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Rated 5.0 on Google*

Vietnamese Pizza

Vietnamese Pizza

We visited Vietnam on a cycling holiday in 2023. One of the reasons for the visit was to sample some of the local cuisine.

While we didn’t get to try this recipe in its home of Da Lat, we did get to try it in Hoi An and it didn’t dissapoint.

This pizza cooks quickly and is very versatile. It’s served as breakfast or snack. You can add your own toppings to the main ingredients of rice paper and egg. 

Cooking surfaces

Cast Iron Grid
Cast Iron Grid

BBQ Temperature

200°C

Ingredients

  • 1 dsp pork mince
  • 1 tsp fish sauce
  • 1 garlic clove, finely chopped
  • 1/2 birdseye chilli, deseeded and finely chopped
  • 1 turmeric sheet rice paper per pizza
  • 1 to 2 tsp butter (spreading or softened)
  • 1 egg, lightly beaten
  • 1 tsp spring onions, finely sliced
  • 1 dsp dried shrimp
  • 1 tsp fresh mint, finely sliced
  • 1 tsp fresh coriander, finely sliced
  • 1/2 tbsp fried shallots (ready made shop bought)
  • 2 tsp kewpie mayonnaise
  • 2 tsp sriracha or your preferred chilli sauce

Method

  1. Set up your Big Green Egg for a direct cook at 200°C.
  2. Pop in your stainless steel griddle, followed by a cast iron skillet.
  3. Whilst the skillet heats up, it’s a good idea to have prepared all your ingredients before you make the pizza.
  4. Start by cooking the pork mince.  Place the mince into the skillet with the fish sauce, chilli and garlic.  Cook for approx 5 mins until the mince is nicely browned.  Remove the skillet from the Egg.
  5. Place the rice paper directly onto the griddle, coat the rice paper with butter.  Ensure you spread it right out to the edge, otherwise the rice paper will not bubble.   We used a pastry brush to paint the butter on the rice paper.
  6. Add the lightly beaten egg onto the rice paper, spread it out to the edges. 
  7. Add your spring onions, cooked pork mince, dried shrimps, fresh herbs and fried shallots onto the rice paper.  Let it cook, until the egg is cooked.  The rice paper should also crisp.  You might want to turn the rice paper to crisp evenly.
  8. Once the rice paper is crispy and crunchy, add the kewpie and sriracha. 
  9. You can enjoy open, or we prefer to fold it up like they do in Vietnam.
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