Bánh tráng nướng (Vietnamese Pizza)

A rice paper sheet that crackles over the heat, becoming brittle and golden. The egg binds the pork and onion filling, while mayo and chili add creaminess and heat.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 338
• Protein: 16 g
• Carbs: 12 g
• Fat: 25 g

Ingredients

• 4 piece rice paper ( whole )
• 4 piece Egg ( fresh )
• 200 g Ground pork ( sautéed )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( minced )
• 2 tbsp Japanese mayo
• 1 tsp sambal oelek
• 2 tbsp Fried onions optional
• 10 g Minimum butter sweet ( for the meat )
• 2 tbsp Dried shrimp ( coarsely chopped )

Instructions

1. Filling preparation

   In a pan, sauté the minced pork with a knob of butter until fully cooked and the fat begins to brown. Finely slice the green onions, including both white and green parts. Coarsely chop the dried shrimps.

2. Heating the rice paper

   Place a rice paper sheet flat in a large dry pan over medium heat. The sheet should start to whiten and stiffen without burning.

3. Cooking the egg

   Crack an egg directly onto the rice paper. Using a spoon, spread it evenly over the entire surface. Immediately add a portion of pork, green onions, and dried shrimps.

4. Finishing and folding

   Add a drizzle of Japanese mayonnaise, sambal oelek, and sprinkle with fried onions. When the rice paper is crispy and detaches easily, fold it in half. It should crack under the spatula.

Chef's tips

• Don't overload the rice paper, or it will turn soggy instead of crispy.
• Keep the heat medium: too high and the paper burns; too low and the egg won't set.

Storage

Eat immediately. Does not store well once cooked as the rice paper loses its crunch.