Gluten-Free Vietnamese Pizza (Banh Trang Nuong)
A crispy and flavorful Vietnamese street food snack made with rice paper, eggs, and various toppings, adapted for gluten-free diets.
Ingredients
- 2 sheets Rice Paper
- 2 each Eggs
- about 57 g Ground Pork
- 1 tbsp Dried Shrimp
- 2 tbsp Green Onions
- 1 tsp Sriracha
- 1 tsp Mayonnaise
- 1/2 tsp Chili Sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat a 25.4 cm non-stick skillet over medium heat to 175°C.
- 2Place 1 sheet of rice paper into the heated skillet. Crack 1 egg onto the rice paper and immediately spread it thinly with a spoon to cover the entire surface.
- 3Evenly sprinkle about 28.4 g of the ground pork, 1/2 tbsp of the dried shrimp, and 1 tbsp of the green onions over the egg. Cook for 2 to 3 minutes, or until the egg is fully set and the edges of the rice paper appear crispy and slightly browned.
- 4Drizzle 1/2 tsp of sriracha, 1/2 tsp of mayonnaise, and 1/4 tsp of chili sauce over the cooked toppings. Carefully fold the rice paper in half using a spatula to create a half-moon shape.
- 5Slide the cooked Vietnamese pizza onto a plate. Repeat steps 2 through 4 with the remaining 1 sheet of rice paper, 1 egg, about 28.4 g ground pork, 1/2 tbsp dried shrimp, 1 tbsp green onions, 1/2 tsp sriracha, 1/2 tsp mayonnaise, and 1/4 tsp chili sauce to make the second pizza.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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