Trang Bang Rolls
Trang Bang is one of the lands on which people have been residing for the longest time in Tay Ninh. Nowadays, even though the old village has turned into a busy urban area, the local inhabitants are still able to preserve the traditional cuisines, one of which is the tasty Trang Bang Rice Paper dish.
The most important ingredient of this dish is rice powder. However, in order to make the right rice papers, the rice powder must be made from a special type of rice that can only be found in Trang Bang, Tay Ninh. The cook must then follow a complicated procedure consisting of many phrases.
First, he must wash the rice thoroughly before grinding it to make the powder. Then, an adequate amount of salt and water must be added. These elements are then blended well together to create the desired liquid. The cook uses a spoon to put the liquid into the steaming pan to make the rice paper. When each slice of rice paper is cooked, it is dried under the sunlight for about a day. The next phrase is to grill the rice papers with peanuts until they swell into the desirable size. When the grilling phrase is done, the cook puts the rice papers outside in early morning so that the dew can instill in each sheet of rice paper. The last phrase is to wrap the rice papers with banana leaves to keep them soft and tasty.
The Trang Bang Rice Paper taste best when we eat them with boiled pork meat, bean sprouts, and carrots. Besides, fresh herbs are also another important companion of the dish. When eating, we put the ingredients mentioned above onto a sheet of Trang Bang Rice paper, wrap them, and then dip the roll into the special fish sauce of Tay Ninh to fully savor the taste of this delicious dish.
When mentioning the cuisines of Tay Ninh, many people usually think of Trang Bang Rice Paper, or Trang Bang Soup, etc. However, there is another speciality that every tourist enjoys in this region.
Mong Chicken is considered the speciality of the Mong ethnic groups in Tay Ninh. This species has black or brown-black feathers. Even though the skin, bones and inner organs are all black, Mong Chicken tastes differently from Ac Chicken, another type of black chicken in Vietnam.