wow, this is interesting!! I love the sound of quail egg on this too!! This is a great original recipe. I can’t wait to give it a go!!

    • Reply
      Wandercooks
      11/06/2019 at 10:19 am

      It’s super delish! Let us know if you try it, we’d love to hear what you think!

  • Reply
    Tisha
    06/06/2019 at 5:27 pm

    Honestly I’m not a pizza eater, but this is a pizza I want to try!!

    • Reply
      Wandercooks
      11/06/2019 at 10:18 am

      It’s like no other pizza we know – that crispy rice paper and the sriracha mayo blend just rocks our world haha

  • Reply
    Sally
    06/06/2019 at 2:34 pm

    Looks so yummy!

    • Reply
      Wandercooks
      11/06/2019 at 10:17 am

      It’s a keeper for sure!

  • Reply
    Natalie
    06/06/2019 at 1:48 pm

    Looks so delicious and perfect for parties! I love the Vietnamese twist ♥

    • Reply
      Wandercooks
      11/06/2019 at 10:17 am

      Thanks Natalie, hope you enjoy!

  • Reply
    Molly
    04/06/2019 at 6:26 pm

    This was outstanding! The flavors are amazing. I prepared exactly as directed with one exception.

    • Reply
      Wandercooks
      05/06/2019 at 11:14 am

      Yay, that’s so awesome to hear. What did you change and how did it turn out at your end?

  • Reply
    Alexandra @ It's Not Complicated Recipes
    26/05/2019 at 2:11 pm

    This is such an amazing idea! I haven’t ever had anything like this before – I am BEYOND excited to try. Can’t wait to hear/see what delights you come up with after your trip to Japan also. Have an amazing time!

    • Reply
      Wandercooks
      05/06/2019 at 11:13 am

      Oh fantastic, it’s such a great way to use up rice paper sheets and they go so yummy and crispy! Let us know how you go. 🙂

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    495 Shares
    Share10
    Tweet
    Share
    Yum9
    Pin476