This stovetop Vietnamese pizza recipe (banh trang nuong) is a crispy rice paper pizza made with egg, Kewpie mayo, sriracha, scallions and chili oil, designed for blood sugar–balanced eating and ready in about 10 minutes.
Banh trang nuong is a popular Vietnamese street food made by grilling rice paper with egg and savory toppings. This version uses brown rice wrappers for a moderate-carb option while keeping the crispy texture and bold flavor of traditional Vietnamese pizza.
Why You’ll Love This Recipe
- Ready in 10 minutes
- Crispy rice paper texture
- Gluten-free
- No cheese needed
- Authentic Vietnamese street food flav
Ingredients
Method
- Heat skillet over medium-low heat.
- Place dry rice wrapper in pan.
- Place a bit of chili oil on the wrapper and spread it
- Crack egg on top and spread thin.
- Add mayo , sriracha and scallion
- Cook 3–4 minutes until crispy.
- Drizzle chili oil before serving.
Notes
Tips for Best Results
- Do not soak the rice paper.
- Cook over medium-low heat.
- Spread the egg very thin for even crisping..
- Eat immediately for best texture.
Variations & Substitutions
More Traditional Version:
Add dried shrimp or ground pork.
Extra Protein:
Use 2 eggs for a higher protein version.
Two Wrapper Option:
Use two wrappers for a thicker crust (about 15g carbs total).
Vietnamese pizza is called banh trang nuong, a grilled rice paper street food popular in Vietnam.
Yes. Rice paper is naturally gluten-free.
When made with one brown rice wrapper and balanced with protein and fat, it fits into a moderate-carb meal plan.
Serving Suggestions
Serve with:
- A light cucumber salad
- Fresh herbs
- A low-sugar dipping sauce
You can also pair this with other protein-rich, diabetic-friendly recipes on My Diabetic Plate.
