Vietnamese Rice Paper Salad Banh Trang Tron Recipe

There’s something about combining the crunch of rice paper and peanuts with the zest of lime juice that makes me feel like I’ve unlocked a secret level in the game of flavor. This vibrant salad combines the most delightful textures and fresh flavors, making it like a mini tropical vacation in every bite! 🌿🥭✨

I love the vibrant flavors and textures of Vietnamese Rice Paper Salad, Banh Trang Tron. The combination of julienned green mango and shredded dried squid creates a delightful contrast, while fresh Vietnamese coriander and roasted peanuts add aromatic depth.

The addition of lime juice, fish sauce, and a hint of chili brings a refreshing tang that excites the palate.

Vietnamese Rice Paper Salad Banh Trang Tron Recipe Ingredients

• Rice Paper: Made from rice flour, offers carbohydrates and a pliable texture.
• Green Mango: Adds a tangy, tart flavor with dietary fiber and vitamin C.
• Dried Squid/Beef Jerky: Provides protein and a savory depth to the salad.
• Vietnamese Coriander (Rau Răm): Herbaceous flavor with potential digestive benefits.
• Roasted Peanuts: Nutty crunch with healthy fats and protein content.
• Chili: Contributes heat and enhances metabolism; packed with vitamins.
• Fish Sauce: Umami-rich, adds depth and complexity to the dressing.

Vietnamese Rice Paper Salad Banh Trang Tron Recipe Ingredient Quantities

• 3 sheets of rice paper
• 1 small green mango, julienned
• 100g dried squid or beef jerky, shredded
• 1/2 cup fresh Vietnamese coriander (rau răm), roughly chopped
• 2 tablespoons roasted peanuts, crushed
• 2 quail eggs, boiled and halved
• 1 tablespoon fried shallots
• 1 tablespoon crushed chili powder or fresh chili slices
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil

How to Make this Vietnamese Rice Paper Salad Banh Trang Tron Recipe

1. Start by preparing the rice paper sheets. Cut them into thin strips, about 1 cm wide, and set aside.

2. In a large mixing bowl, combine the julienned green mango, shredded dried squid or beef jerky, and the rice paper strips.

3. Add the roughly chopped Vietnamese coriander (rau răm) to the salad mixture.

4. Sprinkle the crushed roasted peanuts over the mixture.

5. Gently add the halved boiled quail eggs.

6. Top with the fried shallots for added crunch.

7. Add crushed chili powder or fresh chili slices to taste, adjusting based on your preferred level of spiciness.

8. In a small bowl, whisk together the lime juice, fish sauce, sugar, and vegetable oil to create a dressing.

9. Pour the dressing over the salad mixture, ensuring everything is evenly coated.

10. Toss all ingredients gently yet thoroughly to ensure that the flavors are well combined, and serve immediately for the best taste and texture.

Vietnamese Rice Paper Salad Banh Trang Tron Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Large mixing bowl
4. Small bowl
5. Whisk or fork (for mixing the dressing)
6. Measuring spoons
7. Serving plate or bowl
8. Kitchen shears (optional, for cutting rice paper)
9. Spoon or salad tongs (for tossing the salad)

FAQ

• Q: Can I use regular mango if green mango is unavailable?
  
  A: Yes, you can use regular mango, but ensure it’s not overly ripe to maintain a balance of sweetness and tanginess.
• Q: Is there a substitute for Vietnamese coriander?
  
  A: Although Vietnamese coriander has a unique flavor, you can substitute it with mint or cilantro for a similar freshness.
• Q: Can this salad be made vegetarian?
  
  A: Absolutely! You can omit the dried squid or beef jerky and add more vegetables or some tofu for protein.
• Q: How do I prepare the rice paper for the salad?
  
  A: Simply cut the rice paper sheets into thin strips with kitchen scissors. No soaking is necessary as the dressing will soften them.
• Q: Can I use chicken or pork instead of squid or beef jerky?
  
  A: Definitely! Shredded cooked chicken or pork make excellent alternatives.
• Q: Is it possible to make this dish ahead of time?
  
  A: It’s best served fresh, but you can prepare the components in advance and assemble them just before serving.
• Q: What can I use instead of quail eggs?
  
  A: You can slice hard-boiled chicken eggs as a substitute for quail eggs.

Vietnamese Rice Paper Salad Banh Trang Tron Recipe Substitutions and Variations

• Rice paper: Substitute with thin vermicelli noodles if rice paper is unavailable.
• Green mango: Use green papaya for a similar crunchy texture.
• Dried squid or beef jerky: Replace with any dried seafood like shrimp or a different type of jerky for variety.
• Vietnamese coriander (rau răm): Substitute with cilantro or mint for a slightly different but fresh flavor.
• Quail eggs: Use boiled chicken egg slices if quail eggs are not available.

Pro Tips

1. Rice Paper Preparation To prevent the rice paper strips from sticking together, lightly dampen them before cutting. This also makes them softer and easier to toss with the other ingredients.

2. Enhance Flavor with Marinade Marinate the shredded dried squid or beef jerky in a little bit of lime juice and fish sauce for 10-15 minutes before mixing. This can infuse additional flavor into the protein, making the salad more aromatic.

3. Roast the Peanuts Fresh For added flavor, consider roasting raw peanuts yourself. Simply toss them in a dry pan over medium heat until golden, and then crush. Freshly roasted peanuts add a richer, nutty flavor.

4. Balance the Dressing Adjust the sweetness and acidity of the dressing to your taste by tweaking the sugar and lime juice proportions. You can also add a splash of water to dilute the dressing if it’s too strong.

5. Serve Immediately This salad is best enjoyed immediately after tossing to maintain the crunchy texture of the ingredients. If making ahead, keep the dressing separate and combine just before serving to avoid soggy rice paper and quail eggs.