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Bánh Tráng Nướng: Vietnamese Rice Paper Pizza
More recipes: Vietnamese Recipes · All Asian Recipes
Bánh Tráng Nướng: Vietnamese Rice Paper Pizza
Laura Chen
2
15 Minuten
15 Minuten
410
Vietnamese
Snack
Bánh Tráng Nướng is a Vietnamese street food snack: you top rice paper with egg, ground pork and dried shrimp and toast it until crisp. Street vendors in Vietnam cook it over charcoal; at home you use a nonstick pan. With chili sauce and mayonnaise on top, you eat it with your hands.
Ingredients
- 2 sheets rice paper (22 cm / 8.5 inches)
- 2 eggs
- 2 scallions (green onions)
- 60 g ground pork
- 1 tsp vegetable oil
- 2 tbsp dried shrimp
- 40 g mozzarella, grated
- 1 tsp butter
- 2 tbsp chili sauce, such as sriracha
- 2 tbsp mayonnaise
- 2 pinches salt
- Cilantro (fresh coriander), to garnish
Instructions
- Soak the dried shrimp in warm water for 10 minutes, drain and chop finely. Slice the scallions thinly.
- Heat the oil in a nonstick pan and fry the ground pork over medium heat for 4 to 5 minutes, breaking it up, until no pink remains. Season with 1 pinch of salt, take it out and wipe the pan clean.
- Beat the eggs with half the scallions and 1 pinch of salt.
- Set the pan over medium-low heat, lay one sheet of rice paper in the dry pan and brush it with half the butter.
- Pour half the egg mixture on top and spread it to the edges with the back of a spoon. Scatter over half the pork, shrimp, mozzarella and remaining scallions.
- Toast the rice paper for 3 to 4 minutes, until the egg has set, the cheese has melted and the underside is crisp and light golden. If the edges darken, turn down the heat.
- Slide the sheet onto a plate, drizzle with stripes of chili sauce and mayonnaise and scatter cilantro over it. Fold it in half or cut it into four pieces.
- Make the second sheet the same way and serve both right away, while they are crisp.
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More recipes: Vietnamese Recipes · All Asian Recipes