Banh Trang Nuong, the Vietnamese Rice Paper Pizza, gets a vibrant makeover with this Whole Food Plant-Based (WFPB) adaptation. Crafted on a base of light and crispy rice paper, this healthier version replaces traditional ingredients with a bounty of plant-powered goodness, offering a delightful culinary experience with a nutritious twist.

This innovative recipe features an array of health-enhancing elements. The diced tomatoes provide a burst of vitamin C and antioxidants, while the brown onion, garlic, and ginger contribute immune-boosting properties. Turmeric root, renowned for its curcumin content, brings anti-inflammatory benefits to the table, promoting overall well-being. Mushrooms not only add depth to flavour but also offer a dose of vitamins and minerals, supporting immune function.

Adding scrambled tofu as a protein-rich topping elevates the nutritional profile of this dish, delivering a wholesome dose of plant-based protein and essential amino acids. Paired with a drizzle of plant-based hollandaise sauce and a touch of sweet chilli sauce, this Banh Trang Nuong promises a savoury, guilt-free delight packed with healthful components that celebrate flavour and wellness in each bite.

Banh Trang Nuong - Vietnamese street pizza

Catherine Barclay

Banh Trang Nuong, also known as Vietnamese Rice Paper Pizza, takes a creative turn with this Whole Food Plant-Based (WFPB) rendition. Staying true to the traditional concept, this dish reinvents the classic street food by utilizing rice paper as the base and incorporating wholesome, plant-based ingredients.

This WFPB adaptation retains the essence of the original Vietnamese delight while embracing a healthier approach. From the crispy yet light foundation of rice paper to the innovative plant-based toppings, this Banh Trang Nuong delivers a delightful and satisfying experience while honouring the essence of Vietnamese culinary heritage.

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Course Main Course

Cuisine vietnamese

Servings 2 people

Ingredients

  

1x2x3x

• 2 rice paper sheets
• 1 spring onion (scallion) diced
• 3 tomatoes diced
• 1 large brown onion diced
• 1 clove garlic minced
• 1 tsp ginger root grated
• ½ tsp turmeric root grated
• 5 mushrooms sliced
• light soy sauce
• black pepper
• 1 cup scrambled tofu
• no egg hollandaise sauce
• sweet chilli sauce

Instructions

 

• Dice the spring onions, then set aside.
• In a small pan or pot, saute the brown onion and garlic in a bit of water until the onion is translucent. Add the mushrooms, tomatoes, ginger and turmeric and continue to saute until the tomatoes have softened and are combined with the other ingredients. Add in a small amount of light soy sauce and stir through. Finally, grind in some black pepper to release the benefits of the turmeric. Set aside.
• Heat a nonstick pan large enough to take the rice paper flat. Place the dry rice paper into the pan. It will curl with the heat but will settle once other ingredients are added.
• Next, sprinkle over ½ the spring onion, followed by ½ the tomato onion mix covering the rice paper.
• Then, add ½ the scrambled tofu spread over the rice paper.
• Lastly, swirl over the hollandaise sauce and the sweet chilli sauce. See pic above.
• Take one end of the rice paper and fold it over the other half like an omelette. Press down gently then flip. You can add a small amount of either water or rice vinegar to the outside of the rice paper and flip it to help it seal and brown.
• Remove from pan and keep warm while you make the second pizza. Serve immediately with a green salad on the side.

Keyword plantbased, vegan, wfpb

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