Banh Trang Tron: Rice Paper Salad
Step into the bustling streets of Vietnam with our homemade Bánh Tráng Trộn. Tossed with fresh herbs and a zesty dressing, this Vietnamese Rice Paper Salad is a magical mix of crispy textures that’s incredibly refreshing and so fun to eat!
The Best Bagged Street Food
If you’re ever in Vietnam and looking for an incredibly cheap snack, Bánh Tráng Trộn is the Vietnamese Rice Paper Salad that packs a punch and has unbeatable textures.
Đang xem: Vietnamese rice paper salad (bánh tráng trộn) — vietnamese home cooking recipes
You’ll find it in carts along the bustling streets of Vietnam with all the ingredients laid out. Mixed rice paper salads are sold in plastic bags with a set of chopsticks to enjoy on the go!
While this exciting snack is easily found in the streets of Vietnam, it’s also great to make at home. You can adjust everything to the way you like it and add more of your favorite ingredients.
That’s not where the magic ends, though!
Let the sauces soak into the rice paper and you’ll have a satisfyingly chewy bite full of fresh zest. And if you think the flavor is all that this recipe has, you’l be in for a surprise.
There’ll be tons of crunching and munching from all the dried ingredients that have soaked up every drop of seasoning. This is the street food recipe that will be enjoyed for years to come!
Which rice paper do I use?
The rice paper strips in Bánh Tráng Trộn hold all the ingredients together. Ideally, go for one that is flexible and will not break easily when folded.
This means the strips will keep their shape better and have more of an enjoyable chew.
Why this recipe works
Mixing in caramel-coated pork fat adds a juicy sweetness and wonderful texture.Making your own beef jerky allows you to control its flavors and season it to your liking.Using various dried ingredients keeps every bite exciting and full of texture.
What you’ll need
About the ingredients
All the sauces, spices and dehydrated ingredients can be found in Asian supermarkets.
The ingredients used to make the beef jerky are included in this recipe, but if you can also use your favorite one instead.
How to make this recipe
Cut the beef into thin strips, roughly 5mm (0.2″) thick.
Marinate the beef strips with the shallot and 1 tsp chicken bouillon powder for 20 minutes.
Meanwhile, soak the shrimp and squid for 20 minutes in hot water or overnight in cool water then drain and dry using a paper towel.
Finely chop the shrimp and leave aside.
Add 3 tbsp oil to the wok and fry the beef on high heat for 5 minutes or until cooked on both sides. Drain and set aside for later.
Add 1/2 US cup oil into the wok on medium heat and fry the shallots for 2 minutes or until brown and crispy. Drain and leave in a bowl.
Heat up the wok again with 1/2 US cup oil and fry them a second time for 5 minutes or until crispy.
Note: You can reuse the oil from frying the shallots.
On low heat, roast the peanuts for 3 minutes or until brown, then let it cool. Put them into a ziplock bag and smash using a rolling pin until crushed.
Roughly chop the eggs into eigths or to your size preference and leave in a bowl for later.
Put the salt, 1 tbsp oil and spring onions in a bowl, then mix until well combined.
Add 1/2 US cup oil to a wok oh high heat and fry the squid for 30 seconds. Place the cooked squid on a plate to cool while you prepare the other ingredients.
Tip: Use a wooden spatula or chopsticks to keep the squid flat and to stop it from curling.
In the same wok or saucepan, pour the shrimp in to fry for 1 minute or until golden, then transfer into a bowl.
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Shred the squid using your hands.
Tip: Use scissors to cut them into strips before shredding.
Put the shredded squid in the wok on medium heat and add 1 tsp oyster sauce and 1 tsp sugar, then stir fry for 2 minutes or until crispy.
Pour 1 tbsp oil into a wok on medium heat and fry 1 clove finely chopped garlic for 30 seconds or until fragrant, then add the shrimp in along with the soy sauce and sugar. Stir for 1 minute or until crispy, then transfer into a bowl.
Add the beef strips in along with the honey, oyster sauce, sugar, five spice powder, paprika, tumeric powder and 1 tsp chicken bouillon powder and fry for 3 minutes.
Pour the hot water over the tamarind pulp and mash it until it is dissolved, then strain through a bowl.
Note: Use the back of a spoon to press into it to squeeze more liquid out.
In a wok, heat up 2 tbsp oil on medium heat and cook 1 clove of finely chopped garlic for 30 seconds, then add the tamarind paste, 1 tsp chicken bouillon powder, fish sauce and 1 1/2 tbsp sugar and mix until well combined.
Wash, drain and roughly chop the Vietnamese coriander using scissors.
Julienne the green mango.
Use scissors to cut the rice paper into 1.5 x 4cm (0.6″ x 1.5″) strips.
Note: Bánh Tráng Trộn can be made with longer and thinner strips too, so cut them to your liking.
Cut the pork fat into 1cm (0.4″) cubes.
Cook in a wok for 5 minutes on low heat or until crispy. Drain the pork fat, then set aside.
Note: There is no need to add oil because the pork fat will release oil as it cooks.
Pour 1 tbsp oil to a wok on medium heat and brown 2 cloves of finely chopped garlic.
Add 1/4 US cup sugar on low heat and cook for 2 minutes or until the sugar has caramelized, then add the sliced chili in and mix.
Mix the fried pork fat in with the caramel and leave aside for later.
Note: The caramel will harden, so use scissors to cut the caramel pork fat if it becomes too difficult to break apart.
How to make the mixed rice paper
Set up your Bánh Tráng Trộn station by having all the ingredients laid out around a large mixing bowl.
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Make 1-2 servings by layering the rice paper, cooked toppings and sauces to preference, then mix well.
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