Vietnamese Pizza (Banh Trang Nuong) with Quail Egg and Dried Shrimp

A crispy and flavorful Vietnamese street food snack made with grilled rice paper, quail eggs, dried shrimp, scallions, and a touch of chili sauce.

Prep Time

10 minutes

Total Time

15 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.59/serving

Season:

🌍 Year-round

Meal Type:

Snack

Cuisine:

Italian

Main Ingredient:

Seafood•Eggs•Rice

Cooking Style:

Grilling

Mood:

Spicy

Ingredients

Servings

2sheetsRice Paper(Choose thin and round rice paper sheets)

£0.40

4 Quail Eggs(Can substitute with chicken eggs, but quail eggs are traditional)

£1.50

2tablespoonsDried Shrimp(Finely chopped)

£0.75

2stalksScallions(Thinly sliced)

£0.30

1teaspoonsChili Sauce(Sriracha or Gochujang work well)

£0.20

1teaspoonCooking Oil(Vegetable or canola oil)

£0.01

1teaspoonButter (optional)(Adds a nice flavor)

£0.02

Total Cost

£3.18

£1.59 per serving

Instructions

1.
Heat a non-stick pan or griddle over medium-low heat. Add a little cooking oil (or butter) to the pan.
2.
Place one rice paper sheet on the heated pan.
3.
Quickly crack 2 quail eggs onto the rice paper. Use a spatula to spread the egg thinly and evenly across the rice paper.
4.
Sprinkle the chopped dried shrimp and sliced scallions evenly over the egg-covered rice paper.
5.
Drizzle the chili sauce over the toppings. Use sparingly at first and add more to taste.
6.
Cook for 2-3 minutes, or until the egg is cooked through and the rice paper is crispy and slightly golden brown. Use a spatula to carefully loosen the edges of the rice paper from the pan and flip it occasionally for even cooking.
7.
Remove from the pan and fold the pizza in half or quarters to make it easier to eat.
8.
Repeat with the remaining ingredients for the second pizza.

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My Notes

Nutrition Information

Nutrition per serving (100g)

350 kcal / 1464 kJ

Carbs

35g

13% of RDA

Fat

15g

21% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Don't overcrowd the pan. Cook one rice paper pizza at a time for even cooking.

Keep the heat low to prevent the rice paper from burning before the egg is cooked.

Adjust the amount of chili sauce to your preference.

For a richer flavor, try adding a thin layer of mayonnaise or pate before adding the other toppings.

If you don't have dried shrimp, you can use cooked, finely chopped shrimp.

Cooking Equipment

Non-stick pan or Griddle

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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