Vietnamese Pizza and Sparkling Heretics

I once visited the finest pizza restaurant in Ho Chi Minh City. Getting good cheese in Vietnam is hard, so the owners started making their own from buffalo grazing in the highlands of Đà Lạt. A tangy burrata arrived whole, like a water balloon ready to pop, surrounded by a crust perfectly leopard-spotted with char and deep with creamy, tangy sourdough flavour. But what about those hoping for some local influence? Perhaps a coconut base, topped with fragrant Nem Nướng?