Fusion Flavours: Vietnamese Pizza Delight
Embark on a culinary adventure with our Vietnamese Pizza recipe, where traditional rice paper meets the classic flavours of a pizza. Each delicate rice paper sheet serves as the perfect base for a mouthwatering combination of fluffy eggs, savoury tempeh, and spicy eggplant. Topped with creamy kewpie mayonnaise, zesty sriracha sauce, and a sprinkle of spring onions, this innovative dish offers a tantalising fusion of East and West flavours.
Vietnamese pizza
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
8 rice paper sheets
8 eggs
4 tbsp corn
5 stalks chopped spring onions
Kewpie mayonnaise
Sriracha sauce
Pinch salt & pepper
- Toppings
350 g tempeh
4 tbsp soy sauce
2 tsp chilli flakes
200 g chopped eggplant
35 g grated cheese
Directions
- Beat eggs in a bowl with chopped spring onions and corn. Season with salt and pepper. Cut tempeh into small blocks and marinate with soy sauce and chilli flakes. Heat ghee or oil in a frying pan over medium heat. Add tempeh and eggplant, stir for 5 minutes, then transfer to a bowl.
- Wet one side of a rice paper sheet with water and place it wet side up on the pan over low-medium heat. Immediately pour the egg mixture onto the rice paper, spreading it to the edges with the back of a spoon. Rotate the pizza to prevent sticking. Once the egg is cooked, transfer it to a plate.
- Top the cooked pizza with the tempeh mixture and grated cheese. Drizzle with kewpie mayonnaise and sriracha sauce to taste. Sprinkle with remaining chopped spring onions.
- Cut the Vietnamese pizza into slices using scissors. Experiment with different toppings to create your own unique flavour combinations. Enjoy this innovative twist on pizza with friends and family!
Notes
- Choose any topping that you’d like! Tuna, salmon and shrimp are good substitutes.
