Creating those paper-thin yet chewy layers of rice rolls is an elaborate process. The makers often wake up at the crack of dawn. Rice is washed, soaked overnight, and then ground into a liquid batter. According to longtime vendors, using old rice is key to achieving the characteristic softness, chewiness, and aroma when steaming.
Steaming the rolls is also an art that requires finesse and quick hands. The maker must spread a very thin layer of batter evenly over a cloth stretched across a steamer. After just a few dozen seconds, the translucent roll is skillfully lifted off and placed on a plate while still steaming hot.
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| The roll maker must be very quick and skillful. |
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| A hot roll is lifted out after just a few dozen seconds of steaming. |
What makes the plate of rice rolls so appealing is the glossy green chive oil drizzled over each soft layer. The mild, savory aroma of the chives fried in oil makes the dish eye-catching and enhances the flavor. Next comes a layer of finely shredded pork or shrimp floss, distinctively reddish and well-seasoned, sprinkled on top to create an attractive color contrast.
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| Chive oil for the steamed rice rolls. |
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| Shrimp floss is typically used. |
However, the soul of the dish lies in the bowl of mam nem (fermented anchovy sauce). Ninh Hoa's mam nem has a harmonious balance of salty and sweet, with the pungent, characteristic aroma of the coastal region. Just a hint of that scent is enough to make many diners want to sit down and order a few piping hot plates immediately.
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| A bowl of mam nem with a bit of chives, its enticing aroma draws in many diners. |
The owner of the Ngon steamed rice roll shop in Tan Dinh commune, who has spent many years with the trade, shares: “Ninh Hoa steamed rice rolls are characterized by high-quality mam nem, and the chives must be served warm. In particular, to make good mam nem, you must use anchovies, cook them, and then adjust the spices to achieve the authentic flavor.”
Ninh Hoa steamed rice rolls are usually sold in small roadside stalls with simple furniture. Yet, it is this simplicity that creates a sense of intimacy. The vendor steams the rolls while chatting with customers like old friends.
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| A Ninh Hoa steamed rice roll stall with a few simple tables and chairs, yet it is always crowded with customers. |
In this land, from adults to children, everyone loves this rustic dish. For young children who cannot yet handle mam nem, the vendor will prepare a simple yet savory sweet fish sauce to suit their palate.
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| Water-based fish sauce is simply prepared but delicious. |
Ms. Nguyen Loc, a resident of Ninh Hoa ward, says: “Steamed rice rolls are sometimes my main meal; I love them, and my children really enjoy them too! The ingredients are all things we eat daily like rice, floss, and chives, so it feels very familiar. The plate is made pure without any complicated additives.”
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| Eating until the stack of plates is almost as high as a chopstick means you are full. |
And so, a person can eat up to a dozen plates, stacking them one by one until they feel full. It may just be steamed rice rolls, but those from Ninh Hoa carry the very distinct flavor of the Khanh Hoa coastal countryside. If you have the chance to visit this region, try stopping by a small roadside stall, order a few piping hot plates, dip them in a bit of savory mam nem, and fully feel the aftertaste of home in every thin, soft, and fragrant layer.
Source https://baokhanhhoa.vn/du-lich-am-thuc/202605/banh-uot-ninh-hoa-moc-mac-vi-que-nha-e227d90/
