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Vietnamese

Bánh cuốn

Delicate steamed rice rolls wrapped around savory pork, wood ear mushrooms, and shallots, served warm with nước chấm. The thin batter is steamed on cloth for the soft, lightly chewy texture that makes bánh cuốn so comforting.

Bánh cuốn — Vietnamese — ChefSnap
45 minsPrep
30 minsCook
4Serves
MediumDifficulty
610 kcal per serving28g protein 78g carbs 22g fat
Watch it made — Bánh cuốnWatch it madeCô Ba Bình Dương · 9:30

Ingredients

Method

  1. Whisk the rice flour, tapioca starch, 1/4 tsp salt, 500ml water, and 1 tbsp neutral oil until smooth, then let the batter rest for 30 minutes.
  2. Soak the dried wood ear mushrooms in warm water for 15 minutes, then drain, trim, and finely chop them.
  3. After the batter rests, pour off the clear water from the top and replace it with the same amount of fresh water, then stir well to make a very thin batter.
  4. Heat 1 tbsp neutral oil in a pan over medium heat and fry the chopped shallots until fragrant but not browned.
  5. Add the ground pork, chopped wood ear mushrooms, 1 tbsp fish sauce, and 1/4 tsp salt, then cook while breaking up the pork until dry, crumbly, and fully cooked.
  6. Make the nước chấm by stirring together 2 tbsp fish sauce, sugar, lime juice, 4 tbsp warm water, minced garlic, and sliced chili until the sugar dissolves.
  7. Set a bánh cuốn steamer by stretching thin cotton cloth tightly over a pot of simmering water, leaving a small vent at the edge, then lightly oil the cloth.
  8. Stir the batter well, ladle a thin layer onto the hot cloth, spread it quickly into a round sheet, cover, and steam for 40 to 60 seconds until translucent and set.
  9. Lift the rice sheet gently with an oiled bamboo stick or thin spatula and transfer it to an oiled plate.
  10. Spoon a little pork and mushroom filling across the sheet, then roll it loosely into a soft cylinder.
  11. Repeat steaming, lifting, filling, and rolling until all the batter and filling are used, stirring the batter before each ladleful.
  12. Arrange the bánh cuốn on plates with sliced chả lụa, blanched bean sprouts, cucumber, and herbs.
  13. Top with fried shallots and serve warm with the nước chấm on the side or spooned over just before eating.

Common questions

Can I substitute the tapioca starch in bánh cuốn batter, and what changes if I do?

You can increase rice flour slightly, but the rolls will be less translucent and a bit less chewy. Tapioca starch helps the batter set softly and gives the classic silky, stretchy texture, so avoid replacing it completely if possible.

How long does bánh cuốn take from start to finish, and can I prep parts ahead?

Plan on about 1 to 1.5 hours total. The batter needs 30 minutes resting, and the filling can be cooked ahead. You can also make nước chấm in advance and re-stir before serving.

What are the most common mistakes when making bánh cuốn at home?

The biggest issues are batter that's too thick, a cloth that's not tightly stretched, and steam that's too weak. Overfilling the rolls also causes tearing. Keep the batter very thin and spread it quickly for best results.

How should I store leftover bánh cuốn and reheat them without ruining the texture?

Store the rolls and filling separately in airtight containers in the fridge for up to 2 days. Reheat the rolls gently by steaming briefly, or microwave covered with a damp paper towel to keep them soft.

What is the best way to serve bánh cuốn, and can I add extras?

Serve them warm with plenty of nước chấm, fried shallots if you have them, and fresh herbs or cucumber on the side. They’re also good with extra chili for heat and a little more lime for brightness.