Bánh Tráng Trộn is a very popular Vietnamese snack. To make it successfully at home, the key is to use the right amount of sauce and mix the rice paper carefully so that it becomes soft without getting too soggy. In this article, Hello Asia shares a simple recipe for Bánh Tráng Trộn with garlic and chilli satay sauce, easy to prepare and adapt to your taste.

What is Bánh Tráng Trộn?

Bánh Tráng Trộn is a Vietnamese snack made with rice paper cut into pieces and mixed with green mango, spring onion oil, fried onions and a flavourful spicy sauce. It stands out for its balance of tangy, salty, sweet and spicy flavours, as well as the contrast between the soft texture of the rice paper, the crunch of the mango and the crispness of the fried onions.

Easy to prepare at home, it can be adapted to your taste by adjusting the level of spiciness or adding toppings such as peanuts, quail eggs or dried beef.

Ingredients for making Bánh Tráng Trộn at home

With this recipe, you can prepare one portion of Bánh Tráng Trộn for approximately 2 to 3 people.

Main ingredients:

• 340 g rice paper
• 150 to 200 g green mango
• 30 to 40 g fried onions (optional)
• 2 to 3 stalks of spring onion
• 3 to 4 tbsp vegetable oil

For the garlic and chilli satay sauce:

• 2 tbsp fish sauce
• 2 to 2.5 tbsp sugar
• 1 tbsp chilli sauce
• 1 tbsp garlic and chilli satay
• ½ tbsp Korean chilli powder (optional; omit if you prefer a less spicy version)
• 2 cloves garlic, finely chopped (optional if the satay already contains plenty of garlic)
• 3 tbsp calamansi juice or lime juice
• 60 to 80 ml water

How to make Bánh Tráng Trộn easily at home

Step 1: Prepare the rice paper and green mango

Cut the rice paper into small pieces of around 3 to 4 cm, making them easy to eat. Avoid cutting them too small, as they will soften when they come into contact with the sauce and may then stick together.

Rice paper cut into small pieces of around 3 to 4 cm

Peel the green mango, then shred it into thin strips. Choose a mango that is still firm, crunchy and slightly tangy, preferably, to balance the richness of the spring onion oil and the bold flavours of the sauce.

Place the rice paper and mango in a large mixing bowl to make mixing easier.

Peel the green mango, then shred it into thin strips.

Step 2: Prepare the spring onion oil

Wash the spring onions, finely slice them, then place them in a small bowl.

Heat 3 to 4 tbsp of oil, then pour the hot oil directly over the spring onions. Mix well. You can add a small pinch of salt, but keep it light as the sauce already contains fish sauce.

Step 3: Prepare the garlic and chilli satay sauce

Heat a little oil in a small frying pan, then gently sauté the garlic over low heat until fragrant. If your satay already contains enough garlic, you can skip this step.

Add the fish sauce, sugar and around 60 ml of water. Stir over low heat until the sugar has completely dissolved.

Then add the chilli sauce and garlic and chilli satay, and stir for about another minute until everything is well combined. For a spicier sauce and a deeper red colour, add a little Korean chilli powder.

Remove the pan from the heat and allow the sauce to cool slightly before adding the calamansi or lime juice. It is best not to add the juice while the sauce is still boiling, as this helps preserve its freshness and prevents it from developing a slight bitterness.

Taste the sauce and adjust it to your preference. It should have a good balance of salty, sweet, tangy and spicy flavours.

Step 4: Mix the rice paper

Add about two-thirds of the spring onion oil to the bowl containing the rice paper and green mango, then mix gently.

Next, gradually add the satay sauce rather than pouring it all in at once. Start with about one-third of the sauce, mix well, then leave it to rest for 30 to 60 seconds so that the rice paper can absorb the flavours.

If the rice paper is still too dry, gradually add a little more sauce until it becomes soft and slightly tender without becoming soggy.

This step is important because different types of rice paper absorb sauce differently. You may therefore not need to use all of the prepared sauce.

Step 5: Add the fried onions and finish

Once the rice paper is soft enough and well seasoned, add the remaining spring onion oil along with some of the fried onions, then mix gently.

Keep a few fried onions aside to sprinkle over the top just before serving. This way, they will stay crispy instead of softening when they come into contact with the sauce.

Depending on your preference, you can also add roasted peanuts, Vietnamese coriander, quail eggs or dried beef when serving.

Bánh Tráng Trộn is best enjoyed immediately after mixing. Avoid preparing it too far in advance, as the rice paper will continue to absorb the sauce and may become too soft and sticky.

How to adjust the level of spiciness to your taste

• The level of spiciness in Bánh Tráng Trộn can easily be adjusted to suit your preference. If you eat little or no spicy food, you can omit the chilli powder completely and reduce the amount of satay to around ½ tbsp.
• For a moderately spicy version, 1 tbsp of satay is usually enough to provide plenty of flavour and a gentle heat. If you enjoy spicier dishes, gradually add a little more satay or chilli powder.
• Always taste the sauce before mixing it with the rice paper so that you can adjust the heat while maintaining a good balance between tangy, salty and sweet flavours.

What can you add to Bánh Tráng Trộn?

In addition to green mango, spring onion oil and fried onions, you can add various toppings according to your preference.

Some of the most popular choices include roasted peanuts, Vietnamese coriander, quail eggs, dried beef and small dried shrimp. Peanuts add crunch and a lightly roasted flavour, while Vietnamese coriander brings a fresh, aromatic note. Quail eggs, dried beef or dried shrimp make the dish even more generous and savoury.

You do not need to use all of these toppings. For a simple version that is easy to make at home, rice paper, green mango, spring onion oil, fried onions and a garlic and chilli satay sauce are already enough to create a delicious Bánh Tráng Trộn.