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Vietnamese Bánh Cuốn (Steamed Rice Rolls with Pork)

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Vietnamese banh cuon rice rolls with pork, mushrooms, herbs, and dipping sauce.
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Bánh cuốn are delicate Vietnamese steamed rice rolls filled with seasoned minced pork and wood ear mushrooms. They are a popular breakfast and light meal, usually served with herbs, cucumber, fried shallots, and nước chấm.

A nonstick skillet makes the thin rice sheets manageable at home. Keep the batter thin, cover briefly to steam, and roll while the wrapper is still soft.

Whisk the batter between every few rolls because the rice flour settles quickly at the bottom of the bowl.

Serving Suggestions

Serve warm with nước chấm, cucumber, fresh herbs, bean sprouts, and extra fried shallots.

Vietnamese banh cuon rolls arranged in a bamboo steamer with dipping sauce.

Recipe Notes

The rolls are best the day they are made. Reheat gently covered with a damp towel so the wrappers do not dry out.

Vietnamese banh cuon rice rolls with pork, mushrooms, herbs, and dipping sauce.

Vietnamese Bánh Cuốn (Steamed Rice Rolls with Pork)

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Delicate steamed rice rolls filled with pork and wood ear mushrooms, served with herbs and nước chấm.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 455
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rice batter
  • 1 1/2 cups rice flour
  • 1/2 cup tapioca starch
  • 2 1/2 cups water
  • 1/2 teaspoon fine salt
  • 1 tablespoon neutral oil
Pork filling
  • 1/2 pound ground pork
  • 1/2 cup finely chopped rehydrated wood ear mushrooms
  • 2 tablespoons finely minced shallot
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
To serve
  • 1/2 cup fish sauce
  • 1/2 cup water
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 small garlic clove minced
  • 1 small red chile thinly sliced
  • 1 cup mixed Vietnamese herbs
  • 1 cup julienned cucumber
  • 1/4 cup fried shallots

Equipment

  • Blender
  • Nonstick skillet with lid
  • Mixing bowl
  • Flexible spatula
  • Bamboo steamer

Method
 

Make the batter:
  1. Whisk the rice flour, tapioca starch, water, salt, and oil until smooth. Rest for 30 minutes, then whisk again.
Cook the filling:
  1. Cook the pork, mushrooms, shallot, fish sauce, sugar, and pepper in a skillet over medium heat until the pork is fully cooked and crumbly.
Steam the wrappers:
  1. Heat a lightly oiled nonstick skillet over medium heat. Pour in a thin layer of batter, cover for 45 to 60 seconds, and cook until the surface looks set.
Roll:
  1. Loosen the wrapper with a flexible spatula, place a spoonful of filling along one edge, and roll into a neat cylinder. Repeat with the remaining batter and filling.
Serve:
  1. Stir the fish sauce, water, lime juice, sugar, garlic, and chile into nước chấm. Serve the rolls with herbs, cucumber, fried shallots, and sauce.

Nutrition

Calories: 455kcalCarbohydrates: 70gProtein: 21gFat: 11gSaturated Fat: 3gCholesterol: 55mgSodium: 1250mgFiber: 3gSugar: 8g

Notes

  • Keep the wrappers thin; a heavy pour makes them chewy.
  • Stir the batter before every pour.

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