Bánh Cuốn

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Recipe

Ingredients

1 cup	rice flour
1/2 cup	tapioca starch
2 1/2 cups	water
1/2 teaspoon	salt
2 tablespoons	vegetable oil
200 grams	ground pork
1 cup	wood ear mushrooms, soaked and chopped
1 small	onion, finely chopped
2 cloves	garlic, minced
1 tablespoon	fish sauce
1 teaspoon	sugar
—	fresh cilantro, chopped
—	fried shallots
—	nuoc cham (Vietnamese dipping sauce)

Instructions

1. 1 In a bowl, mix rice flour, tapioca starch, water, and salt to create a smooth batter. Let it rest for 20 minutes.
2. 2 Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add chopped onion and garlic, sauté until fragrant.
3. 3 Add ground pork to the pan, cook until browned. Stir in chopped wood ear mushrooms, fish sauce, and sugar. Cook for another 3-4 minutes, then set aside.
4. 4 Prepare a non-stick skillet over medium heat and lightly brush with oil.
5. 5 Stir the batter, then pour a thin layer into the skillet, tilting to cover the bottom evenly. Cover and cook for about 1-2 minutes until the edges start to lift.
6. 6 Spoon a small amount of pork filling onto one side of the cooked batter, then gently roll it up using a spatula. Transfer to a plate.
7. 7 Repeat the process with the remaining batter and filling.
8. 8 Garnish the bánh cuốn with chopped cilantro and fried shallots.
9. 9 Serve warm with nuoc cham on the side for dipping.