Rice noodle roll with gravy

Mix the rice flour, wheat starch, potato starch and cornstarch with the water. All four have their own purpose and none can be skipped.

Prepare the fillings: beaten eggs, shredded carrot, lettuce, cilantro and ground beef.

Brush oil over the tray, ladle in some of the flour mixture depending on the size of the pan, and sprinkle the toppings over, not too much or the roll will be too thick.

Spread it with a spoon so it covers the bottom evenly.

Set the tray above boiling water and steam three minutes; when there are a lot of big bubbles under the thin layer of noodle it is ready.

Take it out and roll it up. Two trays make it much faster, one steaming while the next is prepared.

For the gravy, in a small saucepan cook the vegetable oil with the minced garlic, ginger strips and minced shallot until fragrant.

Add the chicken stock, soy sauce, fish sauce, dark soy sauce and oyster sauce and bring to a boil.

Mix the cornstarch and water into a slurry, pour it into the pot and keep mixing; after a minute it should be slightly thick.

The sauce should taste salty and intense on its own, because no seasoning went into the flour mixture. Pour it over the rolls to serve.