23/10/2026
๐ ๐ผ๐๐ ๐ฟ๐ถ๐ฐ๐ฒ ๐ฝ๐ฎ๐ฝ๐ฒ๐ฟ ๐ถ๐ ๐ณ๐ถ๐ป๐ถ๐๐ต๐ฒ๐ฑ ๐ฏ๐ ๐๐ต๐ฒ ๐๐๐ป. ๐๐ป ๐ง๐ฟ๐ฎ๐ป๐ด ๐๐ฎ๐ป๐ด, ๐ถ๐ ๐ถ๐ ๐ณ๐ถ๐ป๐ถ๐๐ต๐ฒ๐ฑ ๐ฏ๐ ๐๐ต๐ฒ ๐ป๐ถ๐ด๐ต๐ ๐ฑ๐ฒ๐.
Each sheet is steamed thin from rice batter, then laid on bamboo racks in the sun. Next it is toasted over a fire of burning peanut shells. Late at night, or before dawn, the sheets go back outside. The dew softens them just enough. Leave them out too long and they turn soggy, so the makers watch the sheets, not the clock.
At the table, the rice paper is soft enough to fold like cloth. Lay down slices of boiled pork, add a handful of young leaves and wild greens, sour and slightly astringent, then dip the roll in mแบฏm nรชm, a bold fermented anchovy sauce.
Families in Trang Bang have made it this way for more than a century, and the craft is listed as part of Vietnamโs national intangible heritage. It tastes best where it is made.
Trang Bang sits on the road from Saigon to the Cao Dai Holy See in Tay Ninh, so it fits easily into a Cu Chi day.
Ask us to make Trang Bang your lunch stop.
Cre pic: Thanhnien.vn
