Vietnamese Steamed Rolled Cakes (Bánh Cuốn)

In a large measuring pitcher, combine 1 cup rice flour and 1 cup tapioca starch. Add 2 cups room temperature water and 2 cups boiling water. Whisk together for a few minutes until completely smooth with no lumps. Let the batter rest at room temperature for 30 minutes.

Submerge 1/8 oz dried wood ear mushroom slivers in warm water for 10 minutes until soft and fully rehydrated.

Finely dice 1/2 medium yellow onion.

Drain the rehydrated wood ear mushrooms thoroughly, then chop them finely.

In a bowl, combine 3/4 lb ground pork with 1/4 tsp salt and 1/4 tsp ground black pepper. Mix thoroughly.

Heat a wok over medium-low heat. Add seasoned ground pork and chopped wood ear mushrooms. Stirring constantly, cook for 5 to 6 minutes, breaking up the pork into fine pieces with a spatula. Add diced yellow onions and cook for another 2 minutes until onions turn translucent and pork is cooked through. Transfer filling to a clean bowl.

Carefully pour off 1.5 cups of clear liquid from the top of the rested batter bowl into a separate measuring cup and discard. Replace with 1.5 cups of fresh room temperature water. Add 1/4 tsp salt and 1 Tbsp vegetable oil. Whisk everything together until thoroughly combined.

Arrange cooking station: place oil bowl, silicone brush, rested batter, pork filling, flat cutting board, non-stick pan, lid, and timer close together. Brush the flat cutting board surface with a generous layer of vegetable oil.

Heat an 8-inch non-stick skillet over low heat. Lightly brush with oil. Stir batter, then pour 1/8 cup (2 Tbsp) batter into skillet. Swirl skillet quickly to spread batter evenly into a thin circle. Cover with lid and cook for 45 to 60 seconds until sheet turns translucent. Invert skillet over oiled board to drop cake flat onto surface.

Place a heaping spoonful of cooked pork filling onto top center of rice sheet. Fold left and right sides over filling. Starting from top, roll downward into a neat cylindrical roll. Repeat steaming and rolling process until all batter and filling are used (making ~30-35 rolls).

Submerge 2 cups trimmed bean sprouts into a pot of boiling water for 1 minute. Remove immediately with a slotted spoon and drain thoroughly.

Slice 1 cucumber thinly into rounds, then stack rounds and cut into matchstick julienne strips.

Wash, pluck leaves, and roughly chop 1 cup fresh herbs (cilantro, mint, and Thai basil).

Slice 200g steamed pork roll into thin round slices, then cut slices into smaller wedges or strips.

Arrange rolled savory cakes on a serving platter. Layer blanched bean sprouts, sliced cucumbers, chopped herbs, and slices of steamed pork roll over rolls. Sprinkle 3 Tbsp fried onions on top. Serve immediately alongside 1/2 cup fish sauce dipping sauce.