Banh Trang Nuong aka Pizza Da Lat (Vegan, Gluten-free)

Y’all might not know how much I adore Vietnamese food. Being from Houston, I lived amongst the highest population of Vietnamese people outside of Vietnam! There is even an entire area of town with street signs in Vietnamese. That’s how you know the food is going to be delicious and authentic.

This is traditionally made with an egg, specifically quail, and dried shrimp. Obviously, that’s not happening in my kitchen, so a quick chickpea mixture stands in for the egg. I completely omitted the dried shrimp as I never liked the taste even when I did eat meat. A quick shake of furikake would work well if you really want that briney kick.

You can fold this in half, thirds, or cut with scissors like a pizza. Pizza scissors always remind me of a lady that made pizzas in her garage in Venezuela. I opted for folding in thirds, like a letter. But you do you. If you have a minute, just watch a YouTube video of street vendors making this. It’s really fun to watch!

The entire process is very quick, so have everything ready to go! I used scallion oil and chili oil, but sambal or sriracha will work too. I also opted for a julienned hotdog, but any sausage or even bacon will be delicious! Bonus points for this reheating so well in the air fryer!

RECIPE

Giant banh trang or rice paper (mine is 31 cm but anything 25+ cm will work)

1/3 cup chickpea flour

1 teaspoon nutritional yeast

Pinch of onion powder, turmeric, paprika

Kala namak, to taste (don’t use too much because the cheese and hotdog or sausage is salty)

1 green onion, chopped

1/4 cup water

Half a hotdog, julienned or sliced thin

Sambal or chili oil (I used 1 teaspoons of chili oil and 1 teaspoon of sambal, but use what you can tolerate)

2 tablespoons of soft cheese (I used feta, but cream cheese or even sour cream will work well)

Chili sauce or sriracha

Mayo

METHOD

Have all your ingredients in place, cut up, and ready to go. Heat a griddle or other large, flat pan over medium-low heat.

Mix the chickpea flour, nutritional yeast, paprika, onion powder, turmeric, and kala namak in a bowl. Add the water, mix well, and let rest for about 15-20 minutes. If it gets too thick, add more water, a tablespoon at a time, until it’s the consistency of a beaten egg. Check for seasoning but remember the hotdog and cheese are also salty.

Once the mixture has rested, drop in a chopped green onion, cheese, and chili oil or sambal. No need to mix it up.

Now, you need to work quickly. If you aren’t used to touching hot food with your hands, grab a spatula and tongs. Make sure your pan is heated evenly. Take two sheets of rice paper and spray water on one side. Lay the wet sides together so the sheets stick together.

Place this on your hot pan and immediately spread scallion oil all over. Turn the rice paper to assist with spreading and ensure even cooking. You want to keep the paper moving throughout this cooking process.

Immediately pour the egg/cheese/chili mixture and spread it out all the way to the edges while turning the rice paper.

Scatter the hotdogs over the chickpea mixture and top with fried shallots. Continue to cook while rotating the pizza for another minute or two. You want the chickpea mixture to cook through and the rice paper to become crispy.

Top with a drizzle of mayo and sriracha or chili sauce. Fold or cut and enjoy immediately!

Leave a Reply