Vietnamese Rice Paper Salad (Bánh tráng trộn) Recipe

 

Ingredients

Tamarind Sauce

1 cup Fresh Tamarind

1 Tbsp. Shallots

1/2 Tbsp. minced Garlic

2 Tbsp. Sugar

1/2 tsp. Salt

1 cup Hot Water

2 Tbsp. Olive Oil

Dried Shrimp Mixture

3 Tbsp. Olive Oil

1 tsp. Annatto Seed 

1 Tbsp. chopped Shallots

1 Tbsp. minced Garlic

1 cup chopped Dried Shrimp 

Rice Paper Salad

2 cups Rice Paper (cut into pieces)

2 Tbsp. Sate Sauce

1 Tbsp. Tamarind Sauce

2 Tbsp. Dried Shrimp mixture

1 Tbsp. Crispy Fried Shallots

Boiled Quail Eggs

bite size Beef Jerky

1 cup Green Mango strips

1 cup chopped Vietnamese Mint

crushed Roast Peanuts

Tamarind Sauce

1 cups Hot Water and add in 1 cup Fresh Tamarind.  Stir until the Tamarind seed is visible, remove the seeds.  Use a strainer to help separating the seeds and water.  

Using a pan, add in 2 Tbsp. Olive Oil.  Add in 1 Tbsp. Shallots and 1/2 Tbsp. minced Garlic.  Sauté for a few seconds.  Add in the Tamarind Juice (about 1 1/2 cup).  Add 2 Tbsp. Sugar and 1/2 tsp. Salt.  Mix and remove from heat.  

Dried Shrimp Mixture

Add 3 Tbsp. Olive Oil into a pan.  Add in 1 tsp. Annatto seed.  Bring to a high heat, when the oil starts to turn red, remove the seeds.  Add in 1 Tbsp. chopped Shallots and 1 Tbsp. minced Garlic.  Sauté for a few seconds and add in 1 cup chopped Dried Shrimp.  Mix for 1-2 minutes, remove from heat and set aside. 

Rice Paper Salad

Cut into strips 1 large Green Mango.  Chop some Vietnamese Mint about 1 cup. Boil some Quail Eggs and set aside. 

Place pieces of rice paper (2 cups) in a large bowl, add in 2 Tbsp. Sate Sauce, 1 Tbsp. Tamarind Sauce, 2 Tbsp. Dried Shrimp mixture, 1 Tbsp. Crispy Fried Shallots and mix. Add in some Quail Eggs, bite size Beef Jerky, 1 cup Green Mango strips, 1 cup chopped Vietnamese Mint, 3 Tbsp. crushed Roast Peanuts mix and serve.  Enjoy!