Ingredients

• 1 package Banh Cuon mix (7.76 oz)
• 1/2 lb ground pork
• 2 tbsp oil
• 3-4 cloves garlic (minced)
• 1/2 shallot (minced)
• 1/4 cup dried black fungus (rehydrated, cleaned, cut)
• 1/4 onion (diced)
• 1 tbsp fish sauce
• 1/2 tsp sugar
• 1/3 tsp MSG
• black pepper

Procedure

The day before cooking:

• Prep the flour mixture according to package instructions (minus oil). Cover and leave overnight.

The day of cooking:

1. The flour mixture will separate from the water. Remove the water (on top of the mix) and measure how much water was removed (for me, it was 2 cups). And add the same amount of fresh water back into the mixture. Combine well and oil as specified by the mix. Set aside.

2. In a small pan, add 2 tbsp of oil. Saute garlic and shallots for 1 min. Add onion and cook for 30 seconds.

3. Add the ground pork and cook for 3-4 minutes (or until 80% cooked). Add seasonings (fish sauce, sugar, MSG, black pepper).

4. Add black fungus and cook for 2-3 more minutes (until meat is fully cooked). Turn off the heat and set it aside.

5. To start making the rolls, heat a small pan on medium-high. Brush pan with thin layer of oil.

6. Once the pan is hot, go ahead and add enough flour mixture to coat a thin layer on the bottom of the pan. Before sure to stir the flour mixture before pouring to even out the mixture. Add the lid and allow to steam for 30 seconds.

7. Remove the cooked batter to a flat surface (such as a cutting board). Add 1 tsp of the cooked meat mixture and roll. Repeat the process until all batter and meat mixture is used.

8. If the batter seems too thick, add 1/2 cup to 1 cup of water to the flour mixture and stir.

9. Serve the Banh Cuon with steamed beansprouts, cucumbers, fried shallots, pork ham, basil, and garlic chili sauce.