Traditional Banh Cuon

Instructions

1. 1

   In a large bowl, mix the rice flour, tapioca starch, and water until smooth to form the batter. Let it rest for at least 30 minutes.

2. 2

   Soak the wood ear mushrooms in warm water for about 15 minutes until they expand. Drain and finely chop them.

3. 3

   Finely chop the onion.

4. 4

   In a pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

5. 5

   Add the ground pork to the pan and cook until browned.

6. 6

   Stir in the chopped wood ear mushrooms, fish sauce, black pepper, and salt. Cook for another 5 minutes, then remove from heat.

7. 7

   Heat a non-stick pan over medium heat. Lightly grease it with a little oil.

8. 8

   Pour a thin layer of the batter into the pan, swirling to cover the bottom evenly. Cover and cook for about 1-2 minutes until the crepe is set.

9. 9

   Place a spoonful of the pork and mushroom filling onto the crepe, then roll it up.

10. 10

    Repeat the process with the remaining batter and filling.

11. 11

    Serve the Banh Cuon warm, garnished with fresh herbs and a side of fish sauce for dipping.