Bánh Cuốn
How to make it ?
4 dried wood ear mushrooms
125 ml vegetable oil
4 garlic cloves, minced
4 red shallots, diced
300 g (10½ oz) mince pork
1 tsp fish sauce
½ tsp sugar
500 g (1 lb 2 oz) pork terrine, finely sliced
1 bunch perilla, leaves plucked
1 bunch Vietnamese mint, leaves plucked
1 bunch mint, leaves plucked
300 g (10½ oz) mung bean sprouts
2 tbsp fried red shallots
2 cucumbers, sliced into thin slices
250 ml (9 fl oz/1 cup) nuoc mam cham (dipping fish sauce)
2 chillies, sliced
– 200 g rice flour
– 60 g tapioca flour
– ½ tsp salt
Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.

To make the batter, combine rice flour, tapioca flour and salt with 600 ml of cold water. Whisk until the flour dissolves and forms a smooth batter.

Heat a non-stick frying pan over medium heat, then add 2 tablespoons of the oil. Fry the garlic and shallots until fragrant, then add the pork, mushrooms, fish sauce, sugar and pinch of salt and pepper.
Stir-fry for 4 minutes, then transfer to a bowl and set aside.
Brush a round tray with oil and place beside the stove.

Using the traditional Vietnamese cooking pot (a large pot with a cloth over the top) filled 3/4 with water. Heat the water with the lid until it is boiling, then open the lid and using a ladle scoop 70 ml of the batter and gently spread the batter over the top of the cloth. Cover the pot and leave to cook for 45 seconds to 1 minute.

Once Cooked, remove the lid and slide the thin noodle sheet onto your oiled tray using a bamboo stick. Scoop 1 tablespoon of pork mixture onto the noodle sheet, fold two sides in, then fold over to form a roll.

Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary.

Top the rolls with pork terrine, fresh herbs, bean sprouts, fried shallots and cucumber. Dress with nuoc cham and garnish with sliced chilli.

How to make nuoc cham :

  1. 1 tablespoon sugar.
  2. 1/4 cup warm water.
  3. 1/4 cup  fish sauce
  4. 2 tablespoons rice vinegar (not seasoned)
  5. 3 tablespoons fresh lime juice.
  6. 1 garlic clove, mince