Making rice paper

Before machine-made rice paper became popular, my family produced rice paper for living in Viet Nam by hands and sold it locally market is the north of Saigon. Cu Chi, my hometown is very famous of rice paper. We prepared a special batch from stone-ground to grind rice into liquid. Rice bran, stored in that big metal drum, drops down to fuel an earthen stove. Gently steaming water rises through tightly stretched cloth and cooks the very thin, smooth rice batter in seconds. Even though I didn't do this for for years, I still remember the rhythmic choreography of stirring, ladling, spreading, rolling and unrolling.

Each mat, as it’s covered by still warm and wet rice paper, is arranged in the sun so that the rice paper can dry completely into the delicate, translucent rounds that we love so much. Look closely and you might notice that the roller is covered with the leg fabric from an old pair of jeans.
We eat rice paper with everything, just like the way American add cheeses in everything they like to add to.