The ultimate iconic Vietnamese street food snack. Visually striking with red chili oil, yellow mango, quail eggs, and beef jerky. An explosion of sour, spicy, salty, and sweet flavors.
Use scissors to cut the rice paper into 1.5 - 2cm wide strips (don't cut too thin or it turns to mush). Peel and julienne the green mango.
Place chopped scallions in a heatproof bowl with a tiny pinch of salt. Heat up a few tablespoons of oil until smoking hot, then pour it over the scallions to flash-fry them.
In a small bowl, squeeze the juice of 3 calamansi. Mix in 1 tbsp of chili oil (Sa tế), 1 tbsp of shrimp salt, and a splash of water. Stir until the salt dissolves slightly.
Place the rice paper strips in a large mixing bowl. Pour the dressing over and gently massage by hand. Add the mango, beef jerky, dried shrimp, scallion oil, fried shallots, and coriander. Toss well. Plate it, top with peanuts and quail eggs.
Q: Can I save leftovers for the next day?
A: Absolutely NOT! The rice paper will turn into a mushy paste and the mango will release excess liquid. It must be eaten within 30 minutes of mixing.
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