The 10 Best Pizza In Dalat, Vietnamese Pizza (Bánh Tráng Nướng)
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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.
Why We Love This Recipe
The best thing about this recipe is it’s so easy to replicate at home, with whatever ingredients you like. A good base to start with is with a mix of egg and spring onion before adding toppings to suit your tastes.Vietnamese Pizza is perfect to cook as a quick snack, lunch or dinner.
What Is Vietnamese Pizza?
Vietnamese Pizza is a quick pizza made from a base of rice paper instead of dough. Rather than cooking in the oven like Italian pizza, Vietnamese pizza is traditionally grilled over charcoal. At home, you can cook it just as deliciously on a regular grill or in a frypan on the stove.
Traditionally on Da Lat Vietnamese pizzas you’ll usually find pork floss, dried shrimp and sliced sausage (like Spam).As these ingredients can sometimes be a little harder to track down, we opted instead to top ours with tuna, and have teamed up with Sirena Tuna to showcase this recipe.
What You’ll Need
EggSpring onionCanned tuna (we LOVE Sirena tuna in oil)
How to Make Vietnamese Pizza at Home
Heat cast iron pan on low to medium heat.While that’s heating, mix the 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.
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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.
Vietnamese Pizza Topping ideas
Get as creative as you like with your rice paper pizza toppings. We used egg, spring onion, sriracha and mayonnaise on our home-cooked version. Why not try these other topping options:
Canned meat (Spam, hotdog, tuna, chicken, salmon)Chilli and garlic oilChilli flakesPork flossDried shrimpBeef jerkyQuail eggBaconButterCheese
You’re only limited by your taste buds and imagination!
Vietnamese Pizza (Bánh Tráng Nướng) Recipe 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.
This recipe really is adaptable to your own style!
Where to Find Vietnamese Pizza in Vietnam
If you’re heading over to Vietnam, be sure to look out for this snack amongst street food vendors in both Saigon and Da Lat.
We usually found most people cooking these at night time, and there were plenty of Vietnamese pizza stalls around the Da Lat night markets. That’s where we went to eat ours most nights, and below is a picture of Da Lat style Vietnamese pizza complete with sausage and mayonnaise flowers.
Why We Love Sirena Tuna
We loved working with Sirena Tuna for this recipe, as they’re a brand we’ve been buying for many years. They have many sustainable processes in place – our favourite being that all their tuna is 100% pole and line caught.
Not only does this help keep the tuna sourcing traceable, it also creates more jobs for fishermen and the local community.
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The other awesome thing is their range of flavours. It’s so adaptable to our weeknight meals, and always adds a kick to whatever dish we’re preparing.
This week after we made Vietnamese Pizzas using Sirena’s tuna in triple chilli oil, we then made a quick pasta with their lemon, basil and chilli tuna. It had so much flavour, we didn’t need to add anything else except the pasta and a drizzle of olive oil. Yum!
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