Learn about Vietnamese bánh tráng

Vietnamese banh trang are rice paper wrappers that are edible. They are made from steamed rice batter, then sun-dried. A more modern method is to use machines that can steam and dry the wrapper for a thinner and more hygienic product, suitable for the export market.

 

Types bánh tráng

Vietnamese banh trang wrappers come in various textures, shapes and types. Textures may vary from thin, soft to thick (much like a rice cracker). Banh trang wrappers come in various shapes, though circular and squared shapes are most commonly used. A plethora of local Vietnamese ingredients and spices are added to Vietnamese banh trang wrappers for the purpose of creating different flavors and textures, such as sesame seeds, chili, coconut milk, bananas, and durian, to name a few.

Bánh tráng

Southern Vietnamese term for rice wrappers, which are also commonly used overseas. These banh trang wrappers are made from a mixture of rice flour with tapioca starch, water and salt. These wrappers are thin and light in texture. They are often used for chả giò and gỏi cuốn. There are also certain rice wrappers products that are specifically for frying.

Bánh đa nướng / Bánh tráng nướng (grilled rice cracker)

 

 

Bánh đa nướng or bánh tráng nướng are roasted or grilled rice crackers. Some can be thicker than the standard rice wrapper and can also include sesame seeds. It is often used in dishes like Mì Quảng as a topping. Not be confused with the street food dish from Đà Lạt (also known as Vietnamese pizza or quesadilla) with the same name.

Bánh đa nem (vỏ ram / bánh ram)

 

 

This is a northern Vietnamese term for rice paper. There is a special variety that contains only rice flour and no tapioca starch, water and salt. Brown bánh đa nem may contain cane syrup (mật mía). These wrappers are very thin and translucent. They also do not require to be soaked with water before usage. When fried, they are crispier and not as chewy like its southern counterpart. It is used as a wrapper when making nem cua bể.

Bánh tráng rế (Woven banh trang)

 

 

These banh trang wrappers are made from rice flour, green beans, vegetable oil and salt. These wrappers are delicate and thin. They are lacy, net-like wrappers typically used for deep-fried cha gio rolls.

Bánh tráng mè (Sesame banh trang)

 

 

These banh trang wrappers are typically made from rice starch, then adding sesame seeds. Its texture resembles that of a rice cracker.

Bánh tráng tôm mè (Sesame-shrimp banh trang)

 

 

These banh trang wrappers are made by adding sesame seeds and dried shrimps. Its texture resembles that of a rice cracker.

Bánh tráng sữa (Milky banh trang)

 

 

Bánh tráng sữa are made by adding milk. This type of banh trang is softer, and supposed to melt on your tongue.

 

Bánh tráng chuối (Banana flavored banh trang)

 

 

These banh trang wrappers are typically made by adding bananas. Its texture resembles that of a rice cracker.

Bánh tráng dừa (Coconut flavored banh trang)

 

 

These banh trang wrappers are typically made by adding coconut milk, sugar, rice flour, sesame seeds, and water. The texture resembles that of a cracker, similar to the sesame banh trang.

Bánh tráng phơi sương

 

 

Bánh tráng phơi sương are wrappers with flexible two layered rice paper.