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Have you heard of Vietnamese pizza aka bánh tráng nướng?

I love watching those Youtube channels where they visit street food places and night markets. I miss travel in a big way and watching vlogs of people in other countries visiting cafes and street food stalls sort of scratches the itch. It’s not quite the same but I’ll take what I can get! Recently, I saw a video of someone in Vietnam having Vietnamese pizza. I asked Mike about it and he said it wasn’t a traditional dish – it’s one of those inventive street foods that makes use of rice paper.

I LOVE rice paper. Give me something wrapped in rice paper and I’m there. So when I saw that the “pizza” was rice paper that was grilled up to a crisp, I was all in.

Vietnamese pizza |

What is Vietnamese pizza?
Bánh tráng nướng, or Vietnamese pizza, is a popular Vietnamese street food made with rice paper, egg, sauces, and toppings. It originated in Da Lat, in Northern Vietnam. A sheet of rice paper toasts over coals until crisp, then is topped with egg, green onions, pork floss, dried shrimp, mayo, and sweet chili sauce or sriracha. The rice paper gets super crisp and everything comes together in a salty, sweet, savory delicious bite.

Much like regular pizza, there are loads of variations, each street food vendor has a plethora of toppings to satisfy different tastes. In Vietnam, they fold over the rice paper OR serve it flat. On the internet I’ve seen people serve it up like a pizza, cut into wedges, but I think it tastes better when you fold it up so you have the crunchy crispy bits on both sides.

Vietnamese pizza |

Rice paper – this is the base of our pizza. When you grill it it gets crispy and crunchy. It’s important that when you buy your rice paper, it’s 100% rice. North American rice papers tends to contain tapioca flour because it makes it super easy to roll without tearing. Tapioca doesn’t crisp up in the same way as rice paper does, so make sure you get rice paper that only has rice listed in the ingredients.
Egg – instead of tomato sauce, Vietnamese pizza uses egg as a sauce/binder. The egg helps the toppings stick to the rice paper and prevents the rice paper from toasting too much. It also hydrates the rice paper a bit and contributes to the crispy chewy texture. In Vietnamese they tend to use quail eggs, I went with just regular eggs just because of ease.
Toppings – here is where people get inventive. Classic street food offerings include green onions, dried shrimp, pork floss (crispy sweet-n-savory dried pork bits), sausages, corn, canned tuna, ham, crispy shallots, lemongrass,
cheese – especially Laughing Cow cheese.
Sauces – sriracha, Kewpie mayo, sweet chili sauce, hoisin, anything your heart desires. Usually you’ll see sweet chili sauce or sriracha and Kewpie mayo.

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