Viet Nam has an interesting culinary item that looks like a pizza. It is called Banh Trang Nuong. The main difference is that it does not use flour dough at all.
Instead of flour, the pizza uses a thin dry rice paper sheet (bánh tráng) as the base. Rice paper normally feels soft when used for fresh spring rolls. Meanwhile, it turns crispy after hitting the heat.
The somewhat clear rice paper sheet quickly turns into a solid white color as the temperature rises. Small bubbles will start to appear across the flat surface during the cooking process.
Various Ways of Cooking
The preparation process for the Banh Trang Nuong may vary to the equipment conditions. The street versions of Vietnamese pizza usually use open charcoal grills to chase a smoky aroma.
However, the same crispy taste can also be made through a homemade kitchen setup by utilizing a dry flat non-stick pan without oil.
The rice paper sheet simply sits static on the surface of the cooking tools with a stable stove setting. The process does not require flipping the dough so that the starch structure on the rice paper can harden evenly without the risk of tearing.
Once the surface begins to warm up, a fresh raw egg can be cracked directly right in the center. The egg is then spread toward the outer edges using a spoon slowly. Its layer functions as a natural adhesive to stick the subsequent toppings.
The liquid egg starts to sizzle upon touching the hot surface of the rice paper. This fast-cooking base locks in the moisture before the dry crust underneath gets heavily soaked.
Searing Meat Green Scallion Toppings
Chopped green scallion toppings are immediately introduced along with the liquid egg and spreads evenly across the entire rice paper surface. Minced pork and small dried shrimp are also mixed to build a strong savory flavor foundation.
There is full freedom to be creative with the types of toppings on top of the egg layer. Pieces of sausage, corned beef, or shredded chicken can be added according to individual preferences or available ingredients.
Such flexibility makes the flavor structure of the dish highly adaptable to anyone's taste.
Sweet chili sauce and white mayonnaise are drizzled in a crosshatch pattern at the very top as a final touch. Pieces of cream cheese may also frequently be added to provide a melting sensation that contrasts with the crispy bottom crust. The thick texture of the sauce works to bind all topping components so they do not easily scatter.
The edges of the rice paper automatically curl upward when the water content inside evaporates completely. A distinctive fragrant aroma immediately releases as soon as the dried shrimp and meat components on top cook perfectly.
The cooking process from the initial placement of ingredients until it is ready to be lifted only takes less than three minutes.
The mayonnaise and chili sauce on top will also bubble slightly under the trapped heat. This short timeframe ensures the base remains structurally strong to hold the heavy toppings.
Vietnamese pizza requires immediate consumption to experience the crispy sensation. The moisture from the egg and sauce layer will naturally soften the thin crust within minutes if left sitting too long.
The best dish is the one enjoyed directly in a warm condition.
