Translations:Vietnamese cuisine/68/en

Bánh tráng can be understood as either of the following:

• 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 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.