Banh trang nuong
PREPARATION TIME 20 minutes COOKING TIME 15 minutes SERVES 4 INGREDIENTS
● 3 scant ( just short of) tbsp gram flour (chickpea flour) ● 1 scant tsp ground turmeric
● ¼ tsp black salt ● 4 rice paper sheets ● 3 spring onions, green part only, thinly sliced
● 3-4 heaped tablespoons vegan cream cheese, such as Bute Island Scheese ● 4 slices Vietnamese vegan ‘chicken ham’, sliced into small strips, or use any vegan ham or bacon (optional) ● 2 small red chillies, finely chopped
● 2 tablespoons crispy shallots ● 2 tbsp vegan mayo, to serve ● 2 tbsp sriracha, or any chilli sauce, to serve METHOD
1 Place a large frying pan over a high heat. In a small bowl, whisk the gram flour, ground turmeric and black salt with 6 tablespoons water until a smooth batter forms.
2 Lay one rice paper sheet onto the hot pan, and toast for 30 seconds. Turn down the heat to medium and smear the rice paper with a tablespoon of the gram flour batter, making sure it forms a thin layer that almost reaches the edges but doesn’t spill over. Sprinkle the top with the spring onion greens, then add small blobs of vegan cream cheese and scatter the vegan ham
(if using) across the ‘pizza’.
3 Turn the heat down to medium/low if browning too quickly, and cook for another few minutes until the toppings are melting and the underside is starting to brown. Scatter with chillies and crispy shallots, if using. Drizzle the mayo and chilli sauce across the top in a large zig-zag pattern, so there is an even distribution of sauce.
4 Carefully fold the rice paper in half. It will crack a little – but try to do it in one gentle but swift action, folding like a quesadilla. Toast gently for another 20–30 seconds, turning once.
5 Repeat with each rice paper sheet then eat immediately and enjoyfl