banh trang tron

Vietnamese Rice Paper Salad that happens to be completely vegan! Bursting with vibrant flavors and textures, this crave able street hawker dish features thinly tart green mango, chewy, tamarind dressing-soaked rice paper, fresh herbs, and sweet, sticky stir-fried yuba and seitan. Everything about this roadside snack is the essence of Vietnamese cuisine.

BÁNH TRÁNG TRỘN (Vegan Vietnamese Rice Paper Salad)

tamarind concentrate paste

vegan fish sauce

sugar

turmeric powder

five-spice powder

garlic (minced)

bird's eye chilies (thinly sliced)

salt

water

cooking oil (canola, peanut, vegetable oil

yuba (rough chopped)

mango

rice paper

napa cabbage (or green cabbage, shredded)

mint leaves

coriander

scallions (thinly sliced)

fried shallots

peanuts

Stir together the tamarind, vegan fish sauce, sugar, turmeric, Chinese five-spice, minced garlic, sliced chilies, salt, and water using the tines of a fork. Set aside

Heat the cooking oil in a frying pan or wok over high heat. After 60 seconds when the oil is hot add the seitan, and immediately lower the flame to medium. Stir fry for about 5 minutes until very lightly browned all around.

Add the yuba to the pan, and continue stir frying for 4 minutes, until the yuba is crisp in places.

Pour half of the dressing onto the seitan and yuba and continue to cook it for a couple of minutes until most of the sauce has absorbed into the seitan, and caramelized around it. Set aside.

Peel and thinly slice the mango, and then cut the thin slices into julienne strips.

Mix together the mango, rice paper, cabbage, mint, and Vietnamese coriander along with the remaining dressing. Allow the dressing and juices of the mango to rehydrate the rice paper for a few minutes. It’s a good idea to stir the salad every minute or so to prevent the bits of rice paper from sticking together too much.

Divide the salad into individual servings and top with the cooked stein and yuba. Garnish each serving with scallions, fried shallots and peanuts.

Step into the streets of Vietnam with Bánh Tráng Trộn. This Rice Paper Salad is a mix of crispy textures that&#039;s refreshing and fun to eat!

Bánh Tráng Trộn (Vietnamese Rice Paper Salad)

lean beef ((or buy your own beef jerky))

garlic ((finely chopped))

red shallot ((thinly sliced))

oyster sauce

tbsp honey

paprika

tsp tumeric powder

tsp five spice

chicken bouillon powder ((1

tsp sugar ((or

60 g / 0.13 lb rehydrated shrimp

tsp Maggi soy sauce ((or

tsp oyster sauce ((or

tamarind pulp

tsp fish sauce

tbsp sugar ((or

chicken bouillon powder

chili ((finely chopped; optional))

pork

US cup sugar

spring onion

salt ((or

300 g / 0.33 lb rice paper ((usually 1 packet))

tbsp sa tế

hardboiled eggs

green mango ((we like the sweeter version))

bundles Vietnamese coriander ((or

g / 0.22 lb peanut

cooking oil

Cut the beef into thin strips, roughly 5mm (0.2&quot;) thick.

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

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.

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.

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.

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.

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.

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

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

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.

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

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

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.

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.

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.

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.

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.

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

Julienne the green mango.

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

Cut the pork fat into 1cm (0.4&quot;) cubes.

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.

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.

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.

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

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

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

How to Make the Mixed Rice Paper

I hadn't even heard of this type of salad before I came across your recipe and I'm so glad I did!! I cannot wait to try this at home - it looks so delicious and flavorful!

I've never heard of this before and I love finding new recipes.

This looks and sounds delicious. Loving the five spice flavours in it.

This rice paper salad is so delicious! The sauce really helped tie everything together.

Your step by step instructions were so useful! Thank you so much for this recipe, it is definitely a favourite in my house :)

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