Vietnamese Steamed Rice Noodles
Ingredients
- Rice noodles ingredients:
- ~ 1 1/2 cups rice flour
- ~ 1/2 cup tapioca starch
- ~ 1/4 cup sweet potato starch
- ~ 1/2 teaspoon salt
- ~ 5 cups room temperature water
- Filling ingredients:
- ~ 16oz firm tofu, pressed & mashed
- ~ 1/4 cup dried wood ear mushrooms - soaked until soft & cut into thin strips (julienned)
- ~ 2 shallots, 2 cloves garlic - finely minced
- ~ oil for cooking
- ~ Sauce: 1 tablespoon soy sauce, 1/2 tablespoon dark soy sauce, 2 teaspoons maple syrup, white pepper & salt to taste
- Garnishes: mint, Thai basil, fresh mung bean sprouts, pickled carrots, cucumber & vegan 'fish' sauce with minced garlic, fried shallots
Preparation
To make the filling, place mashed tofu in a non-stick pan & pan fry with no oil over low heat until slightly golden. Then, add 1 teaspoon oil & continue to cook for about 1 min, push the mixture to the side of the pan. Add a little more oil & saute shallots & garlic until aromatic. Stir in wood ear mushrooms & sauce, then season with white pepper & salt, if needed. Cook until all sauce has been absorbed. Set aside to cool.
For the rice noodles, mix all dry ingredients with water until well combined. Prepare a shallow pan with water & two 8-inch non-stick cake pan for steaming. Bring the water to a rolling boil, then turn heat to med-high. Place a cake pan in & add 1/4cup of batter & swirl until the batter has evenly coated the pan. Place a lid over the pan & cook batter for about 1-2 mins until it turns translucent. (You may see a huge bubble while the batter is cooking). Then, remove & place the cake pan on an ice bath to cool down. Spread a tablespoon of filling onto the noodle & roll into a log. It will be sticky but pliable. Repeat until all batter is done. (Be sure to give the batter a good stir before adding it to the cake pan.)
Serve with all garnishes