Vermicelli Roll with Pig's Liver from Tim Ho Wan features tender pig's liver and silky vermicelli noodles wrapped in a delicate rice noodle roll, steamed to perfection for a smooth texture and savory flavor profile.
Equipments
- Steamer
- Rice noodle roll steamer tray
- Mixing bowls
- Knife
- Cutting board
- Cooking pot
- Tongs
- Ladle
- Spatula
- Measuring cups
- Chopping board
- Sieve or strainer
- Serving plate
Ingredients
- 7 oz (200g) pig’s liver
- 8 oz (225g) rice flour
- 2 oz (60g) tapioca starch
- 2 oz (60g) wheat starch
- 2 cups (480ml) water
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon Shaoxing wine
- 1/4 teaspoon white pepper
- 2 stalks scallions
- 1 tablespoon ginger
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- Soy sauce (for serving)
- Sesame oil (for serving)
Pig's liver must be fresh and properly cleaned to avoid any metallic or bitter taste, ensuring a tender and flavorful result. Using a combination of rice flour, tapioca starch, and wheat starch is essential to achieve the signature smooth and silky texture of the rice noodle roll. Precise measurements of water and starch are crucial for the batter consistency, allowing it to steam into delicate sheets without tearing. Marinating the pig's liver with Shaoxing wine, soy sauce, and white pepper enhances its savory depth and balances the earthy taste. Your Vermicelli Roll with Pig's Liver copycat menu will benefit greatly from attention to ingredient quality and the exact cooking process to closely replicate Tim Ho Wan's authentic flavor and texture.
Instructions
- Instructions:
- Clean and thinly slice pig’s liver.
- Marinate liver with light soy sauce, oyster sauce, sugar, Shaoxing wine, white pepper, and cornstarch; set aside for 15 minutes.
- Finely slice scallions and ginger.
- In a mixing bowl, combine rice flour, tapioca starch, and wheat starch.
- Gradually add 2 cups water to dry mixture, stirring to form a smooth batter.
- Mix in vegetable oil and salt; let batter rest for 10 minutes.
- Heat cooking pot; blanch marinated pig's liver briefly until just cooked; drain.
- Prepare steamer with rice noodle roll steamer tray.
- Lightly oil tray and pour a thin layer of batter onto it, swirling to coat evenly.
- Scatter a few slices of blanched pig’s liver, scallions, and ginger atop the batter.
- Steam tray over high heat for 2–3 minutes or until noodle sheet sets and becomes translucent.
- Use spatula to roll up steamed rice noodle and filling.
- Transfer roll onto serving plate.
- Repeat steps 9–13 with remaining batter and liver.
- Mix reserved soy sauce and a few drops of sesame oil; drizzle over rolls before serving.
Substitution
Vermicelli Roll with Pig's Liver from Tim Ho Wan copycat menu replicates the iconic dim sum dish with tender pig's liver wrapped inside delicate rice noodle rolls, steamed until silky smooth. You can substitute pig's liver with chicken liver or tofu for a milder or vegetarian alternative without compromising texture. When making the rice noodle batter, tapioca and wheat starch help achieve the signature chewiness; omitting either may alter the final texture noticeably. Steaming requires a well-oiled tray to prevent sticking; if unavailable, line the tray with parchment paper for easy removal. Adjust seasoning like soy sauce and Shaoxing wine according to your taste preferences to balance umami and aroma.
Tips
Ensure the pig's liver is thinly sliced to allow even cooking and tender texture. When preparing the rice noodle batter, stir thoroughly to avoid lumps for a smooth, delicate sheet. Maintain high steam heat to achieve the translucent rice noodle and prevent sogginess. Use a thin layer of batter on the tray so the roll remains light and soft, ensuring your vermicelli rolls have the perfect balance of texture and flavor.
Nutritions
Vermicelli Roll with Pig's Liver from Tim Ho Wan provides a rich source of protein and iron from the pig's liver, essential for maintaining healthy blood and muscle function. The rice noodle roll, made from rice flour, tapioca starch, and wheat starch, offers a gluten-free carbohydrate option supplying energy without excess fat. This dish contains key vitamins such as vitamin A and B-complex from the liver, supporting eye health and metabolism. To enhance your meal, the addition of scallions and ginger contributes antioxidants and anti-inflammatory compounds for overall wellness.
Storage
To store Vermicelli Roll with Pig's Liver, place the rolls in an airtight container to maintain moisture and prevent drying out. Refrigerate for up to 2 days, ensuring the soy sauce and sesame oil drizzle is stored separately to keep the texture fresh. When reheating, use a steamer for a few minutes to restore the delicate texture of the rice noodle rolls without overcooking the pig's liver.
Variation or Alternatives
You can substitute pig's liver with chicken liver or tofu for a milder flavor and different texture while maintaining the rich umami taste. Incorporating finely chopped shiitake mushrooms or wood ear fungus into the filling adds a pleasant earthiness and crunch. For a gluten-free variation, replace wheat starch with cornstarch or arrowroot powder to keep the rice noodle rolls tender. Consider steaming the pig's liver separately and slicing it thinly before rolling to ensure even cooking and a more delicate mouthfeel.
Allergies
This Vermicelli Roll with Pig's Liver from Tim Ho Wan contains pig's liver, which may trigger allergic reactions in individuals sensitive to organ meats. The dish also includes wheat starch, which contains gluten, posing a risk for those with gluten intolerance or celiac disease. Your soy sauce and oyster sauce components may contain soy and shellfish allergens, so carefully assess ingredients if you have related food allergies.
Why this recipe?
Vermicelli Roll with Pig's Liver at Tim Ho Wan offers a unique blend of tender pig's liver wrapped in silky rice rolls, perfectly seasoned to enhance the natural flavors. The dish balances rich iron-packed liver with the delicate texture of vermicelli, making it a nutritious and satisfying choice. You can replicate this dish at home to enjoy an authentic taste of Tim Ho Wan's renowned dim sum without the wait. Mastering this recipe allows you to experience a traditional Cantonese specialty that combines bold flavor and meticulous preparation.