Bánh Cuốn

Instructions

1. 1

   Soak the dried woodear mushrooms in warm water for 15 minutes until softened, then drain and chop finely into small pieces.

2. 2

   Heat 1 tablespoon of oil in a skillet over medium-high heat, add minced shallots and garlic, and sauté for 1 minute until fragrant.

3. 3

   Add the ground pork to the skillet and cook for 3-4 minutes, breaking it apart as it cooks, until no longer pink.

4. 4

   Stir in the chopped mushrooms, 1 tablespoon fish sauce, sugar, and white pepper, mixing well, then cook for 1 additional minute and transfer to a bowl to cool.

5. 5

   In a bowl, whisk together rice flour, tapioca starch, salt, and 1 1/4 cups water until the batter is smooth with a consistency similar to heavy cream.

6. 6

   Brush a nonstick crêpe pan or 8-inch nonstick skillet with oil and heat over medium-high heat until a drop of water sizzles immediately.

7. 7

   Pour 1/4 cup batter into the center of the pan and immediately tilt the pan in a circular motion to spread the batter into a thin, even crêpe about 7 inches in diameter, cooking for about 1-2 minutes until the edges begin to lift and the crêpe is set but still pliable.

8. 8

   Place 2-3 tablespoons of the pork and mushroom filling along the center of the crêpe, then roll it tightly from one end to the other, using a wooden spatula to help guide the roll.

9. 9

   Transfer the rolled bánh cuốn to a steamer basket lined with damp cloth or parchment paper, arrange seam side down, and continue with remaining batter and filling.

10. 10

    Steam all rolls over boiling water for 3-4 minutes until heated through, then serve hot with fresh herbs and dipping sauce made from fish sauce, lime juice, sugar, and water.