Bánh Cuốn (Vietnamese Steamed Rice Rolls with Pork)

Soak the wood ear mushrooms in hot water for 30 minutes until softened; squeeze out well and chop finely.

Mix the rice flour, tapioca starch and salt, pour in 500 ml water and 15 ml vegetable oil, whisk until you have a smooth, runny batter, then cover and let rest for 30–45 minutes.

Heat 15 ml vegetable oil in a skillet over medium heat, sauté the chopped shallot for 2 minutes, add the pork, wood ear mushrooms, 15 ml fish sauce and black pepper; cook for 6–8 minutes, breaking up the meat with a spatula, until fully cooked through.

For the nước chấm, dissolve the sugar in 100 ml water, add 30 ml fish sauce, lime juice, rice vinegar and minced garlic; stir together and set aside.

Heat a nonstick pan over low to medium-low heat, lightly brush with the remaining vegetable oil, pour in about 50 ml of batter, quickly swirl into a thin layer and cover with a lid for 30–45 seconds, until the sheet turns matte and sets.

Turn the rice sheet out onto a lightly oiled board, place 1 tablespoon of filling in the center, fold in the edges and roll up into a roll; repeat, stirring the batter before each portion.

Slice the cucumber thinly and prepare the cilantro and fried shallots for serving.

Serve the bánh cuốn immediately, drizzled with nước chấm and topped with cucumber, cilantro and fried shallots.