Banh trang tron is quick and satisfying to put together, just a bit of cutting and one round of tossing. The tricky part is the dressing, since too much turns the rice paper limp and too little leaves it dry.
The rice paper is cut into bite sized rectangles, because very small pieces end up as crumbs once tossed. Spring onion oil is made separately and folded in at the end for aroma. Roasted peanuts are rubbed free of their skins, crushed, and scattered over the plate at the last moment for crunch.
This batch weighs about 875g, at roughly 99 calories per 100g.
Method
Cut the rice paper into bite sized rectangles, keeping the pieces large enough that they do not break into crumbs during tossing.
Rinse the green mango, peel it and shred it into long strands, then set aside. Pick over the Vietnamese coriander, rinse it and cut into short lengths.
Peel 50g shallot, slice thin and fry until golden, then lift out. Slice 50g spring onion fine, add it to the hot oil, stir through and turn off the heat to make spring onion oil.
Rinse 10 quail eggs, boil until firm, peel and halve them.
Roast 50g peanut, rub off the skins and crush.
Make the dressing by combining 2 tablespoons kOBE Monk Fruit Blend, 2 tablespoons Tay Ninh shrimp salt, 2 tablespoons calamansi juice and 1 tablespoon shrimp sate chili paste in a bowl and stirring well.
Put the rice paper, mango, Vietnamese coriander, 40g shredded beef jerky, 5g pork floss, quail eggs, spring onion oil, fried shallot and peanuts in a large bowl.
Pour over all of the dressing, toss evenly, then transfer to a plate.
Tips
Ivory white rice paper with a soft, pliable texture cuts cleanly rather than shattering.
Good Tay Ninh shrimp salt is golden, free of grit, and balanced between salty and hot.
Mix the shrimp salt and calamansi juice in a bowl first, since pouring them straight onto the rice paper leaves salty and bland patches.
The scallion oil and fried shallots go in at the end, as an early toss softens the rice paper before it reaches the table.
The salad is best eaten right after tossing, as the rice paper soaks up the dressing and softens.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.