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
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
Make Batter
Mix rice flour, tapioca starch, water; let rest 30 minutes.
30 min
Make Filling
Sauté shallots, add pork & mushrooms, season with fish sauce and pepper.
15 min
Prep Steamer
Heat steaming pan with cloth stretched over, brush with oil.
10 min
Steam Sheets
Ladle batter thinly, steam until set, remove with spatula.
15 min
Fill & Roll
Place filling inside, roll into cylinders.
15 min
Serve
With chả lụa, herbs, and dipping sauce.
5 min
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
320kcal
14g protein
8g fat
50g carbs
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