Rice paper is having a moment in the foodie world, spawning interesting usage across cuisines and even boldly crossing over from savoury to sweet. Beyond the well-loved Vietnamese fresh spring rolls, rice paper is now being used as dumpling wrappers, rolled up into rice cakes for Korean tteokbokki, deep fried and seasoned as a crispy snack and even replacing glutinous rice flour to make Japanese Daifuku mochi.
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This virality of rice paper is how I came to discover Bánh Tráng Nướng AKA ‘Vietnamese Pizza’, a popular street food in Vietnam featuring rice paper grilled over charcoal until crispy and then topped with a myriad of toppings including quail eggs, scallions, dried shrimp, pork floss or sausage, sweet chili sauce or sriracha, and even corn and cheese.
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At home, use a skillet on the stove to crisp up the rice paper followed by your own toppings of choice. This recipe shows one of our favourite combinations but do take the liberty to make this your own – it’s very versatile!
Love Sonia’s Vietnamese Pizza recipe? Try her Japanese Chicken Curry next!
Pork floss is seasoned dehydrated pork popular in East and Southeast Asian cultures. If you don’t eat it/can’t find it, substitute or omit entirely.
Heat a dry skillet over medium heat. Place a single rice paper on the dry skillet – it will start to curl up right away. When it does, flip it over once to make it easier to add toppings.
Sprinkle scallions on top. Drizzle about 1 Tbsp of sweet chili sauce and cook for a minute. Crack the egg (2 if using quail eggs, 1 if using chicken eggs) right on top, scrambling it and spreading it almost to the edges of the rice paper.
Once the egg is almost fully cooked, sprinkle about 3 Tbsp of pork floss all over.
If desired, fold the rice paper over when it’s pliable. Then continue to cook until the rice paper is crispy. Alternatively you can skip the folding step and cook until rice paper is crispy. Repeat steps 1-4 for remaining rice paper and serve immediately.