Recipe: Bánh cuốn – Steamed Rice Rolls

Banh cuon - Steamed rice rolls

By Helen Le Published: April 23, 2012

  • Prep: 45 mins
  • Cook: 60 mins
  • Ready In: 2 hrs 45 mins

  • Yield: 4 Servings

  • To make fried shallot “hanh phi”, remove the excess moisture in the sliced shallots with a paper towel. Then toss with tapioca starch to coat. In a pan, pour vegetable oil to a depth of 1 inch and heat to 180°C/350°F (The oil should be enough to cover the shallot). To test the correct temperature of the oil, you can use a thermometer or a bamboo chopstick. Stand the chopstick in the oil, if you can see small bubbles gather around it, the oil has the right temperature. Fry the shallot slices until they turn slightly golden brown. Quickly drain the fried shallots using a mesh strainer. Place a bowl underneath to catch the oil. The oil is nicely fragrant so we will use it again for the next steps. Spread the fried shallots out on a paper towel-lined plate to drain off the excess oil. They will become crispy when cooled down.
  • To prepare for the filling, season minced pork with salt and pepper. Mix well and set them aside for 15 minutes. Soak the dried wood-ear mushrooms in boiling water for 15 mins. They will grow bigger and become softer. Then rinse well and remove the stem if any. Chop them finely (by hand or using a food processor).
  • To make the filling, heat 2 tbsp of the above fragrant oil in a pan and fry the chopped onion until slightly golden. Then add the minced pork and cook under medium high heat until it is no longer pink. Use a spatula to break up any chunk. Add the chopped mushroom and cook for another 30 seconds and take off the heat. Sprinkle freshly cracked pepper on top.
  • To make the rice crepe, dissolve the "Banh cuon" flour, salt, vegetable oil in 1 liter water. Stir well until the flour is dissolved. In order for the rice crepe to have a smooth silky texture, let the batter rest for at least 1 hour, or better overnight.
  • Prepare a flat surface like a large plate, a tray or a cutting board and grease it with some fragrant oil. Heat a nonstick pan over medium high, grease with some vegetable oil. When the pan is nice and hot, pour in about 1/4 cup of the batter (Remember to stir up the batter first). Tilt and the pan in a circular motion to coat the bottom evenly and create an even round crepe. Cover and allow the crepe to steam for 1 min. When the crepe turns translucent, uncover and lift up the pan. “Flip” it out onto the greased flat surface and continue to make another crepe while the pan is still hot. While waiting for the new crepe to steam, add filling and roll the previous crepe.
  • To assemble the dish, cut the steamed rice rolls into bite size pieces. Top up with fried shallot. Depending on the region, banh cuon is served with blanched bean sprouts (bean sprouts that were soaked in boiling water for 30 seconds), julienned cucumber, fresh greens and/or Vietnamese ham Cha Lua etc. Serve hot with light dipping fish sauce “nuoc cham”.

Post By Helen Le (313 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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5 comments on “Recipe: Bánh cuốn – Steamed Rice Rolls


Hi, I have a question. Is it possible to use rice paper wrapper to make this or use rice paper wrappers as noodles?

    Helen Le

    No, rice paper can’t be used to make this. The texture is completely different

sherri williams

hello I have a question about Banh cuon flour receipes,I bough a bag of band cuo flour in asian super market,I follow the instruction as told i bag 4 cup of water a little veg oil and a little sale,I did use the nonstick pan,but the flour it doesn’t tast good should be,it was so hard,I used be try a lot of band cuo roll in the restaurent their was so smooth,and white very sofe,it was tast very good,can you email me let me know what is best home made banh cuon flour receipes? Thankyou!
[email protected]

    Helen Le Post author

    Making banh cuon requires lots of skills. You have to make it very thinly. The ones at restaurants are made with traditional method, so it’s hard to compare. This recipe is the best I can come up with, it works well for me.

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