Vietnamese National Dishes

Bánh tráng trộn — Saigon mixed rice-paper salad

Cut dry Vietnamese rice paper into ribbons, then toss it with tart green mango, rau răm, toasted dried shrimp, boiled quail eggs, peanuts and a bright chili-lime dressing. Let it rest just long enough to turn chewy, then serve before the texture softens further.

Vietnamese National Dishes
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Bánh tráng trộn in a ceramic bowl with rice-paper strips, green mango, rau răm, dried shrimp, firm quail eggs, peanuts and fried shallots.
Saigon-style Vietnamese rice-paper salad tossed with tart mango, herbs and crunchy toppings.
Yield 4 servings
Cook 10 minutes
Passive 5 minutes
Total 35 minutes
Calories About 270 kcal per serving
Ingredients ↓
Overview

Bánh tráng trộn — Saigon mixed rice-paper salad

Bánh tráng trộn is a lively southern Vietnamese street snack associated with Saigon. Dry rice-paper sheets are cut into strips and mixed with contrasting sour, savoury, spicy and crunchy ingredients. Vendors and home cooks vary the mix: dried beef or squid may appear, and some versions use more dressing or different seasonings. This version follows the ranked ingredient profile of green mango, rau răm, quail eggs, dried shrimp, peanuts and chili salt. It is one practical home formula rather than a single canonical recipe.

The rice paper is cut while dry, not soaked like wrappers for fresh rolls. Lime juice and mango provide enough moisture to soften the strips after tossing. Add dressing gradually and let the bowl rest only a few minutes; too much liquid or a long wait makes the salad limp. Rau răm brings a distinctive peppery-herbal note, while the peanuts and fried shallots add crunch.

Use packaged cooked dried shrimp and hard-boil the quail eggs until firm. Keep the ingredients chilled until preparation, use clean tools and mix the salad shortly before eating. Because the rice paper keeps absorbing moisture, this snack is best served immediately and does not keep well once dressed.

Practical

Practical

  • Keys to successCut the sheets dry with clean scissors; soaking makes them gummy once dressed. Choose a firm, tart green mango and cut it into thin matchsticks. Add only three quarters of the dressing first, then adjust after tossing. Rest the mixture for 3–5 minutes, just until chewy. Fold in the peeled eggs gently so they stay intact.
Ingredients

Ingredients

Salad

  • 80 g Vietnamese rice-paper sheets
  • 200 g firm green mango, peeled and julienned
  • 40 g cooked edible dried shrimp
  • 8 quail eggs
  • 30 g roasted unsalted peanuts, coarsely crushed
  • 20 g rau răm (Vietnamese coriander), leaves sliced
  • 20 g fried shallots

Chili-lime seasoning

  • 30 ml fresh lime juice
  • 20 ml fish sauce
  • 10 g granulated sugar
  • 10 ml mild chili oil
  • 5 g garlic, finely grated
  • 3 g Vietnamese shrimp chili salt (muối tôm)
Method

Method

Method

  1. Put the quail eggs in a small saucepan and cover with cold water. Bring to a boil, simmer for 4 minutes, then cool promptly in cold water. Peel with clean hands.

  2. Warm a dry skillet over medium heat. Toast the cooked dried shrimp for 1–2 minutes until fragrant and hot; transfer to a clean plate.

  3. Whisk the lime juice, fish sauce, sugar, chili oil, garlic and shrimp chili salt until the sugar dissolves.

  4. Stack the dry rice-paper sheets and cut them into narrow ribbons with clean kitchen scissors. Do not soak them.

  5. In a large bowl, combine the rice-paper strips, green mango, rau răm, toasted shrimp, most of the peanuts and fried shallots.

  6. Pour over about three quarters of the seasoning and toss continuously for 1–2 minutes. Add the rest only if the strips still feel stiff.

  7. Rest for 3–5 minutes so the rice paper becomes supple and chewy. Taste and adjust with a little lime or chili oil, then gently fold in the peeled quail eggs.

  8. Divide among four bowls and top with the remaining peanuts and shallots. Serve immediately; do not save dressed leftovers.

Practical

Practical

Practical guidance

If the dried shrimp is labelled raw or requires cooking, follow its package directions and cook it fully before adding. Muối tôm varies in salt and heat, so begin with the listed amount. For a milder bowl, reduce the chili oil; for more tang, add lime a teaspoon at a time. Keep the rice paper dry until the moment you mix the salad.

Troubleshooting

Rice paper stays brittle: Toss for another minute and rest briefly; add a teaspoon of dressing at a time. The salad turns soggy: Too much dressing or too long a rest; serve promptly and add dressing gradually next time. The flavour is too salty: Add more green mango and a squeeze of lime; do not add extra shrimp salt. The mango is very sour: Add a little sugar to the dressing, tasting as you go. Eggs break while mixing: Fold them in at the end with a wide spoon.

FAQ

Should I soak the rice paper first? No. Cut the sheets dry. The dressing and green mango soften the strips as they are tossed and rested briefly. Can I prepare it ahead? Prepare and chill the separate ingredients ahead, but cut and dress the rice paper just before serving for the best chewy texture.

Nutrition per serving

Serving size: one quarter of the salad, including 2 quail eggs. Approximate values: 270 kcal; 31 g carbohydrate; 13 g protein; 11 g fat; 3 g fibre; 900 mg sodium. Brand and seasoning choices can shift these estimates substantially.

Nutrition per serving

Nutrition per serving

  • Serving sizeServing size: one quarter of the salad, including 2 quail eggs. Approximate values
  • Calories270 kcal
  • carbohydrate31 g
  • protein13 g
  • fat11 g
  • fibre3 g
  • sodium900 mg
Allergens and safety

Allergens and safety

Contains crustaceans (dried shrimp), peanuts, fish (fish sauce) and egg. Check rice-paper and seasoning labels for additional ingredients or cross-contact warnings. Use cooked edible dried shrimp; hard-boil quail eggs until both whites and yolks are firm, cool promptly and peel with clean hands. Keep chilled ingredients cold until use. Mix just before serving and discard dressed leftovers after the meal. Do not leave the perishable ingredients at room temperature for more than 2 hours, or 1 hour when the temperature is above 32°C / 90°F.

Serve while chewy

Serve while chewy

  • Offer extra lime and chili oil at the table.
  • Toss only as much as you plan to eat right away.
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