[VietNam] How to cook Rice noodles filled with pork and wood-ear mushrooms (banh cuon nong)

Ingredients

• 4 dried wood ear mushrooms
• 125 ml (4 fl oz/½ cup) vegetable oil
• 4 garlic cloves, minced
• 4 red Asian shallots, diced
• 300 g (10½ oz) pork mince
• 1 tsp fish sauce
• ½ tsp sugar
• 500 g (1 lb 2 oz) pork terrine, finely sliced
• 1 bunch perilla, leaves plucked
• 1 bunch Vietnamese mint, leaves plucked
• 1 bunch mint, leaves plucked
• 300 g (10½ oz) mung bean sprouts
• 2 tbsp fried red Asian shallots
• 2 Lebanese (short) cucumbers, sliced into batons
• 250 ml (9 fl oz/1 cup) nuoc mam cham (dipping fish sauce)
• 2 bird's-eye chillies, sliced

• 200 g rice flour
• 60 g tapioca flour
• ½ tsp salt

Directions