Sate rice paper salad

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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 set of crispy textures that’s incredibly refreshing & so fun to lớn eat!

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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.

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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 phối of chopsticks khổng lồ 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 khổng lồ the way you lượt thích it and địa chỉ cửa hàng 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. & if you think the flavor is all that this recipe has, you’l be in for a surprise.

There’ll be tons of crunching & 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 lớn come!

Which rice paper vị I use?

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The rice paper strips in Bánh Tráng Trộn hold all the ingredients together. Ideally, go for one that is flexible và will not break easily when folded.

This means the strips will keep their shape better và have more of an enjoyable chew.

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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 lớn control its flavors & season it to your liking.Using various dried ingredients keeps every bite exciting and full of texture.

What you’ll need

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About the ingredients

All the sauces, spices and dehydrated ingredients can be found in Asian supermarkets.

The ingredients used lớn make the beef jerky are included in this recipe, but if you can also use your favorite one instead.

How khổng lồ make this recipe

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Cut the beef into thin strips, roughly 5mm (0.2″) thick.

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Marinate the beef strips with the shallot & 1 tsp chicken bouillon powder for đôi mươi minutes.

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Meanwhile, soak the shrimp and squid for đôi mươi minutes in hot water or overnight in cool water then drain và dry using a paper towel.

Finely chop the shrimp và leave aside.

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Add 3 tbsp oil khổng lồ the wok & fry the beef on high heat for 5 minutes or until cooked on both sides. Drain và set aside for later.

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Add 50% US cup oil into the wok on medium heat và fry the shallots for 2 minutes or until brown and crispy. Drain & leave in a bowl.

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Heat up the wok again with 1/2 US cup oil và fry them a second time for 5 minutes or until crispy.

Note: You can reuse the oil from frying the shallots.

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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.

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Roughly chop the eggs into eigths or khổng lồ your form size preference and leave in a bowl for later.

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Put the salt, 1 tbsp oil & spring onions in a bowl, then phối until well combined.

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Add 50% US cup oil khổng lồ a wok oh high heat and fry the squid for 30 seconds. Place the cooked squid on a plate to lớn cool while you prepare the other ingredients.

Tip: Use a wooden spatula or chopsticks to keep the squid flat và to stop it from curling.

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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 lớn cut them into strips before shredding.

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Put the shredded squid in the wok on medium heat and địa chỉ 1 tsp oyster sauce & 1 tsp sugar, then stir fry for 2 minutes or until crispy.

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Pour 1 tbsp oil into a wok on medium heat và fry 1 clove finely chopped garlic for 30 seconds or until fragrant, then địa chỉ the shrimp in along with the soy sauce & sugar. Stir for 1 minute or until crispy, then transfer into a bowl.

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Add the beef strips in along with the honey, oyster sauce, sugar, five spice powder, paprika, tumeric powder và 1 tsp chicken bouillon powder and fry for 3 minutes.

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Pour the hot water over the tamarind pulp & mash it until it is dissolved, then strain through a bowl.

Note: Use the back of a spoon to lớn press into it to lớn squeeze more liquid out.

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In a wok, heat up 2 tbsp oil on medium heat và cook 1 clove of finely chopped garlic for 30 seconds, then showroom the tamarind paste, 1 tsp chicken bouillon powder, fish sauce and 1 50% tbsp sugar và mix until well combined.

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Wash, drain and roughly chop the Vietnamese coriander using scissors.

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Julienne the green mango.

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Use scissors to lớn cut the rice paper into 1.5 x 4cm (0.6″ x 1.5″) strips.

Note: Bánh Tráng Trộn can be made with longer & thinner strips too, so cut them to lớn your liking.

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Cut the pork fat into 1cm (0.4″) cubes.

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Cook in a wok for 5 minutes on low heat or until crispy. Drain the pork fat, then mix aside.

Note: There is no need to địa chỉ cửa hàng oil because the pork fat will release oil as it cooks.

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Pour 1 tbsp oil to a wok on medium heat & brown 2 cloves of finely chopped garlic.

Add 1/4 US cup sugar on low heat và cook for 2 minutes or until the sugar has caramelized, then add the sliced chili in và mix.

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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 lớn make the mixed rice paper

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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 lớn preference, then set well.