Delicate Steamed Rice Rolls with Minced Pork and Mushrooms

Prepare the Bánh Cuốn Batter: In a large bowl, whisk together the rice flour, tapioca starch, water, 1/4 teaspoon salt, and 1 tablespoon vegetable oil until smooth. Cover and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. Stir again before use.

Prepare the Pork and Mushroom Filling: Rehydrate the dried wood ear mushrooms by soaking them in warm water for 15-20 minutes until soft. Drain, squeeze out excess water, and finely chop. Peel and finely mince the shallots. In a bowl, combine the minced pork, chopped wood ear mushrooms, minced shallots, 1 tablespoon fish sauce, and ground black pepper. Mix well.

Cook the Filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the pork mixture and cook, breaking it up with a spoon, until the pork is fully cooked and no longer pink, about 5-7 minutes. Set aside to cool slightly.

Steam the Rice Sheets: Set up your steamer. If using a traditional Bánh Cuốn steamer, ensure the water is boiling vigorously. If using a regular steamer, lightly oil a round flat plate that fits inside. Stir the batter well. Pour a thin layer of batter (about 1/4 cup) onto the steaming surface, tilting to spread evenly. Cover and steam for 30-60 seconds, or until the sheet is opaque and slightly bubbly. The steam should be at a consistent 100°C.

Assemble the Bánh Cuốn Rolls: Carefully remove the steamed rice sheet from the steamer using a thin spatula or bamboo stick, transferring it to a lightly oiled flat surface (like a large plate or cutting board). Place a small amount of the cooked pork filling near one edge of the sheet. Gently roll the sheet tightly to enclose the filling, forming a neat cylinder. Repeat with the remaining batter and filling.

Serve Your Bánh Cuốn: Arrange the Bánh Cuốn on a serving platter. Traditionally, they are served warm with a side of Vietnamese dipping sauce (nước chấm), fresh herbs like mint and cilantro, and crispy fried shallots. Enjoy!