Banh Cuon (Steamed Rice Rolls with Pork and Mushrooms)

Batter

• 140 g Rice flour
• 40 g Tapioca starch
• 420 ml Water

Filling

• 20 g Wood ear mushrooms, dried
• 2 Shallot
• 60 ml Sunflower oil
• 250 g Minced pork

Nuoc cham and to serve

• 25 g Caster sugar
• 60 ml Fish sauce
• 45 ml Rice vinegar
• 1 Lime
• 2 cloves Garlic
• 1 Red chili pepper
• 10 g Fresh coriander
• 10 g Fresh mint

1. Put the wood ear mushrooms in a bowl and cover with hot water. Leave to soak until fully softened, then drain well and squeeze out excess water. Finely slice the mushrooms.
2. Make the batter: whisk the rice flour and tapioca starch with the water until smooth. Rest for 30 minutes, then whisk again just before steaming as the starch settles quickly.
3. Thinly slice the shallots. Heat the sunflower oil in a wok over medium heat and fry the shallots, stirring often, until deep golden. Lift out with a slotted spoon and drain; reserve the shallot oil for greasing and serving.
4. Pour off all but 1 tbsp of the shallot oil into a small bowl. In the wok, cook the minced pork over medium-high heat, breaking it up, until no longer pink. Add the sliced wood ear mushrooms and cook for 2 minutes until fragrant and fairly dry.
5. Make the nuoc cham: dissolve the caster sugar in the fish sauce and rice vinegar. Squeeze in the lime juice, then finely chop the garlic and red chilli pepper and stir them in. Taste and adjust with a little more lime juice if you want it sharper.
6. Set up for steaming: bring a saucepan of water to a steady simmer and place a taut cloth over the top, securing it so it stays tight. Lightly brush the cloth with a little reserved shallot oil. Keep the batter, a ladle, a spatula, and a lightly oiled plate nearby.
7. Steam the sheets: whisk the batter, then ladle a thin layer onto the cloth and quickly swirl to spread it. Cover and steam for 45 to 60 seconds until the sheet turns translucent and lifts easily at the edges. Use a spatula to lift it onto the oiled plate.
8. Fill and roll: place a line of the pork mixture along one edge of the sheet and roll up neatly. Repeat with the remaining batter and filling, re-oiling the cloth lightly as needed. Cut the rolls into bite-size lengths if you like.
9. Serve the banh cuon warm with the nuoc cham for dipping. Scatter over the fried shallots and plenty of fresh coriander and fresh mint. Drizzle with a little of the reserved shallot oil for extra fragrance.

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