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Bánh tráng trộn, is a popular rice paper salad that is often served in bags on the streets of Vietnam. It’s popular with school kids. The traditional way it is served is with quail eggs, pork, chopped-up beef jerky, and sometimes a bunch of processed components like potato chips. But this version is completely vegan, nourishing, and so freaking full-of-flavor that you will not miss a colon-clogging thing!
My vegan version of this classic dish maintains the traditional charm while embracing the principles of sustainability and compassion. It’s a great introduction to vegan Vietnamese cooking, and like my Che Ba Mau, Mie Xau Xi Dau, vegan Nuoc Mam, and Banh Flan, show how extraordinary flavors can come from simple, natural Ingredients.
Bánh tráng trộn brings a touch of Vietnam's magic to your dining table. It’s mad flavorful, but if you want more, you can always kick it up a notch with a drizzle of homemade vegan Nuoc Mam. Let’s make some rockin’ Vietnamese rice paper goodness already!
Jump to:- ?Why you'll adore this Vietnamese rice paper salad
- ? Bánh tráng trộn ingredients
- ?How to make this bánh tráng trộn recipe
- ?️Serving Ideas
- ?Top tips to nail this Vietnamese rice paper salad recipe
- ?♀️FAQ
- ✌️My faves serve with this banh trang tron recipe:
- BÁNH TRÁNG TRỘN (Vegan Vietnamese Rice Paper Salad)
?How to make this bánh tráng trộn recipe
Grab onto my green mango fingers, and I will walk you through the rice paper forest to the tamarind oceans beyond. Otherwise, just follow along with the easy-to-print recipe card towards the bottom of this page.
Step seven
Assemble individual servings by dividing the salad into bowls or plates. Top the servings with the stir-fried seitan and yuba, and garnish with scallions, fried shallots, and crushed peanuts. If you’d like, you can kick up the heat by adding some of my Nuoc Mam dressing or shatta sauce.
?️Serving Ideas
Rice Paper Salad is not only a craveable treat on its own but also an exceptional companion to an array of Southeast Asian dishes.
Serve it with some bánh bao chay, ca ri chay, or alongside a tofu banh mi for a fast-to-make Vietnamese soy sauce noodle dish.
Pair banh tran tron with Pad Woon Sen, a slammin' Thai glass noodle stir-fry. The salad's refreshing flavors perfectly balance the richness of Pad Woon Sen, creating perfect spicy harmony. It’s also great as an appetizer or side to curry laksa, a coconut-laden Malaysian noodle classic.
The salad's lively dressing complements the sweet umami notes of bami goreng, mee rebus, or mie goreng from Malaysia. If you are on a Southeast Asian salad kick, another couple options for ya are Ketroprak from Indonesia, and ensaladang talaong from the Philippines. Another famous Filipino dish that complements rice paper salad really nicely is Tofu Sisig which brings some extra plant-based protein to the meal.
What about dessert? My wife likes to START her meals here, so you know it's an essential food group. Vietnamese-style Banh Flan, Kem Chuoi (coconut banana ice cream bars), taro pudding, or Che Ba Mau are the obvious choices. Other things that could go great as a dessert after (or before) this meal are kuih dadar and martabak manis, two street food desserts from Malaysia.
