Banh trang phoi suong Bánh tráng phơi sương
A two-layer Trảng Bàng rice sheet, toasted over a peanut-shell fire until small bubbles rise, then rested briefly in the dew until it softens without going damp. You roll it at the table with boiled pork or young beef, a basket of garden and forest herbs, and a sauce that runs sour and sweet.
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The craft entered the national intangible-heritage list in 2015 on one date, and in 2016 on another.
Some Trảng Bàng producers hold OCOP 4-star and 5-star ratings for their sheets.
Texture
The sheet is two thin layers, pale after the fire, with small bubbles across it.
The town puts the dew rest at one or two minutes. A 2024 account says the rest is short and near dawn, or the sheet goes damp.
Taste
The town dips it in fish sauce with garlic and chili. Another dip is tamarind fish sauce. Gia Huỳnh kitchens serve sauces that run sour and sweet.
How to enjoy it
Lay a sheet flat, add boiled pork or boiled young beef and a handful of herbs, roll it, and dip. The herbs can include forest leaves such as mặt trăng, trâm ổi, chùm mòi, quế vị, cóc, rau nhái, and lộc vừng.
The young-beef roll adds fresh rice noodles and leaves like quế vị, lá cách, đọt cóc, sao nhái, and cải trời, dipped in mắm nêm or mixed fish sauce.
Where to try it
Sit down in khu phố Gia Huỳnh. The yards where sheets are poured, dried, and toasted are in khu phố Lộc Du; go in the morning if you want the dew racks.