Bánh cuốn 🇻🇳

INGREDIENTS:

Filling:
- 8 asian shallots, finely sliced
- 8 cloves garlic, sliced
- 5 wood ear mushrooms, soaked and sliced
- 500g ground pork
- 2 tbsp. oyster sauce
- 1 tbsp. vietnamese fish sauce
- 1 tbsp. sugar
- pepper to taste

Rice Paper Rolls:
- 400g bánh cuốn instant mix
- 1 liter of water
- ¼ cup vegetable oil
(Alternatively you can make traditional batter w/ the ff:)- 1 cup rice flour- 1 cup tapioca flour
- 4 cups room temperature water
- 1 tbsp vegetable oil
- 1 tsp salt

Nuoc Cham:
- 2 bird’s eye chillies, finely minced
- 6 cloves garlic, finely minced
- ½ cup vietnamese fish sauce
- ½ cup sugar
- 1 cup of water
- 1 freshly squeezed lime

Toppings:
- crispy shallots
- vietnamese mint
- purple basil
- cilantro

INSTRUCTIONS: 
- to make your filling, in a hot pan saute thinly sliced shallots, garlic, wood ear mushrooms, and ground pork. Add oyster sauce, fish sauce, sugar and pepper. Set aside. 
- In a bowl, add your bánh cuốn mix with 1 cup of water and oil. whisk until combined. 
- On a pan on medium heat, add a little bit of oil then proceed to add a ladle of your bánh cuốn batter and move it around until you form a thin layer. Cover the top and cook for around a minute until the dough is steamed and translucent. Then add to a board flat. 
- Add your filling and roll it into bánh cuốn rolls. 
- To make the nước chấm, in a bowl add minced garlic and red chillies with a cup of white sugar. Add fish sauce, water, and the juice of one lime. 
- Top the dish off with crispy fried shallots, herbs and serve with nước chấm. Serve and enjoy!

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