Banh trang is certainly a familiar name to Vietnamese people of any age. They are processed into many different delicious dishes. However, many people do not know where banh trang comes from. Let Hong Phat Food learn about the origin and how to make banh trang right in this article!
Where does banh trang come from?
Banh trang actually originates from Southern Vietnam. The reason this banh trang dish is called is mainly based on the process of making and creating it. To have a banh trang, the maker must roll it thinly. And this is the reason why they were first called banh trang by Southerners.
In some areas in Thanh Hoa, people often use both words: banh trang and banh da. Besides, the word banh kho is also used to refer to the type of banh trang used for baking and eating directly. There is also a type of cake used to roll spring rolls called banh trang cha gio, because nem here are called cha gio.
In the North, it was also called banh trang because the way it was made was thinly coated. However, during the time of Lord Trinh Trang in Dang Ngoai, he had to change the name to banh da to avoid Lord Trinh Trang. In Dang Trong, they were not influenced by the Trinh lords, so they continued to call this type of banh trang.
In the Central region, Dai Loc banh trang is very famous for its banh trang cuon thit. The most famous is Dai Loc banh trang making village. Quang people eat banh trang all year round. Almost every house has banh trang in the house. And banh trang cuon are considered a Quang Nam specialty whenever guests come to visit.
Ingredients for making banh trang
Normally, people will make banh trang with the main ingredient being rice flour. Or you can also mix it with some other types such as corn or green beans. Besides that you can also add a little cassava flour (tapioca starch) in a reasonable ratio to make the cake more flexible, less likely to break and easier to thin. However, if you mix too much tapioca starch, it will make the cake taste sour. In addition, in some localities or some people who want to add flavor to banh trang, they can add a little sesame or garlic, pepper, coconut, shallots, salt, sugar… to suit their taste.
How to make banh trang?
Use a ladle to scoop the dough onto a cloth stretched over a large pot with boiling water inside. Then use a coconut shell to spread a very thin layer of dough in a circular, square or rectangular shape as desired (coating the cake). This action must be skillful and quick, taking place in just a few seconds (you can sprinkle more sesame on top). When the cake is done, use a thin bamboo stick or a tube inserted under the cake to remove it, spread it on a grid made of bamboo and then dry it in the sun.
The thickness and thinness of the cake is regulated depending on how it is used. If grilled, it will be thickest, wet rolls will be medium thick, and spring rolls will be as thin as paper. It is for this reason that in English banh trang is called “Rice paper”.