For students in Vietnam, few things are as comforting after a long day of studying as a bag of Bánh Tráng Trộn (Mixed Rice Paper). It’s more than just a snack—it’s a piece of Saigon’s heartbeat.
Picture this: the hum of motorbikes during rush hour, the chatter of friends, and the skilled hands of street vendors tossing together tangy, savory, and spicy flavors.
Bánh Tráng Trộn: The Heartbeat of Saigon’s Street Food Scene
If Saigon had a taste, it would be Bánh Tráng Trộn. This beloved snack, which translates to “mixed rice paper,” is far more than its name suggests—it’s a zesty, colorful rice paper salad that’s become a staple of Southern Vietnam’s street food culture. Affordable, flavorful, and utterly addictive, Bánh Tráng Trộn captures the vibrant, chaotic energy of Saigon like no other.
Across every corner of the city, food vendors tempt passersby with street food delights: Gỏi Cuốn (fresh spring rolls), Bò Bía (Chinese sausage spring rolls), Bò Lá Lốt (grilled beef in betel leaves), Cá Viên Chiên (fried fish balls), and Súp Cua (crab soup).
Yet, amidst this culinary symphony, Bánh Tráng Trộn holds its own as a snack that’s equal parts comforting and exciting.
Bánh Tráng Trộn is often sold by conical-hat-clad aunties carrying baskets brimming with ingredients. The preparation is a performance in itself: rice paper sheets, cut into strips and kept perfectly dry, form the base. A packet of dressing, made with Sa Tế (chili oil), Muối Tôm (shrimp salt), and the sharp zing of calamansi juice, provides the flavor punch.
Then comes the toppings: fragrant Rau Răm (a popular herb in Vietnamese cuisine), tangy julienned green mango, savory strips of Bò Khô (beef jerky), creamy quail eggs, and sometimes crispy peanuts or fried shallots. Tossed together by hand, the rice paper absorbs the dressing, softening into a chewy, flavor-packed bite. In mere moments, the vendor hands over the snack in a plastic bag with a pair of chopsticks—a ready-to-eat taste of Saigon’s soul.
Over time, Bánh Tráng Trộn has evolved into exciting variations. There’s Bánh Tráng Cuốn Bơ, where the ingredients are rolled into rice paper and paired with tamarind sauce and creamy Vietnamese mayo. Pre-packaged versions allow you to mix it yourself, preserving the joy of creating your own perfect bite.
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.
Rice paper is incredibly versatile, lending itself to a range of delightful simple dishes like rice paper noodles, shrimp rice paper dumplings, or golden, crispy Vietnamese fried spring rolls.
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
Vietnamese Margarine: The popular Tường An margarine has a distinctive flavor and is often used in Vietnamese street foods like Bắp Xào (stir-fried corn with dried shrimp) and Bánh Tráng Nướng (grilled rice paper pizza). If unavailable, substitute with regular margarine or butter.
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)
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!
