1: Make the flour mixture according to the package. Leave overnight.
2: In a pan, add 2 tbsp of oil. Saute garlic and shallots for 1 minute.
3: Add onion and saute for 30 seconds.
4: Add the ground pork and cook for 3-4 minutes (or until 80% cooked).
5: Add seasonings (fish sauce, sugar, MSG, black pepper) and mix well.
6: Add black fungus and saute for 2-3 more minutes (until meat is fully cooked). Turn off the heat and set aside.
7: For the flour mixture, remove the water on top from setting overnight. Measure how much water was removed and add new water - the same amount as what was removed. Combine well and add 2 tbsp of oil to the mixture.
8: Put a small pan on heat at medium-high. Brush pan with a thin layer of oil.
9: Once the pan is hot, add enough flour mixture to coat a thin layer on the bottom of the pan. Add the lid and allow to steam for 30 seconds.
10: Remove the cooked batter to a flat surface (such as a cutting board). Add 1 tsp of the cooked meat mixture and roll.
11: Repeat the process until all batter and meat mixture is used.
12: Serve the Banh Cuon with steamed beansprouts, cucumbers, fried shallots, pork ham, basil, and garlic chili sauce.
