Taking a slice of Vietnamese pizza (banh trang nuong).
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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.
Course Lunch, Snack
Cuisine Vietnamese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 pizza
Calories 486kcal
Author Wandercooks

Equipment

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