- In a large bowl, combine the rice flour, tapioca starch and all of the water together. Whisk the ingredients until they are well combined and then let rest until all of the starch has settled.
- Meanwhile, soak the dried wood ear mushrooms in a bowl of warm water for 10 mins. Drain well and then finely chop.
- Finely dice the yellow onion.
- Season the ground pork with salt and pepper and then mix well.
- Heat a wok over medium heat and add the ground pork and wood ear mushrooms. Cook until the pork has browned while breaking the meat into small pieces. Add in the onions and cook until they have softened before transferring in to bowl.
- Take the batter that’s been resting and carefully pour out the water from the top of the bowl into a measuring cup.
- Note the amount of water in the measuring cup and replace it with clean water. Pour it back into the batter, add in the vegetable oil and season with salt before mixing till the starch has combined.
- On a cutting board or a plate, lightly brush with oil so that the cooked pancakes won’t stick to it.
- In a pan over a low heat, lightly brush with oil and add in ⅛ cup batter. Swirl until the batter has evenly coated the pan. Cover the pan with a lid and cook for 45-60 secs.
- Remove the lid from the pan and flip the pan over the work surface to remove the cake. Try to flip the pancake in one motion so that there are as little folds as possible.
- Allow the pancake to cool for 1 min before placing a heaped tablespoonful of the meat filling on to the centre.
- Fold over the sides and then roll-up the cake. Continue with the remaining batter and meat until all of the ingredients have been used.
- Cut the steamed rolls into bite sized pieces and arrange the vegetables and pork roll on to a large plate. Place the banh cuon rolls on a plate and top with the bean sprouts, cucumbers, fresh herbs and steamed pork roll. Garnish with fried onions and serve with a side of fish sauce.