Mix the flour with 2 cups cold water (about 480 ml) and 1 tablespoon cooking oil until smooth. Season the ground pork to taste. Soak the wood ear and shiitake mushrooms until soft, then finely chop. Dice the onion and shallot, then mix everything into the pork.

Sauté the onion and shallot until fragrant, then add the pork mixture and cook until done. Add a little pepper. Lightly oil a nonstick pan, pour in 1 tablespoon of batter, swirl to coat thinly, cover with a lid, then gently remove the cooked sheet. Add the pork filling and roll up.

Arrange the bánh cuốn on a plate. Serve with steamed bean sprouts, thinly sliced cucumber, Vietnamese pork sausage, crispy fried shallots, cilantro, and a bowl of garlic chili fish sauce. Enjoy!