Traditional Vietnamese Recipe - Bánh Tráng Trộn (Saigon Style Mixed Rice Paper)
1 packet Dried Rice paper (250g)
10 Quail eggs
150g Vietnamese Dried Shredded beef
1 Green mango
100g Dried shrimp
50g Fried Shallots
10 Tac (kumquat)
50g Chopped Vietnamese Mint(Laksa leaves)
100g Roasted Peanuts
3 Tsp Tay Ninh Shrimp salt
100g Green onions
1 tsp red minced chili
Cooking oil, soy sauce, sugar, seasoning, rice vinegar
Rice paper cut lengthwise about 5mm in width.
Green mangoes are washed, peeled and shredded.
Boiled quail eggs peeled.
Dried shrimp washed and soaked in water and dried. Once dry add the shrimp with cooking oil and fry until golden brown.
Wash the Vietnamese mint (laksa) and chop finely.
Roasted peanuts, finely chopped.
Wash the spring onions and chop finely. Place half a cup oil in a saucepan and heat. Add the spring onions to the oil and turn off heat and allow to cool. Drain from oil and set aside.
Use 5 tsp of soy sauce, 3 tsp of shrimp salt, 3tsp of sugar, 2 tsp of vinegar, Juice of 10 kumquats and mix well.
Combine the dry shredded rice paper in a large bowl, add dried beef and mix , add 1 tsp of minced red chili and the above sauce and mix well by hand.
Next, you add fried shallots, roasted peanuts, grated green mango, chopped laksa leaves, dried shrimp, spring onions and continue to stir all by hand.
When the rice paper has absorbed the spices, add the boiled quail eggs, taste the seasoning to taste, then put it on a plate to enjoy.