Hanoi Steamed Rice Sheets with Mushroom and Fermented Tofu Filling

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This Hanoi-style variation leans on wood ear, shiitake, and oyster mushrooms bound together with fermented tofu (chao) for deep umami without meat. The translucent rice sheets wrap the filling into delicate rolls that are finished with crisp fried shallots, fresh herbs, and a punchy dipping sauce.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 3 gSugar
• 7 gProtein
• 520 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the rice batter

• 1 1/2 cups rice flour
• 1/2 cup tapioca starch
• 2 cups cold water
• 1/2 tsp fine salt
• 1 tbsp vegetable oil

For the mushrooms

• 4 oz dried wood ear mushrooms
• 6 oz fresh shiitake mushrooms, diced
• 6 oz oyster mushrooms, torn into bite-sized pieces
• 4 oz canned straw mushrooms, drained and halved

For cooking the filling

• 3 shallots, finely diced
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 cubes Vietnamese fermented tofu (chao), mashed
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp freshly ground black pepper
• 2 scallions, thinly sliced

For serving

• 1 cup nuoc cham dipping sauce
• 1/3 cup crispy fried shallots
• 2 cups fresh bean sprouts
• 1 cucumber, sliced into spears
• Fresh mint, Thai basil, and cilantro sprigs

Directions

1. Soak the wood ear mushrooms in warm water for 30 minutes until plump and tender, then drain, rinse, and finely chop.
2. Whisk the rice flour, tapioca starch, water, salt, and oil in a bowl until completely smooth, then rest the batter for 30 minutes to relax the starches.
3. Heat the oil in a wok over medium heat and sauté the shallots and garlic until soft and fragrant, about 2 minutes.
4. Add the shiitake and oyster mushrooms and stir-fry for 4 to 5 minutes until they release their liquid and begin to brown.
5. Stir in the wood ear and straw mushrooms, mashed fermented tofu, soy sauce, sugar, and black pepper; cook 3 minutes more, then fold in the scallions and set aside.
6. Set a wide flat pan or 12-inch crepe pan over a pot of simmering water and brush lightly with oil. Pour in 1/4 cup batter, swirl to coat very thinly, cover, and steam 90 seconds until the sheet is set and translucent.
7. Slide the rice sheet onto a lightly oiled surface, spoon 2 tablespoons of mushroom filling across the center, and roll up like a cigar. Repeat with the remaining batter and filling.
8. Arrange the rolls on a platter, sprinkle generously with fried shallots, and serve warm with nuoc cham, bean sprouts, cucumber spears, and fresh herbs for wrapping.

Cook’s Notes

• Keep the batter layer thin and even; a properly stretched sheet should be see-through when lifted from the pan.
• Use a flat 12-inch nonstick crepe pan or a wide round cake pan set inside the steamer for the most uniform rice sheets.
• Brush the pan lightly with oil between each sheet so the delicate rice skin releases cleanly.
• Serve immediately while the rice sheets are still soft and pliable since they firm up as they cool.
• For a heartier bite, swap the oyster mushrooms for chopped king oyster mushrooms.
• If chao is unavailable, blend 2 tablespoons white miso with 1 teaspoon lime juice as a quick umami substitute.

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