Bánh Tráng Trộn Tôm Ruốc (Rice Paper Salad with Fermented Shrimp Paste)
85% chuẩn vị · Vietnamese
A more intense and authentic regional variation of Bánh Tráng Trộn, featuring the pungent and savory flavor of fermented shrimp paste (mắm ruốc), a beloved ingredient in Central Vietnamese cuisine.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Dried rice paper sheets (Bánh tráng phơi sương)8 sheets
- Fermented shrimp paste (Mắm ruốc)2 tbsp
- Dried shrimp30g
- Fried shallots30g
- Garlic, minced1 clove
- Chili flakes1 tsp
- Sugar1 tbsp
- Cooking oil1 tbsp
- Lime juice1 tbsp
- Fresh herbs (e.g., cilantro, mint)1/2 bunch
- Saltpinch
- Wateras needed
Các bước
- 1
Cut dried rice paper sheets into thin strips.
- 2
In a small pan, heat cooking oil over medium heat. Sauté minced garlic until fragrant, then add fermented shrimp paste, chili flakes, and dried shrimp. Cook for 1-2 minutes until fragrant. Stir in sugar and lime juice, then remove from heat.
- 3
In a large bowl, combine the shredded rice paper, fried shallots, and fresh herbs.
- 4
Pour the shrimp paste mixture over the rice paper and toss thoroughly to coat evenly. Add a pinch of salt if needed.
- 5
Serve immediately, allowing the strong aroma and flavor of the shrimp paste to be the star.
