Vietnamese rice paper salad is a popular street food in central and southern regions of Vietnam. A local Vietnamese mama taught me this recipe when I first moved to Florida. Hope you enjoy!

Ingredients:

Part 1: Salad Mixture

• 1 green crunchy tart green mango (Pram Kai Mea, Nam Doc Mai, Keith mangos would world well), julienned and washed
• 1/2 cup Vietnamese shredded beef jerky
• 1/4 cup dried shrimp, toasted and finely opped
• 1/4 cup dried shredded squid (kho muc)
• 1/2 cup crushed roasted peanuts
• 1 cup fresh Vietnamese coriander coursely chopped (rau ram)
• 1 teaspoon red pepper flakes
• 4-6 cup rice paper (Rose brand) cut into strips
• 1/4 cup scallion oil (mo hanh)
• 1/4 cup fried shallots (hanh phi)
• about 1 or 2 dozen quail eggs

Add or lesson mango or rice paper to preference.

Part 2: Salad Dress

• 1/3 c soy sauce (La Choy or Kikkoman brand)
• 2/3 c warm water
• 1/3 c sugar
• 1 Tbsp minced garlic
• 4 Tbsp red or white vinegar
• 1 tsp sate or Huy Phong’s spiracha sauce
• After mixing everything together, squeeze in a little lime juice