Rice Paper Salad is very new to me. I would love to be able to make it, but it's one of those dishes that requires a lot of ingredients and preparation.
I must apologize because these photos are not doing this dish much justice. I tried to take a few decent ones, but I was so anxious to dig in that I couldn't wait any longer to eat.
So yummy is this crazy new dish that started in the streets of Saigon, Viet Nam. It has a very different flavor, thin rice paper un-wet. And do you know, when a rice paper isn't wet, it is tough. The whole purpose of this dish is to keep the rice paper un-wet until one is ready to eat.
I love the different textures, and spices. So exotic with different flavors, I love eating rare food, that doesn't include monkey brain, or dog meat. But I'd never refused a very fresh pair of fish eyes. Yumm!
Pictured here is the Rice Paper Salad I bought from a Vietnamese strip mall. It is missing the grilled liver ingredients, but everything else is present.
- thin slices of rice paper
- green onions
- fried shallots
- tiny dried shrimps
- Persicaria odorata
- julian cuts of mango
- thin slices of beef jerky
- chopped peanuts
- quail eggs