Vietnamese pizza, technically called bánh tráng nướng (pronounced “bon chrang nung”), is a Vietnamese street food that is constructed like your basic run-of-the-mill pizza, but without the basic ingredients. The “dough” is made of circular rice paper covered with layers of common Vietnamese toppings like egg, spring onions (scallions), dried shrimp, pink sausage, sweet chili sauce and mayonnaise. The pizza is quickly grilled until fully cooked and usually folded in half to be eaten on the go.
Bánh tráng means “rice paper” and nướng means “grilled,” so the Vietnamese term for Vietnamese pizza literally translates to “grilled rice paper.” It originated in Da Lat around the late aughts/early 2010s as a quick and satisfying dish that can be eaten anywhere. Over the years, this tasty portable snack gradually spread to other major cities in Vietnam and can now be found throughout Vietnam.
Where can I get Vietnamese pizza?
Looking for Vietnamese pizza (bánh tráng nướng) near you? Obviously, the best places to try this savory snack are in Vietnam (specifically at the night markets in Da Lat or Ho Chi Minh City a.k.a. Saigon). But if you don’t live in Vietnam or have any plans to travel there, chances are that it will be difficult to come across this Vietnamese street food.
There is a chance that it will be available at large seasonal night markets which tend to showcase popular Asian street foods. However, your best bet is to see if your local Vietnamese restaurant is willing to make it as a special request since it is actually pretty easy to make—and they likely have all the ingredients. (Perhaps you can even nudge them to add it to their menu.) If you’d rather not negotiate with your local Vietnamese restaurant, you can always make it yourself at home by checking out the simple recipe below.
How can I make Vietnamese pizza?
- 1 round rice paper sheet
- 1 large egg (or 2 quail eggs)
- 1 green onion (chopped)
- 2 tablespoons cooked animal protein (optional, e.g. dried shrimp, chopped Chinese style sausage, pork belly, canned tuna)
- bottle of mayonnaise (recommended: Kiewpie brand)
- bottle sweet chili sauce or sriracha
- vegetable oil (to coat pan)
- Lightly coat pan with vegetable oil and place on low-medium heat.
- In a bowl, beat egg and mix with chopped onion.
- Place rice paper in heated pan and carefully coat top side of rice paper with egg mixture.
- Optional: top with desired animal protein.
- Squeeze sriracha on top of pizza in a spiral pattern. Do the same with the mayonnaise.
- Heat for 1-2 minutes or until rice paper is crispy.
- Fold in half and enjoy!
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Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.