Banh Trang Tron: Rice Paper Salad
sheets of rice paper
nuoc mam (recipe follows)
green mango, peeled and julienned
grilled dried squid, shredded
dried beef jerky, shredded or cut into strips
mint, ripped into smaller pieces
rau ram (Vietnamese mint) or cilantro
roasted peanuts, crushed
quail eggs, boiled and peeled
lemon juice, about 10 lemons
cloves of garlic, minced
red chile peppers, minced, with seeds removed
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.
- 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.
- 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 is an assistant editor at TASTE.