Saigon street vendors crisp rice paper over open flame until it blisters like phyllo, turning a $0.50 wrapper into breakfast pizza crust.
Vietnamese Breakfast Pizza
Kickstart your morning with a delicious twist on breakfast: Vietnamese Breakfast Pizza! This vibrant dish features a crispy rice base topped with savory scrambled eggs, fresh herbs, and a drizzle of spicy chili sauce, all ready in just five minutes. Perfect for a protein-packed breakfast that will leave your taste buds dancing!
Prep
0
min
Cook
5
min
Serves
1
people
Level
beginner
The Story
This crispy contraption traces back to Saigon street vendors in the 1980s who, lacking proper pizza ovens, discovered that dry-fried rice paper crisps up like Neapolitan dough—then Vietnamese-American kids in California's Little Saigon started calling it breakfast pizza, slapping on pork floss and Japanese Kewpie mayo, creating a three-country mashup that would make both Naples and Hanoi raise a confused eyebrow.
Regional Twist
Down in Vietnam's Mekong Delta, cooks swap the pork floss for shredded dried shrimp and add a scattering of fried garlic, arguing that the delta's coastal trade routes make seafood the rightful topping, not some northern pork-floss nonsense from Hanoi.
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- 1 green onion chopped
🥩Meat & Seafood(1)
- 2-3 tbsp pork floss (30-45 ml)can also use ground meat or bacon
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(2)
- 2 tsp chili oil (10 ml)
- 1 rice paper sheet
🍯Sauces & Condiments(1)
- srirachaoptional
📦Other(1)
- Kewpie Mayooptional
Nutrition (per serving)
Calories
336
Protein
11g
Carbs
15g
Fat
26g
👨🍳 Instructions
- 1
Add the rice paper to a dry pan over low-medium heat. No need to add oil.
- 2
Drizzle a small amount of chili oil over the rice paper. Add an egg on top and scramble it, using the back of a spoon to spread it evenly.
- 3
Add pork floss and chopped green onions. Drizzle sriracha and mayo on top.
- 4
Allow the rice paper to crisp up further while the toppings heat through. Once the toppings are nicely cooked, you’re ready to serve.
- 5
To serve, you can either enjoy it open face, or fold it up and slice it like a pizza.
💡 Pro Tips
- ✓Heat your pan to 325-350°F before adding the rice paper; temperatures above 350°F cause rice paper to shatter rather than crisp because the outer surface dries faster than moisture can escape from the interior.equipment325-350°F
- ✓Crack the egg directly onto the rice paper and wait 20-30 seconds before scrambling to allow the bottom to set and bond with the paper, preventing the egg from sliding during the scramble phase.timing20-30 seconds
- ✓Apply pork floss after the egg reaches 160°F internal temperature (just set but still moist) rather than at the end, so the residual heat renders some of the pork fat's lipids and creates better adhesion to the crispy rice paper base.technique160°F egg temperature
- ✓Use a 1:1 ratio of sriracha to Kewpie mayo (roughly 1 tsp each) and drizzle in the final 15 seconds of cooking; Kewpie's higher egg yolk content (10% vs 5% in American mayo) means it breaks at 140°F, so last-second application prevents the emulsion from separating.ingredient1:1 ratio|applied in final 15 seconds
- ✓Toast the green onion pieces in the pan for 8-10 seconds before serving so the heat volatilizes the sulfur compounds in alliums, making them taste sweeter and less harsh than raw green onions.timing8-10 seconds
Share this recipe
Prep
0
min
Cook
5
min
Serves
1
people
Level
beginner
Share this recipe
Saigon street vendors crisp rice paper over open flame until it blisters like phyllo, turning a $0.50 wrapper into breakfast pizza crust.
Vietnamese Breakfast Pizza
Kickstart your morning with a delicious twist on breakfast: Vietnamese Breakfast Pizza! This vibrant dish features a crispy rice base topped with savory scrambled eggs, fresh herbs, and a drizzle of spicy chili sauce, all ready in just five minutes. Perfect for a protein-packed breakfast that will leave your taste buds dancing!
The Story
This crispy contraption traces back to Saigon street vendors in the 1980s who, lacking proper pizza ovens, discovered that dry-fried rice paper crisps up like Neapolitan dough—then Vietnamese-American kids in California's Little Saigon started calling it breakfast pizza, slapping on pork floss and Japanese Kewpie mayo, creating a three-country mashup that would make both Naples and Hanoi raise a confused eyebrow.
Regional Twist
Down in Vietnam's Mekong Delta, cooks swap the pork floss for shredded dried shrimp and add a scattering of fried garlic, arguing that the delta's coastal trade routes make seafood the rightful topping, not some northern pork-floss nonsense from Hanoi.
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- 1 green onion chopped
🥩Meat & Seafood(1)
- 2-3 tbsp pork floss (30-45 ml)can also use ground meat or bacon
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(2)
- 2 tsp chili oil (10 ml)
- 1 rice paper sheet
🍯Sauces & Condiments(1)
- srirachaoptional
📦Other(1)
- Kewpie Mayooptional
Nutrition (per serving)
Calories
336
Protein
11g
Carbs
15g
Fat
26g
👨🍳 Instructions
- 1
Add the rice paper to a dry pan over low-medium heat. No need to add oil.
- 2
Drizzle a small amount of chili oil over the rice paper. Add an egg on top and scramble it, using the back of a spoon to spread it evenly.
- 3
Add pork floss and chopped green onions. Drizzle sriracha and mayo on top.
- 4
Allow the rice paper to crisp up further while the toppings heat through. Once the toppings are nicely cooked, you’re ready to serve.
- 5
To serve, you can either enjoy it open face, or fold it up and slice it like a pizza.
💡 Pro Tips
- ✓Heat your pan to 325-350°F before adding the rice paper; temperatures above 350°F cause rice paper to shatter rather than crisp because the outer surface dries faster than moisture can escape from the interior.equipment325-350°F
- ✓Crack the egg directly onto the rice paper and wait 20-30 seconds before scrambling to allow the bottom to set and bond with the paper, preventing the egg from sliding during the scramble phase.timing20-30 seconds
- ✓Apply pork floss after the egg reaches 160°F internal temperature (just set but still moist) rather than at the end, so the residual heat renders some of the pork fat's lipids and creates better adhesion to the crispy rice paper base.technique160°F egg temperature
- ✓Use a 1:1 ratio of sriracha to Kewpie mayo (roughly 1 tsp each) and drizzle in the final 15 seconds of cooking; Kewpie's higher egg yolk content (10% vs 5% in American mayo) means it breaks at 140°F, so last-second application prevents the emulsion from separating.ingredient1:1 ratio|applied in final 15 seconds
- ✓Toast the green onion pieces in the pan for 8-10 seconds before serving so the heat volatilizes the sulfur compounds in alliums, making them taste sweeter and less harsh than raw green onions.timing8-10 seconds