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May 27, 2014 08:43 AM

Kind of Viet Rice Paper you use dry, not moistened for Banh Xeo, BBQ Wraps.

Does anyone know how to call or where to buy those pliable rice papers that you use DRY to wrap around banh xeo or bbq? They are found all around Hanoi and Hoi An in Vietnam and i tried everywhere to find them but nobody knows what they are called. I thought they were tapioca sheets but they're not pliable/cracks and must be used moistened.

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  1. I always thought that they were just very thin tapioca/rice sheets but the freshness and high humidity kept them pliable. When I've had them they were usually placed offered on the same plate as the herbs/lettuces but under the greens. The greens may have helped moisten and keep them pliable also.

    Were the ones you were served a 1/4 circle wedge or a whole circle?

    1. 1/4 wedge, and yes they were served on the side with everything. alas no - i don't think it was just the humidity because i saw them at the market and they were sold separately from the hard ones. i bought them of course, but they were confiscated on my trip back! those were so nice to not have to wet and roll... if any northern viets out there please help!

      1 Reply
      1. re: lhatese

        Were they sold as whole circles or as 1/4s?

        It's not Banh Trang Phoi Suong is it? These are soft and don't need to be soaked. They're typically served with boiled pork.

      2. You definitely know what i'm talking about, however Banh Trang Phoi Suon is a pork dish with the particular rice paper in question as one of its elements.

        I would like to know THAT rice paper's name. You know, it's a whole circle folded in quarters but visually and texturally it's quite different from the typical hard rice paper. What is the name?

        1 Reply
        1. re: lhatese

          "banh trang phoi suong" IS the name of that paper and is typically served as part of that pork dish so the name of the dish and the wrapper are synonymous (as it's a specialty of the town that produces the wrappers). However, people do use that wrapper to wrap other foods. My friend's mom like to wrap grilled pork in it.

          The commercial product has "banh trang phoi suong" printed on the package.

          I've never seen it sold in the U.S. but will look next time I'm at my local Vietnamese market.

        2. I would say the texture is kind of like a textured plastic sleeve for paper or photos. plastic-y dry and pliable.

          1. Wow then you're right! Thanks so much, at least i know the name now. But no I can't find it in the US either. It's just so much better/easier to use than the typical wetting rice papers and when i make vietnamese bbq dishes or banh xeo i really want just THAT rice paper as I had enjoyed it so much on my trip in vietnam. I also tried for months trying to recreate Cau Lao noodles without success.

            2 Replies
            1. re: lhatese

              <I also tried for months trying to recreate Cau Lao noodles without success.>

              You may need to send someone to fetch you a pail of water from a well in Hoi An! (I'm sure you've heard the legend.)

              "The Secret of Cao Lau

              Why can't cao lau be made anywhere else in Vietnam? The secret lies in the water; authentic cao lau is prepared only with water drawn from ancient Cham wells hidden around Hoi An and Quang Nam Province. Noodles are pre-soaked in well water and lye made from wood ash brought from one of the eight Cham Islands around 10 miles outside of Hoi An. The combination may seem esoteric, but local foodies can tell a difference in the taste and texture!"


              1. re: seamunky

                Yes yes of course the magical water indeed. Everything about that place is magical. Sigh.. getting off topic, there are so many delicious foods that US will never allow because of fda rules. A little lye to process my cau Lao, unpasteurized cheese/dairy, list goes on.