Banh Cuon (Vietnamese Rice Cake Wraps)

Ingredients

• Rice flour (2 cups)
• Water (4 cups)
• Vegetable oil (2 tablespoons)
• Shallots (2, finely chopped)
• Ground pork (1 cup)
• Wood ear mushrooms (1/2 cup, soaked and finely chopped)
• Fish sauce (2 tablespoons)
• Sugar (1 teaspoon)
• Lettuce leaves (as needed)
• Fresh herbs (such as cilantro, mint, and thai basil) (1 cup, roughly chopped)
• Dipping Sauce: Fish sauce (1/2 cup)
• Dipping Sauce: Lime juice (2 tablespoons)
• Dipping Sauce: Sugar (1 tablespoon)
• Dipping Sauce: Fresh chili (1, finely chopped)

Instructions

1. In a large bowl, whisk together the rice flour and water until smooth. Let the batter rest for 15 minutes to ensure a thin, delicate crepe.
2. Prepare the filling by heating 1 tablespoon of vegetable oil in a skillet over medium heat. Add the shallots and cook until softened.
3. Next, incorporate the ground pork, wood ear mushrooms, fish sauce, and sugar into the skillet. Cook this mixture until the pork is fully cooked, and the mushrooms are tender. Once done, set aside.
4. Using a non-stick skillet or crepe pan, brush the pan with a little vegetable oil and heat over medium heat.
5. Ladle a portion of the rice flour batter onto the pan, quickly swirling it around to form a thin crepe. Cook for about 1 minute, or until the edges start to lift.
6. Place a small amount of the pork and mushroom filling onto the center of the crepe. Fold the sides of the crepe over the filling to form a roll. Repeat this process with the remaining batter and filling.
7. To prepare the dipping sauce, combine fish sauce, lime juice, sugar, and chopped fresh chili. Stir until the sugar is fully dissolved.
8. Serve the Banh Cuon with lettuce leaves, fresh herbs, and the tangy dipping sauce. To eat, place a rice cake wrap on a lettuce leaf, add some fresh herbs, roll it up and enjoy a bite dipped in the sauce.