Delicious and Authentic Tây Ninh Mixed Rice Paper Recipe for Irresistible Snacking

How to Prepare Tây Ninh Mixed Rice Paper

• 1

  Prepare Ingredients

  First, for the rice paper, use scissors to cut it into bite-sized pieces. Peel the green mango, then shred it. For the Vietnamese coriander, just pick the young leaves, wash them thoroughly, drain, and cut into pieces.

  For the shallots and garlic, peel them after buying. Then, use a peeling knife to slice the shallots thinly, while using a knife to mince the garlic.

  

  
• 2

  Fry Shallots

  After preparing the ingredients, place a pan on the stove with 5 tablespoons (75ml) of cooking oil over medium heat. Then, add 5 thinly sliced shallots, stir well with chopsticks, and fry for about 7 – 10 minutes.

  When the shallots emit a fragrant aroma and turn golden, turn off the heat and transfer them to a bowl.

  How to Fry Crispy Shallots Without Oil Splatter

  • To avoid splattering oil that could burn your hands, do not let the shallots come into contact with water.
  • For crispy shallots, do not use too little oil, and spread the shallots evenly across the surface of the pan using chopsticks.
  • Additionally, to prevent burning, you should turn off the heat as soon as the shallots start to turn golden, avoiding leaving them too long.

  

  

  

  
• 3

  Fry garlic

  Next, place another pan on the stove with 5 tablespoons (75ml) of cooking oil over medium heat. When the oil starts to shimmer, add 5 minced garlic cloves and fry for 5 – 7 minutes.

  When the garlic is fragrant and turns crispy golden, turn off the heat and transfer the fried garlic to a bowl.

  

  
• 4

  Boiled quail eggs

  Next, place a pot on the stove with 500ml of water on high heat. When the water boils, reduce to medium heat and add 10 quail eggs to boil for 10 – 13 minutes.

  Finally, when the quail eggs float to the surface of the water, they are cooked, so turn off the heat, take the quail eggs out into a bowl to cool for 5 minutes, then peel.

  How to quickly peel quail eggs

  • You can put the quail eggs in a jar or glass container with a little water, cover it, and shake vigorously for about 20 seconds, until the shell cracks, then transfer to a bowl and peel again.
  • An alternative method is to immediately place them in a bowl of cold water after boiling, then peel!

  

  
• 5

  Roasted peanuts

  Next, place another pan on the stove with 100g of peanuts and 3 tablespoons of salt, and roast on low heat for 10 – 13 minutes.

  When you smell the fragrant aroma of the peanuts and they turn a deeper red, they are cooked, so turn off the heat. Then, use a sieve to remove the salt and the outer shell.

  

  
• 6

  Mixing rice paper

  Once the ingredients are prepared, take a bowl and gradually add the cut rice paper, the juice of 2 tắc fruits, 2 teaspoons of shrimp salt, and mix well with your hands.

  Next, add a bit of fried garlic, fried onion, roasted peanuts, shredded green mango, chopped Vietnamese coriander, 2 teaspoons of dried shrimp, and 4 teaspoons of satay oil, then continue to mix everything together with your hands.

  When the rice paper has absorbed the seasoning evenly, add a bit of boiled quail eggs, adjust the seasoning to taste, and then serve on a plate to enjoy.

  

  

  

  
• 7

  Final product

  Tây Ninh mixed rice paper is attractive but also very easy to make, isn’t it?

  The rice paper is not dry at all; it still retains its original softness and chewiness, combined with the sour green mango, salty shrimp salt, and spicy flavors, especially with the rich dried beef and dried squid, making it incredibly irresistible!