Vietnamese
Vietnamese - Steamed Dishes
Steamed Rice Paper
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 8 sheets round rice paper
- • 250g minced pork
- • 1/2 cup dried wood ear mushrooms, soaked and minced
- • 2 shallots, minced
- • 1 tbsp fish sauce
- • 1/2 tsp ground white pepper
- • 1/4 cup mung bean sprouts
- • 2 tbsp spring onion oil
- • 2 tbsp fried shallots
Preparation Steps
1
Phase 1
Fry the pork with the shallots and fish sauce until cooked, then mix in the wood ear and white pepper.
2
Phase 2
Soften each rice paper sheet over steam for 30 seconds until pliable.
3
Phase 3
Lay a sheet flat, fill with the pork filling and sprouts, and roll into a tight log, folding the sides in.
4
Phase 4
Steam the rolls for 5 minutes until the paper is translucent and tender.
5
Phase 5
Brush with the spring onion oil, top with the fried shallots, and serve with nuoc cham.