Banh Trang Nuong

Recipe: Banh Trang Nuong

3 minutes to read
Lauren Taylor

Lauren Lulu Taylor

Recipe Creator


Difficulty: Easy

Ready In: 10 Minutes

Serves: 4

Ever crave a delicious snack but don’t have the time to cook something up? Have I got the recipe for you!

Vietnamese Pizza, or Bánh Tráng Nướng, is a classic Vietnamese street food that can be made from basic pantry items. So foolproof and easy, you can even whip these guys up on the BBQ! 

In just five minutes, you can create a base with rice paper and egg, then customize it with any toppings you have on hand. Whether you’re in the mood for shrimp, chicken, veggies, or even canned tuna (trust me, it’s delicious), this pizza can be personalized to your tastes. 

And don’t forget the finishing touches a drizzle of sriracha and kewpie mayo, and a sprinkle of fresh herbs like cilantro to add that final burst of flavor.


  • 1 sheet of Vietnamese rice paper
  • 1 egg
  • 1/4 tsp neutral oil 
  • 1/4 cup chopped green onion
  • Salt and pepper to taste 
  • Choice of vegetables (kimchi, shredded carrot, greens, sliced peppers)


  • Choice of protein (tuna, shrimp, chicken, Chinese sausage, tofu) 
  • Fresh cilantro and other herbs for garnish 
  • Sriracha sauce and Kewpie mayo for drizzling (or sauce of choice)


1. Whisk Egg

Take an egg and mix it in a bowl, scrambling it slightly (this process can be omitted and you can break the egg and mix directly on rice paper).

2. Preheat the pan

Preheat a heavy-bottomed pan on low to medium heat. Add a thin layer of oil to the pan.

3. Cook the rice paper

Place the rice paper onto the preheated pan and immediately add the egg, scrambling it with a spoon and spreading it to cover the surface of the rice paper wrapper before it crinkles up. 

4. Add toppings

Sprinkle spring onions and your toppings of choice and add salt and pepper to taste.

5. Add shrimp

For additional protein, add shrimp.

6. Cook until golden brown

Remove from the heat once the rice paper is crispy and golden brown.

7. Garnishing

Garnish with fresh cilantro and other herbs of your choice. Drizzle sriracha sauce and Kewpie mayo on top. 

8. Ready to serve

Cut into slices and serve immediately.

Banh Trang Nuong
You can add your own toppings!
Add shrimp
Add shrimp, toppings and wait until the rice paper turns golden brown.

We hope that you will enjoy this dish. For more great ideas on how to spice up your meals, please see our Recipes.

Lauren Lulu Taylor is the co-founder of the award-winning Artisan Food Company, Secret Kiwi Kitchen. With a passion for all things natural and delicious, the company specialises in selling premium baking mixes and dried edible flowers. 

Lulu has also co-authored the cookbook “Real Thai Cooking” and authored her own book on the culinary versatility of edible flowers, titled “Feasting on Flowers”

With a diverse background as an American Kiwi of European and Asian ancestry, Lulu appreciates cultural diversity and believes in the power of food to connect people from all backgrounds.

Lulu’s love for cooking and creating delicious food products stems from a personal journey. Growing up with a mother who battled cancer, Lulu experienced first hand the importance of using the best, chemical-free ingredients in food prepared at home. This experience ignited her passion for natural foods and a commitment to promoting well-being and connection through her culinary endeavours.

You can also follow Lauren by visiting LaurenLuluTaylor.

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