These noodles can be quite tricky to make, but you can simplify the recipe by purchasing ready-made noodle sheets from the refrigerated section of an Asian supermarket. However, mastering the art of steaming your own noodles can be very satisfying.

3 dried wood ear mushrooms

2 dried Chinese mushrooms

1 cup rice flour

½ cup tapioca flour

teaspoon salt

oil, for frying

3 red Asian shallots, finely chopped

4 garlic cloves, finely chopped

1 small carrot, finely diced

250 g pork mince

2 teaspoons fish sauce

teaspoon sugar

teaspoon freshly ground black pepper

1 tablespoon fried shallots to serve

classic dipping sauce to serve

Soak the mushrooms in warm water for 20 minutes. Drain the mushrooms and squeeze out any excess water. Remove the stems and thinly slice the caps.

Meanwhile, prepare the batter by combining the rice flour, tapicoa flour and salt in a large bowl. Add 500 ml water and whisk to form a smooth batter. Set the batter aside while you prepare the filling.

Heat the oil in a small frying pan and cook the shallots and garlic until fragrant. Add the diced carrot and cook for 1 minute. Add the pork, fish sauce, sugar and pepper and cook until the pork has coloured. Finally, add the mushrooms and cook for 1 minute. Remove the mixture from the pan and set aside.

Lightly oil a baking tray. Fill a saucepan with water. Stretch a muslin cloth over the saucepan until it has a drum-like tension. Secure it with string. Bring the water to the boil, then spoon a ladleful of batter into the centre of the cloth. Use the smooth side of the ladle to spread the batter into a small circle using a circular motion. Cover with the saucepan lid and steam for 20 seconds. Remove the lid and carefully transfer the rice noodle to the prepared tray.

Spoon 2 tablespoons of the pork mixture onto the centre of the rice noodle. Fold in the sides, lift the end closest to you, fold it over the pork mixture and roll up. Place on a platter and repeat until all the ingredients are used.

Scatter over the fried shallots and serve with the classic dipping sauce.