I watched a Japanese cooking show called Docchi no ryouri tonight and
would like more information on few items.

First item is lacy rice paper for making deep fried spring roll. The
cooking this show highlighted was Vietnamese. Can anyone tell me what
this rice paper is called? Is this something I would find in
refrigerated section with all other similar items in places like Ranch
99? Is there any particular name for this type of spring roll?

I recently had this type of spring roll at a Japanese restaurant here
in Mountain View. I loved the crunchy light texture this skin
produced and thought this was skin was somehow produced by the
restaurant until I saw this tv program. Didn't even realize that it
was Vietnamese.

Second item is also Vietnamese. It was omelet type or okonomiyaki
looking item made with some type of rice flour, coconut milk and some
other ingredient (didn't catch it). This one is also very lacy
looking and fresh veggies are added when the omlett is almost cooked
through. Towards the end, lots of cilantro is added. Does anyone
know what this is called? They pronounced is something like baeen
seo. It looked very good.

On Sun, 20 Aug 2006 04:16:57 GMT, rinshi
wrote:
Forgot to add that they pronounced this deep fried Vietnamese spring
roll cha joe or something like that. Thanks again.

Nona

rinshi wrote:
I watched a Japanese cooking show called Docchi no ryouri tonight and
would like more information on few items.

First item is lacy rice paper for making deep fried spring roll. The
cooking this show highlighted was Vietnamese. Can anyone tell me what
this rice paper is called? Is this something I would find in
refrigerated section with all other similar items in places like Ranch
99? Is there any particular name for this type of spring roll?


i don't know 'lacy rice paper' for making deep fried
rolls. there are 2 types: softer and slightly
thicker. and dried big round rice paper which needs
soaking to soften a little. both can be deep fried
as " cha gio ". the "cha gio" i had in Cambodia is
rice paper and i think it has a coating of oil all
over the exterior which makes it a little annoying
to eat with your fingers [but no big deal though] .
both kinds of deep fried rolls i had in Vietnam
are all good however i prefer the fresh rice noodle
rolls with mushrooms and minced pork, or prawns.
btw, depends on where you are in Vietnam they have
different terms for all these rolls.

I recently had this type of spring roll at a Japanese restaurant here
in Mountain View. I loved the crunchy light texture this skin
produced and thought this was skin was somehow produced by the
restaurant until I saw this tv program. Didn't even realize that it
was Vietnamese.


springroll skin. all Asian supermarkets stock it.
check the frozen section.

Second item is also Vietnamese. It was omelet type or okonomiyaki
looking item made with some type of rice flour, coconut milk and some
other ingredient (didn't catch it). This one is also very lacy
looking and fresh veggies are added when the omlett is almost cooked
through. Towards the end, lots of cilantro is added. Does anyone
know what this is called? They pronounced is something like baeen
seo. It looked very good.

" banh xeo ", often served along with chunks of deep
fried prawn cakes that's been cooked in a muffin
like form. however i've only seen these 2 eaten at
the same time in Vietnam. and not with that much
coriander but a huge tray of various Vietnamese
leaves and herbs.

this one was taken in Battambang, Cambodia. the
roadside 'restaurant' is run by Vietnamese [
http://bonvivantnl.fotopic.net/p20253162.html ]
almost as good as in Vietnam!

On Sun, 20 Aug 2006 13:38:03 +0200, "Saudades (FG)"
wrote:



i don't know 'lacy rice paper' for making deep fried
rolls.

Another description may be web-like. The whole rice paper is web like
and you can see holes through the openings. Because it's web-like
when deep fried it really becomes crisp,allmost puffy and beautiful.

The one I had at this Japanese restaurant was the best tasting spring
roll skin I've ever had. They don't fry these to golden brown, but
mor light tan and it does not absorb the oil at all. They did say that
oil temperature must be lower with these.

.. and dried big round rice paper which needs
soaking to soften a little. both can be deep fried
as " cha gio ".

Yes, that's it - cha gio. I assume the in this tv program they were
just using the generic name for ease than anything else for the
Japanese public.

" banh xeo ", often served along with chunks of deep
fried prawn cakes that's been cooked in a muffin
like form. however i've only seen these 2 eaten at
the same time in Vietnam. and not with that much
coriander but a huge tray of various Vietnamese
leaves and herbs.

this one was taken in Battambang, Cambodia. the
roadside 'restaurant' is run by Vietnamese [
http://bonvivantnl.fotopic.net/p20253162.html ]
almost as good as in Vietnam!

That's exactly it. So, it's called banh xeo. Looked wonderful. Do
you remember what other herbs and coriander was used? I believe in
this recipe basil was also used as a filling after this crepe was
made.

Your picture looks wonderful by the way. Is Cambodian and Vietnamese
cooking same mostly?

On Sun, 20 Aug 2006 19:04:46 GMT, Steve Wertz
wrote:
?

I've seen lacy wrappers made from a crepe-like batter using a
ketchup/mustard-dispensing bottle (you know - with the cone tips
- what are they called?). I've never seen it done with rice
paper, but you probably use a rice flour batter.

If you have never seen these before, I bet it was made just as you
described. Darn, I thought it was something I can purchase. I will
have to ask the restaurant staff if the owner makes his own rice
paper. The restaurant is in Mountain View and is called Hattoriya -
very nondescript looking place that used to be an old Mexican
restaurant on San Antontio between 101 and Middlefield. The owner is
a Japanese man from Yokohama who has been here for over 20 years.

Their grilled mackerel is excellent and plenty of it with lots of
grated daikon (daikonoroshi).

rinshi wrote:

Another description may be web-like. The whole rice paper is web like
and you can see holes through the openings. Because it's web-like
when deep fried it really becomes crisp,allmost puffy and beautiful.

The one I had at this Japanese restaurant was the best tasting spring
roll skin I've ever had. They don't fry these to golden brown, but
mor light tan and it does not absorb the oil at all. They did say that
oil temperature must be lower with these.


i know what you mean but i've never seen it. the
only 'lacy' crepe-like thing i know is Malaysian
lacy roti. i remember seeing the batter being
dripped from a tin [with a handle] with holes in the
bottom. one of many great street food treats in
Malaysia.

That's exactly it. So, it's called banh xeo. Looked wonderful. Do
you remember what other herbs and coriander was used? I believe in
this recipe basil was also used as a filling after this crepe was
made.

if i remember correctly there wasn't any coriander
among other herbs and leaves [there's lettuce. they
love the crunch] . mostly Vietnamese herbs [i have
no idea what they're called] which are hard to find
unless you live in Orange County. but even
then...maybe.

Your picture looks wonderful by the way. Is Cambodian and Vietnamese
cooking same mostly?



some are strikingly similar. southern Vietnam used
to be part of Cambodia so maybe that's how both
cuisines share some influence. some Khmer insist
those similar dishes are their inventions but i
think it's mostly political. they are not exactly
fond of their eastern neighbours. i like the food
in both countries but i must say Vietnamese cuisine
is something to be reckoned with. and their
repertoire is almost unlimited, too!

Steve Wertz wrote:
On Tue, 22 Aug 2006 03:52:00 GMT, rinshi wrote:


On Sun, 20 Aug 2006 04:16:57 GMT, rinshi
wrote:
I wanted to share the picture of web-like or lacy rice paper for
making deep fried spring rolls and after searching finally found one.
They called this in Japan rice paper mesh type. In this picture, they
fried it much darker than normally done.

http://rakuen.ocnk.net/product/42

It looks like the package says banh tran re?


That's a much finer lace than I imagined. And I can't say I've
ever seen them for sale. It's basically a very fine rice
vermicelli pressed into a round.`

You'd have to be carefull not to use foods that might soak up a
lot of oil. The solid wrappers protect food from the direct oil
(though if the oil is hot enough, and the food wet enough,
supposedly little to no oil should get absorbed (the water
escaping the food pushes away the oil and keeps it from being
absorbed).

-sw

me either. i've never heard of this one let alone
seen it.

thanks for that link, Rinshi. very infomative photos.

On 8/20/06 6:16 AM, "rinshi" wrote:

I watched a Japanese cooking show called Docchi no ryouri tonight and
would like more information on few items.

First item is lacy rice paper for making deep fried spring roll. The
cooking this show highlighted was Vietnamese. Can anyone tell me what
this rice paper is called? Is this something I would find in
refrigerated section with all other similar items in places like Ranch
99? Is there any particular name for this type of spring roll?

I recently had this type of spring roll at a Japanese restaurant here
in Mountain View. I loved the crunchy light texture this skin
produced and thought this was skin was somehow produced by the
restaurant until I saw this tv program. Didn't even realize that it
was Vietnamese.

Second item is also Vietnamese. It was omelet type or okonomiyaki
looking item made with some type of rice flour, coconut milk and some
other ingredient (didn't catch it). This one is also very lacy
looking and fresh veggies are added when the omlett is almost cooked
through. Towards the end, lots of cilantro is added. Does anyone
know what this is called? They pronounced is something like baeen
seo. It looked very good.

You actually watched the Docchi no Ryouri show which was first broadcasted
on June 1. That was the show Korean gourmet VS Vietnamese gourmet.
Vietnamese gourmet lost the battle.
To make it easy for you to find the site directory, here is

http://www.ytv.co.jp/docchi/bn/2006/06/01/miyake.html

Good luck with Japanese language, and have fun with the recipe.

MB

On Wed, 23 Aug 2006 17:39:58 +0200, MB wrote:



http://www.ytv.co.jp/docchi/bn/2006/06/01/miyake.html

Good luck with Japanese language, and have fun with the recipe.

That's the show and before originally asking questions here, I did go
to the above site to see if they gave any more info. Unfortunately,
they just called it rice paper (not much help). This product is
Vietnamese it appears. Wish this tv program would go back to the
older style with emphasis on food rather than tv personalities. I
don't much like the newer version.

On Wed, 23 Aug 2006 02:51:01 GMT, Steve Wertz
wrote:


That's a much finer lace than I imagined. And I can't say I've
ever seen them for sale. It's basically a very fine rice
vermicelli pressed into a round.`

That's what it looks like. This skin makes super crisp and puffy
spring roll without absorbing oil. Not greasy like many deep fried
spring rolls made with either flour or rice paper. I was so impressed
with the skin at the restaurant and did inquire a bit about it. The
server told me that it's one of their popular offering. When I go
back, I'll ask more questions.