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Bánh Tráng Nướng – Vietnamese Pizza
More recipes: Vietnamese recipes · All Asian recipes
Bánh Tráng Nướng – Vietnamese Pizza
Laura Chen
2
15 Minuten
15 Minuten
410
Vietnamese
Snack
Bánh tráng nướng is a Vietnamese street food snack made from rice paper, which you top with egg, ground meat and dried shrimp and toast until crisp. Street vendors in Vietnam toast it over charcoal, while you use a nonstick pan. With chili sauce and mayonnaise on top, you eat it out of hand.
Ingredients
- 2 sheets rice paper (22 cm)
- 2 eggs
- 2 scallions
- 60 g ground pork
- 1 tsp vegetable oil
- 2 tbsp dried shrimp (small dried shrimps)
- 40 g mozzarella, grated
- 1 tsp butter
- 2 tbsp chili sauce, for example sriracha
- 2 tbsp mayonnaise
- 2 pinches of salt
- Cilantro for garnish
Instructions
- Soak the dried shrimp in warm water for 10 minutes, let them drain and chop them finely. Cut the scallions into thin rings.
- Heat the oil in a nonstick pan and fry the ground meat over medium heat for 4 to 5 minutes until crumbly and no pink remains. Salt it with 1 pinch of salt, take it out and wipe out the pan.
- Whisk the eggs with half of the scallions and 1 pinch of salt.
- Set the pan over medium-low heat, lay a sheet of rice paper in it dry and brush it with half of the butter.
- Pour half of the egg mixture onto it and spread it to the edge with the back of a spoon. Scatter half of the ground meat, shrimp, mozzarella and remaining scallions over it.
- 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 brown. If the edges darken, turn the heat down.
- Slide the sheet onto a plate, drizzle chili sauce and mayonnaise over it in stripes and scatter cilantro on top. 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