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Loading...A beloved Saigon student-snack turned national favorite, this tossed rice paper salad layers chewy torn sheets with crisp green mango, dried shrimp, quail eggs, herbs, and peanuts, all glossed in a punchy sweet-sour-tangy dressing. Every bite is a riot of textures: snappy, crunchy, tender, and slippery all at once.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 9 gFat
- 2 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 9 gSugar
- 18 gProtein
- 1180 mgSodium
- 420 mgPotassium
- 145 mgCalcium
- 3 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the dressing
- 3 tablespoons fish sauce
- 3 tablespoons freshly squeezed lime juice (about 1 lime)
- 2 tablespoons granulated sugar
- 1 tablespoon warm water
- 2 garlic cloves, very finely minced
- 1 teaspoon chili sauce (tuong ot) or sambal oelek
- 1 teaspoon rice vinegar
Directions
- Prepare the rice paper: working one at a time, dip each sheet briefly in cool water for 3-4 seconds until just pliable but still slightly firm, then lay flat on a clean towel. Stack the moistened sheets and let them rest 5-10 minutes so they finish softening without sticking together.
- While the rice paper rests, combine fish sauce, lime juice, sugar, warm water, garlic, chili sauce, and rice vinegar in a small bowl. Whisk until the sugar fully dissolves; taste and adjust so the balance is boldly salty, tart, and sweet.
- Tear the softened rice paper by hand into bite-size strips about 3-4 cm wide directly into a large mixing bowl. Add the shredded green mango, soaked dried shrimp, beef jerky, and dried squid if using.
- Pour two-thirds of the dressing over the rice paper mixture. Using chopsticks or two large spoons, gently toss for about 30 seconds so every strip is lightly coated and begins to absorb the flavors.
- Add the sawtooth herb, perilla, mint, fried shallots, crushed peanuts, and sliced chili. Toss again briefly just to combine without bruising the herbs.
- Pile the salad onto a serving plate, nestle the halved quail eggs on top, scatter over any remaining peanuts and shallots, and drizzle with the remaining dressing. Serve immediately while the rice paper is still pleasantly chewy.
Cook’s Notes
- Use only fresh (not fried) rice paper meant for rolling; it softens quickly and gives the signature chewy bite once dressed.
- Tear the rice paper rather than cutting it – the rough edges catch the dressing and hold onto herbs and peanuts better.
- Eat within 5-10 minutes of tossing, as the acid in the dressing will eventually dissolve the rice paper into a gummy texture.
- If you cannot find sawtooth herb or perilla, substitute with extra mint and a few Thai basil leaves for a similar aromatic lift.
- Quail eggs are traditional but you can swap in a soft-boiled regular egg cut into wedges.
