Crushed rice paper or pounded rice paper – Quang Nam’s local dish, cheap price that any Quang Nam child knows. Simple battered rice paper consists of only 2 layers, the outer layer is crispy rice paper that is baked golden on a charcoal stove, the inner layer is soft wet rice paper sandwiched between 2 crispy golden layers, when pressed so that the 2 layers are close together. to eat.
Why is the dish called rice paper pounded? That is, when eating, you must use your hands to beat, not beat, but use your hands to beat on these baked rice paper and noodles. The baked rice paper, when lightly pounded, will break and stick to the wet noodles, then break the cake with about 2 fingers, put the fish sauce into your mouth to chew it, both crispy, flexible, and fragrant.
This dish is delicious not only thanks to thin crispy rice paper, thin coated noodles, the aroma of de-spreading peanut oil but also in the dipping sauce. Fish sauce is a special sauce for this dish. The seasoning must be anchovy sauce mixed with chili, garlic, lemon, sugar, a little bit of reducing oil with fried onions…and add a little Hoi An chili sauce to taste. The crust is crispy, the middle layer of cake is soft combined with the rich taste of fish sauce to bring up the popular flavor of pounded rice paper.
Photo: Collectibles
Source: Collected internet.
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