Vietnamese rolled flour, first of all, with selected rice soaked and ground or beaten into a rice paste, then add the right amount of rice paste and stir, and then through the hot pot steaming into a thin piece of a garden shaped piece of flour, and then smeared with peanut oil with a special bamboo knife quickly out of the hot steaming cloth, and while hot, in the powder to add such as or fungus or celery or leeks mixed with minced pork and other kinds of fried delicious recipes, and finally artificially put the cooked vegetables of the flour rolled into a flour tube, eaten in the bowl with the appropriate rice vinegar, cooking oil and sauces, and other ingredients. Finally, the cooked vegetables are manually rolled into a noodle tube, and the ingredients such as rice vinegar, cooking oil and sauce are added to the noodle bowl when eating.

Practice:

1. Wash and soak the sticky rice for two to three hours, and then take it to the market to be processed into rice paste at the rice mill.

2. After the rice paste is processed, add cornstarch, as well as salt and oil, and mix well.

3. Allow the rice flour to settle and then pour out the excess water.

4. Take some of the rice syrup and make a rice paste with boiling water. Then use a blender to mix the rice paste with the raw rice paste.

5. Put half of the water in a steamer and bring it to boil. Then, take an iron plate and grease it with a little oil. Spoon in the right amount of rice paste, put it in the steamer, cover it and remove it when you see big bubbles in the rolled flour.

6. Put the filling on the rolled vermicelli skin, run your fingers around the edge of the plate, then roll it up from one end and slowly remove the rice skin.

7. After rolling, use a brush to brush a little oil on top of the roll flour to prevent sticking and drying.