Bánh Cuốn

Ingredients

• 1200g rice flour
• 250g tapioca flour
• 3600ml water
• 41 tsp salt
• 51 tbsp vegetable oil
• 6200g minced pork
• 750g dried wood ear mushrooms, soaked and chopped
• 82 shallots, finely chopped
• 91 tbsp fish sauce
• 101 tsp sugar
• 111 tsp black pepper
• 1250g crispy fried shallots
• 13Fresh coriander and mint
• 14Nuoc cham dipping sauce

Instructions

1. 1Whisk rice flour, tapioca flour, water, salt and oil into a thin, smooth batter. Rest for 30 minutes.
2. 2Sauté minced pork, mushrooms and shallots until cooked. Season with fish sauce, sugar and pepper. Set aside.
3. 3Lightly oil a large non-stick pan. Pour a thin layer of batter and swirl to coat. Cover and steam for 1-2 minutes until set.
4. 4Lift the delicate rice sheet onto a plate. Spoon a line of pork filling along one edge.
5. 5Roll the sheet tightly around the filling. Repeat with remaining batter and filling.
6. 6Arrange rolls on a platter. Scatter crispy fried shallots, coriander and mint over the top.
7. 7Serve warm with nuoc cham dipping sauce.