Steamed rice rolls with minced pork and mushrooms (Bánh cuốn)

1. Whisk the rice flour with the tapioca starch, salt and water until smooth, stir in 1 tbsp oil and rest for at least 1 hour.

2. Soak and finely chop the wood ear mushrooms; finely chop the shallots and soften in the oil, add the minced pork and mushrooms and stir-fry for 5 minutes; season with fish sauce and pepper.

3. Lightly oil a non-stick frying pan over medium heat, pour in 2-3 tbsp batter and tilt to spread it paper-thin; cover and cook for 30-60 seconds until the sheet is translucent and set (it mustn't brown).

4. Turn the sheet out onto an oiled tray, put 1 tbsp filling along one edge and roll up. Carry on in the same way, stirring the batter before each sheet.

5. Arrange the rolls on plates, sprinkle with crispy shallots and add mint, coriander, blanched bean sprouts and cucumber alongside.

6. Mix the fish sauce with the sugar, lime juice, 5 tbsp warm water and chilli and drizzle over the rolls or serve separately.

Tip: A favourite Hanoi breakfast; street vendors make the sheets on a cloth stretched over steam. At home the frying-pan method is simplest – the key is a very thin batter and the lid, which steams the sheet.