This Bánh Cuốn Recipe makes soft and delicate Vietnamese steamed rice rolls filled with a savory pork and mushroom mixture. Served with fresh herbs, crispy toppings, and nuoc cham sauce, it’s a must-try dish!
You know those recipes that instantly take you back to a specific place and time? Bánh Cuốn does that for me every single time.
The first time I had these delicate Vietnamese rice rolls, I was sitting on a tiny plastic stool on the side of a bustling street in Hanoi. The air was thick with the scent of grilled meats and fresh herbs, and I watched in awe as a street vendor worked her magic. With practiced ease, she ladled a thin batter onto a hot pan, let it steam for a few seconds, then flipped it onto a tray in one smooth motion. Then came the filling—savory minced pork and mushrooms—before she folded it into the softest, silkiest roll I’d ever seen. One bite, and I was hooked.
When I got home, I knew I had to try making Bánh Cuốn myself. Spoiler: my first few attempts were nowhere near as effortless. The batter stuck. The rolls tore. It was a mess. But after some trial and error, I finally figured it out—and now, I’m here to help you get it right the first time.
So, if you’ve ever wanted to recreate that authentic street food experience at home, this is it. Let’s make some Bánh Cuốn!
Why You’ll Love This Banh Cuon Recipe?
- Delicate, melt-in-your-mouth rice rolls – The batter makes the softest rice sheets, just like the ones from Vietnamese street vendors.
- Savory, umami-packed filling – Ground pork, mushrooms, and aromatics create a deeply flavorful bite.
- No special equipment needed – A good non-stick pan is all you need.
- Customizable toppings – Fried shallots, pickled veggies, fresh herbs… make it your own!
Ingredient Notes:
Before we start, let’s break down the ingredients that make this dish so special.
For The Batter:
- Bánh Cuốn Flour Mix – Found in most Asian grocery stores. It’s a game-changer and saves so much time!
- Water & Oil – Helps create a smooth, silky batter that won’t stick.
- Salt – A pinch brings out the delicate flavor of the rice sheets.
For The Filling:
- Ground Pork – Classic choice, but ground chicken or tofu work too.
- Woodear & Shiitake Mushrooms – These add an incredible chewy texture and depth of flavor.
- Jicama – A little sweetness and crunch to balance out the richness.
- Onions, Garlic, Shallots – The holy trinity of Vietnamese flavor.
For The Seasoning:
- Fish Sauce & Oyster Sauce – The key to that perfect balance of savory and sweet.
- Chicken Bouillon Powder – Adds umami depth.
- Sesame Oil & Pepper – Brings warmth and a nutty aroma.
For The Garnish & Toppings:
- Fresh Herbs – Mint, coriander, and Vietnamese coriander add a fresh, aromatic bite.
- Fried Shallots – That crispy crunch? A must.
- Pickled Carrots & Daikon – Tangy contrast that balances everything beautifully.
How To Make Banh Cuon?
Making Bánh Cuốn at home is easier than you think—once you get the hang of it!
Step 1: Prepare the Batter
In a large bowl, whisk together the Bánh Cuốn flour mix, salt, water, and oil until smooth. Let it rest for at least 15 minutes—this step is crucial for achieving the right texture.
Step 2: Cook the Filling
Heat a few tablespoons of oil in a wok or large pan over medium heat. Sauté the onions and shallots until fragrant, then add the spring onions and garlic for an extra boost of flavor.
Turn up the heat and toss in the jicama strips. Stir-fry for a few minutes until slightly softened.
Now, add the pork, mushrooms, and seasonings. Stir and cook until the pork is fully browned. Remove from heat and set aside.
Step 3: Cook the Rice Sheets
Heat a non-stick pan over medium heat and lightly grease it with oil. A brush or paper towel works best here.
Pour about ¼ cup of batter into the pan and swirl quickly to coat the bottom in a thin layer. Cover with a lid and steam for 15-30 seconds until the sheet turns slightly translucent.
Want To Save This Recipe?
Carefully flip the pan over so the rice sheet lands flat on a lightly oiled plate.
Step 4: Assemble the Rolls
Spoon 1-2 tablespoons of filling into the center of each sheet. Using a spatula or chopsticks, roll the sheet over the filling until fully enclosed.
Repeat with the remaining batter and filling.
Step 5: Serve & Enjoy!
Arrange the rolls on a plate and top with crispy fried shallots, fresh herbs, and pickled veggies. Serve with a side of Vietnamese dipping sauce (Nuoc Cham) and dig in!
Storage Options:
Bánh Cuốn is best eaten fresh, but if you have leftovers:
- Store unfilled rice sheets separately from the filling in an airtight container.
- If the rice sheets dry out, reheat them in the microwave with a damp paper towel for 10-15 seconds.
- The filling can be stored in the fridge for up to 3 days and reheated before using.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
- Swap the protein – Ground chicken, shrimp, or tofu all work beautifully.
- Make it vegetarian – Skip the meat and double up on mushrooms and tofu.
- Use store-bought rice paper – If making rice sheets feels intimidating, use pre-made rice paper and steam them briefly!
What to Serve with Banh Cuon?
These delicate rolls pair beautifully with:
- Vietnamese dipping sauce (Nuoc Cham) – The essential sweet, tangy, and savory sauce.
- Fried shallots – Adds a crispy contrast.
- Pickled vegetables – A must for that tangy bite!
- Crispy pork sausage (Chả lụa) – Brings a smoky, umami-packed flavor.
Frequently Asked Questions:
Can I make the batter ahead of time?
Yes! The batter can be made up to 24 hours in advance and stored in the fridge. Just stir before using.
My rice sheets keep breaking—what am I doing wrong?
Try cooking at a lower heat and making sure the batter isn’t too thick. Also, letting it rest helps!
Can I freeze Bánh Cuốn?
I wouldn’t recommend it. The rice sheets tend to dry out and get brittle. Fresh is best!
If you’ve never made Bánh Cuốn before, I hope this recipe inspires you to try it. It’s a little bit of effort, but the reward? A plate of soft, silky, flavor-packed Vietnamese steamed rolls that taste just like the ones from your favorite street vendor.
Give it a shot, and let me know how it turns out! Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Banh Cuon Recipe
Ingredients
For the Batter:
- 1 bag Bánh Cuốn flour mix
- 1 liter 4.2 cups water
- 1 teaspoon salt
- 4 tablespoons cooking oil
- Additional cooking oil for greasing the pan
For the Filling:
- 200 grams 0.44 lb ground pork
- 50 grams 0.11 lb woodear mushrooms, finely chopped
- 80 grams 0.18 lb shiitake mushrooms, rehydrated and finely chopped
- 150 grams 0.33 lb jicama, julienned
- ½ onion finely chopped
- 3 spring onion bulbs finely chopped
- 3 cloves garlic minced
- 3 red shallots finely chopped
For the Filling Seasoning:
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce adjust to taste
- 1 teaspoon sugar adjust to taste
- 1 teaspoon chicken bouillon powder
- 1 teaspoon ground black pepper
- 1 teaspoon sesame oil
For the Garnish:
- Lettuce
- Mint
- Vietnamese coriander
- Coriander
- Bean sprouts
- Cucumber julienned
For the Toppings (Optional):
- Fried shallots
- Pickled carrots and daikon
- Vietnamese pork meatloaf Chả lụa, thinly sliced
- Vietnamese cured pork Nem chua, thinly sliced
- Vietnamese fried prawn cake Bánh cống, cut into large chunks
Instructions
Prepare the Batter
- In a mixing bowl, whisk together the Bánh Cuốn flour mix, salt, and water until fully combined. Stir well to ensure a smooth consistency, then incorporate the cooking oil. Allow the batter to rest for a minimum of 15 minutes to achieve the optimal texture.
Cook the Filling
- Heat 5 tablespoons of cooking oil in a large pan or wok over medium heat. Sauté the chopped onion and red shallots for approximately 3 minutes, or until they become translucent.
- Next, add the spring onions and garlic to the pan, stirring continuously for another minute to enhance their aroma.
- Increase the heat to high and add the jicama strips, stirring frequently for approximately 5 minutes, or until they soften slightly.
- Introduce the ground pork, woodear mushrooms, and shiitake mushrooms to the pan. Season the mixture with oyster sauce, fish sauce, sugar, chicken bouillon powder, black pepper, and sesame oil. Stir thoroughly until the pork is fully cooked and the ingredients are well combined. Remove from heat and allow the mixture to cool slightly.
Cook the Rice Sheets
- Preheat a non-stick pan over medium heat and lightly grease the surface with cooking oil. It is advisable to use a brush or paper towel to ensure even coating.
- Pour approximately ¼ cup of batter into the pan, quickly swirling to spread it evenly into a thin layer. Cover the pan with a lid and steam for 15-30 seconds, or until the rice sheet becomes semi-translucent.
- Carefully invert the pan over a lightly greased plate, allowing the rice sheet to release naturally.
Assemble the Rolls
- Place 1-2 tablespoons of the prepared filling along the center of each rice sheet. Using a spatula or chopsticks, gently roll the sheet over the filling until fully enclosed.
- Repeat the process with the remaining batter and filling.
Serve and Garnish
- Arrange the Bánh Cuốn rolls on a serving plate. Garnish with crispy fried shallots, fresh herbs, and pickled vegetables. Serve with Vietnamese dipping sauce (Nuoc Cham) for an authentic flavor experience.
Notes
- Use a gluten-free Bánh Cuốn flour mix or substitute with a combination of rice flour and tapioca starch.
- Replace oyster sauce with a gluten-free alternative or substitute with tamari sauce.
- Ensure the fish sauce and chicken bouillon powder are certified gluten-free.
- Use a gluten-free soy sauce if adding additional seasoning.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
