• Skip to main content
  • Skip to primary sidebar

Wok and Kin logo

  • About
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Recipes
    • Appetisers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian-Inspired Holidays
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Appetizers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian Holiday Recipes and Menus
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Appetisers » Bánh Tráng Trộn (Vietnamese Rice Paper Salad)

    Published: Nov 17, 2020 · Last Modified: Nov 17, 2020 by Jeannette ·

    Bánh Tráng Trộn (Vietnamese Rice Paper Salad)

    Pin245
    Share
    Yum1
    Email
    Jump to Recipe Print Recipe

    Step into the bustling streets of Vietnam with our homemade Bánh Tráng Trộn. Tossed with fresh herbs and a zesty dressing, this Vietnamese Rice Paper Salad is a magical mix of crispy textures that’s incredibly refreshing and so fun to eat!

    The Best Bagged Street Food

    If you’re ever in Vietnam and looking for an incredibly cheap snack, Bánh Tráng Trộn is the Vietnamese Rice Paper Salad that packs a punch and has unbeatable textures.

    You’ll find it in carts along the bustling streets of Vietnam with all the ingredients laid out. Mixed rice paper salads are sold in plastic bags with a set of chopsticks to enjoy on the go!

    While this exciting snack is easily found in the streets of Vietnam, it’s also great to make at home. You can adjust everything to the way you like it and add more of your favorite ingredients.

    That’s not where the magic ends, though!

    Let the sauces soak into the rice paper and you’ll have a satisfyingly chewy bite full of fresh zest. And if you think the flavor is all that this recipe has, you’l be in for a surprise.

    There’ll be tons of crunching and munching from all the dried ingredients that have soaked up every drop of seasoning. This is the street food recipe that will be enjoyed for years to come!

    Which rice paper do I use?

    The rice paper strips in Bánh Tráng Trộn hold all the ingredients together. Ideally, go for one that is flexible and will not break easily when folded.

    This means the strips will keep their shape better and have more of an enjoyable chew.

    Why this recipe works

    • Mixing in caramel-coated pork fat adds a juicy sweetness and wonderful texture.
    • Making your own beef jerky allows you to control its flavors and season it to your liking.
    • Using various dried ingredients keeps every bite exciting and full of texture.

    What you’ll need

    About the ingredients

    All the sauces, spices and dehydrated ingredients can be found in Asian supermarkets.

    The ingredients used to make the beef jerky are included in this recipe, but if you can also use your favorite one instead.

    How to make this recipe

    Cut the beef into thin strips, roughly 5mm (0.2″) thick.

    Marinate the beef strips with the shallot and 1 tsp chicken bouillon powder for 20 minutes.

    Meanwhile, soak the shrimp and squid for 20 minutes in hot water or overnight in cool water then drain and dry using a paper towel.

    Finely chop the shrimp and leave aside.

    Add 3 tbsp oil to the wok and fry the beef on high heat for 5 minutes or until cooked on both sides. Drain and set aside for later.

    Add 1/2 US cup oil into the wok on medium heat and fry the shallots for 2 minutes or until brown and crispy. Drain and leave in a bowl.

    Heat up the wok again with 1/2 US cup oil and fry them a second time for 5 minutes or until crispy.

    Note: You can reuse the oil from frying the shallots.

    On low heat, roast the peanuts for 3 minutes or until brown, then let it cool. Put them into a ziplock bag and smash using a rolling pin until crushed.

    Roughly chop the eggs into eigths or to your size preference and leave in a bowl for later.

    Put the salt, 1 tbsp oil and spring onions in a bowl, then mix until well combined.

    Add 1/2 US cup oil to a wok oh high heat and fry the squid for 30 seconds. Place the cooked squid on a plate to cool while you prepare the other ingredients.

    Tip: Use a wooden spatula or chopsticks to keep the squid flat and to stop it from curling.

    In the same wok or saucepan, pour the shrimp in to fry for 1 minute or until golden, then transfer into a bowl.

    Shred the squid using your hands.

    Tip: Use scissors to cut them into strips before shredding.

    Put the shredded squid in the wok on medium heat and add 1 tsp oyster sauce and 1 tsp sugar, then stir fry for 2 minutes or until crispy.

    Pour 1 tbsp oil into a wok on medium heat and fry 1 clove finely chopped garlic for 30 seconds or until fragrant, then add the shrimp in along with the soy sauce and sugar. Stir for 1 minute or until crispy, then transfer into a bowl.

    Add the beef strips in along with the honey, oyster sauce, sugar, five spice powder, paprika, tumeric powder and 1 tsp chicken bouillon powder and fry for 3 minutes.

    Pour the hot water over the tamarind pulp and mash it until it is dissolved, then strain through a bowl.

    Note: Use the back of a spoon to press into it to squeeze more liquid out.

    In a wok, heat up 2 tbsp oil on medium heat and cook 1 clove of finely chopped garlic for 30 seconds, then add the tamarind paste, 1 tsp chicken bouillon powder, fish sauce and 1 1/2 tbsp sugar and mix until well combined.

    Wash, drain and roughly chop the Vietnamese coriander using scissors.

    Julienne the green mango.

    Use scissors to cut the rice paper into 1.5 x 4cm (0.6″ x 1.5″) strips.

    Note: Bánh Tráng Trộn can be made with longer and thinner strips too, so cut them to your liking.

    Cut the pork fat into 1cm (0.4″) cubes.

    Cook in a wok for 5 minutes on low heat or until crispy. Drain the pork fat, then set aside.

    Note: There is no need to add oil because the pork fat will release oil as it cooks.

    Pour 1 tbsp oil to a wok on medium heat and brown 2 cloves of finely chopped garlic.

    Add 1/4 US cup sugar on low heat and cook for 2 minutes or until the sugar has caramelized, then add the sliced chili in and mix.

    Mix the fried pork fat in with the caramel and leave aside for later.

    Note: The caramel will harden, so use scissors to cut the caramel pork fat if it becomes too difficult to break apart.

    How to make the mixed rice paper

    Set up your Bánh Tráng Trộn station by having all the ingredients laid out around a large mixing bowl.

    Make 1-2 servings by layering the rice paper, cooked toppings and sauces to preference, then mix well.

    Serve fresh on a plate or in a bag and repeat for the next servings!

    FAQs

    Which rice paper brand should I use?

    We’ve tried a few brands for Bánh Tráng Trộn and one that comes to mind is the Rose brand. My best tip is to try to bend the rice paper in its packet at the shops to see which is the most flexible.

    What can I use instead of tamarind pulp?

    If you can’t find the ingredient in your local supermarket, you can substitute it for the juice of amberella fruit (trái cóc) or use a classic Vietnamese Dipping Sauce (Nước Mắm).

    How do you soften hard caramel?

    I suggest leaving the caramel and pork fat step last because it hardens quickly and becomes difficult to break apart once that happens. You can also add some butter to the caramel to make it more of a sauce consistency. Just be careful when it starts to bubble and spit!

    Tips for the best results

    • Season everything to taste. Each ingredient is cooked with sauce and seasoning, so make sure to taste as you cook.
    • Make each serving as you go. This is not one of those make ahead recipes that stay in the fridge. Prep all the ingredients, then mix each serving as they’re being eaten for the freshest taste.
    • Let the sauce sit for 1-2 minutes before eating. This is down to personal preference, but if you prefer a slightly softer Bánh Tráng Trộn, let the liquids absorb for a minute or two. Otherwise, enjoy it crispy immediately!
    • Fry everything until it becomes crispy. This salad is all about texture, so make sure the ingredients aren’t soggy.

    Appetizers to enjoy all year round!

    • Classic Rice Paper Rolls (Gỏi Cuốn) – Fresh and fun, these Summer Rolls are the perfect way to enjoy a healthy meal.
    • Bo Bia (Rice Paper Rolls with Chinese Sausage and Eggs) – If you love rolls but want something warm, you won’t want to miss these handheld parcels full of cooked ingredients.
    • Bi Cuon (Shredded Pork Rice Paper Roll) – This is a simple and light alternative to the usual rice paper roll options.
    • Nem Nướng (Grilled Pork Skewers) – They’re savory, sweet and deliciously smoky – every party needs a plate of these!
    Bánh Tráng Trộn on a plate surrounded by Vietnamese coriander, spring onions, peanuts and julienned green mango

    Bánh Tráng Trộn (Vietnamese Rice Paper Salad)

    Step into the streets of Vietnam with Bánh Tráng Trộn. This Rice Paper Salad is a mix of crispy textures that's refreshing and fun to eat!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 1 hour hour
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 10
    Calories: 745kcal
    Author: Jeannette

    Ingredients

    For The Beef Jerky

    • 500 g / 1.1 lb lean beef (or buy your own beef jerky)
    • 2 cloves garlic (finely chopped)
    • 1 red shallot (thinly sliced)
    • 1 tbsp oyster sauce
    • 1 tbsp honey
    • 1/2 tsp paprika
    • 1 tsp tumeric powder
    • 1/4 tsp five spice
    • 2 tsp chicken bouillon powder (1 for marinating the beef and one for stir frying with it)
    • 3 tsp sugar (or to taste)

    For The Shrimp

    • 60 g / 0.13 lb rehydrated shrimp
    • 1 clove garlic (finely chopped)
    • 2 tsp Maggi soy sauce (or to taste)
    • 1 tsp sugar (or to taste)

    For The Squid

    • 50 g / 0.11 lb rehydrated squid
    • 1 tsp oyster sauce (or to taste)
    • 1 tsp sugar (or to taste)

    For The Tamarind Sauce

    • 55 g / 0.12 lb tamarind pulp
    • 1 US cup hot water
    • 2 tsp fish sauce
    • 1 clove garlic (finely chopped)
    • 1 3/4 tbsp sugar (or to taste)
    • 1 tsp chicken bouillon powder
    • 1 chili (finely chopped; optional)

    For The Caramel Pork Fat

    • 400 g / 0.88 lb pork fat (we get it frozen from out local Asian butcher)
    • 2 cloves garlic (finely chopped)
    • 1/4 US cup sugar

    For The Spring Onion Oil

    • 1 sprig spring onion
    • 1/4 tsp salt (or to taste)

    Other Ingredients

    • 300 g / 0.33 lb rice paper (usually 1 packet)
    • 5 tbsp sa tế
    • 5 hardboiled eggs
    • 1 green mango (we like the sweeter version)
    • 5 red shallot (thinly sliced)
    • 2 bundles Vietnamese coriander (or to preference)
    • 100 g / 0.22 lb peanut
    • cooking oil

    Instructions

    • Cut the beef into thin strips, roughly 5mm (0.2") thick.
    • Marinate the beef strips with the shallot and 1 tsp chicken bouillon powder for 20 minutes.
    • Meanwhile, soak the shrimp and squid for 20 minutes in hot water or overnight in cool water then drain and dry using a paper towel.
      Finely chop the shrimp and leave aside.
    • Add 3 tbsp oil to the wok and fry the beef on high heat for 5 minutes or until cooked on both sides. Drain and set aside for later.
    • Add 1/2 US cup oil into the wok on medium heat and fry the shallots for 2 minutes or until brown and crispy. Drain and leave in a bowl.
    • Heat up the wok again with 1/2 US cup oil and fry them a second time for 5 minutes or until crispy.
      Note: You can reuse the oil from frying the shallots.
    • On low heat, roast the peanuts for 3 minutes or until brown, then let it cool. Put them into a ziplock bag and smash using a rolling pin until crushed.
    • Roughly chop the eggs into eigths or to your size preference and leave in a bowl for later.
    • Put the salt, 1 tbsp oil and spring onions in a bowl, then mix until well combined.
    • Add 1/2 US cup oil to a wok oh high heat and fry the squid for 30 seconds. Place the cooked squid on a plate to cool while you prepare the other ingredients.
      Tip: Use a wooden spatula or chopsticks to keep the squid flat and to stop it from curling.
    • In the same wok or saucepan, pour the shrimp in to fry for 1 minute or until golden, then transfer into a bowl.
    • Shred the squid using your hands.
      Tip: Use scissors to cut them into strips before shredding.
    • Put the shredded squid in the wok on medium heat and add 1 tsp oyster sauce and 1 tsp sugar, then stir fry for 2 minutes or until crispy.
    • Pour 1 tbsp oil into a wok on medium heat and fry 1 clove finely chopped garlic for 30 seconds or until fragrant, then add the shrimp in along with the soy sauce and sugar. Stir for 1 minute or until crispy, then transfer into a bowl.
    • Add the beef strips in along with the honey, oyster sauce, sugar, five spice powder, paprika, tumeric powder and 1 tsp chicken bouillon powder and fry for 3 minutes.
    • Pour the hot water over the tamarind pulp and mash it until it is dissolved, then strain through a bowl.
      Note: Use the back of a spoon to press into it to squeeze more liquid out.
    • In a wok, heat up 2 tbsp oil on medium heat and cook 1 clove of finely chopped garlic for 30 seconds, then add the tamarind paste, 1 tsp chicken bouillon powder, fish sauce and 1 1/2 tbsp sugar and mix until well combined.
    • Wash, drain and roughly chop the Vietnamese coriander using scissors.
    • Julienne the green mango.
    • Use scissors to cut the rice paper into 1.5 x 4cm (0.6" x 1.5") strips.
      Note: Bánh Tráng Trộn can be made with longer and thinner strips too, so cut them to your liking.
    • Cut the pork fat into 1cm (0.4") cubes.
    • Cook in a wok for 5 minutes on low heat or until crispy. Drain the pork fat, then set aside.
      Note: There is no need to add oil because the pork fat will release oil as it cooks.
    • Pour 1 tbsp oil to a wok on medium heat and brown 2 cloves of finely chopped garlic.
      Add 1/4 US cup sugar on low heat and cook for 2 minutes or until the sugar has caramelized, then add the sliced chili in and mix.
    • Mix the fried pork fat in with the caramel and leave aside for later.
      Note: The caramel will harden, so use scissors to cut the caramel pork fat if it becomes too difficult to break apart.

    How to Make the Mixed Rice Paper

    • Set up your Bánh Tráng Trộn station by having all the ingredients laid out around a large mixing bowl.
    • Make 1-2 servings by layering the rice paper, cooked toppings and sauces to preference, then mix well.
    • Serve fresh on a plate or in a bag and repeat for the next servings!

    Notes

    • Season everything to taste. Each ingredient is cooked with sauce and seasoning, so make sure to taste as you cook.
    • Make each serving as you go. This is not one of those make ahead recipes that stay in the fridge. Prep all the ingredients, then mix each serving as they're being eaten for the freshest taste.
    • Let the sauce sit for 1-2 minutes before eating. This is down to personal preference, but if you prefer a slightly softer Bánh Tráng Trộn, let the liquids absorb for a minute or two. Otherwise, enjoy it crispy immediately!
    • Fry everything until it becomes crispy. This salad is all about texture, so make sure the ingredients aren't soggy.
    • Bánh Tráng Trộn is known for its rice paper strips that hold all the ingredients together. Ideally, go for one that is flexible and will not break easily when folded.
    • All the sauces, spices and dehydrated ingredients can be found in Asian supermarkets.
    • The ingredients used to make the beef jerky are included in this recipe, but if you can also use your favorite one instead.

    Nutrition

    Calories: 745kcal | Carbohydrates: 44g | Protein: 28g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 233mg | Sodium: 880mg | Potassium: 397mg | Fiber: 2g | Sugar: 13g | Vitamin A: 416IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 4mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    Join the family!

    Share the love:

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    « Mapo Tofu with Pork Mince (麻婆豆腐)
    Crispy Rainbow Beef (牛柳丝) »

    Reader Interactions

    Comments

    1. Cathleen says

      November 20, 2020 at 5:04 pm

      5 stars
      Your step by step instructions were so useful! Thank you so much for this recipe, it is definitely a favourite in my house 🙂

      Reply
      • Jeannette says

        November 21, 2020 at 3:26 pm

        You’re very welcome, Cathleen! Glad your family enjoyed it!

        Reply
    2. Emily Liao says

      November 20, 2020 at 5:16 pm

      5 stars
      This rice paper salad is so delicious! The sauce really helped tie everything together.

      Reply
      • Jeannette says

        November 21, 2020 at 3:26 pm

        Thanks, Emily! Yes, the sauce does wonders to this recipe!

        Reply
    3. Dannii says

      November 20, 2020 at 7:30 pm

      5 stars
      This looks and sounds delicious. Loving the five spice flavours in it.

      Reply
      • Jeannette says

        November 21, 2020 at 3:27 pm

        Thanks, Dannii! Five spice does add an extra flavor kick, doesn’t it? 😉

        Reply
    4. Jacqueline Meldrum says

      November 20, 2020 at 7:41 pm

      5 stars
      I’ve never heard of this before and I love finding new recipes.

      Reply
      • Jeannette says

        November 21, 2020 at 3:27 pm

        I hope you get a chance to try it soon!

        Reply
    5. Anjali says

      November 20, 2020 at 7:59 pm

      5 stars
      I hadn’t even heard of this type of salad before I came across your recipe and I’m so glad I did!! I cannot wait to try this at home – it looks so delicious and flavorful!

      Reply
      • Jeannette says

        November 21, 2020 at 3:27 pm

        Thanks, Anjali! I hope you love it as much as we do!

        Reply
    5 from 6 votes (1 rating without comment)

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Let’s be Friends

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Sweeten Your Day!

    Mango pancakes on a board with mint and a bowl of sliced mango

    Yum Cha Mango Pancakes (芒果班戟)

    Vietnamese Glutinous Rice Balls in a bowl with a spoon in it.

    Vietnamese Glutinous Rice Balls (Chè Trôi Nước)

    Vietnamese Avocado Smoothie in a cup in front of a second cup and avocados

    Vietnamese Avocado Smoothie (Sinh Tố Bơ)

    Thạch Dừa pieces on a plate with mint on top.

    Thạch Dừa (Vietnamese Coconut Jelly)

    Taro and Sweet Potato Balls Dessert in a bowl with a wooden spoon in it.

    Taro and Sweet Potato Balls Dessert (九份芋圓)

    Sweet Potato and Ginger Dessert Soup in a pot.

    Sweet Potato and Ginger Dessert Soup (番薯糖水)

    Reader Favorites

    Braised Abalone with Mushrooms in a pot surrounded by a teapot, teacups with tea and a dish of mushrooms

    Braised Abalone with Mushrooms (红烧鲍菇)

    Ham Sui Gok on a board with chopsticks, tea and dishes of chili sauce and spring onions

    Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角)

    Chicken curry and noodles in a bowl

    Cà Ri Gà (Vietnamese Chicken Curry)

    Chicken rice in a rice cooker with a wooden spoon

    Rice Cooker Chicken and Mushroom Rice

    Sichuan Garlic Chili Oil in a bowl with a wooden spoon next to it.

    Sichuan Garlic Chili Oil

    Grilled pork chops with spring onions on a plate with tomatoes, cucmbers and fish sauce

    Sườn Nướng (Vietnamese Grilled Pork Chops)

    As Featured On

    Wok & Kin

    About

    Contact

    Privacy Policy

     

    • Instagram
    • Pinterest
    • Facebook
    • X

    Food Lovers

    Recipe Index

    Things We Love

    Subscribe

     

    Copyright © 2025 · Brunch Pro Theme on Genesis Framework · WordPress · Log in

    Bánh Tráng Trộn on a plate surrounded by Vietnamese coriander, spring onions, peanuts and julienned green mango
    Bánh Tráng Trộn held up by chopsticks on a plate
    Bánh Tráng Trộn on a plate
    Bánh Tráng Trộn on a plate surrounded by Vietnamese coriander above
    Bánh Tráng Trộn on a plate surrounded by Vietnamese coriander
    Bánh Tráng Trộn held up by chopsticks

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.