Ho Que Chau, born in 1981, lives in Phu Hoa Dong Commune, Ho Chi Minh City, and she took over her family’s rice‑paper craft after working as a tour guide.

The craft has been passed down for three generations, starting with her grandparents, making Chau the third generation to keep the tradition alive.

Each afternoon Chau mixes flour, water and salt to make a batter. She lets the mixture settle overnight, and at 2‑3 a.m. she pours off the water that has risen above the batter before steaming.

When the pot of water boils, Chau pours the batter onto a tightly stretched cloth over the pot. She spreads the batter into a thin, circular layer.

After the paper cooks, she lifts it from the cloth with a cylindrical roller and places it on woven bamboo racks.

The racks are left in the morning sun. After about two hours the rice paper dries, peels naturally from the bamboo, and makes a crackling sound.

Chau generally works from 3 a.m. until around 9 a.m., producing between 1,000 and 1,200 sheets of rice paper each day.

By preserving this hand‑made method, Chau helps keep a unique Vietnamese food tradition alive for future generations.