🏠 Home > 🗺️ Recipes > 🍱 Snacks > 🇻🇳 Vietnam Snacks > 🍱 Bánh Tráng Trộn (Vietnamese Rice Paper Salad) , Nem Rán (Fried Spring Rolls) , Bánh Bèo (Steamed Rice Cakes)
🍱 Real Vietnam Snacks Recipes Loved by Locals
Introduction
When it comes to Vietnamese food, everyone knows about pho and spring rolls—but the real heart of local flavor lies in Vietnam’s snacks. These small bites, known for their crunch, spice, and freshness, are what locals crave between meals or on late afternoons after work.
Vietnamese snacks (“ăn vặt” in Vietnamese) are not just food—they’re an experience. Imagine sitting on a tiny stool in a bustling market, watching scooters pass by, while savoring a mix of sweet, salty, sour, and spicy goodness. That’s the magic of Vietnam in one bite.
In this guide, we’ll explore three iconic Vietnamese snacks that you can easily make at home:
1.Bánh Tráng Trộn (Vietnamese Rice Paper Salad) – the ultimate street snack that’s tangy, spicy, and addictive.
2.Nem Rán (Fried Spring Rolls) – golden, crispy rolls stuffed with meat and vegetables.
3.Bánh Bèo (Steamed Rice Cakes) – soft, savory cakes topped with shrimp and crispy shallots.
Each recipe represents a different corner of Vietnamese food culture, from Saigon’s vibrant streets to the traditional kitchens of Central Vietnam.
🔹 Recipe 1: Bánh Tráng Trộn (Vietnamese Rice Paper Salad)
About this Recipe
If you’ve ever strolled the streets of Ho Chi Minh City, you’ve seen vendors mixing this colorful snack in plastic bags or cups. Bánh Tráng Trộn literally means “mixed rice paper,” and it’s a fun, flavorful salad made with shredded rice paper, dried shrimp, quail eggs, herbs, and a sweet-spicy dressing. It’s chewy, crunchy, tangy, and oh-so-Vietnamese.
Ingredients & Measurements
- 3 sheets of rice paper (cut into thin strips)
- 2 tbsp dried shrimp (rehydrated in warm water)
- 2 quail eggs (boiled and peeled)
- 1 tbsp fried shallots
- 1 tbsp roasted peanuts (crushed)
- ½ green mango (julienned)
- 1 small bunch of Vietnamese coriander (rau răm), chopped
- 1 small chili (sliced)
Dressing:
- 1 tbsp soy sauce or fish sauce
- 1 tsp chili oil
- ½ tsp sugar
- 1 tbsp lime juice
Step-by-Step Instructions
1.Prep the rice paper: Cut rice paper into thin strips with scissors.
2.Mix the dressing: Combine soy sauce, chili oil, sugar, and lime juice. Adjust for spice and sweetness.
3.Assemble the salad: In a large bowl, toss rice paper, dried shrimp, mango, herbs, and dressing.
4.Add toppings: Finish with fried shallots, peanuts, and quail eggs.
Tips & Mistakes to Avoid
- Use rice paper quickly after cutting—it can get sticky if left too long.
- Don’t overdress the salad; the rice paper softens fast.
- Add a few drops of sesame oil for extra aroma.
FAQ
Q: Can I use regular eggs instead of quail eggs?
A: Yes, but slice them thin for better balance with the other ingredients.
Q: How long does it stay fresh?
A: It’s best eaten immediately for perfect texture.
Summary
Bánh Tráng Trộn captures everything we love about Vietnamese snacks—vibrant, refreshing, and slightly chaotic in the best way. It’s quick, delicious, and addictive.
🔹 Recipe 2: Nem Rán (Vietnamese Fried Spring Rolls)
About this Recipe
Known as Nem Rán in the North and Chả Giò in the South, these crispy spring rolls are a Vietnamese household favorite. They’re filled with minced pork, shrimp, mushrooms, and glass noodles, wrapped in rice paper, and fried to perfection. The golden, crunchy exterior and savory interior make this snack a hit worldwide.
Ingredients & Measurements
- 150g minced pork
- 50g shrimp (chopped)
- 50g vermicelli noodles (soaked and cut)
- 2 shiitake mushrooms (finely chopped)
- 1 small carrot (grated)
- 1 small onion (finely chopped)
- 1 egg (beaten)
- 1 tsp fish sauce
- ½ tsp sugar
- Rice paper wrappers (small size)
- Oil for frying
Step-by-Step Instructions
1.Prepare the filling: Mix pork, shrimp, noodles, mushrooms, carrot, onion, egg, fish sauce, and sugar in a bowl.
2.Assemble the rolls: Dip rice paper in warm water for a few seconds, place filling, and roll tightly.
3.Fry: Heat oil to medium-high and fry until golden brown and crispy.
4.Drain: Remove from oil and place on paper towels to absorb excess oil.
Tips & Mistakes to Avoid
- Don’t soak the wrappers too long—they tear easily.
- Fry on medium heat so the inside cooks without burning the outside.
- Serve with nuoc cham dipping sauce (fish sauce, lime, garlic, chili, and sugar).
FAQ
Q: Can I bake instead of fry?
A: Yes! Brush with oil and bake at 200°C (390°F) for 20 minutes, flipping halfway.
Q: How do I keep them crispy longer?
A: Let them cool on a wire rack, not paper towels, to prevent steam from softening the crust.
Summary
Nem Rán is the snack that brings people together—crispy, flavorful, and pure comfort food. It’s perfect for parties, family meals, or a quick bite any time of day.
🔹 Recipe 3: Bánh Bèo (Steamed Rice Cakes)
About this Recipe
Originating from Hue in Central Vietnam, Bánh Bèo are delicate steamed rice cakes topped with dried shrimp, scallion oil, and crispy shallots. They’re soft, savory, and beautifully simple—served in tiny bowls and eaten with a spoonful of fish sauce.
Ingredients & Measurements
For the rice cakes:
- 1 cup rice flour
- 2 tbsp tapioca flour
- 1 ½ cups water
- ¼ tsp salt
For the topping:
- 2 tbsp dried shrimp (ground)
- 2 tbsp green onions (chopped)
- 1 tbsp oil
- 1 tbsp fried shallots
For the sauce:
- 3 tbsp fish sauce
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp lime juice
- 1 garlic clove (minced)
- 1 small chili (sliced)
Step-by-Step Instructions
1.Make the batter: Mix rice flour, tapioca flour, salt, and water. Let rest 15 minutes.
2.Steam the cakes: Pour batter into small bowls and steam for 5–7 minutes until set.
3.Prepare toppings: Sauté green onions in oil. Separately toast dried shrimp in a pan until fragrant.
4.Assemble: Add shrimp, green onion oil, and fried shallots on top of each rice cake.
5.Serve: Drizzle lightly with fish sauce before eating.
Tips & Mistakes to Avoid
- Avoid over-steaming; they should stay soft and slightly bouncy.
- You can prepare the batter ahead, but stir before using.
- Use mini bowls or ramekins for an authentic presentation.
FAQ
Q: Can I use fresh shrimp instead of dried?
A: Yes, but the flavor will be milder. Dried shrimp adds traditional umami depth.
Q: Can these be reheated?
A: Yes—steam for 2 minutes or microwave with a damp towel.
Summary
Bánh Bèo is a delicate Vietnamese gem—soft, aromatic, and filled with texture. It’s the perfect snack for those who love subtle flavors and beautiful presentation.
Final Thoughts
Vietnamese snacks are more than just quick bites—they tell stories of regions, creativity, and tradition. From the vibrant Bánh Tráng Trộn to the comforting Nem Rán and elegant Bánh Bèo, each one offers a taste of Vietnamese culture and joy.
They’re easy to make, fun to eat, and perfect for sharing with friends. So, grab some rice paper, herbs, and fish sauce, and start your Vietnamese snacking adventure today. Because once you take that first bite—you’ll be hooked.
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