**A Delicious Vietnamese Pizza: A Recipe to Try**

In this article, we will explore the world of Vietnamese pizza, also known as "nomiyaki." This unique dish is a fusion of Japanese and Vietnamese flavors, with rice paper wrapping, savory fillings, and a sweet and spicy sauce. In this recipe, we will delve into the preparation of both folded and open-faced versions of Vietnamese pizza.

**The Perfect Combination**

Nomiyaki also has Kewpie mayo on top of it, and it is so rich and just so perfect. It's delicious. I love this so, so very much. Would definitely make it again. My kids would love this, but I am curious to know the difference in texture between the folded version and the open-faced version. But this one is so good. So very happy with the open-faced version.

**The Difference Between Folded and Open-Faced Versions**

So I'm gonna do the same thing again, rice paper into a heating pan, and I'm gonna use something, gonna use some more of this chili oil, spread this about. And rather than cracking another egg, I'm gonna use the remainder of the egg from before. This is a little bit wetter, though. (chopsticks scraping) I'm gonna spread that around. Imagine this is gonna be a less rich because this is mostly, this is the egg white, but look how quickly it cooks. Right. We're gonna add some cheese. Oh my gosh. So good.

**The Perfect Toppings**

Thinly sliced sausage, green onions. Just about cooked here. Oh my gosh, so fast. Kewpie Mayo and Sriracha. (bottle squirts) Look at that. That looks fantastic. Let's see the bottom of this. Oh yeah, that's done. So now what we do is just take this, fold it in half. Oh my gosh. Look at that. (whistles) Gorgeous!

**The Portable Version**

Now we're gonna put it on this board here. So this style is more portable version. It would be wrapped a little bit of paper and then off you go, eating your Vietnamese pizza. I'm gonna cut this kinda quesadilla style into wedges, and give this version a taste. Alrighty, here we go. Itadakimasu! Mm-hmm, mm, mm. Let's get the outer shell. (crunching) Mm-hmm. (crunching) Mm.

**The Experience of Eating Vietnamese Pizza**

I love the crispness. So, oh, it's so hot. So folding the pizza in half makes for the center portion to get a bit softer. You still get the crispiness on the edges. Mm-hmm. Mm, mm. The textual experience is different. The flavors are delicious and the same. You get this kind of lovelysmokiness that happens when the rice paper toasts up a bit, and of course you get some of that smokiness that comes from the Sriracha as well, and the hotdogs or the sausages, whatever you use for flavoring in the middle. It's absolutely scrum-diddly-dumptious.

**The Texture of Vietnamese Pizza**

So the textures of these two versions are very different. The folded one is much more like a quesadilla in texture. You have that middle portion that's more oozy and soft, and the toppings are thicker and richer in both texture and flavor and a little more intense. The open-faced version, the toppings are spread out much more, and the bottom crust is much more flaky (crunches) and brittle. Mm. I am a crispy, crunchy type person. I love those textures. So I actually prefer the open-faced version, although the folded version has its merits, as well, particularly if you're walking, if you're moving around, on the move, this is definitely much more portable, easier to carry.

**Conclusion**

Equally delicious, just a different textural experience. (crunches) Mm. It's still very crispy on the edges, though. So good. Alrighty, my lovelies. There you have it. Vietnamese pizza, absolutely scrum-diddly-dumptious. It just takes just a few minutes to make. You can put any toppings you like. I think this would be great for a little leftover bit of lunch meat, you could just make this vegetarian, you could put little veggies, but the key part is to make everything very, very thin. You can also omit the egg, as well, add a little bit of tomato sauce, some grilled eggplant, I think would be really good in this, but this is perfect and ripe for customization, and it is so stinking delicious. (crunches) Mm. Mm. I love it.

**Final Thoughts**

All righty, my lovelies. Thanks so much for joining me. I hope you enjoy making and eating this Vietnamese pizza recipe as much as I do. Don't hesitate to reach out if you have any questions or need further clarification on any of the steps. Happy cooking!

"WEBVTTKind: captionsLanguage: en(bright music)- Greetings, my beautiful lovelies.It's Emmy. How are you?It's great to see you, andwelcome back to my kitchen.Today, I'm going to be making somethingthat I saw on TikTok, andit's called Vietnamese pizza.Actually, it's traditionallycalled Banh Trang Nuong,and it is a pizza style in the sensethat it's a crispy flatlike disc with toppings,but it's not really pizza at all.It's a popular Vietnamese street foodand it consists of rice paper,which are these thin sheetsthat are made out of rice,and these are mostoften used reconstitutedin a bit of water to create spring rolls.But instead of rehydrating these to createa soft, pliable skin for spring rolls,we're going to be using themin their dry, crisp formto create a base for our pizza.So like many street foods,Vietnamese pizza comesin many, many varieties.You can get all kinds of toppings.You can have it open-facedor folded in half.The folded in half version ismore popular if you're goingto a vendor and you wantsomething to take away with you.At sit-down places, youcan have it open facedand cut in wedges likeyou would have pizzaand you would eat them that waybecause you're sitting downand not walking around.So both versions look phenomenal.It seems like the open-facedone looks a little bit morelike a traditional pizza that we think of.And in terms of the wayyou eat it, as well,while the folded onelooks a little bit morelike a quesadilla.In terms of an experience, I imagine thatthe open-faced version wouldbe a little bit crisperthan the folded version,but I won't know till I actually try it.So let's go ahead and try it.I'm gonna be basingthis particular versionoff the TikTok version I sawon Jasmine and Tea's account.I'll put a link downbelow to their accountand let's go ahead and make this.So the first thing we'regoing to do is get a burnerwith a non-stick pan.Now, traditionally streetfood vendors would be grillingthe rice paper directly over coals,but since I don't have coalsand Jasmine and Tea showsmaking it in a fry pan,that's what I'm going to do.So I've got a non-stick pan.I'm gonna heat it up on medium high heat.And these are the spring roll wrappers.They come like this, inthis kind of container here.This is what the wrapper lookslike. Isn't that beautiful?It takes on this woven patternand that's where the thinbatter is placed on these mats.And then it's dried into these really thinrice paper sheets.This is actually two,and we only need one.Look out transparent, youcan see my hand through it.It's so cool.So we're going to place thatinto my pan and warm this up.So once this turns opaque,we know it's crisp.So on top of that, I'm goingto add some chili sauce.I'm just using some crunchygarlic chili oil topping.Love this. It's actuallynot very spicy at all.But it lends a really greatflavor to any dish, really.So spread that around.Next, I'm gonna add an egg.Now, many vendors add a quail egg.This is a smaller rice paper.So I am just gonna add the yolkwith a little bit of the white.I don't want this to get soggy.So getting too much moisturein there will make this soggy.So I'm gonna scramblethis up right onto here.Spread the egg around,(chopsticks scraping)all over my pizza.I'm actually gonna use myspoon to smear it around.Oh, it looks beautiful.I'm going to add some sliced sausage.These are the little Japanese sausages.I love them so much.And then I'm gonna add some green onions,(pan sizzling)and then I'm gonna add some cheese.This just happens to be Jack,because this is whatI've got, Monterey Jack.Cheddar would be good.The trick is I think notto put too many toppingsbecause we want thisto be nice and crispy.Look at that.It looks so beautiful already.So I'm gonna let this cook a bit,and then I'm gonna putit onto a cutting boardso I can cut it.Cutting board here.Now once this rice paper turns opaque,then we know that it's well crisped,and I think we'realmost...we're nearly there.Turn up the heat just a bit more.Get this nice and crispy.Okay.When it's nearly done, wedon't want this to get burnt,we're going to add our Sriracha and mayo.Now I've also seen thistopped with sweet chili oil.Again, so many differentoptions and permutations.It's really what youlike, I think, in the end.I love the addition of the egg, though.A little bit of protein.Okay, I wanna make surethat I'm not burning this.Nope. Okay.Now I'm going to take some mayo.This is Kewpie mayo, gonnadrizzle right over the top,a little spiral.And then I'm going to addsome Sriracha as well.I wanna do a little swirl.And that's it. That's our pizza.I'm gonna slide it ontothis cutting board.There we go.Now we just need a knife, andcut our pizza into wedges.(pizza crunching)Oh my gosh, did you hear that?So crispy.(pizza crunching)(Emmy chuckles)Oh.Oh my gosh, it's so crispy.All right, here we go.Okay, let's eat this before it gets soggy.Look at that.Look at that.Look how thin it is.All righty. Itadakimasu! (crunching)Oh, my. (crunches)Mm.Is that ever good?Mm, mm-hmm.The crispness of the rice paper is lovely.So, so very thin, thinnerthan any kind of a crackerI've ever had, yet it'srigid and substantial enoughto hold onto that topping.But I think that is a realtrick to this pizza styleor snack style is tokeep the toppings thinand spread out so that youdon't get a soggy crust.(crunching) Mm.So I think using the yolk is a good ideabecause for this size rice paper,traditionally what's oftenused are two quail eggsor a single quail egg, which, of course,are much smaller than a chicken egg.So using just some ofthe egg or the egg yolk,again, allows you to spread that outso it's thin and not too thick,so you don't get a soggy crust.And if you do have quaileggs, by all means, use those.(crunching) Mm.But the egg yolk doesn'tseem like egg at allin the sense of what we might imaginescrambled eggs might be.It really does become kind of a rich saucefor the base of the pizzaand the mayo and the Srirachaalso serve to make it kind of saucy.But again, very, very thinand just so delicious.The combination of a littlebit of cheese with the mayo,with the richness that'sinherent in the egg yolkmakes for a beautiful sauce.Then you've got a little bitof sausage on top, green onions.It's so good. (crunching)I love it.(crunching) Mm.The amount of mayo in herereminds me a little bitof Okonomiyaki, which is a really thick,much wetter style kind of pancakethat you would have in Japan.Again, different styles ofOkonomiyaki all over Japan,but generally speaking, athick omelet-like pancake.Sometimes they call it Japanese pizza,but it's not pizza-like at all,except that it's flatand has toppings on it.But the amount of mayo that'sdrizzled on top of thisreminds me okonomiyaki,because okonomiyaki also hasKewpie mayo on top of it,and it is so rich and just so perfect.It's delicious.I love this so, so very much.Would definitely make it again.My kids would love this,but I am curious to knowthe difference in texturebetween the folded versionand the open-faced, butthis one is so good.So very happy with the open-faced version.So I'm gonna do the same thing again,rice paper into a heating pan,and I'm gonna use, samething, gonna use some moreof this chili oil, spread this about.(chopsticks scraping)and rather than cracking another egg,I'm gonna use the remainderof the egg from before.This is a little bit wetter, though.(chopsticks scraping)I'm gonna spread that around.Imagine this is gonna be a less richbecause this is mostly,this is the egg white,but look how quickly it cooks.Right.Again, we're gonna add some cheese.Oh my gosh. So good.Thinly sliced sausage,green onions.Just about cooked here.Oh my gosh, so fast.Kewpie Mayo and Sriracha.(bottle squirts)Look at that.That looks fantastic.(pan rattles)Let's see the bottom of this.Oh yeah, that's done.So now what we do is just take this,fold it in half.Oh my gosh. Look at that.(whistles) Gorgeous!Now we're gonna put it on this board here.(pan rattles)So this style is themore portable version.It would be wrapped a little bit of paperand then off you go, eatingyour Vietnamese pizza.I'm gonna cut this kindaquesadilla style into wedges,and give this version a taste.All righty, here we go. Itadakimasu!Mm-hmm, mm, mm.Let's get the outer shell. (crunching)Mm-hmm. (crunching)Mm.I love the crispness.So, oh, it's so hot.So folding the pizza in halfmakes for the center portionto get a bit softer.So you get this combination of textures,a little bit of chew, alittle bit of softness.You still get the crispness on the edges.Mm-hmm.Mm, mm.The textual experience is different.The flavors are delicious and the same.You get this kind of lovelysmokiness that happenswhen the rice paper toasts up a bit,and of course you get someof that smokiness that comesfrom the Sriracha as well, andthe hotdogs or the sausages,whatever you use forflavoring in the middle.It's absolutely scrum-diddly-dumptious.So the textures of these twoversions are very different.The folded one is much morelike a quesadilla in texture.You have that middle portionthat's more oozy and soft,and the toppings are thicker and richerin both texture and flavorand a little more intense.The open-faced version,the toppings are spread outmuch more and the bottomcrust is much more flaky(crunches) and brittle.Mm.I am a crispy, crunchy type person.I love those textures.So I actually preferthe open-faced version,although the folded versionhas its merits, as well,particularly if you're walking,if you're moving around, on the move,this is definitely much more portable,easier to carry equally delicious,just a different textualexperience. (crunches)Mm.It's still very crispyon the edges, though.So good.All righty, my lovelies.There you have it.Vietnamese, absolutelyscrum-diddly-dumptious.It just takes just a few minutes to make.You can put any toppings you like.I think this would be greatfor a little leftover bitsof lunch meat, you couldjust make this vegetarian,you could put littleveggies, but the key partis to make everything very, very thin.You can also omit the egg, as well,add a little bit of tomatosauce, some grilled eggplant,I think would be really good in this,but this is perfect andripe for customization,and it is so stinkingdelicious. (crunches)Mm.Mm.I love it. All righty, my lovelies.Thanks so much for joining me.I hope you enjoyed that one,I hope you learned something.Please share this video with your friends.Follow me on social media,check out my website.I will include a printableversion of this recipealong with instructions.Like this video, subscribe,and I shall see you(bell rings)in the next one.Toodaloo.(bright music)Take care! Bye!(bright music)(upbeat music)(Emmy chomping)Mm.\n"