Vietnamese pizza
This simple Vietnamese 'pizza' is a perfect quick lunch or supper. It's made by cooking eggs on rice paper until the rice paper is crispy and is then topped with cheese and herbs. A recipe for homemade fried shallots can be found on Thuy Pham's banh mi-style croissant recipe, or homemade ones can be used.
Thuy Pham says: 'Bánh Tráng Nuóng is a modern Vietnamese dish made with a rice paper base; it takes just a couple of minutes to cook. On the streets of Vietnam, different vendors create their own versions, even allowing customers to customize their own. I first spotted a recipe for a Vietnamese pizza online and immediately knew I had to try it for myself. It did not disappoint! I hope you will fall in love on the first bite, just as I did.'
Ingredients
Metric
Imperial
- 2 sheets of rice paper wrappers
- 5 quail eggs, or regular eggs, separated
- 50g of Gouda, mature, grated
- 50g of mozzarella cheese, grated
- 1/4 red onion, thinly sliced
- 1 spring onion, finely chopped
- 1 pinch of black peppercorns, crushed
- 1 pinch of fried shallot
- 1 sprig of Thai basil, leaves pickled
- 1 sprig of coriander, leaves picked
Method
Place a sheet of rice paper in a dry frying pan. Pour on half the egg whites and use a spoon to spread them as evenly as you can across the paper, leaving around 2cm around the edge. Place a second sheet of rice paper on top and use a spoon to spread the rest of the egg whites across the paper. Place the pan over a medium heat
- 2 sheets of rice paper wrappers
- 5 quail eggs, or regular eggs, separated
Sprinkle over the cheese (I find it easier to add a pinch to weigh down the edges first) and carefully place the yolks evenly across the pizza
- 50g of Gouda, mature, grated
- 50g of mozzarella cheese, grated
Add the red onion and spring onion, then cover the pan with a lid for 20 seconds. Remove the lid and cook for a further 45–60 seconds until the cheese has fully melted with a little crust around the edges
- 1/4 red onion, thinly sliced
- 1 spring onion, finely chopped
Lift the rice paper to check it is crispy underneath, then add the black pepper, crispy fried shallots and herbs
- 1 pinch of black peppercorns, crushed
- 1 pinch of fried shallot
- 1 sprig of Thai basil, leaves pickled
- 1 sprig of coriander, leaves picked
Serve this with chilli mayo to spice things up, if you like
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