Banh Cuon are paper-thin steamed rice rolls - one of the most technically demanding dishes in Vietnamese cuisine. A loose batter of fine rice flour and tapioca starch is spread in an ultra-thin layer over a cloth stretched over a pot of boiling water, steamed for literally 30 seconds until just set, then peeled off in a translucent sheet and immediately rolled around a filling of seasoned ground pork and wood ear mushrooms. The final rolls have the delicate, silky texture of fine silk.
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Whisk the rice flour, tapioca starch, water, and a pinch of salt until completely smooth. Strain through a fine sieve. Let rest for 30 minutes . The batter should be the consistency of very thin cream.
For the filling, minced shallots in oil until golden. Add the ground pork, breaking it up, and cook until no pink remains. Add finely chopped wood ear mushrooms, fish sauce, sugar, and white pepper. Cook until aromatic and well-seasoned. Cool completely.
Set up the steamer: stretch a piece of muslin or a fine cloth tightly over a pot of vigorously water. Brush lightly with oil.
Ladle a thin layer of batter onto the cloth and spread quickly with a flat spatula to form a nearly transparent round sheet about 8 inches across. Cover with a lid for 30 seconds only.
Uncover and use a flat scraper or the back of a wet spatula to peel the delicate sheet off the cloth in one motion. Place flat on an oiled cutting board. Add a thin line of pork and mushroom filling across the center and immediately roll into a cylinder.
Arrange on a plate, garnish with shallots and sliced cha lua. Serve immediately with nuoc cham, sliced cucumber, and fresh herbs.
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