Banh trang My Long (My Long rice papers)

299

Coconut rice papers in My Long village, Ben Tre province, are famous because they are particularly fatty, tasty and aromatic when being roasted over a hot coal.

>>Yen Mac Fermented Pork Roll

About the rice paper making village

The rice papers here are various with three main types: the normal rice paper with coconut but no milk; normal rice papers with milk but no coconut; special rice papers with coconut, milk and hens eggs. There is also another special rice paper that is used to roll with other food such as meat, fish and shrimp. 

Almost all rice paper stoves in My Long are located in Nghia Huan hamlet, but the most delicious rice papers are produced in Areas II and IV. The local residents reveal that the quality of the rice papers in My Long is higher than other areas due to the special soft rice and the good coconut milk that can only be found in My Long.

My Long rice papers via ttttxtdl bến tre

This is a special food from the coconut area of Ben Tre. Coconut rice papers in My Long are famous because they are particularly fatty, tasty and aromatic when being roasted over a hot coal. The rice papers here are various with three main types: the normal rice paper with coconut but no milk; normal rice papers with milk but no coconut; special rice papers with coconut, milk and hens eggs.  There is also another special rice paper that is used to roll with other food such as meat, fish and shrimp.  Almost all rice paper stoves in My Long are located in Nghia Huan, but the most delicious rice papers are produced in Areas II and IV. The local residents reveal that the quality of the rice papers in My Long is higher than other areas due to the special soft rice and the good coconut milk that can only be found in My Long. Tellingly, My Long rice papers are not only well-known in the domestic market, but also exported to other countries in the world.

How to make it?

The type of rice used for producing this cake should be grown in Tra Vinh Province because it is drought-resistant. Meanwhile, coconuts used for the cake must come from My Long area because sweeter and greasier coconut milk can be extracted from their flesh.

My Long rice papers via Du lich sinh thai Ben Tre

With rice flour and coconut milk as two main ingredients, people in My Long turn out different types of rice paper with different flavors as they add sesame, milk, yolk, ginger, Chinese barbecue and dried shrimp.

Making rice paper begins at 3 a.m. Firstly, the flour is soaked under water and copra is taken from the coconut. The rice flour is then husked and mixed with the coconut milk. After that, the rice paper is coated in the early morning dew of the next day, and dried under natural sunlight. The process seems easy, but requires the skillful hands and diligence of the local people.  It is this combination of tradition and care which make the rice papers of My Long so delicious and a favorite to many visitors.  

Please visit our website to explore more about Vietnamese cuisine.