After class in Vietnam, nothing hits the spot like a bag of Bánh Tráng Trộn—a tangy, spicy mix that’s not just a snack, but a taste of Saigon’s soul.
Bánh Tráng Trộn: The Heartbeat of Saigon’s Street Food Scene
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
If Saigon had a flavor, it would be Bánh Tráng Trộn. This street food classic—literally “mixed rice paper”—is tangy, spicy, chewy, and bursting with bold flavors that capture the city’s energy: fast, a little chaotic, and full of life.
You’ll spot it everywhere—outside schools, on buzzing sidewalks, side by side with other local favorites like Gỏi Cuốn (fresh spring rolls) or Bò Lá Lốt (grilled beef in lolot leaves). But nothing quite rivals its charm.
Strips of rice paper soak up a medley of toppings: sour green mango, chewy beef jerky, fragrant rau răm, creamy quail eggs, plus peanuts or crispy shallots if you’re lucky. The dressing? A fiery mix of sa tế (lemongrass chili oil), shrimp salt, and calamansi juice that ties it all together.
Tossed by hand in seconds, it’s a snack that’s messy, spicy, tangy—and impossible to resist. Bánh Tráng Trộn isn’t just food, it’s a mood: after-school cravings, late-night munchies, or simply Saigon in a bag.
Ingredients
Making Bánh Tráng Trộn is like curating your perfect plate at a buffet. Beyond the base of rice paper and dressing, you’re free to pick and choose your favorite toppings.
Rice Paper (Bánh Tráng)
In Vietnam, locals typically use Bánh Tráng Phơi Sương—soft, chewy rice paper that doesn’t need water to soften.
Outside of Vietnam, look for Bánh Tráng Mỏng or Bánh Tráng Dẻo on the packaging. While they’re not identical to Bánh Tráng Phơi Sương, they also don’t require soaking.
Dressing
Shrimp Salt (Muối Tôm): Can be substituted with Muối Ớt (chili salt) or even Kosher salt.
Vietnamese Chili Oil (Ớt Sa Tế)
Sriracha Sauce
Sugar
Butter: In Vietnam, the locals often use magarine.
Calamansi: Lime or lemon can also be used as alternatives.
Toppings
Mix and match your favorites, but essentials include Vietnamese coriander, green mango, and beef jerky.
Vietnamese Coriander (Rau Răm)
Green Mango
Quail Eggs: Can be swapped for chicken eggs.
Vietnamese Beef Jerky (Bò Khô)
Fried Shallots or Fried Garlic
Vietnamese Scallion Oil (Mỡ Hành)
Pork Crackling (Tóp Mỡ)
Instructions
Step 1 – Prepare the Ingredients
- In a small saucepan, combine all the sauce ingredients. Cook over medium-low heat, stirring constantly, until the mixture is well combined and slightly thickened. Remove from heat and let it cool completely.
- Shred the green mango, boil and peel the quail eggs. Wash, pluck, and roughly chop the Vietnamese coriander.
- Cut the rice papers into strips or bite-sized pieces. Place them in a large mixing bowl, separating the pieces so they don’t clump together.
Step 2 – Toss with Sauce
- Drizzle about 2 tbsps the prepared sauce over the rice paper. Using both hands, quickly and gently toss until evenly coated.
- Mix in green mango, chopped Vietnamese coriander, beef jerky, and fried garlic. Toss again until well combined, being careful not to add too much sauce. Serve immediately and enjoy this fresh, tangy, and savory street food favorite!
Discover More Delicious and Authentic Vietnamese Recipes
(Northern Vietnamse Rice Noodles with Grilled Pork)
(Vietnamese Turmeric Noodles)
(Vietnamese Spicy Beef Noodle Soup)
(Vietnamese Rice Noodle Salad with Beef)
Easy Bánh Tráng Trộn (Vietnamese Rice Paper Salad)
Ingredients
Main Ingredients
- 10 rice papers
- 1 handful julienned green mango
- 1 handful Vietnamese coriander (chopped)
- Shredded Vietnamese beef jerky (adjust to your preference)
- 1 tbsp fried garlic (optional)
- 4 boiled and peeled quail eggs
Sauce
- 1 tbsp Vietnamese shrimp salt (Muối Tôm) (or kosher salt; adjust to taste)
- 1 tbsp Vietnamese chili oil (adjust to taste)
- ½ tbsp sriracha sauce (adjust to taste)
- 1 tbsp granulated sugar (adjust to taste)
- 2 tbsp calamansi juice (or lemon/lime juice; adjust to taste)
- 2 tbsp water
- ½ tbsp butter (7g)
Instructions
- Combine all the sauce ingredients in a saucepan and cook over medium-low heat, stirring constantly until well combined and slightly thickened. Remove from heat and allow the sauce to cool.
- Cut the rice papers into strips or small pieces and place them in a large bowl. Make sure they don’t stick together.
- Drizzle 2 tablespoons of the prepared sauce over the rice paper. Using both hands, gently toss the mixture quickly to coat evenly.
- Add the green mango, chopped Vietnamese coriander, beef jerky, and fried garlic to the bowl. Toss again until everything is well mixed. Avoid adding too much sauce, as the rice paper will naturally soften from the moisture in the other ingredients.
- Serve immediately and enjoy this flavorful snack!
