Bánh tráng: Difference between revisions
CSV import |
CSV import |
||
| Line 1: | Line 1: | ||
{{Short description|Vietnamese rice paper}} | |||
{{Use dmy dates|date=October 2023}} | |||
'''Bánh tráng''', also known as '''Vietnamese rice paper''', is a versatile ingredient used in [[Vietnamese cuisine]]. It is a thin, round sheet made from a mixture of [[rice flour]], [[water]], and [[salt]]. Bánh tráng is traditionally used to make [[spring rolls]], both fresh and fried, and serves as a wrapper for various fillings. | |||
The | ==Production== | ||
The production of bánh tráng involves a simple yet delicate process. The rice flour mixture is spread thinly over a cloth stretched over a pot of boiling water. The steam cooks the batter, forming a thin sheet. Once cooked, the sheet is carefully lifted and placed on bamboo mats to dry under the sun. This drying process gives bánh tráng its characteristic texture and flexibility. | |||
== | ==Varieties== | ||
Bánh tráng comes in several varieties, each suited for different culinary uses: | |||
Bánh | * '''Bánh tráng cu_n''': Used for making fresh [[spring rolls]], these rice papers are soft and pliable when moistened. | ||
* '''Bánh tráng n__ng''': A thicker version, often grilled or baked, used as a base for toppings or as a snack. | |||
* '''Bánh tráng mè''': Contains [[sesame seeds]] for added flavor and texture. | |||
== | ==Culinary Uses== | ||
Bánh tráng is a staple in Vietnamese cooking, particularly in the preparation of spring rolls. Fresh spring rolls, known as ''g_i cu_n'', are made by wrapping a variety of ingredients such as [[shrimp]], [[pork]], [[herbs]], and [[vermicelli]] noodles in moistened bánh tráng. Fried spring rolls, or ''ch_ giò'', use bánh tráng as a wrapper for fillings that are then deep-fried to a crispy texture. | |||
[[File:Vietnamese_spring_rolls.jpg|thumb|right|Fresh Vietnamese spring rolls made with bánh tráng]] | |||
In addition to spring rolls, bánh tráng is also used in dishes like ''bánh tráng tr_n'', a popular street food where the rice paper is cut into strips and mixed with ingredients like [[dried shrimp]], [[quail eggs]], and [[tamarind]] sauce. | |||
==Cultural Significance== | |||
Bánh tráng holds cultural significance in Vietnam, often associated with family gatherings and celebrations. It is a symbol of Vietnamese culinary tradition and is enjoyed by people of all ages. The process of making bánh tráng is often a communal activity, bringing families and communities together. | |||
== | ==Storage and Preparation== | ||
Bánh tráng should be stored in a cool, dry place to maintain its quality. Before use, it is typically moistened with water to make it pliable. This can be done by dipping it briefly in water or using a damp cloth to soften it. | |||
==Related pages== | |||
* [[Vietnamese cuisine]] | * [[Vietnamese cuisine]] | ||
* [[Spring roll]] | * [[Spring roll]] | ||
* [[ | * [[Rice flour]] | ||
* [[Vietnamese street food]] | |||
[[Category:Vietnamese cuisine]] | [[Category:Vietnamese cuisine]] | ||
[[Category: | [[Category:Food ingredients]] | ||
Latest revision as of 17:31, 18 February 2025
Vietnamese rice paper
Bánh tráng, also known as Vietnamese rice paper, is a versatile ingredient used in Vietnamese cuisine. It is a thin, round sheet made from a mixture of rice flour, water, and salt. Bánh tráng is traditionally used to make spring rolls, both fresh and fried, and serves as a wrapper for various fillings.
Production[edit]
The production of bánh tráng involves a simple yet delicate process. The rice flour mixture is spread thinly over a cloth stretched over a pot of boiling water. The steam cooks the batter, forming a thin sheet. Once cooked, the sheet is carefully lifted and placed on bamboo mats to dry under the sun. This drying process gives bánh tráng its characteristic texture and flexibility.
Varieties[edit]
Bánh tráng comes in several varieties, each suited for different culinary uses:
- Bánh tráng cu_n: Used for making fresh spring rolls, these rice papers are soft and pliable when moistened.
- Bánh tráng n__ng: A thicker version, often grilled or baked, used as a base for toppings or as a snack.
- Bánh tráng mè: Contains sesame seeds for added flavor and texture.
Culinary Uses[edit]
Bánh tráng is a staple in Vietnamese cooking, particularly in the preparation of spring rolls. Fresh spring rolls, known as g_i cu_n, are made by wrapping a variety of ingredients such as shrimp, pork, herbs, and vermicelli noodles in moistened bánh tráng. Fried spring rolls, or ch_ giò, use bánh tráng as a wrapper for fillings that are then deep-fried to a crispy texture.
In addition to spring rolls, bánh tráng is also used in dishes like bánh tráng tr_n, a popular street food where the rice paper is cut into strips and mixed with ingredients like dried shrimp, quail eggs, and tamarind sauce.
Cultural Significance[edit]
Bánh tráng holds cultural significance in Vietnam, often associated with family gatherings and celebrations. It is a symbol of Vietnamese culinary tradition and is enjoyed by people of all ages. The process of making bánh tráng is often a communal activity, bringing families and communities together.
Storage and Preparation[edit]
Bánh tráng should be stored in a cool, dry place to maintain its quality. Before use, it is typically moistened with water to make it pliable. This can be done by dipping it briefly in water or using a damp cloth to soften it.
