How to Make Vietnamese Rolled Noodles

1. Ingredients: 300 grams of pork, a bag of mushrooms, a little garlic and ginger, a little cabbage leaves, the right amount of oil, the right amount of soy sauce.

2. First, cut the shiitake mushrooms into small pieces, then chop the pork, garlic and ginger. The side dishes you buy must be fresh and the pork must be as fat and lean as possible.

3. Next, put the shiitake mushrooms and pork into a bowl, then pour in the chopped garlic and ginger, add seasonings such as soy sauce and oil, mix well according to your taste, and put it into a pan to stir-fry.

4. Spread the drums on a sheet pan and pile the filling evenly on top of the drums, taking up as much as 1/3 of the space as possible. If it's too full, it will be hard to seal.

5. Then fold and roll the ends without the filling, but don't roll them too thick, just one or two layers.

6. In fact, the rolling surface has very poor adhesion, so you need to use some wheat flour and knead it into a small dough to stick the rolled ends together and prevent the filling from falling out.

7. Finally, steam the rolled flour in a pot for 5~7 minutes until the roll skin gradually penetrates the filling.

8. At this point, you can adjust the seasoning according to your own taste, and then take the steamed rolled noodles out of the pot, directly dipped in the seasoning to eat, more delicious; you can also pour all the feed water on the rolled noodles to eat.