Bánh tráng

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Bánh tráng
Nems wafer DSC04723.JPG
A bánh tráng wrapper
Type Edible wrapper
Place of origin Vietnam
Main ingredients rice flour or tapioca starch (or both) and various ingredients and spices depending on the type of banh trang
Variations thin, soft to thick, depending on the type of banh trang
Cookbook:Bánh tráng  Bánh tráng

Bánh tráng or bánh đa nem, a northern Vietnamese term, (literally, coated cake and nem skins, respectively), sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese 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.[1][2] The roasted version is bánh tráng nướng.[3]

Description[edit]

Vietnamese banh trang is rice paper wrappers that is edible.[1] 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.

Types[edit]

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 local Vietnamese ingredients and spices are added to Vietnamese banh trang wrappers for the purpose of creating different flavors and textures, such as sesame seeds, chili, coconut milk, bananas, and durian, to name a few. Some of the more common flavors and types are listed below:

Banh trang[edit]

These banh trang wrappers are made from either rice or tapioca starch (or a mixture of both), water and salt.[4] These wrappers are thin and light in texture.

Bánh tráng rế (Woven banh trang)[edit]

These banh trang wrappers are made from rice flour, green beans, vegetable oil and salt.[5] These wrappers are delicate and thin. They are lacy, net-like wrappers typically used for deep-fried cha gio rolls.[6]

Bánh tráng me (Sesame banh trang)[edit]

These banh trang wrappers are typically made from rice starch, then adding sesame seeds. Its texture resembles that of a rice cracker.

Bánh tráng tôm me (Sesame-shrimp banh trang)[edit]

These banh trang wrappers are made by adding sesame seeds and dried shrimps. Its texture resembles that of a rice cracker.

Bánh tráng sữa (Milky flavored banh trang)[edit]

These banh trang wrappers are made by adding milk to create a milky flavor. Its texture resembles that of a rice cracker.

Bánh tráng chuối (Banana flavored bang trang)[edit]

These banh trang wrappers are typically made by adding bananas. Its texture resembles that of a rice cracker.

Bánh tráng dừa (Coconut flavored banh trang)[edit]

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.

Culinary uses[edit]

Baked sesame banh trang topped in mi quang

Banh trang wrappers are typically used in Vietnamese nem dishes. 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 the goi cuon (salad rolls).[7] Though commonly used in fresh rolls, Northern Vietnamese cuisine often use these wrappers in Chả giò (Northern Vietnamese: Nem rán), a crispy, fried springroll.[8] Traditional banh trang wrappers are also used to wrap common Vietnamese dishes such as banh 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 called bánh tráng trộn (stirred banh trang salad).[9]

Woven banh trang wrappers are typically deep fried to make an aesthetically appealing cha gio (Vietnamese crispy springrolls).

Sesame banh trang wrappers are typically baked or soaked in water, depending on individual textural preference, then served with salads, mi quang and various other dishes.

Outside of Vietnam[edit]

Banh trang wrappers are found in countries outside of Vietnam with Vietnamese diaspora.

Gallery[edit]

References[edit]

  1. ^ a b "Twice as rice: there is rice paper, and then there is rice paper. - Free Online Library". Thefreelibrary.com. Retrieved 2013-10-06. 
  2. ^ Lucy Nguyen-Hong-Nhiem - A Dragon Child: Reflections Of A Daughter Of Annam In America - 2004 p13 "The batter is made of rice flour, which my mother would prepare herself. The night before she would soak the rice. Early in the morning, she would take it to the neighbors (who specialized in making rice paper called bánh tráng) to use in their ..."
  3. ^ Phillip Taylor, Modernity and Re-Enchantment: Religion in Post-Revolutionary Vietnam Institute of Southeast Asian Studies - 2007 p 145 "... along with personal bowls, spoons, chopsticks, paper napkins, saucers of fish-sauce dip and bottles of beer and soft drinks. ... and onion, seasoned with lime, sugar and fish sauce, served with a large roasted rice cracker [bánh tráng nướng].
  4. ^ "Banh Trang Recipes". Pham Fatale. Retrieved 2013-10-06. 
  5. ^ "Re Rice Paper" (in Vietnamese). Huongvietfood.vn. Retrieved 2013-10-06. 
  6. ^ "Saigon Food Souvenirs - Viet World Kitchen". Vietworldkitchen.typepad.com. 2008-05-14. Retrieved 2013-10-06. 
  7. ^ "Goi Cuon with Peanut Hoisin Dipping Sauce". Sunday Nite Dinner. 2008-02-13. Retrieved 2013-10-06. 
  8. ^ "Cha Gio / Nem Ran / Vietnamese Fried Rolls | Giant Hippo Cha Gio / Nem Ran / Vietnamese Fried Rolls | Home of the (Gluten- & Allergen-)Free!". Gianthippo.org. 2012-08-01. Retrieved 2013-10-06. 
  9. ^ "Brightclouds - Xử lý bánh tráng còn dư - Bánh tráng trộn". My.opera.com. 2011-06-17. Archived from the original on 2012-06-06. Retrieved 2013-10-06.