Back to 4 servings Rice batter 1 cup rice flour 1 cup tapioca starch 4 cups room-temperature water, divided 1 tbsp neutral oil 1 tsp salt Pork and mushroom filling 0.5 cup dried wood ear mushrooms, soaked in warm water 15-20 minutes, drained and finely chopped 1 lb ground pork 0.5 medium shallot, minced 2 tsp fish sauce 1 tsp sugar 1 tsp ground black pepper 2 tbsp neutral oil Shallot oil and fried shallots 0.5 cup neutral oil, for shallot oil 3 medium shallots, thinly sliced, for frying 3 stalks scallions, white and green parts, chopped Nước chấm dipping sauce 2 tbsp fish sauce 2 tbsp sugar 0.5 cup water 2 tbsp fresh lime juice 1 clove garlic, minced 1 small red chili, sliced, to taste Toppings 4 oz Vietnamese pork sausage (chả lụa), thinly sliced 1 cup bean sprouts, blanched 1 medium cucumber, thinly sliced or chopped 2 cups shredded lettuce 1 cup fresh herbs, such as Thai basil and mint
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1 Step 1: Combine the rice flour, tapioca starch, 3 cups of the room-temperature water, the oil and the salt in a bowl and whisk until smooth. Let the batter rest for at least 30 minutes, ideally longer.2 Step 2: Soak the wood ear mushrooms in warm water for 15-20 minutes until pliable. Drain, squeeze dry and finely chop.3 Step 3: Heat 1/2 cup neutral oil over medium heat. Add the thinly sliced shallots and fry, stirring often, until golden, about 8-10 minutes. Remove them before they darken and drain on paper towels, keeping the oil.4 Step 4: Stir the chopped scallion whites into the warm shallot oil and set aside. Reserve the scallion greens for garnish.5 Step 5: For the filling, heat 2 tablespoons oil in a pan over medium heat. Cook the minced shallot until fragrant, about 1-2 minutes.6 Step 6: Add the ground pork and break it up as it cooks until no longer pink, about 4-5 minutes.7 Step 7: Stir in the chopped wood ear mushroom, fish sauce, sugar and pepper and cook 2-3 minutes until the mushroom is cooked through and the filling is well seasoned. Remove from heat and cool slightly.8 Step 8: To make the nước chấm, stir the sugar into the water until dissolved, then mix in the fish sauce, lime juice, garlic and chili. Taste and adjust the balance of sweet, sour and salty.9 Step 9: Whisk the batter well, then pour off any clear water that has separated on top, replacing it with an equal amount of fresh water. Stir until smooth.10 Step 10: Heat a 10-inch nonstick skillet with a lid over medium-low heat and lightly brush with oil. Pour in about 2 tablespoons of batter and swirl quickly to spread it into a thin, even layer.11 Step 11: Cover and cook about 1-2 minutes until the sheet is translucent, set and puffed, with edges starting to lift. Use a spatula to slide it out onto a lightly oiled plate.12 Step 12: Spoon a small line of filling along one edge of the sheet, roll it up loosely and transfer to a serving plate. Brush lightly with oil to keep it from sticking, then repeat with the remaining batter and filling, re-whisking the batter before each sheet.13 Step 13: Arrange the rolls on a platter with chả lụa, bean sprouts, cucumber, lettuce and herbs. Spoon the scallion shallot oil over the rolls, sprinkle with the reserved scallion greens and fried shallots, and serve with nước chấm on the side.getsaucepan.com/r/bc81d2c9-fc10-51e1-bccb-d838070e6ec4
Cook this in Saucepan Bánh Cuốn (Vietnamese Steamed Rice Rolls with Pork and Wood Ear Mushroom) as one big step at a time. Hands free, with timers that ring.
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