Traditional Saigon bánh tráng trộn

Ingredients

• 120 g thin Vietnamese rice paper sheets
• 180 g firm green mango
• 70 g spicy Vietnamese beef jerky
• 8 pieces fresh quail eggs
• 25 g shelled dried shrimp
• 0.5 bunches fresh rau răm
• 0.25 bunches fresh mint
• 35 g unsalted roasted peanuts
• 25 g crispy fried shallots
• 2 tsp Tây Ninh Vietnamese shrimp salt
• 2 tbsp spicy Vietnamese sate chili oil
• 1 tbsp light soy sauce
• 1 tsp light brown sugar
• 4 pieces fresh kumquats
• 1 clove fresh garlic
• 2 sprigs fresh scallions

Method

1. Place the quail eggs in a small saucepan of cold water, bring to a simmer over medium heat, then cook at a gentle bubble at 95 °C for exactly 3 minutes for a set yet creamy yolk. Transfer immediately to an ice water bath for a 5-minute thermal rest to stop the cooking, peel carefully, and halve lengthwise.
2. Prepare the dried shrimp as directed in the prepared component if they are very hard, soaking them in warm water at 60 °C for 10 minutes until chewy, briny, and concentrated, without being tough or rubbery.
3. Using kitchen shears, cut the rice paper sheets into wide strips about 1 to 2 cm wide. Keep them dry at this stage: they should snap cleanly to the touch, as they will only soften once tossed with the dressing.
4. Peel the green mango and cut it into fine julienne strips about 2 mm thick. It should remain crisp, pale, and tart; if it releases excess liquid, let it drain for 5 minutes on paper towels to keep the rice paper from turning soggy.
5. Pick the leaves from the rau răm and mint, tearing larger leaves by hand. Thinly slice the scallions. Ensure all herbs are thoroughly spun dry so they do not clump together.
6. In a large mixing bowl, whisk together the light soy sauce, light brown sugar, finely grated garlic, freshly squeezed kumquat juice, and sate chili oil. Whisk for 1 minute until the sugar is completely dissolved; the dressing should be vibrant red, glossy, and fully emulsified.
7. Add the rice paper strips to the bowl and toss with gloved hands or two large spoons for 45 to 60 seconds. Massage gently until the edges turn pliable and glossy without turning into a mushy paste.
8. Add the green mango, beef jerky, dried shrimp, shrimp salt, and fried shallots. Toss with an upward lifting motion for 30 seconds, until every strip takes on an even orange hue and the toppings are evenly distributed.
9. Add the fresh herbs, scallions, peanuts, and halved quail eggs. Toss gently for 15 seconds to keep the peanuts crunchy and the egg yolks intact.
10. Taste immediately: the flavor should be a vibrant balance of tart, salty, spicy, and aromatic. Serve right away, within 5 minutes of mixing, while the rice paper is still tender and slightly chewy.

Nutrition

Per serving

Energy

923.9 kcal

Protein

45.55 g

Carbohydrate

81.85 g

Fat

47.14 g

Fibre

8.87 g

Calcium

67.53 mg

Iron

1.92 mg

Magnesium

149.81 mg