Small kerbside stalls pop up in Hanoi during the cold winter months, selling a variety of fried snacks. These pork and mushroom pastries are the most popular.

8 dried wood ear mushrooms

50 g cellophane noodles

300 g pork mince

3 spring onions, thinly sliced

2 teaspoons fish sauce

¼ teaspoon salt

pinch of freshly ground black pepper

24 wonton wrappers

oil, for deep-frying

classic dipping sauce to serve

Soak the mushrooms in warm water for 20 minutes. Drain the mushrooms and squeeze out any excess water. Remove the stems and roughly chop the caps.

Meanwhile, cook the noodles in boiling water for 2 minutes, then drain and refresh in cold water. Drain and set aside.

Combine the mushrooms, noodles, pork, spring onions, fish sauce, salt and pepper in a bowl.

Place a wonton wrapper on a board. Spoon 1 tablespoon of the pork mixture onto the bottom third of the wonton wrapper. Dampen the edges of the wrapper, fold down the top half to enclose the filling and pinch the edges together to seal. Repeat with the remaining wrappers and filling.

Heat the oil in a deep frying pan or wok and deep-fry the pastries in batches until golden. Drain on paper towel.

Serve hot as a snack with the classic dipping sauce.