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.
Banh trang tron turns simple pantry ingredients like rice paper and peanuts into a vibrant, textural salad that’s unlike typical Western snacks. It’s light yet satisfying, with a balance of sour, salty, spicy and sweet flavours.
Chef's tips
Cut the rice paper quite thinly so it softens quickly and is easy to eat. Taste the dressing before adding it to the salad and adjust the lime, sugar or chili to your liking – it should be bold, as the rice paper will mellow the flavours. Work quickly when mixing so the rice paper doesn’t have time to turn mushy.
How to serve
Serve this salad as a fun starter or snack at casual gatherings, letting guests help themselves from a big bowl. It’s also great as a light lunch on hot days, especially alongside iced tea or sparkling water with lime.
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
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
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.
This dish captures the playful side of Vietnamese street food – it’s messy, interactive and full of contrasting textures. Once you try it, you may find yourself keeping rice paper on hand just for this salad.
