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BÁNH TRÁNG TRỘN (Vegan Vietnamese Rice Paper Salad)
Vietnamese Rice Paper Salad that happens to be completely vegan! Bursting with vibrant flavors and textures, this crave able street hawker dish features thinly tart green mango, chewy, tamarind dressing-soaked rice paper, fresh herbs, and sweet, sticky stir-fried yuba and seitan. Everything about this roadside snack is the essence of Vietnamese cuisine.
Prep Time
5 mins
Cook Time
5 mins
Servings: 3 servings
Calories: 297 kcal
Course:
Salad
Cuisine:
Vietnamese
Ingredients
Dressing
- ⅓ cup tamarind concentrate
- 3 tablespoons vegan fish sauce
- 2 tablespoons sugar
- ¼ teaspoon turmeric powder
- ½ teaspoon Chinese five-spice powder
- 1 clove garlic minced
- 2 bird's eye chilies thinly sliced
- ½ teaspoon salt
- ½ cup water
Salad
- 3 tablespoons cooking oil canola, peanut, vegetable oil or sunflower oil
- 1 cup seitan torn into bite-size pieces
- ½ cup yuba rough chopped
- 1 green mango
- 5 sheets rice paper cut into thin strips
- ⅔ cups Napa cabbage or green cabbage, shredded
- ⅓ cup mint leaves
- ½ cup Vietnamese coriander Rau Răm, or cilantro leaves, roughly chopped
- 2 scallions thinly sliced
- ¼ cup crisp fried thinly sliced shallots
- 2 tablespoons roasted peanuts crushed
Instructions
- Stir together the tamarind, vegan fish sauce, sugar, turmeric, Chinese five-spice, minced garlic, sliced chilies, salt, and water using the tines of a fork. Set aside
- Heat the cooking oil in a frying pan or wok over high heat. After 60 seconds when the oil is hot add the seitan, and immediately lower the flame to medium. Stir fry for about 5 minutes until very lightly browned all around.
- Add the yuba to the pan, and continue stir frying for 4 minutes, until the yuba is crisp in places.
- Pour half of the dressing onto the seitan and yuba and continue to cook it for a couple of minutes until most of the sauce has absorbed into the seitan, and caramelized around it. Set aside.
- Peel and thinly slice the mango, and then cut the thin slices into julienne strips.
- Mix together the mango, rice paper, cabbage, mint, and Vietnamese coriander along with the remaining dressing. Allow the dressing and juices of the mango to rehydrate the rice paper for a few minutes. It’s a good idea to stir the salad every minute or so to prevent the bits of rice paper from sticking together too much.
- Divide the salad into individual servings and top with the cooked stein and yuba. Garnish each serving with scallions, fried shallots and peanuts.
Cup of Yum
Nutrition Information
Calories
297kcal
(15%)
Carbohydrates
24g
(8%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Sodium
632mg
(26%)
Potassium
276mg
(8%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
1095IU
(22%)
Vitamin C
33mg
(37%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 297
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Sodium | 632mg | 26% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 33mg | 37% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.