Smoked Brisket Bánh Tráng Nướng (Viet-Texas BBQ Pizza)
Smoked Brisket Bánh Tráng Nướng (Viet-Texas BBQ Pizza)
Ingredients
- 1 tablespoon cooking oil, for spraying, or as needed
- 4 round rice paper, large
- 4 egg
- 1/2 cup scallions, chopped
- 4 teaspoons chili garlic oil
- 1 cup shredded cheese
- 1 cup smoked brisket, chopped
- 4 tablespoons sriracha mayo
- 1/2 cup pork floss
Instructions
- 1
Place a large, round non-stick pan or griddle on your cooktop over medium heat. Lightly spray the pan with cooking oil.
⏱️ 1 min
- 2
Carefully lay one large round rice paper sheet flat onto the oiled pan. Allow it to soften slightly, about 15-30 seconds.
⏱️ 1 min
- 3
Crack 1 egg directly onto the center of the rice paper. Using a pastry brush or the back of a spoon, quickly and evenly spread the egg over the entire surface of the rice paper.
⏱️ 1 min
- 4
Generously sprinkle 2 tablespoons of chopped scallions over the egg layer. Drizzle 1 teaspoon of chili garlic oil over the scallions.
⏱️ 1 min
- 5
Add 1/4 cup of shredded cheese on top of the chili garlic oil, then distribute 1/4 cup of chopped smoked brisket evenly over the cheese.
⏱️ 1 min
- 6
Squeeze 1 tablespoon of sriracha mayo in a decorative pattern over the brisket. Sprinkle 2 tablespoons of pork floss over all the toppings.
⏱️ 1 min
- 7
Cover the pan with a lid and cook for 2-3 minutes, or until the rice paper's bottom is crispy, the egg is set, and the cheese is melted and bubbly. Watch carefully to prevent burning.
⏱️ 3 min
- 8
Once cooked, use a spatula to carefully fold the bánh tráng nướng in half. Transfer to a plate and serve immediately. Repeat with the remaining ingredients for the other servings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Brisket Bánh Tráng Nướng (Viet-Texas BBQ Pizza)
- 1 tablespoon cooking oil, for spraying, or as needed
- 4 round rice paper, large
- 4 egg
- 1/2 cup scallions, chopped
- 4 teaspoons chili garlic oil
- 1 cup shredded cheese
- 1 cup smoked brisket, chopped
- 4 tablespoons sriracha mayo
- 1/2 cup pork floss
Instructions
- 1
Place a large, round non-stick pan or griddle on your cooktop over medium heat. Lightly spray the pan with cooking oil.
⏱️ 1 min - 2
Carefully lay one large round rice paper sheet flat onto the oiled pan. Allow it to soften slightly, about 15-30 seconds.
⏱️ 1 min - 3
Crack 1 egg directly onto the center of the rice paper. Using a pastry brush or the back of a spoon, quickly and evenly spread the egg over the entire surface of the rice paper.
⏱️ 1 min - 4
Generously sprinkle 2 tablespoons of chopped scallions over the egg layer. Drizzle 1 teaspoon of chili garlic oil over the scallions.
⏱️ 1 min - 5
Add 1/4 cup of shredded cheese on top of the chili garlic oil, then distribute 1/4 cup of chopped smoked brisket evenly over the cheese.
⏱️ 1 min - 6
Squeeze 1 tablespoon of sriracha mayo in a decorative pattern over the brisket. Sprinkle 2 tablespoons of pork floss over all the toppings.
⏱️ 1 min - 7
Cover the pan with a lid and cook for 2-3 minutes, or until the rice paper's bottom is crispy, the egg is set, and the cheese is melted and bubbly. Watch carefully to prevent burning.
⏱️ 3 min - 8
Once cooked, use a spatula to carefully fold the bánh tráng nướng in half. Transfer to a plate and serve immediately. Repeat with the remaining ingredients for the other servings.
⏱️ 1 min