Vietnamese Rice Paper - Diversity of processing between regions

The main ingredient to make rice paper is rice diluted with water. Then people add a little bit of tapioca starch in reasonable proportion to make it more soft, less broken and easy to be coated. Many steps such as making thin rice sheets, drying, etc requiring meticulousness and dexterity need to be followed.

 

 

 

Rice paper is called in the South while people in Thanh Hoa call it rice paper or Banh da, or Banh kho. The type used to wrap nem (rice paper rolls) is called Banh cha. In the North, we call it Banh da. It can be said that each region has a different name of rice paper. If we combine rice paper with the regional food culture, it surely creates diverse and unique ways to process rice paper.

 

Northern rice paper (Banh da)

 

 

Northern rice paper has two kinds: one is the white rice used to roll. Especially in the North, people do like to use banh da to make nem ran (another name for spring rolls). Rice papers are rolled with food and fried. They are crispy, delicious and often be seen on many occasions such as parties, or holidays. There is also a dish sticking with the childhood of many people in the North which is known as sesame rice paper. These thick banh da are added with sesame seeds and then grilled until they turn on yellow. When eating, the crispy and crunchy noise would make us feel happy.

 

Central paper rolls

 

 

In Central, you will be amazed by the unique features of culinary culture of this land. Central people like rice paper so much and this dish appears almost in all daily meals. The most famous is rice paper rolled with boiled meat and vegetables. It is the special rice paper that attracts central people. The rice paper must be thick and dipped in soft water before rolling. There are also some other dishes such as cassava wrappers rolled with pompano in Quang land, etc. Central land is also famous for Phu Yen rolls - specialty food that cannot be ignored.

 

Trang Bang – Tay Ninh dew-wetted rice paper

 

 

Trang Bang – Tay Ninh dew-wetted rice paper isn’t strange with people anymore and it has become a typical dish for Vietnamese cuisine. It is the creativity, diligence, unceasing innovation of the people here that created a whole new and more elaborate rice paper with the more delicious taste. With material selected carefully, such as rice, rice paper is coated with two thicker layers and the process of drying the rice paper in the dew has brought it tasty and tough.

 

Salad rolls and snacks from rice paper of the South

 

 

Salad rolls is a favorite dish in the South. The recipe is very simple with vegetables rolled with meat, boiled shrimp and we use them with fish sauce. Rice paper are also used to make a variety of other unique dishes such as rice paper rolls, rice paper with grilled eggs, etc. These dishes have become the culinary culture of the street that when it comes to the South everyone must try it. 

 

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