Banh Cuon

Whisk 150g rice flour, 50g tapioca starch, 1/4 tsp fine salt, and 600ml warm filtered water in a large mixing bowl until completely smooth with no visible lumps. Stir in 1 teaspoon of cooking oil, then cover the bowl and let the batter rest for 30 minutes at room temperature to let starches fully hydrate for soft, pliable sheets.

Heat 1 tablespoon of cooking oil in a 10-inch non-stick skillet over medium heat (175°C / 350°F). Sauté 50g minced shallots for 2 minutes until soft and fragrant, then add 200g ground pork, breaking it apart with a wooden spatula for 3 minutes until no pink remains. Stir in 30g finely chopped rehydrated wood ear mushrooms, 1 tablespoon fish sauce, and 1/4 tsp ground black pepper, cook for 2 additional minutes, then transfer the filling to a bowl to cool to room temperature.

Stir 2 tablespoons white granulated sugar into 120ml warm water until fully dissolved, then mix in 3 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon minced garlic, and 1 thinly sliced Thai bird's eye chili. Stir to combine, taste to balance salty, sweet, sour, and spicy notes, then set aside at room temperature until serving.

Fill the base of a wide steamer pot with 2 inches of water, bring to a rolling boil over high heat. Lightly oil an 8-inch flat non-stick steaming tray, then ladle 1/4 cup (60ml) of rested batter onto the tray, swirling to coat the surface in a thin, even layer. Cover the steamer and cook for exactly 1 minute until the sheet is translucent and slightly puffed. Carefully lift the tray out, use a lightly oiled flexible spatula to transfer the cooked rice sheet to an oiled plate, and repeat with remaining batter, stacking finished sheets between oiled parchment paper squares to prevent sticking.

Lay one cooled rice sheet flat on a lightly oiled clean cutting board. Place 1 heaping tablespoon of cooled pork-mushroom filling in a thin, even line across the lower third of the sheet, then fold the bottom edge over the filling, tuck in the left and right sides, and roll tightly into a neat 3-inch long cylinder. Repeat with all remaining rice sheets and filling, setting finished rolls seam-side down on a platter.

Arrange 3-4 rolls per serving plate, alongside 25g blanched bean sprouts, 25g thinly sliced cucumber, and a few fresh cilantro sprigs. Top each serving of rolls with 1 tablespoon of crispy fried shallots, and serve alongside a 60ml ramekin of the prepared nuoc cham for dipping or drizzling.