Photograph of the finished Banh trang tron Saigon rice paper salad

Vietnam · Bánh tráng trộn

Banh trang tron Saigon rice paper salad

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice paper Rice paper 5.6 oz
  • Photograph of Green mangoes Green mangoes 5.6 oz
  • Photograph of Shredded dried beef Shredded dried beef 2.8 oz
  • Photograph of Dried shrimp Dried shrimp 1.4 oz
  • Photograph of Quail eggs Quail eggs 12
  • Photograph of Vietnamese coriander Vietnamese coriander 1.4 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.1 oz
  • Photograph of Tay Ninh shrimp salt Tay Ninh shrimp salt 0.4 oz
  • Photograph of Sate chilli and lemongrass paste Sate chilli and lemongrass paste 0.7 oz
  • Photograph of Lime Lime 2
  • Photograph of Crispy fried shallots Crispy fried shallots 0.7 oz
  • Photograph of Oil Oil 1 ⅓ tbsp

Method

  1. 1 Cut the rice paper into bite-sized strips and set them aside in a large bowl.
  2. 2 Shred the green mango, boil the quail eggs for 5 minutes then peel them, and pick and finely chop the coriander.
  3. 3 Sauté dried shrimp in a little oil for 3 minutes until fragrant, then let cool.
  4. 4 Squeeze lemon juice onto the rice paper, add shrimp salt and chili paste, and gently knead for 2 minutes until the rice paper softens.
  5. 5 Mix together the mango, dried beef, dried shrimp, coriander, peanuts, and fried onions, then arrange the quail eggs on top.
Start cooking