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
After prepping all the ingredients, this was how I mixed the salad together. This pictorial recipe was done around 10 pm, the night before chef’s Grace two-years-old birthday party. She stayed up insisting to help cut the rice papers with her dad. I gave her a pair of toddler’s scissors as her birthday gift. She was so happy to have her own first pair of scissors.
Please follow and like us:
