中文 (中国)When it comes to the quintessence of Vietnamese cuisine, people often think of Phở with sophisticated broth, Bánh Mì with diverse cultural colors, but don’t rush to forget the popular ingredients that you eat every day – because of the lack of them – A variety of specialties seem to have lost half of their soul and rice paper is a prime example. The essence of this food is very simple, just rice flour diluted with water or a little tapioca flour to have a smooth consistency, thinly coated and then dried. So the name “rice paper” was born from there.
Rice paper classic version
Rice paper can essentially be eaten alone directly. Since immemorial time, it has been eaten as a snack. That’s why, in addition to rice flour and tapioca, each region creates ingredients to make the food more attractive and fuller. Many places use cornmeal, green beans, and then spices such as salt, garlic, pepper, sugar, onions… to create special rice paper dishes of each region: Tay Ninh has crispy rice paper with shrimp salt, Ben Tre has chewy, greasy, and unforgettable sugar rice paper.
Rice paper – the divine crust of Vietnamese cuisine
Of course, it’s not your fault to just eat raw rice paper, but stopping creating it is definitely your fault! According to the history stream, rice paper is not just an ordinary dish anymore, but has contributed to making one of the most quintessential dishes of Vietnamese cuisine: fried spring rolls. Various types of spring rolls, such as Ram or Nem created from rice paper landed proudly at 6th place in the 40 most Vietnamese dishes worth trying, according to CNN’s poll.
Non-stop creations
With a long-standing origin and a strong position in traditional cuisine, it’s thought that rice paper will always stick with familiar recipes. But turns out, it is the most present ingredient in the culinary “hot trends” of young people.
First of all, mixed rice paper – a dish that never ceases to be hot with students. Starting from a very simple mixed cake from Long An, mixed rice paper is increasingly improved with beef jerky, quail eggs, green mango, papaya… turning into a unique and rich dish from color to flavor, has, is and will cause nostalgia for all young Vietnamese people.
Rice paper is also the main ingredient of baked rice paper – it is no exaggeration to say that it is a dish that contributes to the Da Lat addiction syndrome of Vietnamese youth. It seems that once a year when going to Da Lat, having to eat grilled rice paper has become an unwritten law. The great creation of this dish is the layer of egg on the cake, making the cake crispy but not dry, and greasy, mixed with countless minced meat, pate, and onion fat inside.
It can be said in a sentence, rice paper is truly the “lifetime” invention of the Vietnamese people, the most unique rice-based preparation that seems nowhere else. Vietnamese rice paper is diverse, diverse and serves as a premise for not only many traditional delicacies, but also occupies a small position in the hearts of food lovers.