Bánh Tráng Nướng (Vietnamese pizza, Vietnamese Rice Paper Pizza) is a beloved street food in Vietnam. Crispy, savory, quick & easy to make, this delectable snack is a must-try for all food lovers
If you’re a fan of Vietnamese cuisine or you have been to Vietnam, you might be familiar with Bánh Tráng Nướng.
For this recipe, I’ve taken a modern approach to the traditional Bánh Tráng Nướng by using a non-stick pan instead of charcoal to grill the rice paper. However, I’ve stayed true to the original ingredients to capture the authentic flavors and textures of this Vietnamese snack.
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🙋♀️ What is Bánh Tráng Nướng?
Bánh Tráng Nướng translates literally to “grilled rice papers” in Vietnamese. The term “Bánh Tráng” refers to rice papers, while “nướng” signifies the grilling or baking process.
Bánh Tráng Nướng is actually a crispy and savory snack made with rice paper, eggs, scallions, and a variety of toppings.
Though locals know it by its original name, Bánh Tráng Nướng is often referred to as “Vietnamese Pizza” or “Vietnamese Rice Paper Pizza” by tourists.
Bánh Tráng Nướng is a specialty of Đà Lạt, the beautiful and serene city in the Central Highlands region of Vietnam.
In the period of French colonization, Đà Lạt was dubbed the “Paris of Indochina” by the French due to its pleasant and temperate climate. While I was still living in Vietnam, I visitedt Đà Lạt at least twice a year, and you bet I never passed up the chance enjoy my favorite Bánh Tráng Nướng.
Bring Vietnamese Street Food to your kitchen:
❤️ Why you’ll love this Vietnamese Pizza
- Perfect Combination of Textures and Flavors: It’s a delightful blend of textures and flavors with the crunchiness of the rice paper, the creaminess of the cheese, and the slight spiciness of the sate.
- Versatile and Customizable: you can use your favorite toppings or whatever you have on hand to create a unique and delicious snack or light meal.
- Quick and Easy to Make: it is ideal as a snack or a breakfast with just 15 minutes of making.
- Gluten-free: Rice papers are totally gluten-free and you can easily tailor the toppings to suit your diets.
Note: I just discovered that many people often mix up Bánh Tráng Nướng with Bánh Xèo (Vietnamese Sizzling Pancakes) and Trứng Chiên (Vietnamese Egg Omelette) because they look quite similar. However, they are totally different dishes.
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 Sate Sauce (Vietnamese chili oil): This spicy and savory sauce adds an extra kick of flavor to the dish.
- 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.
More Recipes With Rice Papers:
📹 Instructional Video
- 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 Vietnamese lemongrass chili oil over the cheese. Add the protein toppings.
- Cook the Banh Trang Nuong on low heat until 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!
🌟 Recipe Tips
- If you’re using any toppings, make sure they’re pre-cooked before adding them to the Banh Trang Nuong.
- Besides the original toppings, you can try some easily accesible ingredients such as ham, sausages, bacon, tuna. If you are vegetarian, go with tofu crumbles or vegan sausages.
- If you don’t have Laughing Cow cheese, go with mozzarella or cheddar.
- Serve the Bánh Tráng Nướng immediately after cooking, as it tends to lose its crispiness when it’s left out for too long.
- If your Bánh Tráng Nướng cools down or is not crispy enough, you can use an air fryer to reheat it for a few minutes to make it extra crispy.
Vietnamese Pizza (Bánh Tráng Nướng)
- 1 non-stick pan
- 1 Spoon
Vietnamese Pizza base
- 1 rice paper
- ½ tbsp butter
- 1 wedge Laughing Cow cheese
- 1 egg
- ½ tsp Vietnamese chili oil (Vietnamese Sate Sauce)
Vietnamese Pizza topping
- Pork Floss (optional)
- Dried Shrimps (optional)
- Shredded Vietnamese Beef Jerky (optional)
- Sausages (optional)
- Preheat a non-stick pan over low heat. Next, place a rice paper onto the pan's surface.
- Use a spoon, evenly spread the beaten egg, butter, and finely chopped scallions onto the rice paper.
- Add Laughing Cow cheese and, spread it over the rice paper with the spoon. Drizzle some Vietnamese chili oil onto the cheese, and then add your protein toppings.
- Cook Banh Trang Nuong on low heat until its edges turn crispy and the cheese melts (round 2-3 minutes).
- Drizzle some mayonnaise and sriracha sauce over the rice paper pizza. You can choose to fold the Banh Trang Nuong in half or cut it into bite-sized pieces. Finally, enjoy your creation!