Bánh Tráng Trộn (Vietnamese Rice Paper Salad)
Step into the streets of Vietnam with Bánh Tráng Trộn. This Rice Paper Salad is a mix of crispy textures that's refreshing and fun to eat!
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g / 1.1 lb lean beef ((or buy your own beef jerky))
- 2 cloves garlic ((finely chopped))
- 1 red shallot ((thinly sliced))
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1/2 tsp paprika
- 1 tsp tumeric powder
- 1/4 tsp five spice
- 2 tsp chicken bouillon powder ((1 for marinating the beef and one for stir frying with it))
- 3 tsp sugar ((or to taste))
- 60 g / 0.13 lb rehydrated shrimp
- 1 clove garlic ((finely chopped))
- 2 tsp Maggi soy sauce ((or to taste))
- 1 tsp sugar ((or to taste))
- 50 g / 0.11 lb rehydrated squid
- 1 tsp oyster sauce ((or to taste))
- 1 tsp sugar ((or to taste))
- 55 g / 0.12 lb tamarind pulp
- 1 US cup hot water
- 2 tsp fish sauce
- 1 clove garlic ((finely chopped))
- 1 3/4 tbsp sugar ((or to taste))
- 1 tsp chicken bouillon powder
- 1 chili ((finely chopped; optional))
- 400 g / 0.88 lb pork fat ((we get it frozen from out local Asian butcher))
- 2 cloves garlic ((finely chopped))
- 1/4 US cup sugar
- 1 sprig spring onion
- 1/4 tsp salt ((or to taste))
- 300 g / 0.33 lb rice paper ((usually 1 packet))
- 5 tbsp sa tế
- 5 hardboiled eggs
- 1 green mango ((we like the sweeter version))
- 5 red shallot ((thinly sliced))
- 2 bundles Vietnamese coriander ((or to preference))
- 100 g / 0.22 lb peanut
- cooking oil
Instructions
- 1
Cut the beef into thin strips, roughly 5mm (0.2") thick.
- 2
Marinate the beef strips with the shallot and 1 tsp chicken bouillon powder for 20 minutes.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Roughly chop the eggs into eigths or to your size preference and leave in a bowl for later.
- 9
Put the salt, 1 tbsp oil and spring onions in a bowl, then mix until well combined.
- 10
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.
- 11
In the same wok or saucepan, pour the shrimp in to fry for 1 minute or until golden, then transfer into a bowl.
- 12
Shred the squid using your hands.Tip: Use scissors to cut them into strips before shredding.
- 13
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.
- 14
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.
- 15
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.
- 16
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.
- 17
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.
- 18
Wash, drain and roughly chop the Vietnamese coriander using scissors.
- 19
Julienne the green mango.
- 20
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.
- 21
Cut the pork fat into 1cm (0.4") cubes.
- 22
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.
- 23
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.
- 24
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.
- 25
How to Make the Mixed Rice Paper