Authentic home cooking from Vietnam, with US measurements. 
Open in Cookpad AppSteps
- 1
Mix 3 1/3 to 4 1/4 cups water (800 ml to 1 liter) with the packet of jelly powder and 2 teaspoons coconut milk in a pot. Bring to a boil for about 2-3 minutes. Season the ground pork with a little salt and pepper. Soak the wood ear mushrooms in warm water for 3-5 minutes, then chop finely and sauté until fragrant. Mix the pork with the mushrooms to make the filling.
- 2
Take a large plate and pour a thin layer of the cooked jelly mixture onto it. Add the filling, then roll up as you would traditional bánh cuốn.
- 3
Top with fried shallots. Mix dipping sauce to taste.
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