The Bac-ky loves bánh cuốn. I only make these as special treats. Too time-consuming to cook each, roll it, then fill it with meat. Best to use the teflon skillet or crepe pan, and try not to cook salty dish using this pan. Supposedly, salt will make food stick to the pan.

Paste:

• 2 c all purpose flour
• 2 c bot nang
• 1 c bot bap
• 10 c water
• 1 c oil
• salt

Mix well. Let stand for 3 hrs.

Filling: stir-fry the following till dry:

• ground pork
• chopped shittake mushrooms and wood ears
• chopped onions
• chopped jicama (optional)
• sugar, salt and pepper to spice

1- Use non-stick skillet. Pour 1 spoonful of flour paste and swirl the skillet to have the bottom covered. Pour out excess flour paste.
2- Cover the board with foil. Oil the foil.
3- Serve with cooked bean sprouts, rau thom, cilantro, ha`nh xa’y, gio` lua