Vietnamese Traditional Rice Paper For Wraping Food

Introduction

Rice paper, it named is "Banh trang" in Vietnam.It is made from a mixture of rice powder, cassava flour, and water in a specific ratio. When combined, they create a milky liquid. When the liquid is ready, you use a coconut shell spoon to pour a thin layer onto a cotton fabric cover over a boiling pot of water. Once it cooks (or solidifies), use a thin bamboo stick to hang it on a bamboo woven mat in the sun. Because it depends on how sunny it is, the drying time is flexible. When you check it, and it breaks easily, then it’s ready to use. You can order the rice paper thin or thick – it depends on its purpose. We use the thin version for wrapping food, and the thicker texture for grilling. Mung bean flour, corn flour, and coconut water are sometimes added to the liquid to make the rice paper taste better, along with some seasoning like pepper, salt, or sugar. You can also choose the topping: sesame seeds, shredded coconut meat, onion, and sometimes tiny shrimp. It’s all up to your creativeness and personal taste

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