Basic rice

For the batter: • rice flour (300 grams) • tapioca starch (50 grams) • wheat starch (50 grams) • salt • For the filling: • pork shoulder (100 grams) • shrimp (100 grams) • small amount of wood ear mushrooms and shiitake mushrooms • jicama • white onion • Minced shallots and garlic •

rice flour (200 grams) • tapioca starch (100 grams) • water (250 ml) • coconut milk (150 ml) • sugar (170 grams) • salt

ground pork (200 grams) • each: onion, carrot, shiitake mushrooms, wood ear mushrooms, green onions (about 50 grams each) • Filling seasoning: oyster sauce, sesame oil, sugar, black pepper, MSG • Dipping sauce: chili, garlic, sugar, MSG, lime • Pre-mixed bánh cuốn flour (such as Mikko brand) • Fresh herbs, crispy fried shallots

tapioca starch (about 400 grams) • rice flour (about 100 grams) • ground pork shoulder, double ground (about 200 grams) • dried wood ear mushrooms • dried shiitake mushrooms • Vietnamese balm, cilantro, sugar, black pepper, shallots, and seasonings to taste

rice flour (about 2 2/3 cups) • tapioca starch • salt • vegetable oil • water (about 4 1/4 cups) • Soak the flour mixture for about 1 hour before making • For the filling: • ground pork shoulder (about 7 ounces) • Wood ear mushrooms, shiitake mushrooms, shallots, seasoning, black pepper • and a nonstick skillet • Black pepper, fish sauce, seasoning powder, sugar, calamansi or lime, fresh chili (optional), vinegar • Dipping sauce •

Rice flour • Tapioca starch • Ground pork • Wood ear mushrooms • Onion • Fried shallots • Eggs

tapioca starch • rice flour • water (850 ml) • vegetable oil • ground pork • wood ear mushrooms, diced • salt • Lime, garlic, chili

bánh cuốn rice roll flour mix • cinnamon pork sausage (chả quế) • ground lean pork • wood ear mushrooms • small onion • small sweet potato • fresh shrimp • Fresh herbs (such as cilantro, mint, or basil) • Lettuce • Seasonings: fish sauce, salt, MSG, black pepper, shallots, cooking oil, chili pepper

rice flour (100 g) • tapioca starch (40 g) • cornstarch (30 g) • potato starch (30 g) • water (550 ml) • salt • Filling: tofu, wood ear mushrooms • Vegetarian seasonings: soy sauce, vegetarian bouillon, vegetarian oyster sauce

rice flour (165 grams) • instant sweet yeast (3 grams) • water (150 grams) • cooked white rice (150 grams) • sugar (100 grams) • coconut milk (150 grams) • salt • Round or square aluminum cake pan, or small molds as desired

bananas (about 500 g) • rice flour (about 250 g) • water (about 250 g) • sugar (about 150 g) • salt • turmeric powder • active dry yeast (about 4 g) • fresh coconut (about 500 g, for making coconut milk) • green onion

rice flour (100 g) • tapioca starch • cane sugar (120 g) • water (170 g) • fermented rice (cơm rượu) (50 g)

bánh cuốn flour (about 2 2/3 cups) • ground pork (about 7 ounces) • jicama (about 1 cup, finely diced) • carrot (about 2/3 cup, finely diced) • large wood ear mushrooms • seasoning powder (or chicken bouillon) • ground black pepper • sesame oil • scallion oil • minced garlic • sugar (about 3/4 cup) • salt (about 2 teaspoons) •

bánh cuốn flour (about 400 grams) • warm water (about 1.2 liters) • salt • Cooking oil, fish sauce • Wood ear mushrooms, ground pork • Fried shallots, fresh shallots, green onions • Salt, sugar, black pepper • Mixed fresh herbs, chili, garlic, vinegar, water, onion, blanched bean sprouts

ground pork (100 g) • dried wood ear mushrooms (50 g) • Rice paper (spring roll wrappers) • Shallots • Fish sauce, black pepper, garlic, chili, sugar, water

rice flour (about 120 grams) • tapioca starch (about 100 grams) • coconut milk (about 200 ml) • warm water (about 50 ml) • yeast (about 3 grams) • baking powder • sugar (about 70 grams) • salt, vanilla extract • rice flour (about 20 grams) • water (about 120 ml) • shredded young coconut (about 100 grams) • tapioca starch •

rice flour (about 100 grams) • tapioca starch (about 50 grams) • glutinous rice flour (about 25 grams) • boneless, skinless chicken breasts • shiitake mushrooms and wood ear mushrooms, combined (about 50 grams) • carrot • onion • Vietnamese pork sausage (chả lụa)

rice flour (about 240 grams) • tapioca starch (about 200 grams) • coconut milk (about 1 2/3 cups or 400 ml) • warm water (about 100 ml) • sugar (about 150 grams) • baking powder • active dry yeast (about 5 grams) • salt • vanilla extract • rice flour (about 40 grams) • water (about 250 ml) • shredded young coconut (about 100 grams) •