Snack · 20 min · vietnamese

Banh Trang Tron

Weeknight-friendly Vietnamese cooking: Banh Trang Tron comes together in 20 minutes with round rice paper, dried shrimp, and not much else. Each serving lands at 280 calories with 8g of protein, so it eats like a much heavier meal. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 8 sheets Round rice paper
• 1/3 cup Dried shrimp
• 8 Quail eggs
• 1 Green mango
• 2 oz Shredded beef jerky
• 1/4 cup Crushed peanuts
• 1/4 cup Fried shallots
• 3 Kumquats or lime
• 1 tbsp Chili oil
• 1 tbsp Soy sauce
• 1/2 bunch Vietnamese coriander

Steps

1. Hard-boil the quail eggs for 4 minutes, chill, and peel. Halve them just before serving so the yolks stay bright.
2. Cut the rice paper into long strips with scissors. A knife drags and cracks; scissors glide.
3. Shred the green mango on the coarse side of a grater. Tart, crunchy mango is the backbone of the whole salad, so do not substitute ripe sweet mango.
4. Combine the rice paper strips, mango, beef jerky, dried shrimp, peanuts, and shallots in your biggest bowl.
5. Squeeze over the kumquat juice, drizzle with chili oil and soy sauce, and toss thoroughly with your hands. The rice paper softens as it absorbs the dressing, which is exactly what you want.
6. Top with quail eggs and coriander and serve immediately. This salad has a 10-minute window of perfection, so toss it at the table.

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