Bánh Tráng Trộn

Introduction to Bánh Tráng Trộn

Bánh Tráng Trộn is a popular Vietnamese street food snack that has won over the hearts of locals and tourists alike. Often referred to as Vietnamese rice paper salad, this vibrant dish is a medley of flavors and textures—from the chewy rice paper to the crunchy elements like fried dried shrimp and roasted peanuts. It perfectly captures the essence of Vietnamese cuisine: a balance of sweet, salty, sour, and spicy.

The history of Bánh Tráng Trộn is rooted in Saigon, now Ho Chi Minh City, where street vendors have mastered the art of mixing these humble ingredients into an irresistible delicacy. While there are many variations, the basic elements remain consistent, making it a beloved snack across the country.

Ingredients

• Rice Paper (Bánh Tráng) - 100g
• Dried Shrimp - 50g
• Beef Jerky - 50g
• Quail Eggs - 6, boiled and peeled
• Green Mango - 1, julienned
• Asian Herbs (such as cilantro and Vietnamese coriander) - a handful, chopped
• Peanuts - 50g, roasted and crushed
• Fried Shallots - 2 tbsp
• Chili Sauce - 1 tbsp
• Soy Sauce - 2 tbsp
• Lime - 1, juiced
• Sugar - 1 tbsp

Preparation

Preparing the Ingredients

Start by cutting the rice paper into thin strips. You can use scissors or a sharp knife to achieve this. Next, prepare the green mango by peeling and julienning it into fine strips. Ensure your quail eggs are boiled and peeled beforehand.

Measure out the dried shrimp, beef jerky, and Asian herbs. Crush the peanuts lightly using a mortar and pestle or the back of a spoon. Finally, ensure your fried shallots are crispy and ready to go.

Mixing the Ingredients

In a large mixing bowl, combine the rice paper strips, dried shrimp, and beef jerky. Add the julienned green mango and chopped herbs to the mixture. Gently toss these ingredients together to ensure even distribution.

Crafting the Dressing

Creating the Perfect Blend

The lovely balance of flavors in Bánh Tráng Trộn comes from the harmonious blending of its dressing components. In a small bowl, mix the chili sauce, soy sauce, lime juice, and sugar. Stir until the sugar is completely dissolved and all ingredients are well combined. Taste and adjust the seasoning if necessary, maintaining the balance of sweet, salty, sour, and spicy flavors.

Integrating the Dressing

Pour the dressing over the mixed ingredients in the large bowl. Use chopsticks or tongs to gently toss everything together, ensuring the dressing is evenly distributed. The goal is to coat every strip of rice paper and piece of green mango with the flavorful sauce.

Final Touches

Adding Crunch and Garnish

To complete your Bánh Tráng Trộn, top the salad with the roasted and crushed peanuts, crispy fried shallots, and quartered quail eggs. These ingredients add necessary texture and enhance the visual appeal of the dish.

Enjoying Bánh Tráng Trộn

Serving Suggestions

Serve Bánh Tráng Trộn immediately after preparing to enjoy the best texture, as the rice paper tends to soften if left to sit too long. This dish is ideal for a snack or light meal, complementing well with another Vietnamese beverage like iced jasmine tea or a refreshing young coconut drink.

Social and Cultural Significance

Bánh Tráng Trộn is often enjoyed in a social setting, shared among friends and family. Its ease of preparation and delightful taste makes it a go-to option for gatherings and celebrations in Vietnam.

Conclusion

With its amalgamation of flavors and simple yet satisfying execution, Bánh Tráng Trộn stands out as a quintessential Vietnamese street food that continues to charm everyone who tastes it.

If you have enjoyed this recipe and are interested in more Vietnamese dishes, explore more at our Vietnamese Recipe Collection.