A Vietnamese friend taught me to put fried onions, cilantro and some more green onion tops on the top of the mayo and Siracha - and then fold it in half to eat it street-style on the go. SO YUMMY!! (I also like to use shrimp as my protein. I partially pre-cook them in Laoganma Chili Crisp oil and then put the chopped shrimp on the rice sheet at the same time Emmie put her protein on, and let the shrimp finishing cooking. This is definitely one of my go-to, quick, but satisfying meal or munchies.
@@Horticarter41 Lol - YES!! Also Vietnamese people don't have as much access to western/grateable cheese, so most use a wedge of the white "Laughing Cow" cheese that available in much of Eastern, Southern Asia, and the US. (It should be brought to room temperature before cooking starts, so it cooks and spreads evenly, like the egg). You break the cheese into chunks over the egg as it cooks, and then spread it around the rice paper as it softens and heats - it makes all the other flavors and satay saurce really pop. I LOVE it! 😍
I've made this so many times since I saw it featured by Beryl Shereshewsky. My favorite way to do it is to warm up Lao Gan Ma Crispy Chilli Oil on the rice paper. Add egg that has been mixed with green onions and small pieces of red pepper. Spread it out and let it cook half way. Add thin slices of mild cheese (I like emmental) and protein of your choice (I've done shrimp, Fleischkäse, chicken). Then finish with fried onions (from IKEA), mayonnaise, and sweet chili sauce. Fold in half and eat.
Same, saw it on Beryl's channel and had to try it. Now I have a pack of rice paper, pork fu and some of Tasteoftetas chili oil. IT IS DELICIOUS! I've also tried doubling up the rice paper (adhering with just the tiniest of water), letting it dry out in the pan a little before adding the chili oil and egg. I've had it with thin sliced purple cabbage (when I didn't have green onion), with broccoli, with squash (yes, with the black bean garlic sauce), with sliced Pho chicken balls, with and without kewpie mayo, over loaded, extra crispy, etc. It doesn't really matter, it's always a joy to eat. And I always fold. 🙂
@@TamaNegi-el9yd I just saw a short here on RU-vid of Beryl with Lisa Nguyen (trying an Indian dessert), which was cool. Beryl with Emmy would be awesome!
Oh my goodness gracious. I cannot even explain how amazing this is. I had everything except the sausages. ( I used Huy Fongs chili garlic sauce ) For those who are hesitant about the egg, I am not an egg person, and it is not eggy at all. It's just rich and creamy. I had no idea I could cook rice paper like that. My Celiac son now wants these for breakfast. Thank you for a simple GF idea.
@@skrenos Most diabetics need to be very careful of what they eat and how it affects their sugar levels. Pizza can be difficult because of the crust. Rice-based dishes are similarly challenging. Since this uses a single sheet of rice paper, the carbs are minimized and they can easily customize the toppings. AND it's fast & easy, which isn't always possible when following a special diet.
I ate Dalat Pizza when I was in Vietnam years ago. They used Laughing Cow cheese which is shelf stable and dried shrimp! Cooked over a fire. Amazingness.
I was so excited to try these with my family. Half of us have Celiac Disease and this recipe was perfect for us! I changed the ingredients up and we made "cheeseburger" Vietnamese Pizza (ground beef, fried onions, dice dill pickles, fried mushrooms, cherry tomato slices, grated cheddar cheese, shredded lettuce). Instead of egg, I used a bit of mayo as my base, the rest of the family just used the cheese as their base. A few drops or ketchup/mustard/hot sauce...they turned out AMAZING! Thank you for the inspiration, Emmy!
Aww, hi Emmy! I just love that you put perfect Vietnamese name of this dish on display and your attempt of pronouncing it is on point. Love you so much, as always.
1. I like your haircut. 2. I just discovered chili crunch and when I tell you I have been trying it on everything .... I put some on vanilla ice cream and it works.
My fav breakfast atm! So quick and easy. I’d recommend using Laughing Cow cheese spread with this for a creamier taste (you can cut in some small cream cheese cubes as an alternative I suppose) Growing up in Vn the brand Laughing Cow is widely available and fairly affordable, therefore I love using it as toppings or spread on toasts
@@user-sg9ql8nk1u I’m also Vietnamese! I think like how Emmy did it here, she could mix the original ingredients with some original ones of her own too! But I think before that, she should try it how it is normally-a little beansprout, shrimp, maybe pork, some more veggies rolled up in some lettuce. Damn now I’m hungry 😂
The real feeling of eating Vietnamese pizza is when you make it with charcoal turned white and let the smell of the charcoal absorb into the pizza, you will feel an extra feeling of a bit smoky flavor that you will never get out of a frying pan
My parents are traditionalists, so it's good to know there are some twists in Viet dishes (Banh Mi Tacos, Banh Mi Hot Dog for starters) that are going mainstream. I might want to try it, but I think going NY Style and folding it is the best way to go. I'm now craving a Banh Mi Primanti Bros sandwich.
This stuff been around for over 10 years bud, it very common in the street of vietnam. It only recently got more popular internationally due to the recent intest in vietnam cultures.
I haven't had pizza in about 15 years because of gluten intolerance. I miss pizza so much. And I can't have the things people invent for gluten-free. The usual introduction of hello my beautiful lovelies is what trapped me to this channel in the first place. I love all the food information despite the fact that I probably can't ever have it myself. Good luck and best wishes to everyone that was bored enough to read my entire comment
Get yourself skme gluten frde puff pastry, ready rolled, or roll it yourself, zdd your toppings, in thenoven, voila! Its delicious, so much better than gluten free pizzas
@@kitchenwitch9917 sadly I am allergic to pretty much anything in the grocery store that says gluten free. I was making gluten-free pizzas with chickpea flour, but I can't do that anymore. Seems as if lately the only thing that's going to save me is a diet free of polysaccharides and lactose, unfortunately that encompasses nearly every food I've ever seen. I suppose watching all of these videos is pretty much just torture for no good reason. I'm sorry for watching them and for participating. But how do I help myself when watching this is so fantastic?
@@spacecase0hi! It's been a couple years so idk what your current situation is, but I have some similar dietary restrictions; if you look up recipes for the Specific Carbohydrate Diet (SCD), you may find some things you can have ❤️ IBD-AID may also have some good options, though there may be more things you can't have.
15:10 Yes. Exactly. I'm from Vietnam. We can put any kind of topping on Banh Trang Nuong that we have and we like. I have tried sweet corn, carrots, red onion,...
You can also do this with a banh mi! Just smoosh the bread down really flat and just follow the same steps for this. Also add some pork floss for more flavor. It’s called banh mi nuong
Dip 2 sheets in salty water for 10 seconds, lay 1st sheet on a flat surface (a damp cutting board works best). They should still be stiff, but they soften and get sticky, so work fast. Sprinkle with nutritional yeast, and top with 2nd sheet. Poke/dock all over with the tip of a knife (to help prevent bubbling). Cook in a non-stick pan over med heat with zero cal cooking spray. Flip until it shrinks and starts to turn opaque but still soft, it may brown slightly. Place on a paper plate spritzed lightly with zero cal cooking spray, microwave and flip on 5-10 second intervals until it is crisp. Sprinkle with garlic powder, herbs, spices, cheese powder, or leave plain. Enjoy as a tostada type chip, with favorite toppings like: hummus, guacamole, cheese spread, etc. A sweet version can be made with with unsalted water, and cinnamon instead of nutritional yeast. Sugar or zero cal sweetener sprinkled on top after dried in microwave. Tastes a bit like a churro chip. There are brown rice sheets, they have a slightly wheat flavor; but are easier to burn because of the color making it hard to tell doneness. The chips should be made fresh, or stored in an airtight ziploc. If stored chips become “stale”, place in microwave at 5 second flipping intervals, until crips again.
I make these daily either for breakfast or a late night snack. I use 9" rice papers and they can handle a full egg. I just use scallion, Laughing Cow cheese (original swiss), chili sauce, pork sung, top off with Kewpie mayo and Cholula sweet habanero. Under 300 calories and such a filling and satisfying snack!
*edit* it’s been fixed! Something wonky happened but Emmy fixed it! Emmy! I’m not sure if it’s an error or a glitch but the chapters are labeled for the Nature’s Cereal video 🤷🏻♀️
@@gavin366 Right?! Something went very wrong with this video. I was watching the tiktok recipe playlist and this was listed as #12. It had been up for 8 hours and only 6 views. I’m glad it’s fixed now!
Been making these for years and LOVE them! They're my go to late night snack because they're so simple and quick to make! It was interesting to see Emmy just use an egg yolk instead of the whole egg which is a good idea because they get soggy VERY easily. Traditionally bahn trang nuong is made with a soft spreadable cheese like Laughing Cow but have done shredded too. Great stuff!
I made this for the first time this weekend and it was amazingly good! The version I made was a bit closer to the street vendor version and the ingredients were simple. I didn't use cheese and I think it's better without it. Such an easy recipe with fantastic flavor and texture!
Finally found and bought some kewpie mayo and it is a game changer. I won't use it for everything that requires mayo, because it doesn't really taste like mayo to me, but it is a great tasting condiment.
Agree, Kewpie is great but it's quite different from regular mayo and shouldn't be used as a straight-up substitute. Kewpie is amazing when used in egg salad, for example, but I think it might be too strong in something like a potato salad. Both types of mayo have their place in the kitchen!
You inspire me to try foods I've never had before. Two of your recipes have gone onto my grocery list tonite 🤗 Thank you for all your hard work and for being our friend. Love ya!
as a viet i've eaten a lot of bánh tráng nướng but i've never seen anyone here put cheese on it it sounds so weird and delicious at the same time we also add pate to this too , it would be much more delicious
I love making this over an open flame! I always have a pack of rice paper sitting around. I put shrimp and egg on mine . I also eat it whole.You can also crip them and dip in Sweet & sour sauce! for a yummy snack!
We tried this recipe a couple of days ago and loved it! We have eaten Vietnamese pizza in Vietnam and were fondly reminded of the deliciousness in our own kitchen thanks to this vid. Its going into the rotation! We also love the Crunchy Garlic Chili Oil so much that we bought some for our kids :)
I am always amazed of how different cultures cool the "same" food. You get the idea of something and then you use what is available or common in your country/culture to make it.
Hey Emmy, your new hairstyle is absolutely beautiful, you look great, and thank you for this recipe, I must have missed this one, as I can't say that I've seen it, definitely one to make, it looks delicious, I love the thin crispy base style 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘Cheers from Melbourne Australia
I use my broken rice paper to make rice noodles. Been wanting to try frying them into chips as well. I love learning more and more uses for this awesome ingredient 😍
Would you ever consider a familial/ancestral food journey? Like, foods your grandparents ate, food of your parents's childhood, foods you ate as a child, foods your children eat now? In theory, you could make these foods, tell the history of your family eating them, and then trying them yourself.
I would be interested in trying it on the thicker sesame see rice paper that could be fried lightly in the pan till it puffs up like a rice cracker. Then add all those delicious topping for an extra crispy crust!!
I make this same kind of pizza with a flour tortilla. I put the tortilla in a pan or on a cookie sheet and top it with pizza topping but a very thin amount and let the tortilla crisp up in the pan or oven (set oven at 375 for 10 min). Then slice it up and eat it. My version can also be done in a toaster oven. If the tortilla is to big then cut it in half.
This seems like it would be a nice after school snack for kiddos! Not too heavy, warm and light but hardy that seems like it would tie you over nice before dinner!
Low- to no-carb, depending on your toppings. For the toppings. you're really only limited by your imagination. Leftover beef rendang that you pull apart like it was shredded beef will add a flavour punch with the cheese and egg. You could also do a rice paper version of a Malaysian roti sardin or roti bawang.
This looks so interesting and tasty. Every Friday is Pizza Friday in my house…has been since 2012. I make the dough and cook them in our pizza oven. Mine are not thin and I don’t put mayo on it, but eggs on pizza are super popular in France.
After seeing this 5-minute thing in the title I would love if you would create a new series on here where your testing out of viral food hacks and recipes that companies like so yummy and 5-minute crafts put out and see if they work and how they taste. I know there's a lot of people that already do this but I would also like to see you do it who else would totally love it?
My partner is 6’7”. I wonder how many of these I’ll have to make to fill him up? Lol! Can’t wait to try since it’s Gluten free and a good way to use up all those packages of rice wrappers I have in my cupboard. Thanks for the inspiration.
That's an interesting idea. What is the result like? What level of heat do use and do you need to add oil to the pan? How long do you fry it for? What do you look for to stop the frying? Thanks!
Emmy reaching for that fourth slice of the open pizza 3 times is cracking me up Probably thinking “i should save space for the other one.... but my mouth cant resist this goodness!”
Anchovies (in moderation!) might AMP UP the Vietnamese pizza to create some yummy cocktail-hour h'ors d'oeuvres ? Although with the spicy sausage topping there might be risk of overkill - maybe substitue the anchovy for sausage in a trial run - Itadakimasu!
I have family that has celiac so maybe ill grab some of these and use like pizza crust replacement. But use a bit of pizza sauce instead of shriracha sauce with those mini pepperoni. They don't do spicy either but I bet a touch of garlic/butter would be a decent replacement for chili garlic oil.
I didn’t have sausages, or chili oil, so I used super thin fillet mignon strips along with everything else you used Plus a little bit of also really thin sliced bell peppers…and…OMG!!! sooooo delicious!! Thank you, Emmy!!! ⭐️⭐️⭐️⭐️⭐️
If you whip the egg up and put only 1/2 on each, then it would mean that both get the same proportion of yolk to white. Also could you put regular pizza toppings on...a little tomato sauce, cheese, pepperoni, mushrooms etc.? I know that wouldn't be Vietnamese, but it would be a treat.
