Step 1

Cut the beef into thin strips, roughly 5mm (0.2") thick.

Step 2

Marinate the beef strips with the shallot and 1 tsp chicken bouillon powder for 20 minutes.

Step 3

Meanwhile, soak the shrimp and squid for 20 minutes in hot water or overnight in cool water then drain and dry using a paper towel.Finely chop the shrimp and leave aside.

Step 4

Add 3 tbsp oil to the wok and fry the beef on high heat for 5 minutes or until cooked on both sides. Drain and set aside for later.

Step 5

Add 1/2 US cup oil into the wok on medium heat and fry the shallots for 2 minutes or until brown and crispy. Drain and leave in a bowl.

Step 6

Heat up the wok again with 1/2 US cup oil and fry them a second time for 5 minutes or until crispy.Note: You can reuse the oil from frying the shallots.

Step 7

On low heat, roast the peanuts for 3 minutes or until brown, then let it cool. Put them into a ziplock bag and smash using a rolling pin until crushed.

Step 8

Roughly chop the eggs into eigths or to your size preference and leave in a bowl for later.

Step 9

Put the salt, 1 tbsp oil and spring onions in a bowl, then mix until well combined.

Step 10

Add 1/2 US cup oil to a wok oh high heat and fry the squid for 30 seconds. Place the cooked squid on a plate to cool while you prepare the other ingredients.Tip: Use a wooden spatula or chopsticks to keep the squid flat and to stop it from curling.

Step 11

In the same wok or saucepan, pour the shrimp in to fry for 1 minute or until golden, then transfer into a bowl.

Step 12

Shred the squid using your hands.Tip: Use scissors to cut them into strips before shredding.

Step 13

Put the shredded squid in the wok on medium heat and add 1 tsp oyster sauce and 1 tsp sugar, then stir fry for 2 minutes or until crispy.

Step 14

Pour 1 tbsp oil into a wok on medium heat and fry 1 clove finely chopped garlic for 30 seconds or until fragrant, then add the shrimp in along with the soy sauce and sugar. Stir for 1 minute or until crispy, then transfer into a bowl.

Step 15

Add the beef strips in along with the honey, oyster sauce, sugar, five spice powder, paprika, tumeric powder and 1 tsp chicken bouillon powder and fry for 3 minutes.

Step 16

Pour the hot water over the tamarind pulp and mash it until it is dissolved, then strain through a bowl.Note: Use the back of a spoon to press into it to squeeze more liquid out.

Step 17

In a wok, heat up 2 tbsp oil on medium heat and cook 1 clove of finely chopped garlic for 30 seconds, then add the tamarind paste, 1 tsp chicken bouillon powder, fish sauce and 1 1/2 tbsp sugar and mix until well combined.

Step 18

Wash, drain and roughly chop the Vietnamese coriander using scissors.

Step 19

Julienne the green mango.

Step 20

Use scissors to cut the rice paper into 1.5 x 4cm (0.6" x 1.5") strips.Note: Bánh Tráng Trộn can be made with longer and thinner strips too, so cut them to your liking.

Step 21

Cut the pork fat into 1cm (0.4") cubes.

Step 22

Cook in a wok for 5 minutes on low heat or until crispy. Drain the pork fat, then set aside.Note: There is no need to add oil because the pork fat will release oil as it cooks.

Step 23

Pour 1 tbsp oil to a wok on medium heat and brown 2 cloves of finely chopped garlic. Add 1/4 US cup sugar on low heat and cook for 2 minutes or until the sugar has caramelized, then add the sliced chili in and mix.

Step 24

Mix the fried pork fat in with the caramel and leave aside for later.Note: The caramel will harden, so use scissors to cut the caramel pork fat if it becomes too difficult to break apart.

Step 25

Set up your Bánh Tráng Trộn station by having all the ingredients laid out around a large mixing bowl.

Step 26

Make 1-2 servings by layering the rice paper, cooked toppings and sauces to preference, then mix well.

Step 27

Serve fresh on a plate or in a bag and repeat for the next servings!