Banh Cuon (Vietnamese Steamed Rice Rolls)

Delicate, savory, and melt-in-your-mouth tender, Banh Cuon (Vietnamese Steamed Rice Rolls) is a must-try dish that showcases the artistry of Vietnamese cuisine. These silky, translucent rice crêpes are made from a simple batter of rice flour and tapioca starch, steamed to perfection, and filled with a flavorful mixture of minced pork, aromatic shallots, and earthy wood ear mushrooms. Served fresh and warm, each roll is garnished with crisp fried shallots and fragrant cilantro, then paired with Nuoc Cham, a tangy-sweet Vietnamese dipping sauce that elevates every bite. Perfect for breakfast, lunch, or any time you're craving a light, satisfying dish, these handmade rolls are as fun to make as they are to eat. Whether you're a fan of Vietnamese street food or looking to impress with a unique, gluten-free recipe, Banh Cuon promises an unforgettable culinary experience.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Rice flour
• 1 tablespoon Tapioca starch
• 2.5 cups Water
• 0.5 teaspoon Salt
• 3 tablespoons Cooking oil
• 0.5 pound Minced pork
• 0.25 cup Dried wood ear mushrooms
• 2 large Shallots
• 2 tablespoons Fish sauce
• 0.25 teaspoon Black pepper
• 1 teaspoon Sugar
• 0.5 cup Nuoc Cham (Vietnamese dipping sauce)
• 0.25 bunch Fresh cilantro
• 2 tablespoons Fried shallots

Directions

Step 1

Soak the dried wood ear mushrooms in warm water for 15 minutes until soft, then drain and finely chop.

Step 2

In a medium bowl, make the batter by whisking together rice flour, tapioca starch, water, and salt until smooth. Let it rest for 30 minutes.

Step 3

While the batter rests, heat 1 tablespoon of cooking oil in a skillet over medium heat. Add minced shallots and sauté until fragrant.

Step 4

Add minced pork to the skillet and cook until browned, breaking it apart with a spoon as it cooks.

Step 5

Mix in the chopped mushrooms, 1 tablespoon of fish sauce, black pepper, and sugar. Cook until well combined and heated through. Remove from heat and let it cool slightly.

Step 6

To prepare the rice rolls, heat a large non-stick skillet or flat pan over medium-high heat and lightly brush with oil.

Step 7

Stir the batter well and pour a thin layer onto the skillet. Swirl the skillet to spread the batter into a thin circle.

Step 8

Cover with a lid and steam the crepe until fully set, around 30 seconds.

Step 9

Carefully slide the cooked rice sheet onto a lightly oiled tray. Place a heaping spoonful of filling onto one side of the crepe and roll up gently to enclose.

Step 10

Repeat with the remaining batter and filling, adding more oil as needed to prevent sticking.

Step 11

Serve the rolls immediately, garnished with fresh cilantro, fried shallots, and accompanied by Nuoc Cham dipping sauce.

Nutrition Facts

Serving size	(1375.4g)

Amount per serving	% Daily Value*
Calories	1908.5

Total Fat 88.9g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 176.9mg	0%
Sodium 5784.6mg	0%
Total Carbohydrate 214.0g	0%
Dietary Fiber 51.1g	0%
Total Sugars 20.6g
Protein 64.4g	0%

Vitamin D 99.8IU	0%
Calcium 270.8mg	0%
Iron 9.5mg	0%
Potassium 1809.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 13.5%

Carbs: 44.7%