Banh Trang Tron: Rice Paper Salad
2
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
4
sheets of rice paper
1 c
nuoc mam (recipe follows)
½
green mango, peeled and julienned
½ c
grilled dried squid, shredded
½ c
dried beef jerky, shredded or cut into strips
¼ c
mint, ripped into smaller pieces
¼ c
rau ram (Vietnamese mint) or cilantro
¼ c
fried shallots
¼ c
roasted peanuts, crushed
6
quail eggs, boiled and peeled
Lime, quartered
Nuoc Mam
1 c
lemon juice, about 10 lemons
½ c
fish sauce
10
cloves of garlic, minced
10
red chile peppers, minced, with seeds removed
2 tbsp
sugar
For an easy-assembly meal, you don’t necessarily have to measure out the toppings. In fact, you can just put all of the packets and containers on a table and sprinkle in as much (or as little) as you’d like, or put them all into small bowls for a DIY-bar. The recipe is easily scalable for more people, too.
Directions
Nuoc Mam
- Mix together all of the ingredients in a glass bowl. Taste as you go, adding more or less of each ingredient depending on your preference of acidity, saltiness, and spice.
Rice Paper
- Using a set of kitchen shears, cut the sheets of rice paper into 1/2-inch-wide strips. Some pieces will be longer than others, but make sure none are more than 3 inches long.
- Equally split the strips of rice paper into two bowls, then pour about 1/2 cup of nuoc mam in each bowl. With chopsticks (or your hands), mix the strips of rice paper around, coating them with nuoc mam so that the rice paper softens.
To Assemble the Salad
- Add the toppings to each bowl, then give it another good mix to distribute. Add a burst of lime juice and additional nuoc mam to dress the salad to your liking.
Tatiana Bautista
Tatiana Bautista is an assistant editor at TASTE.