Rice Paper Pizza
Bánh Tráng Nướng
Banh Trang Nuong
No 69C Nguyen Van, Da Lat
Yields 4 Pizzas
4 scallions, chopped
½ lb pork, ground
2 cloves garlic, minced
2 t dried shrimp powder
1 t chili paste
½ t sugar, granulated
¼ t pepper, fresh ground
½ c mung beans, dried, split (soaked overnight)
1 t salt
1 t sugar
¼ t white pepper, ground
8 oz pork belly, skinless, cut into cubes
1 garlic clove, diced
4 t scallions, sliced
½ c shrimp, dried (soaked for 1hr)
vegetable oil (as needed)
For Egg Mixture
Whisk together eggs and scallions. Set aside.
For Pork Topping
Cook pork topping ingredients in skillet on medium heat until pork browned and
cooked through. Set aside.
If grilling, pre-oil the grill to avoid sticking. If cooking in a pan, use non-stick pan, no
oil; both on medium-low heat. Each pizza uses 2 sheets of rice paper.
Wet one sheet rice paper and adhere to a dry one. Place the two sheets together, dry
side down, while pressing down gently on the rice papers to keep them from bubbling
or curving up. Rotate to cook evenly. Cook until opaque. Pour the egg mix into the
center of the rice papers, gently spreading the eggs to the edges. Quickly spoon the
pork mixture over the eggs. Cook until eggs are done, topping heated, and rice paper
is crispy. Repeat until all four pizza are completed. Using squeeze bottle, drizzle with
mayonnaise and sweet chili sauce. Top with cilantro and fried shallots. Fold in half or
slice. Serve warm.
You catch fish with two hands.