Steamed mudfish rolls with pork and noodles

Steamed mudfish rolls with pork and noodles

The Food of Vietnam
Alan Benson

This recipe belongs to my Aunty Nine. We cooked and filmed this dish together just outside her house in Saigon. Her recipe calls for mudfish, but barramundi would also work well. Mudfish is a species of fish that lives and thrives in mud or muddy waters. Snakehead fish is also a type of mudfish.


Quantity Ingredient
150g minced pork
2 fresh black fungus, finely diced
1 garlic clove, finely diced
1 red asian shallot, finely diced
1 teaspoon sugar
2 teaspoons fish sauce
1/2 teaspoon freshly ground white pepper
1 whole barramundi, cleaned and gutted
2 tablespoons Spring onion oil
1 bunch coriander, roots trimmed
2 tablespoons roasted peanuts, crushed
12 dried round rice paper sheets, about 22cm in diameter
150g rice vermicelli noodles, cooked according to packet instructions
1 bunch perilla, leaves picked
1 bunch mint, leaves picked
1 lebanese cucumber, cut into 3cm batons
Nuoc mam cham dipping sauce, to serve


  1. In a mixing bowl, combine the pork, mushroom, garlic, shallot, sugar, fish sauce and white pepper. Mix together well, then set aside.
  2. Make two deep, sharp incisions down both sides of the fish along the rib cage, following the backbone, from the tail up towards the head. Cut where the backbone meets the head and where it meets the tail. Now carefully lift out the rib cage, leaving a boneless pocket to stuff the fish.
  3. Using your hands, stuff the pork mixture into the pocket, then tie the fish up with kitchen string.
  4. Half-fill a steamer, wok or large saucepan with water and bring to a rapid boil over high heat. Place the fish in the steamer, then cover and steam for 30 minutes.
  5. Remove the fish from the steamer and place on a serving plate. Drizzle with the spring onion oil, then garnish with the coriander and crushed peanuts. Place the fish on the table for serving, along with the remaining ingredients.
  6. Each diner then dips the rice paper sheets, one sheet at a time, in a large bowl of warm water until the sheets soften. Diners then roll the rice paper sheets around some steamed fish, noodles, perilla, mint and cucumber, before dipping them into some nuoc mam cham.
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