Banh cuon

Method

Soak the wood ear mushrooms in hot water for 20 minutes, then chop finely. Heat oil in a wok and fry shallots and garlic until fragrant, add the pork mince and cook until browned, then stir in the mushrooms, fish sauce and white pepper. Set the filling aside to cool. Mix the rice flour, tapioca starch and salt with water to form a smooth, thin batter. Heat a 20cm non-stick frying pan or crepe pan over medium-high heat, lightly oil it, and pour in just enough batter to coat the bottom thinly, cooking for 1-2 minutes until set but still moist. Spread a line of filling across the centre and roll tightly, then place seam-side down on a plate. Repeat with remaining batter and filling. For the dipping sauce, mix fish sauce, lime juice, sugar and chilli with 100ml water. Serve the banh cuon warm or at room temperature, topped with crushed peanuts and fresh coriander, with the dipping sauce on the side.