Bánh Cuốn

Ingredients

• 1 cup rice flour
• 3 tbsp tapioca starch
• 1/4 tsp salt
• 1 tbsp neutral oil, plus more for the pan
• 2 cups water
• 10 oz ground pork
• 1 shallot, finely diced
• 1/3 cup dried wood ear mushroom, rehydrated and minced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1/2 tsp black pepper
• 1/4 cup fried shallots
• Mint and cilantro leaves, to serve
• 1/3 cup fish sauce
• 1/3 cup sugar
• 1 cup warm water
• 3 tbsp lime juice
• 1 clove garlic, minced
• 1 Thai chili, sliced

Before you cook

• Whisk the rice flour, tapioca starch, salt, oil and water into a smooth, thin batter.
• Cover and let the batter rest for at least 2 hours, or overnight in the fridge.
• Soak the dried wood ear mushroom in hot water for 20 minutes, then drain and mince it.
• Dissolve the sugar in the warm water and fish sauce for the dipping sauce, then stir in the lime juice, garlic and chili.

Steps

1. Cook the diced shallot and minced garlic in a lightly oiled pan over medium heat for 2 minutes.
2. Add the ground pork and cook, breaking it up, for 5 minutes until browned.
3. Stir in the mushroom, fish sauce and pepper and cook for 5 more minutes until the mixture is dry.
4. Set the filling aside and whisk the rested batter again before using.
5. Heat a lightly oiled nonstick pan over medium heat and ladle in a thin, even layer of batter.
6. Cover and cook for 1 minute until the sheet turns translucent and sets.
7. Loosen the sheet with a thin spatula and slide it onto an oiled tray.
8. Spoon a line of the pork filling along one edge of the sheet and roll it into a cylinder.
9. Repeat with the remaining batter and filling.
10. Scatter the rolls with fried shallots and fresh herbs and serve warm with the dipping sauce.