Skip to main content

Vietnamese Pizza


Low-FODMAP baby is thrilled to have "pizza"


I can't figure out how to get a good photo of this food. It looks better in person.


I love Beryl Shereshewsky's "Around the World" YouTube food videos. When she did this one about rice paper, I was excited to see what was there besides spring rolls. The very first recipe was for this Vietnamese pizza, and she was so excited about it that I had to try it. Now I'm excited about it too!

Hers was apparently the traditional version, with Laughing Cow cheese and pork floss. I didn't have pork floss, nor was I especially interested in getting any pork floss. But I do love some Laughing Cow cheese! I also googled for other ideas and found one recipe with tuna and kewpie mayo, another with just egg and cheese, and lots with various meats. 

I mixed and matched and I have made a few varieties now. They have all been good. My personal favorite had leftover latkes crumbled up, a bit of cheddar, some fried shallots, and Thai chili oil. Actually, most of them have had Thai chili oil. 

I've made a few with Laughing Cow cheese, and while I do appreciate the taste of nostalgia, I think I like it better with cheddar.

The Recipe:

1 sheet rice paper
1 egg
1 green onion or chive, chopped
pinch salt
Some sort of cheese and/or kewpie mayo
Other ideas: smoky meats, tuna, vegetables, leftover latkes, or anything you find in the fridge
Hot sauce (preferably Thai chili oil)
  • Preheat a cast iron skillet over medium-low heat
  • Beat the egg and mix it with the green onion and salt. (Or be ready to crack the egg directly onto the rice paper in the pan and quickly add the green onion and salt there.)
  • Add rice paper.
  • Spread out egg on top of it.
  • Quickly add other ingredients, spread out over the egg.
  • Continue cooking for about 1 minute, until the egg is cooked through.
  • Flip it in half, like a quesadilla. Cook for another minute per side.
  • Slice in half before serving.

The Verdict:
Overall grade: A
Overall verdict: Super fast and easy to make. Healthy. Uses up any number of ingredients from the fridge. 
Time to prepare: 10 minutes, tops, including chopping ingredients and heating the pan.
Toddler quote: "MOOOOOOARRRR Vtbamsjkhasss pizza!"

Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed  this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious.  As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...