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Rice Paper Rice paper is a type of thin, dried starch sheet that can be eaten either crispy (known as "Banh da nem" in Northern Vietnam, "Banh trang nhung" in Central Vietnam, and "Banh trang" in Southern Vietnam) or softened in water to make spring rolls (called "Goi cuon" in Southern Vietnam). It is also used as a wrapper for another dish called "Nem" (Spring rolls). |
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Ingredients The main ingredient is usually rice flour, though in some places, cassava, corn, mung beans, or a mixture of these are used. The flour is mixed with water to a moderately thin consistency. A small amount of cassava flour is often added to give the rice paper more elasticity, making it less likely to break and easier to spread thinly. However, too much cassava flour can give the rice paper a sour taste. Other additives may include sesame seeds, salt, pepper, garlic, coconut, onion, and sugar, depending on the regional variety. |
Preparation Method A ladle is used to pour the batter onto a piece of cloth stretched over the mouth of a large pot of boiling water. The batter is then spread evenly into a thin, round layer using a coconut shell ladle. This action must be done skillfully and quickly, taking only a few seconds (sesame seeds can be sprinkled on top if desired). Once the rice paper is cooked, a thin bamboo stick or a tube is used to lift it off the cloth, and it is then placed on a bamboo mat to dry in the sun. |
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Thickness and Usage The thickness of the rice paper varies depending on its intended use. For grilling, the rice paper is the thickest; for wet rolls, it is moderately thick; and for making spring rolls, it must be as thin as paper. This is why rice paper is called "rice paper" in English. |