Bánh Tráng Nướng (Vietnamese Pizza)
Crispy grilled rice paper topped with savory ingredients, a popular street food snack.
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Ingredients
- 2 sheets Rice paper
- 1 large Eggs
- about 57 g Ground pork
- 1 tbsp Dried shrimp substitute: crushed dried shiitake mushrooms
- 2 tbsp Scallions, chopped
- 1 tsp Chili sauce
- 1 tsp Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat a grill or an approximately 30 cm skillet over medium heat, which is about 175°C.
- 2Lightly brush the 2 sheets of rice paper with 1 tsp of vegetable oil.
- 3Crack the 1 large egg into a small bowl and whisk lightly until the yolk and white are just combined. Spread the whisked egg thinly and evenly over one sheet of the oiled rice paper.
- 4Immediately sprinkle half of the about 57 g of ground pork, half of the 1 tbsp of crushed dried shiitake mushrooms, and half of the 2 tbsp of chopped scallions over the egg on the rice paper.
- 5Carefully place the prepared rice paper, topping-side down, into the heated skillet or onto the grill. Cook for 2-3 minutes, or until the rice paper is crispy and the egg is fully cooked through, with no liquid egg remaining. You should see the edges of the rice paper crisping up.
- 6Remove the cooked rice paper from the heat. Drizzle with half of the 1 tsp of chili sauce. Fold the rice paper in half or into quarters to serve immediately.
- 7Repeat steps 3 through 6 with the second sheet of rice paper, the remaining ground pork, crushed shiitake mushrooms, scallions, and chili sauce.
Substitutions
Dried shrimp → Crushed dried shiitake mushrooms(avoids Shellfish)
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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