Bánh Cuốn
Bánh cuốn comes from northern Vietnam, and the technique of steaming extremely thin sheets from a liquid rice batter is traced to Thanh Trì village near Hanoi, where the plain version — no filling, just fish sauce — has been sold as a morning snack for centuries. As the dish spread across the country, it picked up a pork and wood ear mushroom filling, becoming heartier, but the steaming technique stayed the same — the mark of a good bánh cuốn is how transparent the sheet is, thin enough that you can see the outline of the filling through it. Traditionally, the sheets are steamed on cloth stretched over a pot of boiling water, a finicky technique that takes practice to lift the sheet off without tearing it. The nonstick-pan version, more accessible at home, mimics the same idea — a very thin layer of batter, cooked quickly in an enclosed steam, until translucent.
The sheet is steamed from an extremely thin rice batter
It turns translucent and tender without tearing when rolled
The pork filling has finely chopped wood ear mushroom
Adds a subtle crunch that contrasts with the soft sheet
Crispy fried shallots are scattered on top
Give the one crunchy element the rest of the dish doesn't have
Served warm, with a sweet-sour fish sauce dip
Balances the mildness of the rice sheet and the filling
Ingredients 4 servings
- 200g rice flour
- 4 tbsp tapioca starch
- 500ml water
- 1/2 tsp salt
- 3 tbsp vegetable oil, divided
- 200g ground pork
- 10g dried wood ear mushroom, soaked and finely chopped
- 2 shallots, minced, divided
- 3 tbsp fish sauce, divided
- Crispy fried shallots, for topping
- Cucumber and bean sprouts, for serving
- Fresh herbs (mint, Vietnamese coriander), for serving
How to make it
- 1MAKE THE BATTER: whisk the rice flour, tapioca starch, water, salt and 1 tbsp oil into a smooth, lump-free batter, let rest 20 minutes.
- 2COOK THE FILLING: sauté one minced shallot in oil, add the ground pork and chopped wood ear mushroom, season with fish sauce, cook until the pork is no longer pink.
- 3STEAM THE SHEET: heat a lightly oiled nonstick pan, pour a thin layer of batter, cover for a few seconds to let it steam through until translucent, then carefully slide it onto a plate.
- 4FILL AND ROLL: spoon a little filling onto the sheet and roll it gently while still soft.
- 5MAKE THE DIPPING SAUCE: mix the remaining fish sauce with sugar, lime juice, water, garlic and chili, until the sugar dissolves.
- 6SERVE: scatter crispy fried shallots over the rolls and serve them warm, alongside cucumber, bean sprouts, herbs and the dipping sauce.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
