Rouleaux de riz à la vapeur (Bánh Cuốn)

Put the dried wood ear mushrooms in a bowl, cover with warm water and soak for 15 minutes until soft and pliable, then drain and finely chop them. While they soak, finely mince the shallots.

• 6 pieces (about 15 g) dried wood ear mushrooms
• 3 shallots, minced

✅ C'est prêt quand : the mushrooms are soft all the way through and easy to chop, with no hard or brittle spots

Heat 1 tablespoon of the oil in a pan over medium heat and sauté the shallots until fragrant. Add the ground pork, breaking it up with a spoon as it browns, then stir in the chopped mushrooms, fish sauce, sugar, pepper and a pinch of salt. Cook, stirring often, until the pork is fully cooked through (no pink remains, about 75°C/165°F) and the mixture looks fairly dry, not watery.

• 1 tbsp vegetable oil
• 3 shallots (from step 1)
• 300 g ground pork
• 6 pieces wood ear mushrooms (from step 1)
• 1 tbsp fish sauce
• 1/2 tsp sugar
• 1/4 tsp ground black pepper
• 1 pinch salt

✅ C'est prêt quand : the pork is cooked through, slightly golden in spots, and the filling holds together instead of looking wet