Banh trang tron – rice paper salad with mango and herbs Recipe
Banh trang tron is a street snack from southern Vietnam, where thin strips of rice paper are mixed with mango, herbs and crunchy add-ins. In Vietnam, young people eat it after school or in the evening while out for a walk, instead of crisps or fries. The taste is fresh, slightly sour and spicy, and the texture is surprising: soft rice strips intertwined with crunchy peanuts and fried shallots.
Prep Time
20 min
Total Time
20 min
Servings
3
Ingredients
- rice paper round or rectangular, dry - 6 pieces
- mango slightly unripe, firm - 1 pieces
- carrot medium - 1 pieces
- fresh coriander chopped - 1 handful
- chives - 0.5 bunch
- peanuts toasted, unsalted - 40 g
- fried shallots ready-made from a jar or homemade - 3 tablespoons
- fish sauce - 2 tablespoons
- lime juice freshly squeezed - 2 tablespoons
- sugar - 1 teaspoon
- chili oil or chili paste, to taste - 1 tablespoon
- egg hard-boiled, optional - 1 piece
- dried shrimp optional, finely chopped - 2 tablespoons
- water for the dressing - 3 tablespoons
Main Ingredient:
rice paper
Preparation
- Peel the mango and carrot, then cut into thin matchsticks or grate on the coarse side of a grater. Cut the chives into 2–3 cm pieces and roughly chop the coriander.
- Cut the rice paper into thin strips about 1 cm wide using scissors. Do not soak it in water beforehand – it will soften from the dressing.
- In a small bowl, mix the fish sauce, lime juice, sugar, chili oil and water. Stir until the sugar dissolves. The dressing should be distinctly sour-salty with a gentle heat.
- Lightly crush the peanuts in a mortar or under a glass so they are in pieces, not powder.
- Peel the hard-boiled egg and cut into wedges if using.
- Put the rice paper strips, mango, carrot, coriander, chives, dried shrimp (if using), half of the peanuts and half of the fried shallots into a large bowl.
- Pour the dressing over everything and quickly toss with your hands or tongs for 1–2 minutes, until the rice paper softens slightly and becomes flexible but not soggy.
- Arrange the egg pieces on top and sprinkle with the remaining peanuts and fried shallots.
- Serve immediately after mixing – after a longer time the rice paper will become too soft.
Storage
In fridge:
1 days
Freezing:
No
This salad is best eaten immediately, as the rice paper continues to soften. If you have leftovers, store them in the fridge for up to a few hours and expect a much softer texture. For advance prep, keep the dressing, vegetables, rice paper and toppings in separate containers and combine just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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