If you are looking for a Vietnamese Banh Trang Tron Recipe then you are in the right place. Vietnamese Banh Trang Tron is a magic combination of crispy textures that’s remarkably refreshing and so much fun to consume.
If you are ever in Vietnam searching for a remarkably affordable snack, Banh Trang Tron is a Vietnamese rice salad that packs a punch and unbeatable textures.
You’ll see it in plantations across the bustling streets of Vietnam with the components laid out. The mixed rice salads are offered in plastic bags using a pair of chopsticks to enjoy on the move.
While this thrilling snack is readily found on the roads of Vietnam, it’s also great to create at home. You may adjust everything to your liking and add more of your favorite ingredients.
What Rice Paper Do I Use?
The rice paper strips at Banh Trang Tron hold all of the components together. Ideally, select one that’s flexible and doesn’t break easily when folded.
This usually means that the strips will maintain their shape better and you’ll delight in chewing over them.
Why This Recipe Works Very Well?
- The caramel-coated pork fat mix adds hot sweetness and fantastic texture.
- Creating your own beef jerky lets you control its tastes and season it to your own liking.
- Utilizing multiple dry components retains every bite exciting and filled with feelings.
All The Ingredients
All spices, sauces, and dried ingredients are found in Asian markets.
The ingredients used to create the jerky are contained in this recipe, however, it is also possible to use your favorite.
Vietnamese Banh Trang Tron Recipe(Rice Paper Salad Recipe)
Serves – 5
- 200 grams dried shrimp (divided; soak in hot water for 15 minutes; drain and rinse)
- 200 grams dried squid rinse then pat dry with paper towels
- 100 grams Vietnamese Sweet and spicy beef jerky
Spicy Shrimp Salt
- 1/4 cup sea salt
- 1 head garlic finely mince
- 2 tablespoons vegetable oil
- 1 tablespoon red chili flakes
- 100 grams dried shrimp from above
- 2 teaspoons granulated sugar
- 100 grams tamarind pulp (soak in 2 cups of hot water for 15 minutes then strain through a fine strainer; discard the pulp)
- 2 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 6 garlic cloves finely mince
- 1 teaspoon chicken bouillon powder
- 3 tablespoons granulated sugar
Chili Oil (Sate Sauce)
- 2 stalks lemongrass (just use the white/light green bottom tender ends; thinly slice crosswise then finely chop)
- 2 tablespoons red pepper flakes
- 2 tablespoons fish sauce
- 1/3 cup annatto oil or vegetable oil
- 3 shallots finely slice
- 6 garlic cloves finely chopped
- 1 tablespoon chili powder
- 2 cups Vietnamese coriander leaves
- 10 hard-boiled quail eggs
- 1 large green mango shred into thin strips
- 1/2 cup toasted peanuts
- 6 oz dried rice paper that cut into thin strips
To make the shrimp salt, at a medium skillet, heat the vegetable oil on medium-high heat. dd 100 g of dried shrimps and fry till aromatic (about 1 min ).
Add garlic, chili flakes, salt, and sugar. Continue skillet and stir fry evenly before the mixture is totally dry. Set aside in a small bowl.
Get the tamarind sauce: Reuse the skillet in the prior step. Add vegetable oil and heat over medium-high heat. Add garlic and sauté until aromatic (a couple of seconds).
Add tamarind juice, fish sauce, sugar, and powdered broth. Mix until just combined. Cook over low heat for 1 minute. Pour into a small bowl and keep it aside.
Clean the pan and then create the Sate sauce. Heat an annatto or vegetable oil. Add the shallots. Fry from the pan for 1-2 minutes. Add the lemongrass and fry for 1 minute.
Then add the garlic and fry for 30 minutes. Put the remaining ingredients: chili powder, red pepper flakes, and fish sauce. Mix until well blended and warm above medium-low heat for 2-3 minutes.
Mke the sterile proteins in a medium skillet, then add 1/4 cup vegetable oil and heat within medium-high heat. Add the squid into the warm oil and sauté for 30 minutes.
It will flake out thus use toothpicks or a wooden spoon to push the sides to keep it from bending as well as a skillet. Flip and brush the other side for another 30 minutes. Remove from the oil.
Once chilled, crush the squid too long strips by hand and reserve. At precisely the exact same oil, then add the residual salted dried shrimps (be sure they’re dry to prevent oil splashes) and simmer for 30 seconds to 1 second. For the dried meat, then cut into thin strips and reserve.
To assemble, we put the thinly chopped rice in a big bowl so we could quickly add and mix. Begin by adding a tablespoon of all the following:
Tamarind sauce, chili oil, and chive oil. Now add the hot fish salt teaspoon at a time. Mix the rice evenly so that it absorbs all of the leftovers. Taste it and keep adding fish salt as well as other leftovers as necessary.
You will not require all the fish salt, however, you may use each chive oil and tamarind sauce. Then add dry protein (beef, squid, and shrimp), green mango, and Vietnamese coriander leaves.
Garnish with hard-boiled quail eggs, fried shallots, and roasted peanuts, plus a couple more Vietnamese coriander leaves to get a gorgeous green end.
My other blog post:
Easy Banh Trang Tron Recipe
- 2 tablespoons dried tiny shrimps
- 200 Grams Dried Beef
- 200 Grams Green mango
- Rice paper
- 5 – 6 quail eggs, boiled and peeled
For The Sauce:
- 1 tablespoon soya sauce, 1 tablespoon red vinegar, 1 teaspoon sugar
- Dried squid
- Chili paste/sauté
Peel the green mango, cut it into long pieces.
Cut the rice paper into long pieces.
Rip off the little beef jerky. Preparation of this sauce: mix well the soy sauce sugar red vinegar. This sauce is the most significant part to make the very best “Banh Trang Tron”.
Mix sliced green mango, beef jerky, small dried shrimps in a big bowl.
Add more quail eggs and rice paper to the bowl.
Subsequently, add more chili paste/stir fry (based on its own taste ) into the sauce in measure 3. Mix well, season again to match your own taste. Then pour into a rice paper mixture and mix well.
Eventually, your plate is prepared to serve.
Authentic Banh Trang Tron Recipe (Rice Paper Salad)
The ingredients to make Banh Trang Tron are extremely simple available in all markets or supermarkets, including:
- 200 grams Shredded beef jerky
- 1 Green mango (about 200 grams)
- Rice paper
- 5-6 quail eggs
- Knotgrassleaves, peanuts (dried, and shell removed)
- Shredded dried pork meat, dried squid
Sate: chili paste
Sauce: soya sauce, vinegar, and sugar
First, peel the mango, then rinse with fresh water, then julienne it into thin strips.
Cut the rice into bits the size of a mouth. It’s possible to tear the rice paper with your hand.
Put some soy sauce, sugar, and vinegar in a small bowl, and mix very well. n fact, this measure is simple but quite important to make a Banh Trang Tron recipe.
Using a big bowl, mix together all of the ingredients, such as the crumbled green cherry (thinly sliced or julienned), the beef jerky, along the dried pulled pork.
Then add the crumbled rice and quail eggs (be sure that the eggs are cooked, shelled) Following that, add knotgrass leaves along with a few dried peas to make the dish more notable.
In short, the ideal mix of rice paper, quail eggs, grated green mango, in addition to other ingredients that are particular, will surely make an unbelievable flavor when tasting.
It’s correct that street food is yummy and secure in the event that it is possible to prepare yourself. Do everything you can to cook impeccable food named Banh Trang Tron or Rice Paper Salad in 6 simple steps.
A Mixture Of Colors With Banh Trang Tron
Serving: 5 persons
- Fish sauce: 8 tbsp
- Water: 1/2 cup
- Chili oil: 1 tbsp
- Chili paste 1 tbsp
- Sugar: 5 tsp
- Grilled dried squid: 1/2 cup, shredded
- Sweet basil: 1 stalk of leaves, chopped
- 200 Grams Vietnamese rice paper: cut into strips
- Thai green mango: 2, peeled and julienned
- Green onion: 1 stalk, chopped
- Dried beef jerky: 1/2 cup, shredded
- Roasted peanut: 1/2 cup, roughly chopped
- Mint: 1 stalk of leaves, chopped
- Deep: fried shallot: 1/2 cup
- Dried shrimp: 1/2 cup
- Small lime: 5
- Chilli powder: 2 tsp
- Quail egg: 10
Mix the chili oil, chili paste, fish sauce, sugar, and water. Set the sauce aside.
Place rice paper, mango, squid, jerky, basil, mint, green onion, shallot, shrimp, peanuts, and chili powder in a mixing bowl.
Add the fish sauce mixture (roughly 2-3 tablespoons per serving).
Squeeze lemon juice onto the salad.
Mix everything together. Divide into 5 portions.
Fill every salad plate with two quail eggs.
Serve at room temperature or cold.
Considering that the rice paper strips stick together quite easily, it’s a lot easier to mix the salad hand to separate them while mixing. Use a disposable glove to get this done, exactly enjoy the Vietnamese do!
Much Vietnamese love their hot and hot food. Thus, this dish is usually served with a great deal of chili oil and chili powder.
If you do not take the spiciness nicely, I am certain that this dish will still taste fantastic with only the fish sauce and sugar.
This recipe has been made from a street-side stall selling Banh Trang Tron near the Lucky 3 Hotel in Hanoi.
Banh Trang Tron Recipe – Viet Rice Paper salad
- 1 cup raw minced mutton
- 8-10 sheets of rice paper cut into 3-inch strips
- 2 tablespoon of cooking oil
- 1 cup julienned green mango
- 1/4 cup dry protein (dehydrated field shrimp, shredded squid, shredded beef jerky)
- quail egg or cut into 8 pieces of 1 hard-boiled egg
- 3 tablespoon of minced green onion
- chili oil
- shrimp salt (or sea salt)
- 1 lime
- large bowl
- Maggi seasoning
- fried shallot
- crushed peanuts
- plastic gloves
Sauté the green onions from the oil until aromatic. If you’re using dehydrated field shrimps, then add them into the oil and sauté until aromatic.
Add the rice paper strips into a large bowl and then add the hot oil with green onions and area shrimp. Utilize your gloves to mix both rice and oil to help soften the rice paper.
Season the rice with 1 lime, a tiny fish salt (sea salt is a lot saltier, so use it sparingly), a pinch of sugar juice of 1 lime, hot chili oil, and a few pinches of Maggi seasoning. Mix well or it’ll get lumpy. Ensure each serving of this rice paper is nicely experienced.
As soon as you’re delighted with the seasoning, then add the green mango, grated protein, quail egg, sliced rau rau, crushed peanuts, and fried shallot Mix and mix in order that all parts are equally dispersed.
HOW TO MAKE VIETNAMESE BANH TRANG TRON
Ingredients O The Banh Trang Tron recipe
- 10 quail eggs
- 10 pcs rice paper
- 40 g dried beef, dried squid
- 1 green mango
- 1 stems red shallot
- 3 kumquat fruits
- 50g peanuts
- 50 g spring onion
- 50g laksa leaves
- Cooking oil, satay, salt
Peel the mangoes and cut them into long strands, then making them individually in a bowl.
Using scissors to cut the rice paper into long, rectangular. Be aware that it shouldn’t be cut too little or shortened. In this circumstance, it’ll be simple to soak in plain water and crumble.
Cut the raw meat.
Make the sauce: Dissolve the red vinegar, soy sauce, and sugar in a bowl.
Next, set the green mango, dried beef, and dried shrimp paste in a fresh container.
Add rice paper and quail eggs.
Then pour the satay along with the ready soup in that bowl. Mix the seasoning to your own liking. Transfer mixture to plate for instant serving.
The finest Banh Trang Tron ought to be served immediately after mixing is completed. At that moment, the rice still has its crisp feel and isn’t shredded. If you do not need to eat them at once, you should not mix the ingredients.
The effective Banh Trang Tron recipe ought to be indulged in all of the spices, acquiring the sour flavor of mango, the spiciness of satay, the sweetness of rice paper, dried beef, along with quail eggs.
Sate Rice Paper Salad Recipe
Spicy, Chewy Rice Paper Salad! Flavored with mango, green onions, chili, and lemongrass! The best way to use up leftover rice paper!
Course: Salad Cuisine: Vietnamese Serving: 2 Calories: 372 kcal
- 1/3 cup chopped green onions
- 15 sheets of rice paper
- 1/2 green unripe mango, shredded
- 1 tbsp saté
- 3 tbsp roasted peanuts
- 1 tbsp oil
- 7-8 mushrooms about 1/2 cup sliced, sliced
- 1-2 tsp lime juice to taste
- 1 tbsp soy sauce
- 1 tsp maple syrup
- Fresh Thai basil cilantro
Using scissors, cut the rice into long rectangles roughly 1/3 inch x 2.5 inches. I suggest cutting 2-3 sheets of rice paper at a time to accelerate this measure.
Move the cut rice paper sheets into a big mixing bowl. Add the saté paste and mix until the rice is coated with a saté. You can use your hands to mix with gloves.
Heat oil in a large nonstick skillet over moderate heat. Once hot, add the chopped green onions and sauté for approximately two minutes. Transfer the green onions into the mixing jar.
At precisely the exact same skillet, then add the chopped mushrooms and sauté for approximately 5 minutes, or until the mushrooms start to brown. Put in the soy sauce and stir to coat. Cook for an additional minute and remove from heat.
Add the sautéed mushrooms, grated green mango, maple syrup, lime juice, and roasted peanuts into the rice jar. Mix until the rice begins to soften. Whenever the rice is smooth, stop mixing, otherwise, it will clump together. Taste and correct the salinity and sweetness to your liking.
Serve immediately at room temperature! This salad is best served the exact same day and I don’t suggest placing it in the fridge otherwise it’ll become tough.
Serving: 1grams Calories: 372kcal Carbohydrates: 54.1grams Protein: 7.6 grams Fat: 15.7 grams Fiber: 3.4 grams Sugar: 8.3 grams
Please note that all nutrient information is merely an estimate. Values will vary between manufacturers, so we recommend that you calculate them at your for the most accurate results.
Nutritional information is estimated based on the ingredients and cooking instructions described in each recipe and is intended to be used for informational purposes only.
Where would you get Banh Trang Tron?
What started out as a low-cost noodle bite for Vietnamese students has become a favorite street food that brings many tourists.
Vietnamese Rice Paper Salad (Banh Trang Tron) is exactly what Andrew Zimmern explains as”Vietnam at a bag” This road food is exactly what I love to call a mixed salad. It’s popular street food in southern Vietnam, especially in Ho Chi Minh City. Contain leftover ingredients and seasonings to change undesirable torn rice paper into a noodle salad of amazing textures and tastes.
There are lots of ingredients in Banh Trang Tron, however, the simplest one offered to schoolchildren is a tiny translucent bag of ripped rice with a couple of bundles of flavoring agents such as MSG, chili powder, along with tamarind sauce. Costing just pennies, it is a cheap and yummy treat.
Nowadays, it has come to be a gourmet salad created to purchase. It is possible to locate Banh Trang Trang offered by several street food sellers.
You can get Banh Trang Trang with chili oil fresh Vietnamese cilantro, dried squid, dried shrimp, beef jerky, fried shallots unripe julienned roasted peanuts, green mango, chive oil, tamarind sauce, hard-boiled quail eggs, and many more.
Everything is made to order and mixed in 1 bowl. The outcome is a rice paper salad bursting with sweet, hot, sour, and salty tastes… all of the basis of Vietnamese cuisine.
If you’re eating in a street stall, Banh Trang Tron is going to be served to you in a plastic bag together with a set of chopsticks. Perhaps it doesn’t seem all that glamorous when consumed from a bag, but it is certain to be yummy and refreshing.
The iconic snack you can purchase is here in BolsaBuy. This mixed rice is a road food which you may enjoy with everybody from the friend to your loved ones. Ordinarily, with all the crispy texture of the rice paper, the bite was a great deal more enjoyable. With each bite, it’s similar to a mix of salty, sweet, and just a hint of spice on your own mouth.
Conclusion On Vietnamese Banh Trang Tron Recipe
Hey, Banh Trang Tron is a must-try recipe. It is very popular and easy to make. I hope you like my recipe. So if you have any questions or suggestions then let me know in the comment section and you must try this recipe at home and enjoy it with your friends and family, Thanks.