Lemongrass Pork Bánh Tráng Nướng (Rice Paper Pizza)
Dalat street-snack style: rice paper toasted crisp in a pan with egg, lemongrass pork and mozzarella, finished with sriracha mayo and crushed peanuts.
Method
Finely chop the tender part of the lemongrass and the garlic. Heat the oil in a 24 cm frying pan on medium-high heat, fry the garlic and lemongrass for 30 seconds until fragrant, then add the minced pork and stir-fry for , breaking it up finely with a spatula. Add the fish sauce, sugar and black pepper and cook until the liquid has gone and the pork is browned with no pink left. Tip into a bowl.
Add in this stepVegetable oil 2 tspGarlic cloves 2Lemongrass stalk 1Minced pork 160 gFish sauce 2 tspSugar 1 tspBlack pepper 1 pinch
medium-high heatBeat the eggs in a bowl and stir in the sliced spring onions. You will use about 1 egg for every 2 sheets of rice paper.
Add in this stepEggs 2Spring onions 2
Heat a dry 26 cm non-stick pan on medium-low heat for 1 minute and lay in one sheet of rice paper. Straight away pour on 2–3 tablespoons of egg and spread it thinly to the edges with the back of a spoon. Scatter over the pork and mozzarella and cook for about 1½ minutes, until the egg is set, the cheese has melted and the underside is blistered and crisp. Repeat sheet by sheet; this whole step takes . On higher heat the rice paper burns in seconds, so keep it low.
Add in this stepRice paper sheets (22 cm) 4Grated mozzarella 40 g
medium-low heatZigzag the mayonnaise and sriracha over each one and top with crushed peanuts and coriander. Fold in half like a taco or cut into quarters like a pizza and eat straight away, while hot.
Add in this stepMayonnaise 2 tbspSriracha chilli sauce 2 tspRoasted unsalted peanuts 20 gFresh coriander 4 g
Cook's tip
The rice paper goes into the pan dry, without soaking. Too much egg makes it soggy, so spread it thin. Cracking a quail egg onto each sheet makes it even more like the Vietnamese original. They lose their crunch as they cool, so eat them as they come out of the pan.
Cooking it at camp
All you need is a camping stove and a small non-stick pan, and they are even better toasted on a grill over charcoal. Cook and cool the pork at home and bring it in a sealed tub; keep the eggs and cheese in the cooler.