Bánh Tráng Nướng (Vietnamese Pizza)
Ingredients
- 4 pcrice paper (whole)
- 4 pcEgg (fresh)
- 200 gGround pork (sautéed)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (minced)
- 2 tbspJapanese mayo
- 1 tspsambal oelek
- 2 tbspFried onions
- 10 gUnsalted butter (for the meat)
- 2 tbspDried shrimp (coarsely chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Does not store well once cooked as the rice paper loses its crunch.
