Vietnamese · Brunch
Rolled Rice Noodles with Pork
Steamed rice-flour sheets rolled around seasoned minced pork and rehydrated wood ear mushroom, cut into pieces and served with fried shallots, cucumber, bean sprouts, and a fish sauce dipping sauce. The batter is poured thin and steamed on cloth, giving the noodle sheet a silky, slightly springy texture with savoury pork filling inside.
$5
30 minsPrep
25 minsCook
55 minsTotal
HardLevel
Nutrition per serving
424Calories
23.4gProtein
14.3gFat
52.8gCarbs
14.1gSugar
3.1gFiber
2385mgSodium
74mgChol
3.2gSat Fat
618mgPotassium
68mgCalcium
3.4mgIron
0.7mcgVitamin B12
11.2mgVitamin C
low-cholesterol
low-calorie
herb-salt
weekend-brunch
hidden-gems
Instructions
1
Prep
Whisk rice flour, tapioca starch, water, oil, and salt until smooth. Rest 20 minutes uncovered so the batter hydrates and thins slightly.
2
Saute
Heat 1 tsp oil over medium heat, cook minced shallot 1 minute until soft, add pork and mushroom, break apart, and cook 4 minutes until no pink remains.
3
Finish
Stir fish sauce, salt, and pepper into the pork filling until glossy and cohesive.
4
Fry
Heat 1 tbsp oil over medium heat and fry sliced shallot 3 to 4 minutes, stirring often, until deep golden brown, then drain on paper towels.
5
Steam
Stretch cloth over simmering water, brush with oil, ladle thin batter across, cover, and steam 60 to 90 seconds until translucent and no longer milky.
6
Build
Lift steamed sheet onto oiled plate, spoon pork filling along one edge, and roll into a log while warm and pliable. Repeat with remaining batter.
7
Whisk
Combine fish sauce, sugar, lime juice, and water in a bowl, stirring until sugar dissolves completely.
8
Plate
Cut rolled noodles into 2-inch pieces, arrange on lettuce leaf, scatter fried shallots and cilantro on top, and serve with cucumber, bean sprouts, and dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground pork
- 1 cup130g rice flour
- 4 tbsp32g tapioca starch
- 1 1/2 cup360ml water, for the batter
- 1/2 cup120ml water, extra for steaming adjustments
- 0.8 oz20g dried wood ear mushroom
- 22 small shallot
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp vegetable oil, plus more for brushing the cloth
- 2 tbsp2 tbsp vegetable oil, for frying shallots
- 22 small shallot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp sugar
- 2 tbsp2 tbsp lime juice
- 4 tbsp60ml water, for dipping sauce
- 11 small cucumber
- 1/2 cup50g bean sprouts
- 4 sprigs4 sprigs cilantro
- 22 small lettuce leaf, for the plate
