KRISTINE’S PIZZA ĐÀ LẠT
SELECT YOUR LANGUAGE ENGLISH ESPAÑOL FRANCAIS ROMÂNĂ SVENSKA العربية 中文 日本語 TIẾNG VIỆT मराठी తెలుగు PREP TIME 10 MINUTES COOK TIME 10 MINUTES YIELDS 1 SERVING Vietnam has many delicious street foods that are easy and convenient to pick up on any corner. Pizza Đà Lạt is a popular specialty from the city of Đà Lạt, enjoyed mostly by students. This savory rice paper package is usually made hot on a charcoal grill before being folded in half and wrapped up in newspapers for customers to enjoy. My mom initially made this dish during her quarantine cooking extravaganza and taught it to me after perfecting the craft. INGREDIENTS METRIC 1 sheet rice paper 1 large egg 20 grams onions, diced 3-4 button mushrooms, sliced 2 scallions, chopped 15 grams cream cheese 15 grams mayonnaise 15 grams hanh phi (crispy fried shallots) 10-20 grams shrimp floss OR crispy tiny shrimp Hot sauce, to taste IMPERIAL 1 sheet rice paper 1 large egg 2 tablespoons onions, diced 3-4 button mushrooms, sliced 2 scallions, chopped 1 tablespoon cream cheese 1 tablespoon mayonnaise 1 tablespoon hanh phi (crispy fried shallots) 1-2 tablespoons shrimp floss OR crispy tiny shrimp Hot sauce, to taste NOTE Due to quarantine limitations, ingredients photographed may not be entirely faithful to those listed. (Don't be afraid to get creative when making this yourself!) METHOD PREPARE YOUR TOPPINGS Begin by preparing the toppings for your rice paper. Dice the onions, thinly slice the button mushrooms, and cut the scallions into small chunks. In a small bowl, crack one egg and beat lightly. ASSEMBLE YOUR PIZZA ĐÀ LẠT Place the rice paper into an unheated pan with no oil. Turn the stove on to medium or medium-low heat, adjusting the temperature so that the egg sizzles when poured onto the rice paper. Then, execute the following steps as quickly as possible … Trying not to puncture the rice paper, pour on the beaten egg and spread it evenly around the paper using the bottom of a ladle (leave about a centimeter from the edge). Continue to monitor the egg as it cooks, making sure it doesn’t pool in one area. Before the egg is fully set, sprinkle on the onions, mushrooms, and scallions. Dollop cream cheese and mayonnaise evenly across the top, then garnish with hanh phi and shrimp floss. Finish with a zigzag of hot sauce. Using a spatula, carefully fold the rice paper in half and cook on one side for 6-7 minutes. Flip and press down lightly, then cook for another 6-7 minutes until both sides are golden brown and crispy. Serve hot. TIP 1 To make this dish like the street food masters, you can crack the egg directly onto the rice paper and beat it with the bottom of your ladle instead of mixing it beforehand. TIP 2 Toppings are completely interchangeable; quail eggs and ground beef are two tasty alternatives to the options provided in the recipe. If preferred, you can easily make a vegetarian version of this dish. TIP 3 Kristine uses Cholimex Tương ớt hot sauce, but sriracha is an okay substitute. Note that sriracha has a stronger taste, so you would need less of it. ABOUT THE CONTRIBUTOR KRISTINE HUYNH • UNITED STATES A first-generation Vietnamese American, Kristine is constantly sharing her love for her heritage with others by going on impromptu boba trips and teaching the proper way to enjoy Vietnamese food. Through her fondness for her own culture, she developed an interest in international cuisines. When she's not eating to her heart's content, Kristine enjoys listening to k-pop, playing League of Legends, and painting. Currently lives in the U.S.