Bánh Đa Trộn
Vietnamese Mixed Red Rice Noodles
A vibrant and flavorful Vietnamese mixed noodle salad featuring chewy red rice paper noodles tossed with succulent shrimp, tender beef, fresh herbs, and crisp vegetables, all coated in a savory nuoc cham dressing and topped with crispy fried shallots. This dish is best served at room temperature.
🧂 Ingredients
- 200 g Bánh đa (red rice paper noodles)(Look for dried red rice paper noodles, often found in Asian markets. They are distinct from the thin, flexible sheets used for fresh spring rolls.)
- 150 g Shrimp(Peeled, deveined, and medium-sized.)
- 150 g Beef(Thinly sliced sirloin or flank steak.)
- 2 cups Mixed fresh herbs and vegetables(A combination of shredded lettuce, bean sprouts, sliced cucumber, fresh mint, cilantro, and Thai basil.)
- 2 cloves Garlic(Minced.)
- 2 tbsp Shallots(Thinly sliced, for frying (or use store-bought fried shallots).)
- 2 tbsp Cooking oil(For stir-frying.)
- 1/2 cup Nuoc cham dressing(Homemade or store-bought. (See notes for a quick recipe).)
- for topping Fried shallots(Store-bought or homemade.)
👨🍳 Instructions
- 1
Prepare the Bánh Đa noodles: Bring a large pot of water to a rolling boil. Add the dried bánh đa noodles and cook according to package directions, typically 5-8 minutes, until tender but still slightly chewy (al dente). Drain immediately and rinse under cold running water to stop the cooking and prevent sticking. Cut the noodles into manageable, bite-sized strips (about 1/4 inch wide). Set aside.
⏱️ 15 minutes - 2
Cook the proteins: Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Add the thinly sliced beef and stir-fry until just cooked through and no longer pink, about 2-3 minutes. Remove the beef from the skillet and set aside. Add the remaining 1 tablespoon of cooking oil to the skillet. Add the shrimp and stir-fry until they turn pink and opaque, about 2-3 minutes. Remove the shrimp and set aside with the beef.
⏱️ 10 minutes - 3
If making homemade fried shallots: Fry the thinly sliced shallots in a small amount of neutral oil over medium heat until golden brown and crispy. Drain on paper towels. (Skip this if using store-bought).
⏱️ 5 minutes - 4
Assemble the salad: In a large mixing bowl, combine the cooked bánh đa noodles, cooked beef, cooked shrimp, and the mixed fresh herbs and vegetables. Pour the nuoc cham dressing over the ingredients. Gently toss everything together until well combined and the noodles and proteins are evenly coated with the dressing. Ensure the herbs and vegetables are distributed throughout.
⏱️ 5 minutes - 5
Serve: Divide the bánh đa trộn among serving bowls. Generously sprinkle with crispy fried shallots just before serving for added texture and flavor.
⏱️ 2 minutes
💡 Pro Tips
- ✓Authentic Bánh Đa noodles, especially those from Hai Phong, have a distinct red hue and a satisfying chewy texture.
- ✓This dish is designed to be served at room temperature, making it an excellent choice for picnics or make-ahead meals.
- ✓The contrast between the chewy noodles, tender proteins, crisp vegetables, and crunchy fried shallots is key to this dish's appeal.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with different proteins such as thinly sliced pork, chicken, or even firm tofu for a vegetarian option.
- For a spicier kick, add sliced fresh chilies or a pinch of chili flakes to the nuoc cham dressing or as a garnish.