Season the ground pork with a pinch of salt, MSG, fish sauce, black pepper, and minced shallots. Soak the wood ear mushrooms until soft, then finely chop. Finely chop 1/4 of the onion.

Peel and wash the sweet potato, then cut into thin strips. Mix tempura flour with a little water, then add the sweet potato strips and toss until coated. Scoop a spoonful of sweet potato mixture, place a shrimp on top, and fry in hot oil until golden and crispy.

Heat 1 tablespoon of cooking oil in a pan, add the chopped onion and sauté until fragrant. Add the ground pork and cook until no longer pink, then add the chopped wood ear mushrooms and stir well. Season to taste. Mix 1/4 package of bánh cuốn flour with 1 cup (250 ml) water and let rest for 15 minutes. For the dipping sauce: combine 1 tablespoon fish sauce, 1 tablespoon sugar, and 3 tablespoons water. Bring to a boil, adjust seasoning, let cool, then add chopped chili.

Heat a nonstick pan over medium heat. Stir the batter, then pour a ladleful onto the pan, swirling to coat the bottom in a thin layer. Cover and steam for 5 seconds. Remove the rice sheet to a plate lightly brushed with oil. Add filling and roll up. Repeat until all batter and filling are used.

Fry the remaining 1/4 onion in oil until golden. Chop the lettuce and wash the fresh herbs. Cut the bánh cuốn into pieces and arrange on a plate with sliced sausage, shrimp fritters, herbs, lettuce, and fried onions. Serve with a bowl of chili fish sauce.