Bánh cuốn (steamed rice rolls with pork)

Ingredients

For the filling

• 200 g pork mince
• 50 g dried wood ear mushrooms, soaked and chopped
• 2 spring onions, chopped
• 1 tbsp fish sauce
• 1 tsp sugar
• ½ tsp ground black pepper

For the batter

• 200 g rice flour
• 50 g tapioca starch
• 600 ml water
• ½ tsp salt

To serve

• Nuoc cham (3 tbsp fish sauce, 3 tbsp lime, 2 tbsp sugar, 4 tbsp water, garlic, chilli)
• Fried shallots
• Fresh chives, cut into 5 cm lengths

Method

1. Mix all filling ingredients. Set aside.
2. Whisk the batter ingredients until smooth.
3. Heat a non-stick pan (or a special bánh cuốn pan) over medium heat. Lightly oil.
4. Pour a thin layer of batter, swirl to coat.
5. Cover with a lid for 1-2 minutes until the rice sheet is cooked through and translucent.
6. Slide onto a plate. Spoon a line of filling along one edge. Roll up.
7. Repeat for all the batter.
8. Serve warm with nuoc cham, fried shallots and chives.