Bánh Cuốn (Steamed Rice Rolls)

Instructions

1. 1In a bowl, whisk together the rice flour, tapioca starch, and water until smooth. Let it rest for 30 minutes.
2. 2Heat vegetable oil in a skillet over medium heat. Add the chopped onion and garlic and cook until softened.
3. 3Add the ground pork and shiitake mushrooms to the skillet and cook until the pork is browned.
4. 4Season with fish sauce, sugar, and black pepper. Set aside.
5. 5Lightly grease a flat, heat-safe plate or tray with oil.
6. 6Pour a thin layer of the rice flour batter onto the plate and steam over boiling water for 1-2 minutes, or until the roll is cooked and translucent.
7. 7Carefully remove the plate from the steamer and slide the rice roll onto a clean surface.
8. 8Spoon some of the pork and mushroom filling onto the rice roll and fold it in half or roll it up.
9. 9Repeat with the remaining batter and filling.
10. 10Serve the banh cuon with bean sprouts, sliced Vietnamese ham, and fried shallots.

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