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🇻🇳 A TASTE OF VIETNAM

Bánh Tráng Trộn (Rice Paper Salad).

A modern street food favorite from Saigon — torn rice paper tossed with dried shrimp, quail eggs, green mango, crispy shallots, peanuts and a sweet-sour-spicy sauce.

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Total time
15 min
Servings
2 people
Difficulty
Easy
Bánh Tráng Trộn (Rice Paper Salad)

Ingredients

For 2 servings · Check off as you go

0 of 8 ingredients ready

Let's make it.

4 steps

  1. Tear the rice paper

    Tear rice paper into bite-size irregular pieces. Lightly toast in a dry pan or microwave for 30 seconds until slightly crisp.

    5 min

  2. Mix the sauce

    Combine sweet chili sauce, lime juice, sugar, a little fish sauce and chili to taste.

    2 min

  3. Toss everything

    In a large bowl combine torn rice paper, shrimp, quail eggs, mango, peanuts and fried shallots. Pour sauce over and toss vigorously with clean hands.

    5 min

  4. Serve immediately

    Eat right away while the rice paper still has some crunch. Best as a late-night snack or appetizer.

    2 min

ONE GOOD STEP AT A TIME

Bánh Tráng Trộn (Rice Paper Salad) · Step 1 of 4

Tear the rice paper

Tear rice paper into bite-size irregular pieces. Lightly toast in a dry pan or microwave for 30 seconds until slightly crisp.

5 min

Cooking Tips

Tear the rice paper into irregular pieces by hand rather than cutting — the jagged edges catch more sauce. Use semi-dried shrimp for best chew.

Nutrition per Serving

Recipe-provided estimates; values vary with ingredients and serving size.

calories
380 kcal
protein
18 g
carbs
42 g
fat
14 g
fiber
3 g

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