Bánh Tráng Trộn (Vietnamese Mixed Rice Paper Salad)

🧂 Ingredients

• 6 Rice paper sheets(Look for the standard round or square sheets used for fresh spring rolls.)
• 8 Quail eggs(These are small and cook quickly.)
• 50 g Dried beef jerky(Choose a slightly chewy, savory beef jerky. If it's too hard, you might need to rehydrate it slightly.)
• 1 Green mango(Unripe green mango provides a tart, crisp texture. If unavailable, a firm, tart apple or jicama can be a substitute.)
• 2 tbsp Chili sauce(Sriracha or a Vietnamese chili sauce (like Tuong Ot Toi Viet-Nam) works well. Adjust to your spice preference.)
• 1 tbsp Lime juice(Freshly squeezed for brightness.)
• 1 tsp Soy sauce
• 1 tsp Sugar
• 2 tbsp Fried shallots(For garnish and crunch.)
• 1/4 cup Fresh herbs(A mix of cilantro and mint, roughly chopped.)
• 2 tbsp Roasted peanuts(Roughly chopped.)
• 1 tbsp Optional: Fried garlic(Adds extra aromatic crunch.)

👨‍🍳 Instructions

1. 1

   Prepare the rice paper: Stack the rice paper sheets and use a sharp knife or kitchen scissors to cut them into thin, noodle-like strips, about 0.5 cm wide. Set aside.

   ⏱️ 5 minutes
2. 2

   Cook the quail eggs: Place the quail eggs in a small saucepan, cover with cold water, and bring to a rolling boil over medium-high heat. Once boiling, cook for 3-4 minutes. Immediately drain and plunge the eggs into an ice bath to stop the cooking. Once cooled, peel the eggs and set aside.

   ⏱️ 7 minutes
3. 3

   Prepare the mango and beef: Peel the green mango and julienne it into thin matchsticks. If the dried beef is in large pieces, cut or tear it into smaller, bite-sized shreds.

   ⏱️ 5 minutes
4. 4

   Make the sauce: In a small bowl, whisk together the chili sauce, lime juice, soy sauce, and sugar until the sugar is dissolved. Taste and adjust seasoning – it should be a balance of spicy, sour, and slightly sweet.

   ⏱️ 2 minutes
5. 5

   Assemble the Bánh Tráng Trộn: In a large mixing bowl, combine the shredded rice paper, peeled quail eggs (halved if desired), shredded dried beef, and julienned mango. Pour the prepared sauce over the mixture.

   ⏱️ 3 minutes
6. 6

   Mix and serve: Gently toss all the ingredients together until the rice paper and other components are evenly coated with the sauce. Be careful not to overmix, which can make the rice paper mushy. Divide the mixture among serving bowls. Garnish generously with fresh herbs, chopped peanuts, fried shallots, and optional fried garlic. Serve immediately to enjoy the crisp texture.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to this dish is the contrast in textures: the chewiness of the rice paper, the tenderness of the quail eggs, the firmness of the beef, and the crispness of the mango.
• ✓For the best texture, assemble and serve immediately. The rice paper will soften over time.
• ✓Adjust the amount of chili sauce and lime juice to achieve your preferred level of spice and tanginess.

🔄 Variations

• Add other crunchy elements like shredded carrots or daikon radish.
• Include a protein boost with cooked shrimp or shredded chicken.
• For a vegetarian version, omit the dried beef and quail eggs, and consider adding firm tofu or more vegetables.

🥗 Nutrition

Per serving