Unlike regular rice rolls with meat filling, Thai Thuy rice rolls use fresh shrimp from brackish water – a type of small, firm, golden shrimp with a rich sea flavor. After preparation, the shrimp are finely chopped with onions, gac fruit, a small amount of cooked pork belly, and wood ear mushrooms to make the filling. The filling is then stir-fried in a pan, with a little pepper added until the shrimp turns a reddish-orange color, then the heat is turned off.
The rice used for the pastry shell is usually high-quality white rice, soaked for just the right amount of time, ground into a watery paste, and then filtered to achieve a smooth, thin, yet pliable texture. The paste is spread evenly and thinly on a steamed cloth mold; in just a few dozen seconds, the pastry layer is cooked, translucent, ivory white, soft but not mushy. Then, a shrimp filling is placed in the middle of the thin, white pastry layer, rolled up, and sprinkled with golden fried onions for an appealing presentation.

Photo: Collected from various sources
The dipping sauce is made from pure Diem Dien fish sauce, with a touch of lemon, sugar, garlic, and chili, just enough to preserve the sweetness of the shrimp and the softness of the rice cake. When enjoyed with some fresh vegetables, it creates a delicious and appealing flavor.
Thai Thuy shrimp rice rolls are not just a simple breakfast dish. They evoke memories of rural markets, the sizzling sound of charcoal stoves each morning, and the image of mothers and grandmothers diligently working by the smoky stoves.
In Thai Thuy commune, visitors should seek out Gu Market (Ho Doi Street, right on the left bank of Diem Dien River) and the small roadside eateries to enjoy the local specialty, shrimp rice rolls, and savor the taste of the sea – a truly memorable culinary experience.
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Source: https://hungyentourism.com.vn/thom-ngon-banh-cuon-tom-thai-thuy-c21649.html










