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Bánh tráng
Bánh tráng or bánh đa nem, a northern Vietnamese term, (literally, coated cake and nem skins, respectively), sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese cuisine, primarily in finger foods and appetizers such as Vietnamese nem dishes. The term rice paper wrappers can sometimes be a misnomer, as some banh trang wrappers are made from rice flour supplemented with tapioca flour or sometimes replaced completely with tapioca starch.〔Lucy Nguyen-Hong-Nhiem - A Dragon Child: Reflections Of A Daughter Of Annam In America - 2004 p13 "The batter is made of rice flour, which my mother would prepare herself. The night before she would soak the rice. Early in the morning, she would take it to the neighbors (who specialized in making rice paper called bánh tráng) to use in their ..."〕 The roasted version is bánh tráng nướng.〔Phillip Taylor, Modernity and Re-Enchantment: Religion in Post-Revolutionary Vietnam Institute of Southeast Asian Studies - 2007 p 145 "... along with personal bowls, spoons, chopsticks, paper napkins, saucers of fish-sauce dip and bottles of beer and soft drinks. ... and onion, seasoned with lime, sugar and fish sauce, served with a large roasted rice cracker (tráng nướng ).〕
==Description==
Vietnamese banh trang is rice paper wrappers that is 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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