Ha Tinh rice paper can be distinguished from rice paper from other regions by its large size, thickness, and generous amount of sesame seeds. The main ingredients are rice flour and sesame seeds. The rice must be high-quality, fresh, and white to ensure the rice paper is fragrant and puffy when cooked. After being carefully sifted and thoroughly washed, the rice is soaked in cold water for 4 to 5 hours. Once the rice is soft and has expanded, it is ground into flour in a mortar. While some places use white sesame seeds, Ha Tinh rice paper uses black sesame seeds. The sesame seeds must be plump, glossy black, and uniform in size to ensure the rice paper has a rich, nutty flavor.
Making the pancakes seems simple, but it requires skill. To make them, the baker needs a pot, fill it with cold water, and then cover it tightly with a thin cloth. In addition, a flat, thin bamboo stick is needed to remove the pancakes when they are cooked. To prevent the pancakes from sticking to the bamboo stick, a tube of cold water is kept nearby; after each pancake is removed, the stick is dipped into the water. Once the ingredients are ready, the pot is placed on the stove, the water boils, a ladle is used to scoop a sufficient amount of batter, a pinch of sesame seeds is added, and the batter is poured onto the cloth. The ladle is then used to spread a thin, even layer of batter and sesame seeds in a circular shape. This action must be skillful and quick, taking only a few seconds. When the pancake is cooked, the bamboo stick is used to remove it from under the pancake, and it is spread on a bamboo woven rack. A single bamboo rack can hold many pancakes, depending on how long or short the rack is woven. People usually make the rice paper in sunny weather because the stronger the sun, the faster the rice paper dries, and the drying process is uninterrupted, resulting in tastier rice paper. To store the rice paper during the rainy season, put the dried rice paper into plastic bags and tie them tightly.
To bake the cakes, the baker uses a charcoal stove. Charcoal is placed in an earthenware pot (which retains heat for a long time), and a hand fan or electric fan is used to fan the flames until they are glowing red. The cakes are then placed over the stove, fanning the flames continuously while baking, and turning them regularly to ensure they cook evenly and taste delicious. The task seems simple, but not everyone can do it. If not careful, the cakes will burn without being cooked through. To keep the cakes crispy for longer, let them cool for a while before placing them in a tightly sealed plastic bag or storing them in the refrigerator. Thicker cakes have more sesame seeds, while thinner cakes have fewer. A cake usually costs around 5000 dong.
Almost all markets in Ha Tinh, from rural to urban areas, have rice paper, a familiar snack for the locals. However, the most famous and delicious rice paper comes from certain regions such as Huyen Market (Loc Ha), Nhe Market (Can Loc), Tro Market ( Duc Tho), and Cam Ha (Cam Xuyen).
There are many ways to enjoy rice paper rolls, the most common being dipping them in fish sauce with garlic and chili. The crispy, fragrant rolls are so delicious that once you start eating, you'll want to keep eating... Many people, if they find them dry, or elderly people with weak teeth, can dip the rolls in cold water to soften them, making them easier to chew without changing the flavor.
Rice paper is also used as an appetizer with various dishes. Before the meal begins, while waiting, diners can sit and enjoy a piece of rice paper dipped in fish sauce, which is incredibly delicious. Rice paper is an indispensable accompaniment to dishes such as salads, hot shellfish, mussels, or snails…
In addition, people in Ha Tinh also use rice paper to create a type of cake called "banh cap." Banh cap, also known as "banh hai uot mot rot," is a combination of rice paper and steamed rice cake (banh muot), with a rice paper in the middle and two steamed rice cakes wrapped on either side, joined together and then flattened to make the cakes stick tightly together. It's dipped in garlic and chili fish sauce, and it's deliciously unique and never gets boring.
Rice paper rolls with sticky rice are also a delicious and unique dish. Two grilled rice paper rolls are sandwiched on either side, with sticky rice in the middle. The crispness and richness of the rice paper combine with the chewiness and aroma of the sticky rice to create a special flavor.
Ha Tinh rice paper is a simple, rustic dish, yet familiar to every person from Ha Tinh, and something that those who leave the area will always remember.
Source: https://dulichhatinh.com.vn/am-thuc/banh-trang-ha-tinh/
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