📝 About This Recipe
A vibrant explosion of textures and flavors, Banh Trang Tron is the quintessential street food snack of Saigon. This addictive salad transforms chewy strips of rice paper into a savory masterpiece using a balance of spicy chili oil, tangy green mango, and umami-rich dried proteins. It is a perfect harmony of sweet, sour, salty, and spicy that captures the energetic spirit of Vietnamese culinary culture.
🥗 Ingredients
The Base
- 5-6 sheets Vietnamese rice paper (Banh Trang) (cut into 1/2-inch wide strips using scissors)
- 1/2 cup Green mango (shredded or julienned into thin matchsticks)
- 1/4 cup Vietnamese coriander (Rau Ram) (coarsely chopped)
The Proteins
- 6-8 pieces Quail eggs (hard-boiled and peeled)
- 2 tablespoons Beef jerky (Vietnamese style, shredded into thin fibers)
- 1 tablespoon Dried squid or shrimp (shredded and lightly toasted)
The Seasoning & Sauce
- 2 tablespoons Satay chili oil (with bits of lemongrass and chili)
- 1-2 tablespoons Kalamansi juice or Lime juice (to taste)
- 1 teaspoon Shrimp salt (Muoi Tom) (a specific Vietnamese seasoning)
- 1 teaspoon Soy sauce (light or seasoning soy sauce)
- 2 tablespoons Fried shallots (crispy and golden)
- 2 tablespoons Roasted peanuts (crushed)
- 1 tablespoon Scallion oil (chopped scallions wilted in hot neutral oil)
👨🍳 Instructions
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1
Prepare the rice paper by stacking the sheets and cutting them into strips about 1/2 inch wide and 3 inches long. Place them in a large, dry mixing bowl.
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2
Boil the quail eggs for 4-5 minutes. Immediately transfer to an ice bath, peel carefully, and set aside.
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3
Peel the green mango and use a mandoline or a grater to create long, thin julienned strips. The mango should be firm and tart.
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4
Prepare the scallion oil by heating 1 tablespoon of neutral oil until shimmering, then pouring it over a small bowl of finely chopped scallions.
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5
Add the shredded green mango, beef jerky, and dried squid/shrimp to the bowl with the rice paper strips.
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6
Drizzle the satay chili oil and scallion oil over the dry ingredients. The oil helps to slightly soften the rice paper without making it soggy.
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7
Sprinkle the shrimp salt evenly over the mixture. This provides the essential 'funk' and savory depth.
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8
Add the soy sauce and the kalamansi or lime juice. The acidity is crucial for balancing the richness of the oils.
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9
Using gloved hands or large tongs, toss the salad vigorously. Ensure every strip of rice paper is coated in the oils and seasonings.
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10
Fold in the chopped Vietnamese coriander (Rau Ram) and half of the fried shallots and peanuts.
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11
Add the quail eggs last, tossing gently so they don't break apart.
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12
Taste a strip of rice paper. It should be chewy but flexible. If it's too dry, add a few more drops of lime juice; if it's too bland, add a pinch more shrimp salt.
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13
Transfer to a serving plate or a traditional plastic bag for the authentic street food experience.
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14
Garnish with the remaining fried shallots and crushed peanuts for extra crunch.
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15
Serve immediately while the rice paper maintains its perfect 'al dente' chewiness.
💡 Chef's Tips
Always use dry rice paper; never soak it in water as the sauce and mango moisture will soften it naturally. If you cannot find shrimp salt, mix fine sea salt with a little toasted shrimp paste and chili powder. Vietnamese coriander (Rau Ram) is essential for the authentic peppery flavor; do not substitute with regular cilantro. Adjust the 'heat' by adding more or less satay oil depending on your spice tolerance. Eat this dish within 10-15 minutes of mixing, otherwise the rice paper will become overly soft and lose its signature texture.
🍽️ Serving Suggestions
Serve with a cold glass of Nuoc Mia (sugar cane juice) or iced jasmine tea to balance the spice. Pair with other Vietnamese street snacks like grilled pork skewers or fried corn. For a fun party experience, serve in individual small paper bags with bamboo skewers as 'utensils'. Add a side of extra lime wedges for those who prefer a more tart flavor profile. Follow the meal with a refreshing dessert like Che (sweet soup) or coconut jelly.