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
3h20
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
For the batter 200 g rice flour 50 g tapioca starch 750 ml water ½ tsp salt 1 tbsp oil, plus a little for the plate For the filling 5 g dried wood ear mushrooms 200 g pork (ground) 2 shallots (minced) 1 tbsp oil 2 tsp fish sauce ½ tsp black pepper (ground) For the dipping sauce 3 tbsp fish sauce 3 tbsp sugar 3 tbsp lime juice 225 ml warm water 1 clove garlic (minced) 1 red chili (sliced) To serve 150 g chả lụa (Vietnamese pork sausage, sliced) 1 small bunch fresh herbs
Materials & Tools
Large pot with domed lid Steaming cloth (satin preferred) and kitchen string Ladle Offset spatula Frying pan Mixing bowls Large plate Knife and chopping board
Preparation steps
Total Time
3h20
Cooking Time
1h10
Active Time
2h10
Make Batter
Mix rice flour, tapioca starch, water, salt and 1 tbsp oil, then rest for 2 hours or overnight for best results. Pour off clear water on top, then stir in same amount of fresh water. Meanwhile, soak mushrooms in warm water until soft, then chop finely.
2h00
Make Filling
Sauté shallots in oil until fragrant. Add pork and mushrooms, cook until done, then season with fish sauce and pepper.
15 min
Make Sauce
Stir fish sauce, sugar, lime juice and water until sugar dissolves, then add garlic and chili.
5 min
Prep Steamer
Fill pot with water, stretch cloth tightly over top and tie with string. Poke a small hole in cloth about 2 cm from rim, then bring to a boil.
10 min
Steam and Roll
Stir batter, ladle enough onto cloth to cover it in a thin layer, then spread evenly with back of ladle. Cover and steam for 40 - 45 seconds until translucent. Lift sheet with offset spatula onto an oiled plate, add 1 tbsp filling and roll up.
45 min
Serve
Plate rolls with chả lụa and herbs, with sauce on the side. Cut rolls into bite-size pieces, then dip in sauce to eat.
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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