Pick a Vietnamese pizza stall in Da Lat by the time you plan to eat

To try Vietnamese pizza in Da Lat, decide when you will eat before you pick a famous stall. Di Dinh on Hoang Dieu Street is an afternoon option, while the shops on Nguyen Van Troi Street are more useful when you want a snack after dinner. Start with one piece of egg-and-scallion banh trang nuong, check the price, and add richer toppings only if you want another.

Where to eat Vietnamese pizza in Da Lat without wasting your evening

A hot piece of grilled rice paper takes only a few minutes to eat, and many sellers cook it right in front of you. Only the hours, the queue and the menu need a bit of planning. Some visitors arrive at a well-known stall late at night only to find that the grill has already been put away. Others order the most elaborate version without realizing that it contains shrimp, meat or a sauce they do not like.

Pick a neighborhood first. Hoang Dieu works for an early snack. Nguyen Van Troi gives you several named shops on one street. Nha Chung is convenient around Da Lat Cathedral, and the night market is the simplest choice if you are already walking through the town center.

Quick choices by time and preference

Hours at Di Dinh are not fixed, and some days it closes well before evening. Before you go, call Di Dinh on 0385 888 621 or Banh Trang Nuong 112 on 0915 240 987 to check hours and what is left.

What is banh trang nuong?

Banh trang nuong means grilled rice paper. The cook places a thin, round rice paper sheet over a charcoal grill or another hot cooking surface. Egg is spread across the sheet while it warms up, followed by chopped scallions, crispy shallots and whichever savory toppings the customer chooses. As the egg sets, the rice paper becomes dry and crisp. Chili sauce, mayonnaise or another finishing sauce may be added before the seller folds or rolls the snack.

That combination explains the nickname Vietnamese pizza. There is a round base, a visible layer of toppings and a satisfying bite that may remind someone of an unusually thin-crust pizza. But the resemblance stops there. The base is not yeast-raised wheat dough. There is no thick bread-like rim. You are eating a crisp sheet of rice paper with a thin savory layer on top, usually folded in half or rolled so it is easy to hold.

One piece can be satisfying between lunch and dinner, especially when topped with an egg and meat, but the serving size changes from stall to stall. Two people might order one simple piece and one special to compare. Someone arriving very hungry may still want a proper dinner later. That is normal for Da Lat street food, where several small dishes often make more sense across an evening than a single oversized order.

The most appealing part is the texture. The outside should be crisp enough to crack when bitten, while the egg and cheese, when used, remain softer. Dried beef introduces chewiness. Scallions and crispy shallots add aroma. A little chili sauce makes the flavors sharper. A heavy layer of mayonnaise makes everything richer, but it can also overwhelm the rice paper. That is why a basic piece is such a good starting point.

How the rice paper is cooked on the grill

You will usually see a compact cooking setup: stacks of dry rice paper, trays of eggs and toppings, a small grill and the cook's tools. The sheet goes onto the heat first. The cook rotates it to keep one edge from burning, cracks or pours egg onto the surface, and spreads the egg in a thin layer. Other ingredients go on while the base continues to cook. A well-managed grill makes it possible for the egg and rice paper to finish at roughly the same time.

Charcoal cooking is common at traditional Da Lat stalls. The grill creates enough heat to crisp the sheet without a thick crust or much cooking time. The exact method varies. Some stalls cook several pieces at once on separate sections of a metal grate. Some keep turning the rice paper so the edges do not scorch. Others offer a softer, more flexible version that is warmed but not made fully brittle.

No two stalls grill for exactly the same time. A thin sheet with scallions will behave differently from one carrying egg, chicken, cheese and sausage. Watch for two things: the egg cooked the way you asked, and rice paper still fresh and crisp when it reaches you. Watching two or three orders being prepared is an easy way to understand the house style before you choose your own.

Ask for a fully cooked egg if that is your preference. Some menus offer a runny-egg version called long dao. The soft center can be attractive to people who enjoy runny yolks, but it is not the best choice when you want to carry a snack around town for a long time. A fully cooked, lightly sauced version is more practical for takeaway.

Which Vietnamese pizza toppings should you choose?

Egg and scallions for the first bite

The simplest recognizable version includes egg, scallions, crispy shallots and seasoning. You may see quail eggs or a chicken egg used as the base. Quail eggs create small spots of egg across the rice paper, while a chicken egg can coat a larger area. Either makes a good first order, because you can still taste the grilled rice paper rather than only the additions.

Ask for a little chili sauce instead of a generous coating if you are unsure about the heat. Many sellers will adjust the sauce before serving. A request for no mayonnaise is also straightforward when mayonnaise is applied at the end.

A useful first order is mot banh trang nuong trung cut, it cay: one grilled rice paper with quail egg, not very spicy. You can also point to the egg option on a menu and say khong sot mayonnaise for no mayonnaise. Those short requests are easier to communicate in a noisy stall than a long explanation.

Cheese and sausage for a richer snack

Cheese is a popular choice for visitors who want familiar flavors. It softens as the egg and rice paper cook, contrasting with the crisp base. Sliced sausage adds saltiness and makes the piece more filling. The result feels closer to the pizza comparison, but it is still rice paper rather than bread.

Cheese and mayonnaise are not interchangeable. Cheese is a topping that heats on the grill, while mayonnaise is typically a finishing sauce. Ordering both, together with butter or scallion oil, produces a noticeably richer snack. For something light, pick just one rich topping and keep the sauce minimal. If you are sharing several dishes, cheese and sausage are often better as the second piece rather than the entire order.

Children who like eggs and cheese may find this version approachable. Ask the stall to leave out chili if needed, and give the finished piece a moment to cool before handing it over. The top may look ready to eat while melted cheese is still extremely hot.

Dried beef, chicken, pâté and mixed toppings

Dried beef, called kho bo, has a sweet-salty, chewy texture. It gives the snack a different bite from the egg and paper. Shredded chicken is usually softer and less intense. Pâté adds a richer, liver-based flavor. Other stalls may offer minced meat, pork floss, seafood, sliced processed meats or combinations that change with the shop's menu.

For a more substantial snack, order a combination with one protein and perhaps cheese. A “special” or thap cam version usually means mixed toppings, but there is no standard recipe shared by every vendor. At one counter it could include sausage and dried beef. Another may use egg, pâté, cheese and shrimp. Ask what is included before you agree to the price.

More additions may raise the cost without making the rice paper itself any larger. A person who wants to try local flavors might prefer dried beef and egg; someone sensitive to strongly flavored ingredients might be happier with chicken and cheese. Both are good, just for different tastes.

Fermented shrimp paste and runny egg for more adventurous eaters

Mam ruoc, fermented shrimp paste, has a distinctive aroma and a concentrated savory flavor. It adds a strong regional character to grilled rice paper, but it will not appeal to everyone. A very small amount can change the whole snack. Ask for it separately or in a light quantity where possible. It is unsuitable for anyone who avoids shrimp or shellfish.

A runny-egg version, often described as banh trang nuong long dao, leaves part of the egg softer. Some vendors use quail eggs; others use chicken eggs. Because this texture is deliberate, ask for fully cooked egg if that is what you prefer. The richer, wetter center also means the snack will lose some crispness more quickly once folded and carried away.

Crispy or soft rice paper?

Menus sometimes distinguish gion (crispy) from deo (soft and flexible). The fully crisp version is the iconic snack to eat fresh beside the grill. A soft rice paper version is heated and folded or rolled without the same brittle texture. It can be easier to hold and may suit someone who dislikes a very crunchy base.

Choose the texture first, then the filling. A shop selling both may place them under separate headings, with different prices. Ordering a “cheese pizza” without choosing the base can lead to a different style than you expected. Pointing to a photo is useful, but stating banh gion or banh deo is clearer.

The best-known places for banh trang nuong in Da Lat

02

Banh Trang Nuong 112

112 Nguyen Van Troi, easier for later plans

The shop at 112 Nguyen Van Troi is another established name, with a long menu and several topping combinations. It fits a flexible evening better, with hours of about 12:30-11:30 PM. Some places list 1:00-11:00 PM. Close to closing time, make sure the kitchen is still taking orders.

A piece here costs VND 10,000-35,000 (2026). Toppings include dried beef, cheese, sausage, pâté and chicken. The shop also lists other snacks, which can make it convenient for a group whose members do not all want the same filling. You can call 0915 240 987 to confirm the current hours or ask about the menu.

It is a well-known snack shop and can get crowded. Its main advantage over Di Dinh is that it stays open later. With a full afternoon, come to Nguyen Van Troi after dinner, ask for a freshly grilled piece and eat it before walking on.

05

Co Mai and Chi Huyen

Nha Chung Street, near the cathedral

Nha Chung Street is useful when you are exploring the area around Da Lat Cathedral, often called the Chicken Church. Co Mai is at 1C Nha Chung and opens around 5:00-10:30 PM. Chi Huyen is also on Nha Chung Street and sells from about 4:00 to 10:00 PM. Its house number is given as 1/2 or 2, so look for the shop name on the map once you reach the street.

These are compact, local-style stops rather than spacious dinner restaurants. Stalls here roll or fold the rice paper, and some serve it with tamarind sauce. Co Mai also adds shredded mango, which gives a slightly tart contrast to richer toppings.

Choose this area when it fits the rest of your walking route. It is less useful to make a dedicated trip with a strict departure time because small stalls can develop a queue quickly. Look at how many orders are waiting, check the menu and choose whether you have enough time to enjoy the snack immediately.

07

Da Lat Night Market

The most convenient walk-in choice

The night market is concentrated around Nguyen Thi Minh Khai Street and Hoa Binh, right in the central shopping area. The market is generally active from about 6:00 to 11:00 PM, while individual food stalls keep their own schedules. You can stop at a visible grill, eat one piece and continue exploring without making a special trip across town.

In 2026, budget VND 20,000-35,000 per piece, VND 12,000-25,000 for hot soy milk and VND 10,000-30,000 for grilled sweet potato or corn. Ask the specific seller before ordering. Each topping has its own price.

The busier hours are roughly 7:00-9:30 PM. This is part of the market atmosphere, but it also makes careful ordering more important. Make sure the cook understands whether you want one piece or two, and whether you have asked to remove particular ingredients. With a clear quoted price and a freshly grilled snack, there is little reason to walk farther just to find a vendor mentioned online.

When should you go to avoid an unnecessary wait?

A 2:00-4:00 PM snack stop is the easiest way to fit Di Dinh into a day of sightseeing. You can finish lunch, visit a nearby attraction and then stop for banh trang nuong before dinner. Arriving after 9:00 PM is a gamble, since Di Dinh often closes earlier.

From 4:30-6:00 PM, more sellers are working, but the streets are also beginning to fill with people heading out for the evening. Arrive a little before the time you want to eat so you can find the address and inspect the menu. A weekday may look quite different from a weekend or holiday.

The 7:00-9:00 PM window works naturally for Nguyen Van Troi, Nha Chung and the night market. You can use it for a casual snack after exploring central Da Lat. After 10:00 PM, check whether the stall is still cooking, still has toppings and still takes orders.

Rain may affect exposed charcoal carts, seating and pedestrian traffic. Look for a sheltered counter. If the weather is poor, a shop with indoor or protected seating may be a better experience than standing beside a street grill. A simple change of location can save more time than waiting for a specific famous name.

A useful evening sequence is to eat banh trang nuong at 4:00 PM, have a proper dinner at 7:00 PM, and walk through the night market at 8:00 PM for soy milk or sweet potato. Alternatively, eat dinner first and share one piece around 8:30 PM at a stall with a later closing time.

How much does Vietnamese pizza cost in Da Lat in 2026?

There is no standard citywide price. A thin rice paper sheet may be similar at different stalls, but the cost changes with egg, cheese, chicken, dried beef, sausage, pâté and the amount of sauce. A basic piece is usually less elaborate than a mixed-topping special. Some vendors charge separately for additions that another shop includes in a named combination. That difference is why asking for the total price matters more than memorizing the lowest number in an online article.

Prices in 2026 by stall: Di Dinh VND 25,000-35,000, 112 Nguyen Van Troi VND 10,000-35,000, Be Lun VND 20,000-35,000, and Yen at 10 Nguyen Van Troi VND 15,000-40,000 per piece.

Prices from 2025 were lower at Di Dinh and Co Phuong. Ask the seller for the current price of the exact filling you want.

At the night market, a piece is about VND 20,000-35,000 (2026). With hot soy milk at VND 12,000-25,000 and sweet potato or corn at VND 10,000-30,000, one person can budget about VND 42,000-90,000 for all three. The actual total depends on the stall, portion and topping selection, and you might not want all three in one sitting.

To make ordering easier, ask Bao nhieu tien mot cai? (“How much for one?”) and then point to the topping you want. Follow with Them pho mai co tinh tien khong? (“Is cheese extra?”). Before the vendor starts cooking, confirm the quantity and total. A menu, a calculator screen and a few simple phrases are enough to handle the price.

Carry a convenient small amount of Vietnamese dong when buying street food. Some carts do not take international cards. Check the amount on the menu or the vendor's phone before paying. A clear exchange about the total is better than a disagreement after the snack has already been prepared.

How to order when you do not speak Vietnamese

Start with the texture. Ask for banh gion if you want the iconic crispy rice paper, or banh deo if you prefer a softer version. Next choose quail egg (trung cut) or chicken egg (trung ga). Add one topping, such as cheese (pho mai), sausage (xuc xich), dried beef (kho bo) or chicken (ga). Finally decide whether you want chili and mayonnaise.

A simple complete request is Mot banh gion trung cut, it cay, khong mayonnaise. It means one crispy quail-egg grilled rice paper, not very spicy, with no mayonnaise. Showing the phrase on your phone works fine over the noise of traffic and the grill. Pointing at a menu item can also work well.

Other useful phrases are khong cay for no chili, it sot for less sauce, khong mam ruoc for no fermented shrimp paste, trung chin ky for fully cooked egg, and mang di for takeaway. A person who wants no beef should say khong thit bo and confirm that no dried beef is used. These instructions are most effective before the vendor begins assembling the piece.

For a group, write the number of pieces and their toppings on your phone. One person can show the list while another pays. If somebody has a food allergy, do not rely on a short translation alone; make sure the seller actually understands the ingredient and the possibility of shared cooking equipment. Some sauces and premixed toppings contain ingredients that are not obvious from the finished appearance.

Eat the piece immediately whenever possible. A crispy snack folded tightly into a bag will trap steam. The rice paper gradually softens, particularly under mayonnaise, cheese or a runny egg. When you have a long walk back to your accommodation, ask for a fully cooked, lightly sauced version and avoid buying it too early.

Can you find vegetarian or vegan banh trang nuong?

Many stalls can make a meat-free piece. Egg is a standard ingredient. Cheese contains dairy. Shrimp floss, dried shrimp, fermented shrimp paste and seafood seasonings can appear even in versions that look fairly simple. Some cooking fats or sauces may also be unsuitable for a specific diet.

If you eat eggs and dairy but not meat, explain that you want to avoid meat, shrimp and fish-based seasonings. Vegans should ask for no egg, no dairy, no mayonnaise containing egg, no shrimp, no meat and no fermented shrimp paste. Check whether the scallion oil uses vegetable oil or animal fat. Some vendors may be willing to prepare rice paper with scallions, corn, mushrooms or seaweed if those ingredients are available.

A suggested question is Co banh chay khong? (“Do you have a vegetarian version?”), followed by specific exclusions. The second part is important because the meaning of vegetarian food can vary depending on the cook and customer. A seller who can describe the ingredients clearly is a better choice than one who simply agrees and then uses the usual premixed sauce.

What should you eat with Vietnamese pizza in Da Lat?

Hot soy milk

Hot soy milk is the classic companion to a salty, crispy piece of grilled rice paper. It is mild, warming and easy to drink between bites of cheese, chili or dried beef. Some stalls sell it directly, while others are close to vendors specializing in warm drinks. At stalls near the market, a cup costs about VND 12,000-25,000 (2026).

Ask whether the milk is hot and what size the cup is. Da Lat evenings turn cool after sunset, and a warm cup is welcome. Give a freshly poured cup a moment before drinking. Ask whether the soy milk is sweetened if that matters to you.

Grilled sweet potato and grilled corn

Grilled sweet potato is a good change from the savory, crunchy rice paper. The inside is soft and naturally sweet, making it an easy second snack to share. Grilled corn offers another familiar street-food option, sometimes with scallion oil or seasoning. A portion of sweet potato or corn at the market costs about VND 10,000-30,000 (2026).

Ask whether the price is per potato, cob or prepared portion, since sizes and methods vary. A piece of sweet potato may be more filling than it looks, so there is no need to buy one for every person when you still plan to eat dinner. You can also save the sweet food for later in the evening.

Other snacks if you still have room

The market also has crab soup, grilled skewers and strawberry snacks. Try one or two items that genuinely appeal to you and leave the rest for another evening.

Someone who has already eaten a substantial hotpot dinner may only need half a piece of grilled rice paper and a drink. Someone who skipped lunch should start with a proper meal and keep banh trang nuong as a snack. Both approaches fit the way the food is sold and help you avoid turning a quick street-food stop into an uncomfortable, overly heavy dinner.

How many calories are in banh trang nuong?

There is no single reliable calorie count for every piece because the ingredients vary enormously. A plain sheet with a little egg and scallion oil is different from a heavily loaded version with sausage, butter, cheese and mayonnaise. Portion sizes also vary by cook. A photograph or the name “special” is not enough to calculate an accurate amount.

Counted by ingredients, a common piece comes to roughly 150-250 kcal, a very simple version around 110-120 kcal and a richer egg, sausage, cheese and mayonnaise combination around 370 kcal. None of this comes from laboratory measurements of food served by Di Dinh, 112 or any individual Da Lat stall.

For a lighter snack, choose one main topping, ask for less sauce and skip stacking butter, cheese and mayonnaise. There is no need to treat one small street snack as a strict nutrition exercise. The rice paper itself is only part of the total; sauces and richer additions make a large difference. Eat a portion that fits your plans for the rest of the day.

Two practical ways to fit it into a Da Lat evening

Plan A: try Di Dinh before dinner

Spend your early afternoon exploring Da Lat and aim to reach Hoang Dieu at about 3:00 PM, after checking that Di Dinh is serving that day. Ask for one crispy egg-and-scallion piece and a second with cheese or dried beef to share. Because you are eating before dinner, keep the order modest. You can then return to the center, rest at your accommodation and choose a proper evening meal without feeling rushed.

This plan works especially well when Di Dinh is one of the names you specifically want to try. Go early, before the market walk. If the shop is unexpectedly closed, switch to a vendor on Nguyen Van Troi rather than repeatedly circling Hoang Dieu hoping it will reopen. There are plenty of other opportunities to eat the dish.

Plan B: eat on Nguyen Van Troi and walk to the market

Arrive on Nguyen Van Troi between 5:00 and 6:00 PM. Look at the queues at 112, Co Phuong and Co Thanh, then choose a grill that is actively preparing fresh pieces. Order one version with egg and a second with different toppings only if you still want more. Afterward, head back toward central Da Lat and spend time at the night market. Save warm soy milk or a grilled sweet potato for a later stop.

This plan is flexible because several options are grouped in the same general area. You are not locked into one specific stall. Eating dinner first works too: look for a late snack around 8:30 PM at a stall that stays open later. Do not put Di Dinh into this version of the schedule unless its opening time has been checked directly.

Both plans work for independent travelers, couples and small groups. Just arrive while the grill is operating, choose a filling you actually want, pay a price you understand and eat the rice paper while it is still crisp.

Before you leave

To try Di Dinh, call to check its hours and go in the afternoon, since 9:00 PM is too late; for a late snack, head to Nguyen Van Troi or a night-market stall with clear prices.