Bánh tráng trộn, mixture rice paper, is one of the best-loved street foods in Saigon. Young Vietnamese people buy it as a snack from morning to evening. Rice paper is tossed with quail eggs, green mango, beef jerky and dried tiny shrimps in a soy sauce and vinegar dressing. The author’s favourite way to eat it is with iced lime tea. If you love street food, don’t miss it when you visit Vietnam. It’s also quick to make at home. Ingredients 1 green mango (200 g) 200 g beef jerky 2 tablespoons dried tiny shrimps, already seasoned Rice paper 5–6 quail eggs, boiled and peeled Chili paste or sauté Dried squid, already seasoned (optional) For the sauce 1 tablespoon soya sauce 1 tablespoon red vinegar 1 teaspoon sugar How to make bánh tráng trộn 1. Cut the mango and rice paper Peel the green mango and slice it into long pieces. Cut the rice paper into long pieces. 2. Prepare the beef jerky and the sauce Tear the beef jerky into small pieces. Make the sauce by mixing the soya sauce, sugar and red vinegar together well. Don’t skip over this part: the sauce is what makes the dish, even though the recipe is an easy one. 3. Toss everything together Put the sliced mango, beef jerky and dried tiny shrimps into a big bowl and mix. Add the quail eggs and the rice paper to the bowl. Stir chili paste or sauté into the sauce, as much as suits your taste. Mix well and season again to your liking. Pour the sauce over the rice paper mixture and mix well. 4. Serve It’s best eaten as soon as the rice paper is mixed with the sauce. If you aren’t going to eat it straight away, don’t mix them together yet. Share:
