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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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