Hanoi Thanh Tri Steamed Rice Rolls with Pork and Wood Ear Mushrooms

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Thanh Tri, a district south of Hanoi, is legendary for its delicate steamed rice sheets brushed with scallion oil and rolled around a savory pork and wood ear filling. Served with Vietnamese pork ham, fresh herbs, and a balanced nuoc cham dipping sauce, this is one of the great Northern Vietnamese breakfasts. The sheets are paper-thin, tender, and slightly chewy, prized for the speed and skill of the cook who pours each one onto a cloth-covered steamer.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 15 gFat
• 4 gSaturated Fat
• 50 gCarbs
• 2 gFiber
• 7 gSugar
• 22 gProtein
• 780 mgSodium
• 320 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the rice sheets

• 1 1/2 cups (200 g) rice flour
• 2 tablespoons tapioca starch
• 1 3/4 cups (420 ml) cold water
• 1/2 teaspoon fine sea salt
• 1 tablespoon neutral oil, plus more for brushing the pan
• 1 scallion, finely sliced for the oil

For the pork and wood ear filling

• 8 oz (225 g) ground pork
• 1/2 oz (15 g) dried wood ear mushrooms
• 2 small shallots, finely minced
• 1 teaspoon fish sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon neutral oil

For the dipping sauce (nuoc cham)

• 3 tablespoons fish sauce
• 2 tablespoons warm water
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons sugar
• 2 cloves garlic, finely grated
• 1 Thai chili, thinly sliced

For serving

• 8 oz (225 g) Vietnamese pork ham (cha lua), thinly sliced
• 4 oz (115 g) bean sprouts, blanched
• 1 small cucumber, sliced into sticks
• 1/2 cup fresh cilantro leaves
• 1/2 cup Vietnamese mint or Thai basil leaves
• 2 tablespoons fried shallots, for garnish

Directions

1. Soak the dried wood ear mushrooms in hot water for 20 minutes until plump, then drain, trim off any hard cores, and finely chop. In a small skillet, heat 1 tablespoon oil over medium heat and sauté the shallots for 2 minutes until soft, then add the chopped wood ear and cook 1 minute more. Combine the mixture with the ground pork, fish sauce, sugar, and black pepper in a bowl and stir until the mixture is sticky and well blended.
2. Whisk the rice flour, tapioca starch, salt, and 1 3/4 cups cold water in a bowl until completely smooth with no lumps; let the batter rest for 15 minutes. In a small saucepan, warm 1 tablespoon oil with the sliced scallion over low heat for 2 minutes, then strain out the scallion and stir the fragrant oil into the rested batter.
3. Make the nuoc cham by stirring fish sauce, warm water, lime juice, sugar, garlic, and chili together in a bowl until the sugar dissolves; set aside. Bring a large non-stick skillet or flat crepe pan (or a cloth-covered steamer tray) over medium heat and lightly brush with oil.
4. Pour about 3 tablespoons of batter onto the hot pan and quickly swirl to form a thin, even circle about 8 inches across. Cover and cook for 1 to 1 1/2 minutes, until the surface looks set and matte; do not let it brown. Slide the sheet out onto a clean plate and cover with a damp kitchen towel to keep it soft and pliable.
5. Spoon about 1 1/2 tablespoons of the pork filling in a line across one third of each rice sheet, then roll it up tightly like a small cigar. Repeat with the remaining batter and filling, stacking finished rolls on a plate and covering with the damp towel to prevent drying.
6. Arrange 4 rolls per plate alongside slices of Vietnamese pork ham, blanched bean sprouts, cucumber sticks, and the fresh herbs. Drizzle a little nuoc cham over the rolls or serve it in a small bowl for dipping, then shower the rolls with fried shallots just before eating.
7. Pile the rolls and garnishes on warmed plates, top with fried shallots and herbs, and serve immediately while the rice sheets are still tender and warm.
8. Cover any leftover rolls with plastic wrap pressed directly against the surface and refrigerate up to 1 day; reheat briefly in a steamer before serving.

Cook’s Notes

• The batter must be very thin and pourable, similar to heavy cream; if it sits too long and thickens, whisk in 1 to 2 tablespoons of water to loosen it.
• A non-stick crepe pan or flat 10-inch skillet works well at home; traditional cloth-lined steamers are faster but require more skill.
• Always cover cooked rice sheets with a damp towel so they stay flexible for rolling; once they dry out they crack and tear.
• For an authentic finish, brush each hot sheet with a few drops of scallion oil before adding the filling so the rolls glisten and carry more aroma.
• The pork filling should be just cooked through inside the roll, so season it boldly and keep the strips compact and not too thick.

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