Tuesday, September 4, 2007

One of the points of visiting Tho Ha was to see how they make rice paper for wrapping spring rolls, so down this narrow alley we went to visit a family compound that housed three generations and has been in the family for five.

Cooking is done on an inverted crepe pan over a fire of coal-bricks
A ladle-full of the rice liquid is spread on the pan and cooked briefly, then lifted off using a section of pole
Finished rice papers are placed on bamboo screens like these to cool and dry

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