Rice paper

bánh tráng

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Most commonly used for spring rolls; it’s also eaten with grilled meats and fish and salad platters, similar to a tortilla. Complicated to make. Sold dry in packages, it’s paper-thin and can easily crack. Before use, it must be briefly soaked in warm water to become pliable. If it’s too hard, it will crack; too soft and it won’t hold anything together.