Translations:Vietnamese cuisine/68/en: Difference between revisions

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Message definition (Vietnamese cuisine)
''[[Bánh tráng]]'' can be understood as either of the following:
* [[Rice paper|''Bánh tráng cuốn'']]
: Thin rice flour sheet dried into what is commonly called "rice paper", used in making [[spring roll]] (''[[chả giò]]''), and [[summer rolls]] (''[[gỏi cuốn]]'') by applying some water to soften the texture
* ''[[Bánh tráng nướng]]'' (in the south), or ''bánh đa'' in the north
: These are large, round, flat rice [[Cracker (food)|crackers]], which, when heated, enlarge into round, easily shattered pieces. They can be eaten separately, although they are most commonly added into the [[vermicelli]] noodle dishes like ''[[cao lầu]]'' and ''[[Mì Quảng|mì quảng]]''. Many types of ''[[bánh tráng]]'' exist, including the clear [[sesame]] seed ones, prawn-like cracker with dried spring onions, and sweet milk.

Bánh tráng can be understood as either of the following:

Thin rice flour sheet dried into what is commonly called "rice paper", used in making spring roll (chả giò), and summer rolls (gỏi cuốn) by applying some water to soften the texture
These are large, round, flat rice crackers, which, when heated, enlarge into round, easily shattered pieces. They can be eaten separately, although they are most commonly added into the vermicelli noodle dishes like cao lầu and mì quảng. Many types of bánh tráng exist, including the clear sesame seed ones, prawn-like cracker with dried spring onions, and sweet milk.
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