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!
Equipment
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
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

30 Comments
Avonlm
08/05/2023 at 3:33 amJust made for breakfast. Used some kimchi and a bit of hoisin. Yummy, nice light breakfast or for snack any time.
Folded mine over so it was a little more substantial to bite into.
Wandercooks
08/05/2023 at 11:26 amThat sounds SO good. Love the combo, and so glad you liked it. Happy cooking!
Carol
02/09/2022 at 9:22 amI want to make sure the rice paper is the dried rice paper that has not been moisened as if to make spring rolls. Is this correct?
Wandercooks
02/09/2022 at 4:11 pmHey Carol, it’s definitely dried rice paper and should not be moistened beforehand. 🙂
Janet
23/07/2022 at 11:05 pmHow can one make this Italian style ?
Wandercooks
26/07/2022 at 7:44 pmWe haven’t tried it Italian style Janet, so not sure how it would turn out I’m sorry.
Veronika
18/06/2020 at 7:31 pmAwesome quick and easy recipe. I used a gochujang based marinade for mushrooms (one you’d normally use for spicy Korean pork BBQ recipe but we had no meat at home) and used that as a topping for the Vietnamese pizza and it was so tasty ! Rice paper can be used in so many amazing ways it’s becoming a staple in our house.
Thank you for the other topping ideas, going with canned tuna next !
Wandercooks
19/06/2020 at 9:52 amHey Veronika, omg what a brilliant idea for gochujang-based mushrooms. Gochujang is one of our ingredients of choice at the moment, so I think we’re going to have to try this topping next!
Agreed with rice paper – we just found out you can even make a salad with it. So good!
Bintu | Recipes From A Pantry
07/10/2019 at 12:13 amYum, what a tasty looking meal! Pizza is always a firm favourite in our house. I love the idea of rice paper as a base.
Wandercooks
09/10/2019 at 4:34 pmIt’s soooo satisfying haha. That crispiness mmmm.
Danielle
07/10/2019 at 12:09 amIt 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!
Wandercooks
09/10/2019 at 4:33 pmI know right! This one is definitely a keeper – and such a different flavour to Italian pizza.
Deanne
07/10/2019 at 12:04 amThese flavors look so unique and tasty!
Wandercooks
09/10/2019 at 4:33 pmThanks Deanne!
Kiki Johnson
06/10/2019 at 11:18 pmYou 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!
Wandercooks
09/10/2019 at 4:33 pmIt’s a game changer for sure. Hell yes to the tuna and sriracha combo!
Shashi at SavorySpin
06/06/2019 at 6:17 pmI am fascinated by this Vietnamese pizza – so many flavors, so many layers of deliciousness!
Wandercooks
11/06/2019 at 10:19 am… and so little tummy space haha, but we do what we must! 😀
Adrianne
06/06/2019 at 5:36 pmOh 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!!
Wandercooks
11/06/2019 at 10:19 amIt’s super delish! Let us know if you try it, we’d love to hear what you think!
Tisha
06/06/2019 at 5:27 pmHonestly I’m not a pizza eater, but this is a pizza I want to try!!
Wandercooks
11/06/2019 at 10:18 amIt’s like no other pizza we know – that crispy rice paper and the sriracha mayo blend just rocks our world haha
Sally
06/06/2019 at 2:34 pmLooks so yummy!
Wandercooks
11/06/2019 at 10:17 amIt’s a keeper for sure!
Natalie
06/06/2019 at 1:48 pmLooks so delicious and perfect for parties! I love the Vietnamese twist ♥
Wandercooks
11/06/2019 at 10:17 amThanks Natalie, hope you enjoy!
Molly
04/06/2019 at 6:26 pmThis was outstanding! The flavors are amazing. I prepared exactly as directed with one exception.
Wandercooks
05/06/2019 at 11:14 amYay, that’s so awesome to hear. What did you change and how did it turn out at your end?
Alexandra @ It's Not Complicated Recipes
26/05/2019 at 2:11 pmThis 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!
Wandercooks
05/06/2019 at 11:13 amOh 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. 🙂