Vietnamese rice paper

Fried sesame oil with garlic vinegar.

Coriander and chopped green onion are optional

The practice of Vietnamese rice paper cold rice noodles

Xuan paper is soaked thoroughly in water, and it is tough to bite when it is short. I like to soak it for a long time, and it tastes soft and waxy.

Pour off the excess water, pour in the cold sauce and sprinkle with coriander.

Mix well and you can eat. Deluxe edition can add some chopped nuts and other vegetables, bean sprouts, celery and soybeans. In short, the key point of this recipe is to make cold rice noodles with inexhaustible Vietnamese rice paper ~ so that cold rice noodles and bean jelly can do whatever you want ~