A Crispy, Chewy Snack with Endless Personalization and Vietnamese Soul

Often dubbed “Vietnamese street pizza,” bánh tráng nướng is a brilliant snack built on simplicity and speed. A single sheet of rice paper transforms over a flame into a crisp, cracker-thin crust, layered with savory toppings like egg, sausage, and a symphony of sauces. What began as a late-night treat in the streets of Da Lat is now a viral sensation and a blank canvas for flavor. Smoky, crunchy, chewy, and just a little messy—this is fusion without the fuss, and street food at its smartest.

Ingredients

Serves 2–4 as a snack

Base

• 2 sheets of bánh tráng (round rice paper)
• 1 egg, lightly beaten
• 1 tbsp neutral oil (for brushing or pan use)

Classic toppings

• 1–2 tbsp pork floss
• 2 tbsp cooked sausage or hot dog, finely diced
• 1 tbsp dried shrimp or tiny anchovies (optional, for umami)
• 1 tbsp spring onions, finely chopped
• 1 tbsp kewpie mayonnaise
• 1 tbsp sriracha or chili sauce
• 1 tbsp maggi seasoning or soy sauce

Optional additions

• 2 tbsp grated cheese
• 1 tbsp kimchi, chopped
• Fried shallots, chopped cilantro, or crushed peanuts for garnish

Instructions

Preheat a dry skillet or a grill pan over medium heat. Place one sheet of bánh tráng directly onto the pan, pressing gently with a spatula to keep it flat.

Brush lightly with oil and pour the beaten egg evenly over the surface. Quickly spread it across the rice paper with the back of a spoon—it will sizzle and begin to set.

Sprinkle the sausage, pork floss, and any additional toppings like shrimp, cheese, or kimchi. Scatter spring onions over the top.

Drizzle with kewpie mayo, sriracha, and a touch of maggi seasoning. Allow the base to crisp, lifting gently with tongs to check—when golden brown and audibly crispy, it’s ready.

Carefully fold in half like a taco or slide whole onto a cutting board and slice into wedges. Serve immediately, while the bottom stays shatteringly crisp and the toppings warm and melty.

Cooking Tips

Use low to medium heat so the rice paper has time to crisp without burning. If the heat is too high, the base will warp before the toppings set. Keep your ingredients ready and prepped—this dish comes together in under five minutes once it hits the pan. For a portable version, fold the pizza like a taco and wrap it in parchment. Play with toppings: quail eggs, grilled chicken, or even corn and cheese make delicious alternatives. The balance of crunch, creamy sauce, and umami toppings is what makes this snack endlessly satisfying.