V0: described, not machine-verified
Vietnamese Rice Paper Salad (Bánh Tráng Trộn)
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Ingredients
- tamarind pulp100g
- Vegetable oil4 tablespoons
- Garlic Cloves6 cloves
- fish sauce2 tablespoons
- granulated sugar3 tablespoons
- MSG (optional)1/2 teaspoon
- red pepper flakes (optional)1 tablespoon
- dried squid200g
- dried shrimp100g
- beef jerky100g
- dried rice paper6 oz
- Vietnamese chili oilto taste
- Vietnamese scallion oilto taste
- green mango1 piece
- hard boiled quail eggs10 eggs
- fried shallotsto taste
- unsalted roasted peanuts1/4 cup
- Vietnamese coriander leaves2 cups
Allergens (inferred from ingredient names): crustaceans, eggs, fish, molluscs, nuts, peanuts
Nutrition per serving (modelled estimate, not measured): kcal 280, protein 22, fat 10, carbs 26, fiber 2, sugar 9
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: vickypham.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed