Banh Cuon

Ingredients

• 200 g rice flour
• 30 g tapioca starch
• 200 g ground pork
• 30 g wood ear mushrooms
• 3 shallots
• 3 tbsp fish sauce
• 2 tbsp sugar
• 2 tbsp lime juice
• 3 cloves garlic
• 100 g bean sprouts
• 2 tbsp fried shallots
• 20 g vietnamese herbs

Steps

1. Soak the wood ear mushrooms 20 minutes, then chop finely.
2. Stir-fry the minced shallots.
3. Add the ground pork and mushrooms and cook 5 minutes until the pork is done and crumbly.
4. Make the batter: whisk the rice flour, tapioca starch, and pinch of salt with 500ml water until smooth and thin as crepe batter.
5. Brush a non-stick pan with oil over medium heat and pour in a thin layer of batter.
6. Cover immediately and steam 1–2 minutes until the sheet turns translucent.
7. Carefully peel off with a spatula, place filling on top, and roll up.
8. Make the nuoc cham: dissolve sugar in warm lime juice and fish sauce.
9. Add the minced garlic and sliced chili.
10. Serve the rolls with nuoc cham, bean sprouts, fried shallots, and fresh herbs.