Crispy Banh Trang Nuong Vietnamese Pizza

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 4 sheets 8.5–9 inch rice paper
• Scallion oil: 2 tbsp neutral oil + 2 scallions, finely sliced + 1/8 tsp kosher salt
• Egg mix: 3 large eggs + 1 tbsp water + 1 tsp fish sauce (or soy) + pinch white pepper
• 60 g Vietnamese sausage, thinly sliced and lightly seared, OR 1/2 cup pork floss
• 1/4 cup thinly sliced green onion (extra for topping)
• 2–4 tsp Sriracha (to taste) + 4 tsp Kewpie mayo (optional)
• 2 tbsp fried shallots; 2 tsp toasted sesame (both optional)

Do This

• 1) Preheat a grill to medium (about 375–400°F), or heat a cast-iron/nonstick skillet over medium. Set up a mesh rack if using a gas flame.
• 2) Make scallion oil: warm 2 tbsp oil until shimmering; stir in sliced scallions and 1/8 tsp salt for 30 seconds; remove from heat.
• 3) Beat eggs with water, fish sauce, and white pepper. Sear sausage 45–60 seconds if using.
• 4) Place 1 rice paper on hot surface. Brush top with 1–1.5 tsp scallion oil; cook 10–15 seconds until it softens.
• 5) Pour 2.5 tbsp egg over rice paper; quickly spread thinly. Scatter sausage (or 2 tbsp pork floss), 1 tbsp green onion, and 1/2–1 tsp Sriracha; add 1 tsp Kewpie and a pinch of shallots/sesame if using.
• 6) Cook 45–75 seconds until egg sets and bottom is crisp and speckled. Fold in half; press 10–15 seconds to seal. Repeat for remaining.
• 7) Rest 30 seconds; cut into wedges. Serve hot with extra chili sauce.

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Why You’ll Love This Recipe

• Ultra-crisp, crackly rice paper with a thin, lacy egg layer—done in minutes.
• Flexible toppings: sausage for savory richness or fluffy pork floss for classic street-food vibes.
• Cook it on a stovetop skillet, gas flame, or outdoor grill—no special tools required.
• Big flavor from scallion oil, chili sauce, and optional mayo, all in a handheld fold-and-go snack.

Grocery List

• Produce: Scallions/green onions (1 bunch), optional lime
• Dairy: Eggs (1 dozen; you’ll need 3)
• Pantry: Rice paper (8.5–9 inch), neutral oil, fish sauce (or soy), Sriracha, Kewpie mayo (optional), Vietnamese sausage (lạp xưởng) or pork floss, fried shallots (optional), toasted sesame (optional), white pepper, kosher salt

Full Ingredients

Scallion Oil

• 2 tablespoons neutral oil (canola, grapeseed, or rice bran)
• 2 scallions (green onions), finely sliced (green and pale parts)
• 1/8 teaspoon kosher salt

Egg Base

• 3 large eggs
• 1 tablespoon water
• 1 teaspoon fish sauce (use soy sauce for vegetarian)
• 1/8 teaspoon ground white pepper

Toppings (choose your favorites)

• 1 link (about 60 g) Vietnamese sausage (lạp xưởng), thinly sliced and lightly seared, OR 1/2 cup pork floss
• 1/4 cup thinly sliced scallions (additional, for topping)
• 2 to 4 teaspoons Sriracha or Vietnamese chili sauce, to taste
• 4 teaspoons Kewpie mayonnaise (optional)
• 2 tablespoons fried shallots (optional)
• 2 teaspoons toasted sesame seeds (optional)
• Lime wedges, for serving (optional)

To Assemble

• 4 sheets 8.5–9 inch rice paper (bánh tráng)

Step-by-Step Instructions

Step 1: Preheat and set up your station

For a grill, preheat to medium, about 375–400°F at the grate. For a stovetop, heat a cast-iron or nonstick skillet over medium for 2–3 minutes; or place a wire mesh rack over a gas flame set to medium (flame tip roughly 1 inch high). Arrange all toppings within arm’s reach: scallion oil with a brush, beaten egg in a cup with a spout, sausage or pork floss, sliced scallions, sauces, and optional garnishes.

Step 2: Make quick scallion oil

In a small skillet, warm the neutral oil over medium-low until it just shimmers. Stir in the sliced scallions and salt; cook, stirring, for 30 seconds until fragrant and lightly sizzling. Remove from heat so the scallions stay bright green. Keep a brush or spoon handy.

Step 3: Mix eggs and prep toppings

Whisk the eggs with the water, fish sauce (or soy), and white pepper. Transfer to a measuring cup or small pitcher for easy pouring. If using sausage, lightly sear the slices in a dry pan over medium heat for 45–60 seconds to render a little fat and intensify flavor. Set aside.

Step 4: Start the rice paper base

Place one sheet of rice paper on the hot skillet or mesh rack. Immediately brush the surface with 1 to 1.5 teaspoons scallion oil—this prevents scorching and helps crispness. Press gently with a spatula to keep it flat as it softens and forms small bubbles, about 10–15 seconds. Do not flip.

Step 5: Add a thin, even layer of egg

Pour 2.5 tablespoons of the beaten egg onto the center of the rice paper. Use the brush, a spoon, or the back of a spatula to quickly spread it into a very thin layer, stopping about 1/4 inch from the edges to avoid overflow. Let it cook 20–30 seconds until it turns glossy and begins to set.

Step 6: Top and crisp

Scatter 3–4 slices of sausage (or 2 tablespoons pork floss) evenly across the egg. Sprinkle about 1 tablespoon sliced scallions. Drizzle 1/2 to 1 teaspoon Sriracha and, if using, about 1 teaspoon Kewpie mayo in a thin zigzag. Add a pinch of fried shallots and sesame if you like. Continue cooking 45–75 seconds until the bottom is spotty golden, audibly crisp, and the egg is just set. Adjust heat as needed to avoid scorching; on a grill, you can close the lid for 15 seconds to help set the egg.

Step 7: Fold, finish, and serve

Use tongs or a spatula to fold the rice paper into a half-moon. Press the edge down for 10–15 seconds so it seals and the exterior turns crackly. Transfer to a board, rest 30 seconds, then cut into wedges. Repeat with remaining rice paper and ingredients. Serve immediately with extra chili sauce (and a squeeze of lime if desired).

Pro Tips

• Keep the egg layer thin—too much egg makes the base soggy and prone to tearing.
• Moderate heat is key. If you see smoke or the rice paper browns too fast, lower the heat slightly.
• Have everything prepped within reach. Once the rice paper hits the heat, the process moves fast.
• Lightly searing the sausage deepens flavor and prevents greasy spots on the rice paper.
• For a gas flame setup, a cheap round wire mesh rack helps distribute heat and prevent scorching.

Variations

• Street-Style Char: Cook over charcoal or a gas flame for extra smoky notes and blistered edges.
• Cheesy Corn: Add 2 tablespoons shredded mozzarella and 1 tablespoon sweet corn kernels per pizza; cook until cheese melts, then fold.
• Vegetarian: Skip sausage/pork floss; use sautéed mushrooms or crispy tofu bits, and season the egg with soy sauce.

Storage & Make-Ahead

Best enjoyed immediately—bánh tráng nướng softens as it sits. Make-ahead components: scallion oil keeps 1 week refrigerated; seared sausage holds 3 days; whisked egg mixture can be refrigerated up to 24 hours. If you must reheat a cooked pizza, re-crisp it in a dry skillet over medium heat for 30–60 seconds per side. It will be tasty but less delicate than fresh.

Nutrition (per serving)

Approx. 300 calories; 19 g fat; 22 g carbohydrates; 9 g protein; 650 mg sodium. Nutrition will vary with toppings and sauces.