Bánh Tráng Nướng (Vietnamise “Pizza”)
When you think of Vietnamese street food, most of you probably think “Bánh mì”. Nothing wrong with that. I love Bánh mì, it’s one of my favourites, and if it’s on the menu, I’m going to order it. However, another street food is becoming just as popular for its taste, availability, and how cheap it is. And that’s Bánh Tráng Nướng. Vietnamese cooking is about texture, flavour, colour and freshness; Bánh Tráng Nướng has all of that.
It’s rice paper grilled over an open flame or charcoal, topped with an egg, green onions, or whatever toppings of your choice. It sounds simple, but it’s delicious. I make mine in a frying pan, and it’s just as crispy.
You can use whatever toppings you want, but you need the egg. Don’t skip it. It’s the glue the binds everything together. We like to use quail eggs, Spam or the equivalent knockoff, green onions and top it all off with Japanese mayo, sriracha sauce, and torgorashi! It takes 5 minutes to make and great with a beer!
Spam cut into chunks
Togarashi seasoning - optional
Prep your ingredients by chopping your green onions and spam. In a non-stick frying pan with no oil, fry your spam until slightly crispy. Remove from the pan and set aside.
Using a spray bottle filled with water, lightly spray one side of the rice paper. Take another sheet of paper and firmly press it to the wet rice paper.
In a frying pan on low to medium heat, add your rice paper. The paper will begin to curl, use a wooden spoon or spatula to firmly press the rice paper down. Flip the rice paper over, pressing it down on the pan. The rice paper will begin to get crispy and turn from translucent to white.
Crack your eggs (you can scramble them or leave them sunny side up), add your green onions and spam. Cook for an additional 2- 3 minutes until your rice paper starts to crisp up and your eggs are cooked. You can leave it as an open-faced pizza or fold it over the traditional way.
Remove from the pan, place on a plate, drizzle with mayo and sriracha, and you’re ready to eat! You won’t be able to stop at one, so keep the frying pan warm.