Dried Rice Pancakes – The Soul of Northern Vietnamese Countryside in Every Strand
Dried rice pancakes are a familiar rustic dish from Northern Vietnam, especially popular in Hai Phong and the provinces of the Red River Delta. Made from regular rice flour, sesame seeds, coconut milk, and sometimes mixed with cassava starch to enhance elasticity, these pancakes come in wide, flat strands with a characteristic light brown color and a simple, fragrant aroma of roasted rice blended with toasted sesame. When cooked, the noodles become soft and chewy, soaking up flavors while maintaining a gentle firmness without becoming mushy or brittle.
Dried rice pancakes are traditionally used in iconic dishes such as Hai Phong crab noodles, beef mixed noodles, vegetarian vegetable noodles, or cooked with seafood and bone broth. Thanks to their unique width and texture, these noodles provide a rich and satisfying eating experience and pair well with a variety of ingredients. Beyond the traditional flavor, dried rice pancakes are now sometimes enhanced with naturally colored vegetable powders such as gac fruit, turmeric, or pandan leaf to boost their visual appeal and nutritional value.
The dried rice pancake products are currently produced through a semi-artisanal process combined with modern machinery, ensuring food safety and preserving traditional flavors. Thanks to convenient packaging, a long shelf life, and no need for refrigeration, dried rice pancakes have become a promising item in Vietnam’s food export industry.
Today, Vietnamese dried rice pancakes have reached many markets including the United States, Australia, Japan, South Korea, and several European countries. They are distributed through Asian supermarkets, Vietnamese restaurants, and specialty food stores. International consumers not only appreciate their rich flavor but are also drawn to the cultural identity of the homeland cuisine embedded in each seemingly simple yet sophisticated strand.