Bánh Cuốn (Steamed Rice Rolls with Pork and Mushroom)

Instructions

1. Whisk the rice flour, tapioca starch, salt and water until smooth, then stir in the oil. Rest the batter for 30 minutes and stir it before each use.
2. For the filling, heat the oil in a pan and cook the shallots and garlic for 1 minute. Add the pork, break it up and cook for 5 minutes until no pink remains. Stir in the mushrooms, fish sauce, sugar and pepper and cook 2 minutes more.
3. Brush a 20 to 24 cm (8 to 9 in) nonstick pan lightly with oil and heat over medium heat. Pour in 3 tablespoons of batter and swirl to make a paper-thin circle.
4. Cover and cook for 1 minute, until the crepe is translucent and set. Loosen the edge with a spatula.
5. Slide the crepe onto a lightly oiled plate. Spoon a tablespoon of filling along one edge and roll it up loosely.
6. Repeat with the remaining batter, stirring each time, to make about 16 rolls. Keep the finished rolls covered so they stay soft.
7. Top the rolls with fried shallots and serve warm with sausage slices, cucumber, bean sprouts, mint and nước chấm.

Tips

• Stir the batter before every crepe, because the flour settles fast. If the crepes tear, the batter is too thick, so add 2 tablespoons of water.
• A cloth-topped steamer is the traditional tool, but a nonstick pan with a lid is easier at home. Oil the plate lightly so the delicate sheets do not stick.