Hmong Noodle Wrap is a traditional dish of the Hmong people, featuring a soft, thin rice flour wrapper filled with minced meat and wood ear mushrooms. This dish is not only delicious but also symbolizes family bonds during gatherings. While it shares a similar preparation to Vietnamese steamed rice rolls, the Hmong Noodle Wrap has its own distinct flavors and unique way of being enjoyed.
Main Ingredients for Hmong Noodle Wrap
Hmong Noodle Wrap is made from simple yet flavorful ingredients, offering a perfect balance of sweet, salty, and crispy. Below are the main and complementary ingredients for this dish:
- Rice flour: The primary ingredient used to make the thin, soft, and transparent rice wrapper.
- Minced meat: Ground pork or chicken, mixed with spices to create a savory filling.
- Wood ear mushrooms: Soaked and finely chopped, adding a crunchy texture to the filling.
- Shallots: Sautéed to bring out their aromatic flavor and enhance the filling.
Accompaniments:
- Bean sprouts: Adds a fresh, crunchy texture to the dish.
- Cucumber: Sliced thinly, providing a refreshing crunch.
- Herbs (basil/perilla): Offers a fragrant, fresh flavor to complement the dish.
- Vietnamese pork sausage: Ground pork wrapped in banana leaves and steamed, adding richness and flavor to the meal.
Dipping sauce and seasonings:
- Chili: Adds heat and spiciness to the dipping sauce.
- Vegetable oil: Used for sautéing the filling and adding shine to the wraps.
- Fish sauce (1 tablespoon): Provides a savory, salty depth to the dipping sauce.
- Salt, sugar, seasoning powder: Essential seasonings to balance the flavors in the dipping sauce.
How to make Hmong Noodle Wrap
Mix flour with salt and water, add a little cooking oil
Fry some shallots
Stir-fry minced meat and wood ear mushrooms, add a little salt and pepper, and seasoning powder.
Brush cooking oil on the pan, pour a little flour into the pan, shake gently to spread the flour evenly, cover for about 25 seconds, then pour the cake onto the tray
On the poured cake, scoop a tablespoon of meat filling, spread the meat evenly and roll it up.
The dipping sauce is a mixture of white sugar, water, fish sauce, chili and lemon juice.
Wash and chop herbs, blanch bean sprouts in boiling water
Arrange everything on a plate and sprinkle the shallots on top.
Hmong Noodle Wrap Recipe
Ingredients
- Rice flour: 150g
- Tapioca starch: 65g
- Ground meat: 150g
- Wood ear mushrooms: 100g (soaked until soft and finely chopped)
- Shallots: 4
- Bean sprouts: a handful
- Cucumbers: 2
- Fresh herbs: a handful basil/perilla
- Vietnamese pork sausage (cha lua) or fermented pork (nem chua): a small amount)
- Chili peppers: 2
- Cooking oil: 4 tablespoons
- Fish sauce: 1 tablespoon
- Seasonings: salt sugar, seasoning powder (to taste)
Instructions
- – In a large bowl, mix 150g rice flour, 65g tapioca starch, 500ml water, 1 tablespoon cooking oil, and 1/4 teaspoon salt.– Stir well until the batter is smooth and fully combined.
- – Heat a pan over medium heat, add 2 tablespoons of cooking oil, and sauté the shallots until fragrant. Remove half of the shallots and set them aside to use as garnish.– Add the ground meat, wood ear mushrooms, 1/4 teaspoon seasoning powder, and 1/4 teaspoon salt to the pan. Stir-fry for about 4–5 minutes until the meat is fully cooked. Adjust seasoning to taste and set aside.
- – In a small bowl, combine 1 tablespoon sugar, 2 tablespoons water, 1 tablespoon fish sauce, chopped chili peppers, and a bit of lime juice (if desired).– Stir well and adjust to taste.
- Make the wraps– Heat a pan over medium heat, brush it with a thin layer of oil, and pour in a ladle of batter, swirling to spread it thinly. Cover with a lid.After 20–25 seconds, when the wrap is cooked, transfer it to a clean, oiled plate. Repeat until all the batter is used.– Place a spoonful of the meat filling onto each wrap, spread it evenly, and roll it up.
- Prepare the side dishes– Wash the cucumber and cut it into small sticks, about the length of a finger.– Wash and chop the fresh herbs. Slice the Vietnamese pork sausage (cha lua) or fermented pork (nem chua) into bite-sized pieces. Blanch the bean sprouts in boiling water for about 2 minutes.
- Serve: Arrange the wraps on a plate with the fresh herbs, cucumber, Vietnamese pork sausage, fermented pork, and fried shallots. Serve with the sweet and sour fish sauce dipping sauce and enjoy while still warm.
Video
Hi, I’m Dan, originally from Hmong Vietnam, I’m very happy to share the food and culinary culture of the Asian Hmong community with friends around the world. I hope that each article and recipe will help people understand more about the culinary life and culture of the Hmong people!
