Handmade Rice Noodles Filled With Pork and Wood Ear Mushrooms: Banh Cuon Nong

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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