1. Combine
rice flour, water, and salt in a
mixing bowl and beat well with a
whisk. Strain to remove any lumps
(batter will be very watery). Set
aside for at least 30 minutes.
2.To make the rice sheet: fill
the banh cuon pot with 2/3 full
of water. Tighten the cloth over
the hoop and place the hoop in
the pot. Cover and bring to a vigorous
boil. Place filling, oil, and
a cookie tray near the stove area.
3. Stir
the batter well before making each
rice sheet. Using a shallow ladle,
spoon 2 tablespoons batter into the
center of the cloth. Using the bottom
of the ladle, spread the batter into
a 6-inch inch wide circle. Cover
and steam until rice sheet is
translucent and floats on top
of the cloth, about 40 seconds.
Working quickly, lift the rice
sheet off with a flat bamboo
stick or a thin rubber spatula
and transfer to the oiled tray.
Repeat with remaining batter.
Let rice sheets cool before filling
them.
4. In
a medium-size bowl, combine 2 tablespoons
of vegetable oil, the ginger, and
the green onion. Season with salt
and pepper. Add the mushrooms and
gently toss to coat. Preheat a grill.
Grill the mushrooms until tender.
When cool enough to handle, slice ¼-inch
thick. Adjust seasonings. Keep
warm. Heat
the remaining oil in a frying pan
over moderate heat. Add shallots
and stir 20 seconds. Add the garlic
and ginger and sauté 10 seconds. Mix in the tatsoi or purple mustard, fish sauce, sugar, and white pepper. When the greens wilt, adjust seasonings with salt and pepper transfer to a bowl to keep warm. Heat the Maine lobster in a sauté pan over low heat.
6. To
make the rolls: fold up the side
of the rice sheet closest to you.
Neatly place 1½ teaspoons
of wilted greens, 2 strips of
mushrooms, and 1 slice of Maine lobster
filling on the folded area. Fold
the sides over and roll into
a cylinder. The rolls should
be about 2½ inches long
and 2/3 inch wide. Banh cuon
can be made in advance up to
this point. You can store in
the refrigerator up to 2 days.
Before serving, reheat in the
microwave or steamer.
7.To
serve: divide the rice rolls among
four plates. Top each plate with ¼ of
the bean sprouts, mint, basil, and
shallots. Drizzle with a generous
amount of sesame-ginger-lime sauce.
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