Another highlight of last weekend in Ho Chi Minh was seeing how Rice Paper Wrapper are made.
It starts with soaked raw rice being grounded with water into a slurry and fermented for a few days.
Then the Banh Trang maker (aka Frank in the photos) sits on a low stool and spreads the batter onto a cloth that is stretched over a large bamboo steamer on top of boiling water.
After the batter has been spread thinly it is steamed for 30 to 45 seconds and then a long narrow stick is used to lift the rice sheet and transfer it to a roller.
From the roller it is then laid out on a bamboo cooling rack which also gives the rice paper wrapper its noticeable grid like pattern
We all had ago although as you can see from the video Frank was probably the most adept of us all.