My Long Rice Paper

This is a special food from the coconut region of Ben Tre. Coconut rice papers in My Long have gained renown due to their rich flavor, delightful aroma, and unique texture when roasted over hot coals. The rice papers here come in three primary varieties: traditional rice paper made with coconut (without milk); traditional rice paper made with milk (without coconut); and a special rice paper combining coconut, milk, and hen’s eggs.  
Photo: songmoi.vn

Additionally, there exists a unique rice paper used for wrapping other ingredients such as meat, seafood, and vegetables. Most rice paper producers in My Long operate within Nghia Huan, with the most exceptional varieties being crafted in Areas II and IV. Local residents assert that the quality of My Long rice paper surpasses that of other regions, thanks to the premium soft rice and high-quality coconut milk sourced exclusively from My Long. Notably, My Long rice papers are not only popular in the domestic market but are also exported to countries worldwide.

The rice paper-making process typically begins around 3 AM. Initially, the flour is soaked in water, and fresh coconut meat is extracted. The rice flour is then ground and combined with coconut milk. The rice paper is spread out during the early morning dew of the following day and is dried under natural sunlight. While the process may appear straightforward, it necessitates the skilled hands and dedication of the local artisans. This blend of tradition and meticulous care is what makes My Long rice papers especially delicious and a favorite among many visitors.