Bánh tráng

Bánh trángorbánh đa nem, a Vietnamese term (literally, coatedbánh), sometimes calledrice paper wrappers,rice crepes,rice wafersornem wrappers, are edible Vietnamese wrappers used inVietnamese cuisine, primarily in finger foods and appetizers such as Vietnamese nem dishes. The term rice paper wrappers can sometimes be a misnomer, as some banh trang wrappers are made from rice flour supplemented with tapioca flour or sometimes replaced completely with tapioca starch.The roasted version isbánh tráng nướng.
Vietnamese banh trang are rice paper wrappers that are edible.They are made from steamed rice batter, then sun-dried. A more modern method is to use machines that can steam and dry the wrapper for a thinner and more hygienic product, suitable for the export market.
Vietnamese banh trang wrappers come in various textures, shapes and types. Textures may vary from thin, soft to thick (much like a rice cracker). Banh trang wrappers come in various shapes, though circular and squared shapes are most commonly used. A plethora of localVietnameseingredientsand spices are added to Vietnamese banh trang wrappers for the purpose of creating different flavors and textures, such assesameseeds,chili,coconut milk,bananas, anddurian, to name a few.
Southern Vietnamese term for rice wrappers, which are also commonly used overseas. These banh trang wrappers are made from a mixture of rice flour withtapioca starch, water and salt.These wrappers are thin and light in texture. They are often used forchả giòandgỏi cuốn. There are also certain rice wrappers products that are specifically for frying.
Bánh đa nướng orbánh tráng nướngare roasted or grilled rice crackers. Some can be thicker than the standard rice wrapper and can also include sesame seeds. It is often used in dishes likemì Quảngas a topping. Not to be confused with the street food dish fromĐà Lạt(also known as Vietnamese pizza orquesadilla) with the same name.
This is a northern Vietnamese term for rice paper. There is a special variety that contains only rice flour and no tapioca starch, water and salt. Brown bánh đa nem may containcane syrup(mật mía). These wrappers are very thin and translucent. They also do not require to be soaked with water before usage. When fried, they are crispier and not as chewy like its southern counterpart. It is used as a wrapper when makingnem cua bể.
These banh trang wrappers are made from rice flour, green beans, vegetable oil and salt. These wrappers are delicate and thin. They are lacy, net-like wrappers typically used for deep-friedcha giorolls.
These banh trang wrappers are typically made from rice starch, then addingsesame seeds. Its texture resembles that of a rice cracker.
These banh trang wrappers are made by addingsesame seedsanddried shrimps. Its texture resembles that of a rice cracker.
Bánh tráng sữaare made by adding milk. This type of banh trang is softer, and supposed to melt on your tongue.
Bánh tráng dẻo are soft and malleable sheets. They also come in different flavors.
Thin sheets made from only tapioca starch. They are dried and translucent and are more sticky when activated with water.
These banh trang wrappers are typically made by adding bananas. Its texture resembles that of a rice cracker.
These banh trang wrappers are typically made by adding coconut milk, sugar, rice flour, sesame seeds, and water. The texture resembles that of a cracker, similar to the sesame banh trang.
Bánh tráng phơi sươngare wrappers with flexible two layered rice paper.
Mixed rice paper has the main ingredient is rice paper cut yarn, mixed with fried dried shrimp with fat.
Banh trang wrappers are typically used in Vietnamesenemdishes. These wrappers are eaten dried (khô), fried (rán), baked (nướng) or soaked (ướt). They are typically served rolled (cuộn) or baked (nướng), in salads, soups and stirred fried Vietnamese dishes.
The light, translucent traditional banh trang wrappers are typically used for various Vietnamese rolls, more commonly thegoi cuon(salad rolls).Though commonly used in fresh rolls, NorthernVietnamese cuisineoften use these wrappers inchả giò(Northern Vietnamese: Nem rán), a crispy, fried springroll.Traditional banh trang wrappers are also used to wrap commonVietnamese dishessuch asbanh xeo(Vietnamese sizzling pancakes),bò 7 món(Vietnamese seven courses of beef) and cá nướng (Vietnamese grilled fish) and then dipped into a sauce.
The traditional banh trang wrappers are also used to make a Vietnamese salad dish calledbánh tráng trộn(stirred banh trang salad).
Woven banh trang wrappers are typically deep-fried to make aesthetically appealingcha gio(Vietnamese crispy spring rolls).
Sesame banh trang wrappers are typically baked or soaked in water, depending on individual textural preference, then served with salads,mi Quangand various other dishes.
Banh trang wrappers are found in countries outsideVietnamwithVietnamese diaspora(people who leave Vietnam).