Start by mixing the Bánh Cuốn flour with the salt, water and oil. Make sure to combine everything well first before adding the oil. Let it rest for at least 15 minutes.
Meanwhile, bring a wok or pan up to a medium heat and add 5 tbsp oil in. Throw in the onions and red shallots to cook for 3 minutes or until almost translucent.
When ready, add the spring onions and garlic in to cook for another minute.
Turn the heat up to high and pour the jicama strips in to cook for 5 minutes or until soft.
Add the mince and woodear and shiitake mushrooms in along with the oyster sauce, fish sauce, sugar, chicken bouillon powder, pepper and sesame oil. Give it a mix until well combined, then set aside to cool.
While the mince is resting, heat up a pan on medium heat and lightly brush on some oil to coat the entire surface.Pro Tip: We use a brush or paper towels dipped with oil.
Coat a large plate with oil as well and leave it aside until later.
Pour a thin layer of the batter in (roughly 1/4-1/3 cup, depending on the size of your pan). Roll the pan around to spread the mixture until it forms a thin layer, then put the lid on.
Let it cook for 15-30 seconds or until semi-translucent. You might also find that the cooked batter will start to pop away from the pan's surface by forming a large bubble.
Flip the pan over so that the cooked batter can land flat on the lightly oiled plate. Add 1-2 tbsp of the mince filling in a straight line along its center, then roll it over using a spatula or until it forms a roll.
Repeat the batter cooking and pork filling steps until all is done.
Serve immediately with fresh herbs, classic toppings and Vietnamese Dipping Sauce (Nước Mắm)!