Preparation time: 45 minutes
Resting time: 30 minutes
Cooking time: 15 minutes

1. Batter
   Put the rice flour, tapioca flour, salt and lukewarm water in a mixing bowl. Stir until you obtain a batter, then add the oil. Mix again, then let the batter sit for about 30 minutes.
   
   Wash and soak the dried black mushrooms in lukewarm water for 20 minutes.
2. Accompaniments
   In the meantime, wash the bunch of fresh coriander. Trim and discard the tips of the stems before letting them dry. Set them aside. Wash the bean sprouts, then blanch them for 30 seconds. Drain them before setting them aside. Cut the Vietnamese pork sausage into thin slices. Arrange the different ingredients on a plate.
3. Stuffing
   Mince the pork. Peel the shallot and onion. Finely chop them as well as the black mushrooms after having drained them. Heat a little bit of oil in a pan over high heat. Sauté and sweat the chopped shallot and onion.
   
   Add the pork, the pure nuoc mam fish sauce and the sugar to the pan. Sauté them and keep stirring for about ten minutes. Add the black mushrooms to the meat and continue to cook the ingredients over medium heat for 5 minutes. Set the stuffing aside.
4. Workstation organization
   Pour the stuffing into a bowl with a tablespoon. Keep it all close at hand. Cover a cutting board with a sheet of oiled aluminum foil. Also, bring a large plate. The foil-covered board will be used to collect the pancake while the plate will be used to set the stuffed pancakes aside.
   
   Prepare a bowl with a bit of oil and a kitchen brush that you will use to oil the pan every 2 or 3 pancakes. Do not forget the pan lid, which should also be close at hand. Finally, place the batter near you. Stir regularly with a ladle.
5. Cooking
   Heat the pancake pan over medium heat and lightly oil the surface with the kitchen brush. Be careful not to add too much oil as this will cause the batter to slide: it will then not be able to thinly cover the entire surface of the pan well.
   
   Once the pan is hot, pour in a ladle of batter and tilt the pan so that it covers the whole surface. If there is excess batter, do not hesitate to pour it back into the mixing bowl. Indeed, the bánh cuốn must be thin. Immediately cover the pan with the lid.
   
   Cook the pancake for 30 seconds to 1 minute maximum, while keeping the pan covered. When the edges of the pancake start to come off, flip it sharply onto the covered cutting board. Immediately put a large tablespoon of stuffing on the pancake and then roll it on itself. Using the brush, oil it a little to prevent the pancakes from sticking together and the dough from drying out.
   
   Repeat these steps for the rest of the batter and the stuffing. You should get a dozen rolled pancakes.
6. Serving
   Arrange the bánh cuốn on a clean plate. Sprinkle with fried onions. Serve hot with the accompaniments and the nuoc cham sauce on the side. When eating, pour a bit of nuoc cham sauce over the hot rolled pancakes and enjoy them with the accompaniments.
7. Suggestion
   Make it easy for yourself with our special bánh cuốn flour! To use it, replace the batter ingredients with:

• 400g special bánh cuốn flour
• 750ml water
• ½ tsp salt