Banh Cuon Vietnamese Rice Rolls (Print Version)
Silky steamed rice rolls filled with seasoned pork and mushrooms, topped with fresh herbs and served with tangy dipping sauce.
# What You'll Need:
→ Rice Batter
01 - 1 cup rice flour
02 - 2 tbsp tapioca starch
03 - 2 tbsp cornstarch
04 - 2 cups water
05 - 1/4 tsp salt
06 - 1 tbsp vegetable oil
→ Filling
07 - 7 oz ground pork
08 - 1/2 cup dried wood ear mushrooms, soaked and chopped
09 - 1/2 cup yellow onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 tbsp fish sauce
12 - 1/2 tsp black pepper
13 - 1 tbsp vegetable oil
→ Garnishes
14 - 1/2 cup fried shallots
15 - 1 cup fresh cilantro leaves
16 - 1 cup bean sprouts
17 - 1 cucumber, thinly sliced
18 - Vietnamese pork sausage (cha lua), sliced
→ Nuoc Cham Dipping Sauce
19 - 3 tbsp fish sauce
20 - 3 tbsp lime juice
21 - 2 tbsp sugar
22 - 1/2 cup warm water
23 - 1 clove garlic, minced
24 - 1 small red chili, sliced
# How-To Steps:
01 - Whisk together rice flour, tapioca starch, cornstarch, salt, water, and vegetable oil in a bowl until completely smooth and lump-free. Let the batter rest for at least 20 minutes to achieve proper consistency.
02 - Heat 1 tablespoon oil in a skillet over medium heat. Sauté onions and garlic until fragrant. Add ground pork and cook until browned. Stir in chopped wood ear mushrooms, fish sauce, and pepper. Cook for 2-3 minutes until fully cooked and fragrant. Remove from heat and set aside.
03 - Combine fish sauce, lime juice, sugar, and warm water in a small bowl, stirring until sugar completely dissolves. Add minced garlic and sliced chili. Taste and adjust seasoning as needed.
04 - Bring water to a boil in a wide steamer or large sauté pan fitted with a nonstick, lightly oiled cloth or silicone tray. Ladle approximately 1/4 cup batter onto the surface, swirling quickly to coat evenly. Cover and steam for 1-2 minutes until set and slightly translucent.
05 - Gently transfer the cooked sheet onto a lightly oiled plate using a thin spatula or offset spatula. Place a spoonful of filling along one edge and roll up tightly. Repeat with remaining batter and filling.
06 - Arrange completed rolls on a serving platter. Top generously with fried shallots, cilantro, bean sprouts, cucumber, and sliced pork sausage if desired. Serve immediately with nuoc cham dipping sauce on the side.
# Expert Tips:
01 -
- The texture is unlike anything else, silky and tender yet substantial enough to hold a savory filling
- Once you master the steaming technique, these rolls become a weekend breakfast ritual everyone requests
02 -
- The batter consistency should be thin like crepe batter, thick enough to coat the back of a spoon but not watery
- Work quickly once you lift the rice sheet from the steamer, as it becomes more difficult to roll as it cools
03 -
- Keep a small bowl of oil nearby to lightly grease your plate and spatula between each roll
- If the batter thickens as you work, add a tablespoon of water to maintain the right consistency