Bánh tráng

Bánh Tráng is a type of Vietnamese rice paper that is used in various dishes in Vietnam. It is a thin, round sheet made from rice, water, and salt. Bánh Tráng is a staple ingredient in many Vietnamese dishes and is known for its versatility and subtle flavor.

History

The exact origins of Bánh Tráng are unclear, but it is believed to have been a part of Vietnamese cuisine for centuries. It is a traditional food in both the northern and southern regions of Vietnam, although the preparation and usage can vary between the two regions.

Production

Bánh Tráng is made by soaking rice in water until it softens, then grinding it into a fine paste. The paste is then spread thinly on a cloth stretched over a pot of boiling water. It is steamed until it forms a thin, translucent sheet, which is then carefully removed and allowed to dry.

Usage

Bánh Tráng is used in a variety of Vietnamese dishes. It can be eaten fresh, fried, or grilled, and is often used as a wrapper for spring rolls (gỏi cuốn), or cut into strips and used in salads or stir-fries. It is also a common ingredient in bánh xèo, a Vietnamese crepe.

Varieties

There are several varieties of Bánh Tráng, including Bánh Tráng phơi sương, which is a thicker, chewier version that is often used in grilled dishes, and Bánh Tráng nướng, which is grilled over charcoal and served as a snack.

See also

• Vietnamese cuisine
• Rice paper
• Spring roll
• Bánh xèo

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