Da Lat Night Market Rice Paper Pizza
A crispy, crackling disc of rice paper griddled over charcoal and loaded with a quail egg, dried shrimp, scallions, pork floss, chili sauce, and a shower of crispy shallots. Born on the streets of Da Lat, this Vietnamese pizza is the ultimate late-night-turned-breakfast snack — impossibly thin, shatteringly crispy, and packed with umami in every bite.
Ingredients
- 4 large round rice paper sheets (banh trang)
- 4 quail eggs (or 2 regular eggs, divided among 4 sheets)
- 4 tablespoons pork floss (ruoc or cha bong)
- 2 tablespoons dried shrimp, roughly chopped
+ 8 more ingredients
Instructions
Heat a large non-stick skillet, flat griddle, or cast iron pan over medium heat. The surface should be evenly hot but not smoking.
Lightly brush or spray the pan with oil. Place one dry rice paper sheet directly on the hot surface — do not wet it first.
Within about 30 seconds, the rice paper will begin to soften from the heat. Quickly crack a quail egg directly onto the center of the rice paper and spread it lightly with a spoon.
Working quickly while the rice paper is still flexible, scatter dried shrimp, scallions, a pinch of cheese, and pork floss over the surface. Drizzle with sriracha and thin lines of mayonnaise.
As the bottom of the rice paper crisps and turns golden (about 2-3 minutes), use a spatula to carefully check the underside. When it is golden brown with crispy spots, it is ready.
Optionally fold the pizza in half for a crescent shape, pressing gently with the spatula to seal. Or leave it flat and round.
Slide onto a cutting board and top with fried shallots, fresh cilantro, and a drizzle of sate chili oil if using.
Cut into quarters with kitchen scissors and serve immediately while still crackling-crispy.
Repeat with the remaining rice paper sheets, topping each one as it cooks.
Nutrition Estimate
Per serving • Estimated by Blinner AI