Pizza Bánh Tằm

Pizza Bánh Tằm is a delightful fusion of traditional Vietnamese flavors and pizza, featuring a soft rice noodle crust topped with fresh vegetables and aromatic herbs. This vegetarian dish offers a unique twist on classic pizza, perfect for those seeking a light and flavorful meal.

Ingredients

• Rice noodles - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1, thinly sliced
• Zucchini - 1 small, thinly sliced
• Mushrooms - 100 grams, sliced
• Carrot - 1 small, julienned
• Fresh basil - 20 grams, chopped
• Fresh cilantro - 20 grams, chopped
• Soy sauce - 1 tablespoon
• Chili sauce - 1 teaspoon (optional)
• Mozzarella cheese - 100 grams, shredded
• Black pepper - to taste
• Lime - 1, cut into wedges for serving

Steps

1. Cook the rice noodles according to package instructions, then drain and rinse under cold water. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced red bell pepper, zucchini, mushrooms, and julienned carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
4. Stir in the soy sauce, black pepper, and optional chili sauce. Cook for an additional 2 minutes, then remove from heat.
5. Preheat your oven to 200°C (390°F).
6. In a large baking dish or pizza stone, spread the cooked rice noodles evenly to form a crust.
7. Top the noodle crust with the sautéed vegetables, then sprinkle the shredded mozzarella cheese evenly on top.
8. Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and bubbly.
9. Remove from the oven, and garnish with chopped basil and cilantro.
10. Serve hot with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in fiber from fresh vegetables, promoting digestive health.
• Rich in vitamins and antioxidants from a variety of colorful vegetables.

Tags