Description
Banh Trang Tron, or Vietnamese Rice Paper Salad, is a popular street food in Vietnam. And not just on the streets, you would also catch a glimpse of it inside a classroom or an office. It’s a beloved Vietnamese snack to share with friends — tangy, spicy, chewy, crunchy, and utterly addictive.
Ingredients
Units
Scale
- 10 rice paper sheets
- 1 green mango
- 70 g tofu puffs, sliced
- 70 g tofu skin (yuba)
- 50 g fried shallots
- 50 g roasted peanuts, crushed
- 10 g Vietnamese herbs (rau răm)
- 2 tbsp Vietnamese chili oil
For the sauce
- 3 tbsp vegan fish sauce (I use Nature’s Charm)
- 2 tbsp sugar
- Juice from 1 calamansi (or lime)
- 1 tbsp Vietnamese chili oil
Instructions
Prep the ingredients
- Peel and julienne the green mango.
- If using dry yuba, soak in hot water for 15 minutes until soft, then drain. Pan-fry the yuba with 1 tbsp chili oil until slightly crispy and golden.
- If using fresh yuba, skip the soaking and just fry it directly in chili oil.
- Mix all sauce ingredients in a small bowl until the sugar dissolves.
Assemble the salad
- Cut the rice paper sheets into thin strips using scissors. Add 2 tbsp chili oil, then gently massage the strips with your hands or toss with chopsticks until the rice paper softens slightly.
- Add the mango, tofu puffs, fried yuba, fried shallots, peanuts, and rau răm.
- Pour the sauce over everything and toss a few more times — until evenly coated.
Serve
- Enjoy fresh, right away, while it’s still chewy, spicy, tangy, and crunchy.
- Top with extra peanuts or fried shallots!
Notes
Don’t over-soak the rice paper with sauce - it should stay slightly chewy, not sticky.
Adjust the sweet and spicy level to your taste depending on the ingredients you have at hand.
Use fresh herbs — rau răm makes all the difference in flavour. You may find it’s labelled as Vietnamese coriander at your local market.
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Category: Snacks
- Method: Mixing
- Cuisine: Vietnamese