In Vietnam, making Bánh Tráng Trộn is all about mixing of textures and flavors.

First, you’ll
shred green mango for a tart punch and cut rice paper into thin strips. Then, vendors might
add in savory elements like crumbled dried beef or shrimp, along with quail eggs for a bit of
richness. A sprinkle of chopped herbs like rau ram adds a unique peppery note. Finally, the
magic touch comes from a flavorful sauce, often made with tamarind, sugar, fish sauce, and
chili. Everything gets tossed together until the rice paper softens slightly, creating a delightful
mix of sweet, salty, sour, and spicy in every bite.