Ingredients

Method

In a bowl, mix the rice flour, tapioca starch, water, and a pinch of salt to make the batter. Let it rest for 30 minutes.

In a pan, sauté the minced shallots until fragrant, add the ground pork and chopped wood ear mushrooms, season with salt and pepper, and cook until the pork is done.

Heat a non-stick pan over medium heat, brush with a little oil. Add a ladle of the batter into the pan, quickly swirl to cover the pan with a thin layer of batter. Cover the pan and let it cook for about 1 minute or until the edges start to peel.

Lift the rice sheet out, place a spoonful of the pork filling on one end and roll it up.

To make the Nuoc Cham sauce, mix together fish sauce, lime juice, water, sugar, minced garlic, and chopped chili. Stir until the sugar is completely dissolved.

Serve the Bánh cuốn with fresh herbs and Nuoc Cham sauce on the side for dipping.