4 dried wood ear mushrooms
1 teaspoon fish sauce
7 ounces/200 g rice flour
2 ounces/60 g tapioca flour
1/2 teaspoon salt
1/2 cup/125 ml vegetable oil
4 cloves garlic, minced
4 red Asian shallots, diced
10 1/2 ounces/ 300 g minced pork
1/2 teaspoon sugar
1 pound, 2 ounces/ 500 g pork terrine, finely sliced
2 Lebanese (short) cucumbers, sliced into batons
1 bunch perilla, leaves plucked
1 bunch fresh Vietnamese mint, leaves plucked
1 bunch fresh mint, leaves plucked
10 1/2 ounces/300 g mung bean sprouts
2 tablespoons fried red Asian shallots
1 cup/250 ml nuoc cham (dipping fish sauce)
2 bird's eye chiles, sliced
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