Lion Brand Rice: Jasmine Rice Australia
  • Home
  • Products
    • Jasmine Rice
    • Glutinous Rice
  • Recipes
  • Blog
    • Blog Index
  • Youtube
  • Contact
  • Subscribe

Lion Pride
The Official Lion Brand Blog

What is rice paper? | Banh Trang | Goi Cuon

19/10/2018

0 Comments

 
Picture
Photo from cooking.nytimes.com
Rice paper used for Vietnamese food is traditionally made from just rice, water, and salt. They are one of the unique aspects of Vietnamese cooking and dining, and food wrapped up in sheaths of translucent rice paper is utterly charming. Aside from looking pretty and holding a bunch of goodies together, they contribute chewy texture and a slight tang to whatever they encase - Andrea Nguyen  Food writer, Author and Chef
Banh trang are edible rice wrappers used in Vietnamese cuisine, primarily in finger foods and appetisers.

"Rice paper used for Vietnamese food is traditionally made from just rice, water, and salt. They are one of the unique aspects of Vietnamese cooking and dining, and food wrapped up in sheaths of translucent rice paper is utterly charming. Aside from looking pretty and holding a bunch of goodies together, they contribute chewy texture and a slight tang to whatever they encase." - Andrea Nguyen  Food writer, Author and Chef
Picture
Photo from tidbits.wanderingspoon.com
On a basic level, banh trang is a thin steamed rice crepe that has been dried. Traditionally, soaked raw rice is ground with water into a slurry and the resulting batter is spread thinly on a cloth stretched over boiling water. It is then steamed for about 30-45 seconds, then dried on bamboo mats in the sun. This explains why they usually have a woven, rattan like pattern. These days more modern methods are used where machines that can steam and dry the wrapper for a thinner and more hygienic product.
Picture
Photo from tidbits.wanderingspoon.com
Nowadays tapioca starch is included in the recipe as it makes the papers more pliable and thinner. Original banh trang only made from rice, water, and salt were thick, opaque and required very hot water to soften. The modern versions with tapioca starch are translucent and much easier to soften. There are even banh trang made completely out of tapioca starch (or 'banh trang mong') which are stickier, thinner and are also much more difficult to work with as they are prone to ripping.
When eaten fresh the rice paper rounds are called banh uot. They may be served with a simple fish sauce dipping sauce or filled with a savory mixture of pork, shrimp and mushroom and rolled up into banh cuon - a favorite Vietnamese breakfast item.
Picture
Eaten fresh the rice paper rounds are called banh uot. They are rolled up into banh cuon - a favorite Vietnamese breakfast item. Photo from uminhnationalpark.com
​Anyone who has spent a significant time in the Vietnam can tell you, versions of banh trang are served in a seemingly endless variety of ways. They can be eaten with fresh fish, used as makeshift utensils to spoon shellfish, or served like crackers - making it a popular snack found in bars.
Picture
Banh Trang Nuong - Vietnamese Pizza
Picture
Banh Trang Tron - Rice Paper Salad
However the most famous use of banh trang is Vietnamese spring roll or summer roll or goi cuon. Goi Cuon is a Vietnamese fresh spring roll made with shrimp, pork, vegetables, herbs, and rice vermicelli wrapped in banh trang. It’s considered a national dish of Vietnam along with pho and banh mi and traditionally eaten with a large group of people in home setting. They are a very popular appetiser in Vietnamese restaurants globally which has lead to their adoption in other cultures. Cambodians have a similar roll made of the same rice paper called nime chow - a meatless version dipped in a vinegar-based sauce instead of hoisin. Japanese restaurants also use regular and dyed versions of rice paper (Nama Harumaki). Wollamssam is the Korean version which is typically more hearty where you can add anything to the roll.
Picture
Goi Cuon
Check out Lion Brand Blogger @charinyas_kitchen create using Lion Brand Rice Paper!
View this post on Instagram

Fresh salad roll with prawns. A healthy dish that you can have with your choice of dipping sauce or dressing. Tonight I had it with wasabi dressing. Note: I wet the rice paper with warm water before adding other ingredients. ____________________ มื้อเย็นเบาๆกับสลัดโรลกุ้ง น้ำจิ้มวาซาบิค่ะ แผ่นห่อชุบน้ำก่อนนะคะ แต่ในวิดีโอไม่มีตอนชุบน้ำ ชุบแล้วไม่ต้องรอให้นิ่ม เริ่มวางผักเลย ถึงเวลาม้วนก็นิ่มพอดี□ ____________________ #freshsalad #freshsaladrolls #springrolls #freshspringrolls #salad #prawns #easy #mealforameal #healthyfood #homecook #homecooked #homemade #foodporn #foodlover #asianfood #asiancooking #thaifood #thaicooking #cookingvideo @lionbrandrice

A post shared by Charinya's Kitchen (@charinyas_kitchen) on Aug 8, 2018 at 5:04am PDT

Check out a step by step tutorial on how to roll rice paper over here!
Picture
References:
​https://en.wikipedia.org/wiki/B%C3%A1nh_tr%C3%A1ng
https://en.wikipedia.org/wiki/G%E1%BB%8Fi_cu%E1%BB%91n
https://saigoneer.com/eat-drink/eat-drink-categories/saigon-food-culture/11359-video-a-day-in-the-life-of-vietnam-s-b%C3%A1nh-tr%C3%A1ng-artisans
https://www.npr.org/2012/09/25/161752021/a-roll-for-all-seasons-wrapped-in-rice-paper
https://www.hungryhuy.com/how-to-make-goi-cuon-vietnamese-spring-rolls/
https://www.vietworldkitchen.com/blog/2009/06/vietnamese-rice-paper-buying-tips.html
https://www.vietworldkitchen.com/blog/2009/06/how-to-wrap-rice-paper-rolls-summer-rolls.html
https://www.vietworldkitchen.com/blog/2009/06/how-vietnamese-rice-paper-is-made.html
http://tidbits.wanderingspoon.com/2012/03/02/making-traditional-banh-trang/
0 Comments



Leave a Reply.

    Picture

    Lion Pride

    is the Official Blog for Lion Brand Rice.

    ​We wish to celebrate the traditional food and culture of Asian Australian Communities and look forward to sharing with you our thoughts on the latest products, tips and all things rice!

    Top 100 Australian Food Blog

    RSS Feed

    Table of Contents

    Recent Posts

    Fruit Shaped Mung Bean Dessert: Kanom Luk Chup  (ขนมลูกชุบ)

    Loy Krathong, The Hidden Spirit of Thais

    Turmeric Chicken Skewer Recipe | Gai Yang Khamin

    The Racist Origins of the Fear of MSG

    Fasting but Fat: Thailand's Obese Monks

    Categories

    All
    Culture
    History
    Interview
    News
    Origins
    Recipe
    Restaurant
    Savoury
    Science
    Sweet
    Travel

SnapWidget · Instagram Widget
Instagram
Picture
Picture
Call Us
Email Us
Subscribe
Privacy Policy
© Lion Brand 2019
Except as permitted by the copyright law applicable to you, you may not reproduce or communicate any of the content on this website, including files downloadable from this website, without the permission of the copyright owner.
The Australian Copyright Act allows certain uses of content from the internet without the copyright owner’s permission. This includes uses by educational institutions and by Commonwealth and State governments, provided fair compensation is paid. For more information, see www.copyright.com.au and www.copyright.org.au.

The owners of copyright in the content on this website may receive compensation for the use of their content by educational institutions and governments, including from licensing schemes managed by Copyright Agency.


  • Home
  • Products
    • Jasmine Rice
    • Glutinous Rice
  • Recipes
  • Blog
    • Blog Index
  • Youtube
  • Contact
  • Subscribe