bánh tráng
/ɓaːnʈaːŋ/A thin, edible sheet made from rice flour, water, and salt, commonly used in Vietnamese cuisine for dishes like bánh tráng trộn (rice paper salad) or as a wrapper for spring rolls.
Bánh tráng là nguyên liệu chính để làm bánh cuốn.
Rice paper is the main ingredient for making bánh cuốn.
Tôi mua một gói bánh tráng để làm bánh tráng trộn.
I bought a pack of rice paper to make rice paper salad.
Bánh tráng is a staple in Vietnamese cuisine and is often used in both fresh and fried forms.
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💡Pro Tip
Storage Tip
Store bánh tráng in a cool, dry place to prevent it from becoming brittle or moldy.
⚡Gold Rule
Preparation
Soak bánh tráng in warm water for a few seconds before eating to soften it.
📖Word Origin
The term 'bánh tráng' comes from Vietnamese, where 'bánh' means cake or pastry, and 'tráng' refers to its thin, flat shape. The word reflects its traditional use in Vietnamese cooking.
📝Usage Notes
Bánh tráng is a versatile ingredient used in various Vietnamese dishes, both as a main component and as a wrapper. It can be eaten fresh, fried, or baked.