Bánh Cuốn
Steamed Rice Rolls
Delicate steamed rice sheets filled with seasoned ground pork and wood ear mushrooms, served with fish sauce dipping sauce and fresh herbs.
Other variations:
Bánh cuốn nhân thịt, Bánh cuốn nhân gà, Bánh cuốn chay, Bánh cuốn Thanh Trì
Category
Steamed Dish
Region
Northern Vietnam
Preparation Time
–
Servings
4
Difficulty
Hard
About this recipe
Bánh Cuốn is a traditional Northern Vietnamese breakfast dish, especially popular in Hanoi. The thin rice batter is steamed into silky sheets, rolled with savory filling, and served warm with chả lụa (Vietnamese pork sausage) and herbs.
Ingredients List
200 g rice flour
50 g tapioca starch
500 ml water
200 g ground pork
20 g wood ear mushrooms (soaked and chopped)
2 shallots (minced)
2 tbsp fish sauce
1/2 tsp pepper
150 g chả lụa
fresh herbs
dipping sauce to serve
Materials & Tools
Steaming pan with thin cloth surface
ladle
mixing bowls
knife and chopping board
spatula
Preparation steps
Total Time :
–
Active Time :
1h20
Cooking Time
Step 1
Make Batter
Mix rice flour, tapioca starch, water; let rest 30 minutes.
30 min
Step 2
Make Filling
Sauté shallots, add pork & mushrooms, season with fish sauce and pepper.
15 min
Step 3
Prep Steamer
Heat steaming pan with cloth stretched over, brush with oil.
10 min
Step 4
Steam Sheets
Ladle batter thinly, steam until set, remove with spatula.
15 min
Step 5
Fill & Roll
With chả lụa, herbs, and dipping sauce.
15 min
Step 6
Serve
With chả lụa, herbs, and dipping sauce.
5 min
Step 7
Step 8
Chef’s Tips
Keep batter thin and smooth for delicate texture; work quickly when rolling to prevent rice sheets from sticking.
Serving Suggestions
Fresh herbs, fried shallots, cucumber slices, dipping sauce
Nutritional info
320 kcal
14 g protein
8 g fat
50 g carbs
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