Meet your new favorite – Vietnamese Pizza (known as bánh tráng nướng) that makes a quick and easy gluten-free homemade pizza, start to finish in 15 minutes! This super popular Vietnamese street food snack is made with rice paper sheets, grilled to crispy, and topped with eggs, scallions, and shiitake, or any toppings you prefer.
I grilled mine on the stovetop and no-oven required. This is a delicious and fun snack, yet takes a fraction of the time and effort. You are gonna love it!
Pizza Vietnamese Style 🙂
This is my new favorite gluten-free pizza when:
- I don’t want to turn on the oven
- don’t have time to knead the dough
- I’m super hungry and just want savory delicious crispy bites with ingredients I already have at home!
So if you fall into any of these categories, this Vietnamese pizza recipe is perfect for you!
You just take a sheet (or two like me) of rice paper wrapper, pan grill it, and top with whisked egg, scallions, and shiitake mushrooms and finish it with a bit of mayo and sriracha.
My version is vegetarian friendly and inspired by a famous Vietnamese chef Dennis Ngo. This light and crispy pizza is a perfect snack or appetizer. So fun!
What does it taste like & why it works
I first saw people making Vietnamese Pizza on Tiktok. When I discovered that Di an Di – one of my favorite Vietnamese restaurants in NYC – has a vegan version of bánh tráng nướng, Nate and I immediately made a reservation so that we could sample the yum.
The best thing about rice paper pizza is that it’s super low effort and fun to make at home. You can use any toppings you have in the pantry.
A basic pizza base usually comes with whisked egg and spring onion then you can go as creative as you like with toppings and seasonings.
The pizza crust made from rice paper sheets is super crispy and the toppings taste a little sweet, tart, and savory. I add a bit of sriracha to my pizza to give it a little spicy kick. 🙂
You can see how it’s made from a street food vendor here.
What Is Vietnamese Pizza?
Vietnamese pizza, or bánh tráng nướng, is a popular street food among young people in Vietnam. It’s made with a thin sheet of rice paper, whisked quail or chicken egg and spring onions spread on top of the rice paper.
The egg mixture acts as a glue for the toppings of your choice. The rice paper turns crisp when grilled.
At home, you can make it on a stovetop with a flat pan. In Vietnam, the street vendor makes the pizza over a charcoal grill.
You can use any toppings you prefer. I’ve seen people adding cheese, cut-up hot dogs, gochujang paste, or chili paste (if you like it spicy). My version is vegetarian friendly. Also see “topping ideas” below.
- Base: Rice paper sheets, eggs (or quail eggs), and spring onions
- Toppings: fresh shiitake, garlic, baby arugula microgreens, lime
- Seasoning: coconut aminos, ketchup (optional), kewpie mayo, and sriracha (optional).
How to Make Vietnamese Pizza at Home
- Saute shiitake with garlic and season with salt and coconut aminos. This is my topping choice.
- Pan grill the rice paper sheet over medium-low heat until the color turns slightly opaque.
- Add whisked egg and spring onion and quickly spread the mixture evenly.
- Top with shiitake, mayo, and sriracha sauce.
Optional, I also add baby arugula microgreens and a few drizzles of lime juice to my pizza.
Other Topping Ideas
- Protein: Hot dogs or sausage (cooked and diced), spam or ham, shredded dried pork floss (chà bông), canned tuna (drained).
- Other: Sandwich cheese or shredded cheese, corn, fried shallots.
You can use rice paper sheets sometimes also labeled as spring roll rice wrapper. The sheets are in white color that’s almost translucent. They are not refrigerated.
The rice papers we have in North America are blended with rice flour and tapioca flour which make them easier to roll without tearing. I’ve also seen versions blended with cassava flour.
You can fold it in half and eat it similar to a tortilla wrap or lay the pizza flat and cut it with a pair of kitchen shears into slices.
Vietnamese pizza is very fast to make. You can, however, saute the shiitake in advance so it’ll be ready to use when you need it.
A large flat cast iron, non-stick, or ceramic pan and a stovetop.
Pair the pizza with my Vietnamese shirataki noodle salad, Vietnamese lemongrass chicken, Vietnamese garlic shrimp, Vietnamese air fried chicken wings, Vietnamese grilled chicken drumsticks, or rice paper dumplings. You can also drizzle the pizza with Vietnamese dipping sauce. Browse my Vietnamese recipes here.
TLDR + Tips
- Don’t add oil to the pan when you grill the rice paper
- Use a large flat surface skillet – nonstick, ceramic, or cast iron
- Press the rice paper down in a circular motion – it’ll curve up initially.
- Gentle and low heat to grill
- Use a cooling rack – if you make more than 1 pizza at a time.
- Don’t overload with toppings but feel free to customize your own choices.
Vietnamese Pizza Recipe
For the shiitake:
- In a saute pan, saute the garlic with oil over medium-low heat for 10 seconds. Add shiitake and 2 pinches of salt. Saute until the mushrooms start sweating and are softened, about 5 minutes. Add coconut aminos. Saute for an additional minute. Turn off the heat. Transfer the mushrooms onto a plate and set it aside to cool.
- Whisk the egg and spring onion in a bowl with a pinch of salt.
- In a large skillet, clean and not oiled, preheat it over medium-low heat until you can feel a gentle warmth. Add the rice paper without moisten it first. The paper will curve up. This is natural so quickly press it down with a wooden spoon in a circular motion. You can flip and grill it until the paper turns into a slight opaque color, about 3 minutes.
- Add ketchup and quickly spread it out evenly with the back of a spoon. Slowly pour in the egg mixture and quickly spread it out evenly. Try to keep the mixture inside of the rice paper sheets.
- Cook for about 30 seconds until the egg mixture is slightly set but the eggs aren’t completely cooked through. Add the shiitake and spread it over the pizza. Grill the rice paper sheets for a few more minutes until the bottom is crisp.
- Garnish with mayo, sriracha, if using, microgreens, and a few drizzles of lime juice.
- To serve, you can fold it in half or present it over a large plate and cut it into slices with a pair of kitchen shears. I recommend serving it right away.
- If you are making more than 1 pizza at a time, use a cooling rack so that the pizza bottom won’t turn soft.
- You can use either 1 sheet or 2 sheets to make 1 pizza.
- I used 2 sheets for my pizza. I learned this trick from Chef Ngo. If you use 2 sheets, lightly moisten one sheet with tap water and quickly press the 2 sheets together, then send them to the grill pan. Press the sheets down in a circular motion and press out the bubbles. The sheets will adhere into one and create a more firm pizza base.
- You can use smaller sized rice paper sheets in 6” diameter. Simply divide the recipe quantity above in a half for one smaller pizza.
- Some of you have questions about the carb count. This varies because of the size of the sheets and the ingredients. For example: the Blue Dragon brand is made with rice flour and tapioca starch, 2 wrappers in 8.5” diameter have 14 gram of carb. The StarAniseFoods brand is made with rice and cassava flour, 3 wrappers in 6” diameter have 11 gram of carb. Please read your own packaging labels.
- For this recipe, it’s estimated with 2 sheets of rice paper at 8.5″ diameter to make 1 pizza and divided by half for 2 servings.
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