Rice paper pizzas are a popular street food dish in Vietnam. Food writer Uyen Luu shares her version, loaded up with eggs, sardines and spinach and drizzled with a punchy...
Rice paper pizzas are a popular street food dish in Vietnam. Food writer Uyen Luu shares her version, loaded up with eggs, sardines and spinach and drizzled with a punchy garlic butter.
Put the 1⁄2 tbsp olive oil in a frying pan over a medium heat. Add the spinach and cook until just wilted. Remove from the heat, leave to cool for 5 minutes, then squeeze the leaves in your hands to remove as much water as possible. Set aside.
To make the sauce, melt the butter in a small frying pan over a medium heat, then fry the garlic for 1 minute until sizzling. Add the capers and chilli flakes, stir to combine, then pour in the fish sauce and sesame oil. Cook for another minute, then remove from the heat and set aside.
To make the oil, pour the olive oil into a small saucepan over
a medium heat. Add the spring onions and a pinch of salt and cook for 2 minutes or until the green parts of the onions start to wilt. Remove from the heat.
Use a pastry brush to paint one side of a rice paper sheet with the spring onion oil, then put another sheet on top. Press the sandwiched-together sheets between 2 boards to help them stick together. Repeat with the remaining rice paper sheets to create 4 ‘sandwiches’ in total.
Put a wire rack over a gas hob on a low heat. Put a rice paper sandwich on the rack, then scatter over some spinach and crack an egg into the middle. Dot around some of the sardines or anchovies. Cook for 5-8 minutes, continuously moving the paper around in circles with tongs to stop it burning. The egg should be cooked with a runny yolk and the edges of the pizza should be crisp and slightly puffy. Repeat with the remaining pizzas.
Scatter the pizzas with rocket (if using) and drizzle over the garlic butter.