Bring water to a boil and soak the wood ear and shiitake mushrooms. If you have time, it's best to soak them in cold water until fully rehydrated. Soak each type separately.

Peel and thinly slice the shallots. Heat oil in a pan and fry the shallots until fragrant. To ensure the shallots turn golden and not burnt, add them to hot oil over low heat, stirring occasionally. When they start to turn golden, increase the heat and stir continuously. Once they are evenly golden, turn off the heat and keep stirring. Remove the shallots from the oil when they reach the desired color.

While frying the shallots over low heat, prepare the mushrooms: trim the stems, wash, and finely chop them.

In a small pot, add a little of the oil used for frying shallots. When the oil is hot, add the ground pork and stir-fry. Season with a little fish sauce. When the pork is cooked, add the chopped mushrooms and stir well. Season to taste. Once fully cooked, transfer the filling to a small bowl.

To prepare for rolling the bánh cuốn, you will need: a bowl of rested batter, a bowl of filling, a bowl of leftover oil from frying shallots, a brush or paper towel for oiling, a nonstick pan with a lid, and two plates.

Let's start: 1. Place the pan on the stove and brush with a thin layer of oil. Use low heat. 2. Stir the batter, then ladle some into the pan. 3. Tilt and swirl the pan so the batter spreads evenly and thinly over the surface. 4. Cover the pan with the lid. 5. Wait about 30 seconds until the batter turns translucent and is cooked. 6. Place a plate upside down over the pan and hold it firmly. Flip the pan over so the bánh cuốn drops onto the plate. 7. Set the plate aside to let the bánh cool slightly.

8. Stir the batter again and pour another ladleful into the pan, swirling to coat the surface thinly. Cover with the lid. 9. Meanwhile, add some filling to the bánh cuốn on the plate and roll it up. Transfer to another plate. Repeat the process to make a delicious plate of bánh cuốn.

For the dipping sauce, mix fish sauce, sugar, water, and vinegar to taste. Make the sauce slightly mild, sweet, and tangy. This dish is quite simple. You can prepare the filling and batter the night before, cover tightly, and refrigerate. In the morning, just roll the bánh cuốn for your family. This way, you won't feel rushed. Good luck!

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