up: Rice paper shelf in Californian Asian market. Drawing of how to wrap a banh trang, from my artist book, 2012
down: A set table for a banh trang feast at my grandparents house. My dad explaining how to roll.
Both in 1990, before my birth.
Both in 1990, before my birth.
The great thing about making this feast is that you can vary every time, when you roll a banh trang, but also when you are preparing the different components. I made it the traditional way that my parents always did, but also a fast and easy version for during the week, vegetarian versions, fish versions, vegan versions, raw versions, fruity versions, unprepared versions. The key is in a few elements. Having the rice wrapping papers, the banh trang, having rice noodles, having some raw veggies like lettuce or cucumber and having a dipping sauce. Just with these elements alone you can start off your wrapping and rolling.
Because
of all the possibilities this post can be endless. Here you can find the whole works.
About the basics, the filling, the wrapping. All the links to the many and many to come posts and recipes. (click the red marked words to go to the recipe or post)
The first basics and ideas to start you off
Recipes and ideas for different dipping sauces.
From Vietnamese Nouc Mam Cham, a sweet sour salty spicy fishsauce
to a Nouc Tuong Ngot, a hoisin peanut sauce, two styles
Fillings
Different views on how to prepare this sweet and sour cripsy veggies
The secrets to make great tofu with different flavors and seasonings
Some vegetable dishes
zucchini and bell pepper
green beans with sesame
steamed cabbage
omelet
A traditional chinese potato dish
and my take on this dish, turning it into a great fresh potato mango salad
Other Rolls
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