DEW DRIED RICE PAPER

Origin Story

   A family from Central Vietnam moved to Trang Bang in Gia Dinh Province. They made rice paper, which was thick and hard, meant for baking rather than being used fresh.

   One evening, the daughter-in-law feeling exhausted, forgot to bring in two trays of rice paper and left them outside overnight. The next morning, the mother-in-law saw that the rice paper was damp and was about to scold her. However, the husband, feeling sorry for his wife, brought the damp rice paper inside and tried it with fresh vegetable. The rice paper, softened by the night’s dew, turned out to be chewy and delicious when wrapped with fresh vegetable.

   The family loved the new flavor, and thus, the famous "Bánh Tráng Phơi Sương" (Dew-Dried Rice Paper) was born.

Process of making Dew-dried rice paper
 - Selection of ingredients: Use high-quality fresh rice. Add a moderate amount of salt to create flavor.
 - Preparation of rice paper: After grinding the rice, add salt and spread the mixture into two layers. The rice paper is still wet and partially cooked and then dried in the sun.
 - Baking: Dry rice paper is baked in a special oven fueled by peanut shells. The rice paper should be lightly baked until small air bubbles form and it turns opaque, but not overcooked or puffy.
 - Dew-dried: After baking, place the rice paper on a rack overnight or early in the morning to expose it to dew. The drying time is short; if it is too long, the rice paper will become soft and moist. Monitor carefully and when the rice paper is moist enough, store it in a bag with banana leaves to maintain its softness and texture.
 - Shelf life: Dew-dried rice paper should be used within a week because the rice paper does not last long.

How to preserve Dew-dried rice paper

• Preserve dew-dried rice paper in a plastic bag
• Preserve dew-dried rice paper in banana leaves
• Preserve dew-dried rice paper in the refrigerator