Silky Banh Cuon — Steamed Rice Rolls with Pork and Mushroom

Whisk together rice flour, tapioca starch, salt, water, and 1 teaspoon vegetable oil until completely smooth with no lumps. Let the batter rest for 15 minutes — this produces silkier sheets.

Soak the dried wood ear mushrooms in warm water for 15 minutes until softened. Drain, squeeze dry, and chop finely.

Heat 1 tablespoon oil in a skillet over medium-high heat. Saute the minced shallots until fragrant, about 1 minute. Add the ground pork and break it into small crumbles. Cook for 4 to 5 minutes until no pink remains.

Add the chopped mushrooms, fish sauce, and black pepper to the pork. Stir-fry for another 2 minutes until everything is well combined and fragrant. Set the filling aside.

Prepare the nuoc cham by dissolving sugar in warm water, then stirring in fish sauce, lime juice, garlic, and chili. Adjust to balance sweet, sour, salty, and spicy.

To make the rice sheets, stretch a piece of lightly oiled cheesecloth taut over a pot of boiling water (or use a non-stick pan). Ladle a thin layer of batter onto the surface and spread it into a thin circle using the back of the ladle.

Cover and steam for 1 to 2 minutes until the sheet is set and translucent. Carefully peel it off with an oiled spatula or chopstick.

Place a spoonful of the pork and mushroom filling along one edge of the rice sheet and gently roll it up. Repeat with remaining batter and filling.

Arrange the rolls on a plate, top with crispy fried shallots, sliced cha lua if using, fresh cilantro, and bean sprouts. Serve with nuoc cham on the side for dipping.