Rice Paper Salad Recipe - Banh Trang Tron

By Helen Le Published: March 12, 2013

  • Prep: 30 mins
  • Cook: 45 mins
  • Ready In: 1 hr 15 mins

  • Yield: 4 Servings

  • In a large bowl, combine the liver, garlic, shallot, soy sauce, five-spice powder, sugar, pepper, chicken stock. Mix well and let marinate for at least 2 hours or overnight in the refrigerator.
  • In a pan or a wok on medium-high, heat 1 tbsp vegetable oil and sear/stir-fry the marinated liver for 2-3 minutes until it is no longer pink and gets firmer.
  • Remove the liver cubes individually into a baking pan lined with aluminum foil. Keep the left-over sauce in the pan. Preheated the oven to 150°C / 300°F
  • Rotate the cubes on all sides after every 10 minutes to help it dehydrate faster.
  • Liver turns dark color when it is dehydrated. Let cool and slice into smaller pieces.
  • To make salad dressing, add 1/2 cup water into the left-over sauce, plus 2-3 tbsp soy sauce to taste. Then simmer on low heat for 1-2 minutes.
  • In a salad bowl, combine shredded rice paper, all ingredients for the salad and mix well with chili sauce, lime juice and salad dressing. The shredded rice paper will soften when it absorbs the liquid in the dressing. It's better to make each serving portion separately. Note: If you can't eat liver, you can obmit the liver part. Make simple vinaigrette: 2 tbsp soy sauce, 1 tsp sugar, 1 tbsp white vinegar. You can also make Nuoc Cham to serve as a dressing instead of the liver sauce.