description Bánh Tráng Overview
Bánh Tráng is a category of thin, dried rice paper originating from Vietnam. It is traditionally made from a batter of rice flour, water, and salt that is steamed in thin layers and then dried. These pliable sheets are widely used as edible wrappers for fresh spring rolls, deep-fried spring rolls, and grilled meats. Before being used, they are typically softened by briefly soaking them in water.
insights Ranking position
Bánh Tráng ranks #47 of 142 in the Flatbread ranking, behind Matnakash, ahead of Makki di Roti.
help Bánh Tráng FAQ
What are Bánh Tráng wrappers primarily used for in Vietnamese cuisine?
Bánh Tráng is widely used as the essential wrapper for making Vietnamese fresh spring rolls (gỏi cuốn) and crispy fried spring rolls (chả giò). The paper-thin, dried sheets become pliable when hydrated and hold various fillings securely.
What are the main ingredients in traditional Bánh Tráng?
Traditional Bánh Tráng is made from a simple batter of rice flour, water, and salt. Many modern variations also incorporate tapioca starch to give the finished wrapper a chewier texture and increased translucency.
How do you soften dried Bánh Tráng for rolling spring rolls?
To make the brittle rice paper pliable, you must briefly dip the Bánh Tráng into a shallow dish of warm water. You only soak it for one or two seconds before laying it flat on a damp surface to finish softening while you add fillings.
Is there a grilled version of dishes using Bánh Tráng?
Yes, a popular Vietnamese street food called Bánh Tráng Nướng uses the rice paper as a base for a grilled pizza-like dish. The sheet is toasted over charcoal and topped with ingredients like quail eggs, dried shrimp, scallions, and chili sauce.
explore Explore More
Similar to Bánh Tráng
See all arrow_forward
Reviews & Comments
Write a Review
Be the first to review
Share your thoughts with the community and help others make better decisions.
