How do Vietnamese local farmers make rice paper?!! | 1 day tour DIY Vietnam

How do Vietnamese local farmers make rice paper?!! | 1 day tour DIY Vietnam - Hoi An Ancient City!

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this trip is included in our Klook - My Son Sanctuary, Lunch, Rice Paper Factory, Boat ride in Hoi An, Shuttle bus pick up and drop off from hotel for only P1244 per head all in!
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the tour guide and bus pick up us at our hotel located at inside the ancient city at 8am in the morning. its a 1 hour 30mins drive to My Son Sanctuary and almost 2 hours tour! (if you want to explore the whole My Son Sanctuary! we do recommend to do DIY to explore the area more!. also, wear light and comfortable clothes as the area is so hot and humid!
After the tour, the bus brought us to the restaurant to eat our lunch (included in the klook package). Then we proceed to the farmer house where we witness how the rice paper is made by the local Vietnamese farmer.
Making rice paper, or "bánh tráng" in Vietnamese, is a fascinating process that combines traditional techniques with a bit of artistry. Rice paper is used in various Vietnamese dishes, such as spring rolls (gỏi cuốn) and summer rolls (bánh cuốn). Here’s a basic overview of how it’s traditionally made:
Ingredients
Rice: Typically, glutinous or non-glutinous rice is used. The rice is soaked and then ground into a smooth batter.
Water: To create the batter and for steaming.
Process
Soaking: The rice is soaked in water for several hours or overnight to soften it.
Grinding: The soaked rice is drained and then ground into a fine batter, often with a bit of water added to achieve the right consistency. This batter should be smooth and slightly thick.
Preparing the Steaming Surface: A large, flat surface, such as a round tray or a bamboo mat, is prepared. This surface is often coated with a thin layer of water or a light oil to prevent the batter from sticking.
Steaming:
A thin layer of the rice batter is spread evenly over the surface.
The tray is then placed over a pot of boiling water or a steaming apparatus. The steam helps cook the batter and turn it into a translucent, flexible sheet.
The steaming usually takes just a few minutes. The sheet should be carefully monitored to avoid overcooking.
Cooling and Drying:
Once cooked, the rice paper is carefully lifted off the steaming surface.
It is then placed on a drying rack or hung out to air-dry. This drying process can take several hours or overnight, depending on humidity and temperature.
Cutting and Storing:
Once completely dried, the rice paper can be cut into desired sizes or shapes.
It is stored in an airtight container to keep it fresh and prevent it from becoming brittle.
Tips and Variations
Texture: The texture of rice paper can vary depending on the thickness of the batter and the length of drying. It should be flexible but firm enough to hold its shape when used in dishes.
Use: Fresh rice paper is often used for spring rolls, while dried rice paper is soaked in water to make it pliable before use.
Flavoring: Some variations of rice paper might include additional ingredients or flavorings, like herbs or seasoning, although traditional rice paper is typically plain.
Rice paper-making is a skilled craft, and the process can vary slightly depending on regional practices and personal preferences. If you get the chance to see it made in Vietnam, it's a wonderful experience to witness firsthand!
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