Soy-Free Banh Cuon (Vietnamese Steamed Rice Rolls)

Delight in the delicate flavors of Soy-Free Banh Cuon, a Vietnamese steamed rice roll dish that’s both gluten-free and perfect for anyone avoiding soy. This recipe features silky, translucent rice sheets made from a simple batter of rice flour and tapioca starch, steamed to perfection. The savory filling combines tender ground pork, earthy button mushrooms, and aromatic shallots and garlic, all seasoned with fish sauce and a hint of lime for a tangy finish. Each roll is lightly garnished with fresh cilantro, adding a burst of freshness. With its gentle balance of flavors and textures, these rice rolls are a wholesome, satisfying dish that’s easy to prepare and ideal for sharing. Perfect as an appetizer or a light main course, serve warm with lime wedges or a side salad for a truly authentic Vietnamese dining experience.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 200 grams Rice flour
• 50 grams Tapioca starch
• 1 teaspoon Salt
• 750 milliliters Water
• 2 tablespoons Vegetable oil
• 200 grams Ground pork
• 100 grams Button mushrooms
• 2 medium, finely chopped Shallots
• 2 cloves, minced Garlic
• 2 tablespoons Lime juice
• 2 tablespoons Fish sauce
• 1 tablespoon Sugar
• 0.5 teaspoon Black pepper
• 1 handful, chopped Fresh cilantro

Directions

Step 1

In a large mixing bowl, combine 200 grams of rice flour, 50 grams of tapioca starch, and 1 teaspoon of salt.

Step 2

Gradually add 750 milliliters of water, stirring continuously until the mixture becomes a smooth, lump-free batter. Let it rest for at least 30 minutes.

Step 3

While the batter rests, prepare the filling: finely chop 100 grams of button mushrooms.

Step 4

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, sautéing until fragrant.

Step 5

Add 200 grams of ground pork to the pan, stirring until cooked through. Mix in the chopped mushrooms, 1 tablespoon of sugar, and continue cooking for about 5 minutes.

Step 6

Stir in 2 tablespoons of lime juice, 2 tablespoons of fish sauce, and 0.5 teaspoon of black pepper. Mix well and remove from heat. Set aside.

Step 7

Prepare the steamer: fill a large pot with water and bring to a boil. Place a flat, oiled surface like a plate or a piece of muslin cloth over the steamer.

Step 8

Stir the batter again, pour a thin layer over the oiled surface in the steamer, cover, and steam for 3-4 minutes or until the crepe is translucent and cooked.

Step 9

Carefully remove the cooked rice sheet and place on a clean work surface. Add a spoonful of the pork and mushroom filling along one edge, then roll up tightly.

Step 10

Repeat the steaming and filling process with the remaining batter and filling.

Step 11

Once all rolls are made, garnish with a handful of chopped fresh cilantro.

Step 12

Serve the Banh Cuon warm, optionally accompanied by extra lime wedges and a salad.

Nutrition Facts

Serving size	(1554.6g)

Amount per serving	% Daily Value*
Calories	1895.4

Total Fat 70.3g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 180mg	0%
Sodium 5047.0mg	0%
Total Carbohydrate 241.8g	0%
Dietary Fiber 9.1g	0%
Total Sugars 24.9g
Protein 75.1g	0%

Vitamin D 0IU	0%
Calcium 209.2mg	0%
Iron 6.6mg	0%
Potassium 1001.4mg	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: 33.3%

Protein: 15.8%

Carbs: 50.9%