Green Mango Rice Paper Salad
Green Mango Rice Paper Salad is a quick snack from Saigon: chewy rice paper, crunchy sour mango, fragrant Vietnamese coriander, roasted peanuts, and a lightly sweet and salty sauce. I usually prepare the ingredients in advance and mix them right before eating to prevent the rice paper from becoming too soft.
Author
street_minh
Instructions
Boil the quail eggs for 5 minutes, soak in cool water, then peel. Roast the dried shrimp in a small pan until fragrant, crush the roasted peanuts, and cut the Vietnamese coriander into strips.
💡 Tip: Prepare all toppings in advance so that mixing only takes a few minutes, preventing the rice paper from sticking together.
About 8 min
Roll each sheet of rice paper and cut into strips about the width of a finger. Shred the green mango into thin strips and set aside.
💡 Tip: If the rice paper is too brittle, lightly sprinkle a little water on your hands and toss gently, do not dip directly into water.
About 5 min
Mix the sauce with soy sauce, lime juice, sugar, chili paste, and shrimp salt. Stir until the sugar dissolves, tasting for a balance of salty, sweet, sour, and spicy flavors without being overwhelming.
💡 Tip: The sauce should be slightly strong as it will soak into the rice paper, mango, and herbs.
About 4 min
Add the rice paper, green mango, shredded beef, roasted shrimp, Vietnamese coriander, and half of the peanuts into a large bowl. Drizzle with scallion oil and about two-thirds of the sauce, using gloved hands or large chopsticks to mix quickly.
💡 Tip: Mix from the bottom up to ensure the rice paper absorbs evenly without breaking.
About 5 min
Let the bowl of salad rest for 2 minutes for the rice paper to become slightly chewy, then add the quail eggs, fried shallots, remaining peanuts, and a bit more sauce if needed. Serve on a plate and enjoy immediately.
💡 Tip: This dish is best when still slightly chewy; if left too long, the rice paper will become soft and lose its enjoyable texture.
About 3 min
