Vietnamese Pizza – Bánh Tráng Nướng (10 minutes)

What is Bánh Tráng Nướng?

Bánh Tráng Nướng, which means “grilled rice paper” in Vietnamese, is a crispy, savory snack. The rice paper, called Bánh Tráng, is grilled or baked (nướng) until crunchy, then topped with eggs, scallions, and a variety of delicious toppings.

While locals call it Bánh Tráng Nướng, tourists often refer to this popular snack as “Vietnamese Pizza” or “Vietnamese Rice Paper Pizza.” It’s a signature treat from Đà Lạt, a peaceful city nestled in Vietnam’s Central Highlands.

Back during the French colonial era, Đà Lạt was fondly known as the “Paris of Indochina” thanks to its cool, pleasant climate. When I lived in Vietnam, I visited this charming city at least twice a year, and never missed the chance to indulge in my favorite Bánh Tráng Nướng.

For this recipe, I’ve given the traditional Bánh Tráng Nướng a modern twist by using a non-stick pan instead of grilling it over charcoal. But I’ve kept the classic ingredients to ensure you still get the authentic flavors and crispy texture of this beloved Vietnamese snack

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Note: I’ve noticed that many people mix up Bánh Tráng Nướng with Bánh Xèo (Vietnamese Sizzling Pancakes) and Trứng Chiên (Vietnamese Egg Omelette) because they look similar. But in reality, these dishes are totally different

What is on a Vietnam pizza?

The original toppings for Vietnamese pizza are called for quail eggs, margarine, scallions, Laughing Cow cheese, sausages, Vietnamese beef jerky. However, you could customize to your preferences.

Below is my list of ingredients with little adaption:

• Rice paper
• Butter: The original recipe calls for margarine but I use butter.
• Egg: The egg helps the toppings stick to the rice paper and prevents the rice paper from toasting too much The original recipe uses quail eggs, but chicken eggs can also be substituted.
• Chopped scallions
• Laughing Cow Cheese: Original recipe calls for laughing cow cheese. This creamy and soft cheese gives a cheesy flavor to the dish.
• Vietnamese lemongrass chili oil: This spicy and savory sauce adds an extra kick of flavor to the dish. Chinese chili oil is also a great substitute.
• Protein toppings: Some popular toppings for Banh Trang Nuong are Vietnamese shredded beef jerky, dried shrimp, sausages, and pork floss.
• Mayonaise and Sriracha sauce: These condiments give Banh trang nuong a creamy and spicy finish.

Instructions

• Preheat a non-stick pan over low heat and place a sheet of rice paper on the pan.
• Spread the beaten egg, butter and chopped scallions over the rice paper with a spoon.
• Add the Laughing Cow cheese and use the spoon to spread the cheese over the rice paper. Drizzle the chili oil over the cheese. Add the protein toppings.
• Cook it the edges are crispy and the cheese is melted (about 2-3 minutes).
• Drizzle mayonnaise and sriracha sauce. Fold it in half or cut it into bite-sized pieces and enjoy!

Helpful Tips

• Make sure any toppings you use for Bánh Tráng Nướng are pre-cooked before adding them.
• Aside from the traditional toppings, you can easily experiment with ingredients like ham, sausages, bacon, or tuna. I sometimes add my favorite Chả Lụa (Vietnamese ham). For a vegetarian option, try tofu crumbles or vegan sausages.
• If you don’t have Laughing Cow cheese, mozzarella or cheddar are great alternatives.
• Serve your Bánh Tráng Nướng right away, as it can lose its crispiness if left out too long. If it cools down or isn’t as crispy as you’d like, pop it in an air fryer for a few minutes to bring back that crunch!