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Vietnamese pizza (Bánh Tráng Nướng), a Vietnamese street food. I love how fast and versatile this dish can be. It can be served as a breakfast or snack and the toppings are endless.
Rice paper which is most commonly used for spring rolls can also be used to make a Vietnamese pizza. My kids request this Bánh Tráng Nướng for breakfast often since it has CHEESE, their favorite.
This Vietnamese Pizza only takes 5 minutes to make!
Another reason I LOVE Vietnamese Pizza is because each pizza takes JUST 5 minutes to make! There is very little prep which also means very little cleaning.
What Ingredients can I use?
You can get creative or use whatever ingredients you have on hand. The egg and the rice paper are the 2 most important ingredients that you will no be able to sub out since you need the egg to bind the ingredients to the rice paper. Protein options are extremely flexible; some of my favorites are spam, ham, pork floss, or Chinese sausage. Instead of green onions, you can also sub basil or cilantro.
Are you looking for more Easy Breakfast Ideas ? Here are some of my favorite Easy Breakfasts.
Materials for Vietnamese Pizza:
- 1 sheet Rice Paper
- 1 Egg
- ⅛ cup Cheese
- 2 tbsp protein of choice (I used spam)
- 1 squirt kewpie mayo or mayo
- ½ tbsp Fried Shallots
- 1 stalk Green Onion
- pinch of salt (*omit salt if using Shrimp paste)
- 1 squirt Sriracha - Hot Sauce (optional)
- Mam Tom - Shrimp Paste (optional)
- Momofuku Chili Crunch (optional)
Instructions
- 1. Bring all the ingredients to your stovetop so you are ready to go, This comes together quickly!
- 2. Heat pan to medium high, and when the pan is hot, add rice paper, Momofuku chili crunch, and immediately add an egg.
- 3. Make sure to smooth the egg all the way to the edges to coat the rice paper. * If you want to add Shrimp Paste (Mam Tom), do not add, salt and add a tiny amount of the shrimp paste into the egg and mix well.*
- 4. Add protein of choice (I used spam), fried shallots (If using), cheese, and a pinch of salt.
- After another 2-3 minutes, the rice paper should be crispy, and almost done.
- 5. Top with Kewpie mayo, Sriracha (if using), and green onions.
- 6. Fold in half, or in quarters and serve
The Best Breakfast Vietnamese Pizza (Bánh Tráng Nướng)
Equipment
Ingredients
- 1 sheet Rice Paper
- 1 Egg
- ⅛ cup Cheese
- 2 tablespoon protein of choice (I used spam)
- 1 squirt kewpie mayo or mayo
- ½ tablespoon Fried Shallots
- 1 stalk Green Onion
- pinch of salt (*omit salt if using Shrimp paste)
- 1 squirt Sriracha - Hot Sauce (optional)
- Mam Tom - Shrimp Paste (optional)
- Momofuku Chili Crunch (optional)
Save this recipe! 💌
We'll email this recipe to you, so you can come back to cook it later!
Instructions
- Bring all the ingredients to your stovetop so you are ready to go, This comes together quickly!
- Heat pan to medium high, and when the pan is hot, add rice paper, Momofuku chili crunch, and immediately add an egg.
- Make sure to smooth the egg all the way to the edges to coat the rice paper. * If you want to add Shrimp Paste (Mam Tom), do not add, salt and add a tiny amount of the shrimp paste into the egg and mix well.*
- Add protein of choice (I used spam), fried shallots (If using), cheese, and a pinch of salt.
- After another 2-3 minutes, the rice paper should be crispy, and almost done.
- Top with Kewpie mayo, Sriracha (if using), and green onions.
- Fold in half, or in quarters and serve
Young says
This was quick and easy for sure, Thank you
D. Zemira says
I was so excited to try this and finally found rice paper but was hugely let down after cooking it up. The paper would not stay crunchy, except on the very edges where the egg didn't reach. It was plastic in texture and way too hot...thinking desperately that if I ate it without it sitting too long the texture would miraculously change...no such luck. Ick! Fed it to the crows.
The Savory Chopstick says
Hello! I'm so sorry this recipe didn't work for you this time around. Some stoves may take longer to crisp up the rice paper. You can cook on med-med high and check the bottom by lifting with a fork or spatula. If you lift it about 1/3 of the way and start folding, if it start making a crispy cracking sound then its ready. If it seems soft and bendable, let it cook another few minutes until it's crispy and cracking. Please let me know if this ends up working for you!
D. Zemira says
In my frustration, I forgot to add WHAT AM I DOING WRONG?!