There are three main types of rice paper cakes in My Long: rice paper with coconut but no milk; rice paper with milk but no coconut; special rice paper with coconut, milk and hens eggs. There is also another special rice paper that is used to roll with other food such as meat, fish and shrimp.

Almost all rice paper stoves in My Long are located in Nghia Huan. The local residents reveal that the quality of rice paper cakes in My Long are higher than in other areas due to the special soft rice and high quality coconut milk that can only be found in the area. My Long rice papers are not only well known on the domestic market, but also exported to other countries throughout the world.

Making rice paper begins with several steps. Firstly, the flour is soaked under water and copra (dried coconut) is taken from inside the coconut. Rice flour is then husked and mixed with coconut milk.

After that, the rice paper is coated in the early morning dew of the next day, and dried under natural sunlight. The process seems easy, but requires the skillful hands and diligence of the local people.

It is this combination of tradition and care which make the rice papers of My Long so delicious and a favorite to many visitors.