• 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!