1
Prepare the ingredients
Soak the wood ear mushrooms in water for about 15 minutes until they expand.
Peel the jicama, wash, and cut into thin strips or small cubes.
Clean and chop the green onion.

2
Chop the meat and other ingredients
Clean the pork and finely chop it. Add a little chopped green onion for extra flavor.
Rinse the wood ear mushrooms again, remove the stems, and chop finely.
Add the chopped mushrooms to the bowl of ground pork. Season with about 1 teaspoon fish sauce, 1 teaspoon seasoning powder, and 1 teaspoon black pepper. Adjust the seasonings to your taste.
Mix well so the filling absorbs the flavors.

3
Cook the filling
Heat a pan over high heat. Add about 2 tablespoons cooking oil, then add the chopped green onion and sauté until fragrant. Add the pork mixture and stir until it is just cooked.
Add the chopped jicama (or onion) to the pan and stir until the filling is evenly cooked, then turn off the heat.

Make the wrapper
Pour 2 1/2 cups water (600 ml) into a pot and bring to a boil over high heat. Add the agar agar powder and a pinch of salt, stirring constantly until the agar agar is completely dissolved.
Prepare 2 clean plates to pour the agar mixture onto.

Spoon 1 tablespoon of the agar mixture onto a plate. Wait 1–2 minutes for it to set.

Once the agar has set, place some filling in the center.
Gently roll up the wrapper so the agar covers the filling completely. Your keto bánh cuốn is ready to serve.