Silky steamed rice rolls with seasoned pork filling
Vietnamese Banh Cuon
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
12 rolls
Difficulty
Advanced
Cost
Budget
$
Vietnamese Banh Cuon
Silky steamed rice rolls with seasoned pork filling
★4.3(12)
Paper-thin steamed rice flour sheets wrapped around savory pork and mushroom filling. Served with fried shallots, fresh herbs, and nuoc cham dipping sauce.
20m
Prep Time
25m
Cook Time
45m
Total Time
4
Servings
Hard
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Banh cuon are the delicate steamed rice rolls of northern Vietnam, traditionally made by spreading a thin batter over taut cloth stretched across a pot of boiling water. The result is impossibly silky.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Vietnamese Banh Cuon special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/2 lb ground pork
- 4 dried wood ear mushrooms, soaked and minced
- 3 tbsp fried shallots
- 3 tbsp fish sauce (for nuoc cham)
Instructions
- 1
Whisk rice flour, tapioca starch, a pinch of salt, and 2 cups water into a smooth, thin batter. Rest 15 minutes.
- 2
Brown ground pork with minced mushrooms and shallots. Season with fish sauce and set aside.
- 3
Oil a non-stick pan over medium heat. Pour a thin layer of batter, cover, and steam 1-2 minutes until set.
- 4
Carefully peel off the sheet, add a spoonful of filling, and roll up gently.
- 5
Arrange rolls on a plate, top with fried shallots, and serve with nuoc cham (fish sauce, lime, sugar, garlic, chili).
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Ground porkGround chicken or shrimp
Lighter protein options that work well with the delicate wrapper
Wood ear mushroomsShiitake mushrooms
More readily available with a similar earthy flavor
Tips & Storage
Pro Tips
A non-stick pan with a lid is the easiest home method — no need for the traditional cloth setup.
Keep the batter very thin for the most delicate, translucent sheets.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Best eaten immediately. Rolls become sticky and tough when refrigerated.
Reheating
Briefly steam refrigerated rolls to soften them, but they are best fresh.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Temperature control is everything for breakfast cooking. Medium heat, patience, and resisting the urge to flip too early will give you the best results every time.
Nutrition Facts
Per serving (45mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates8g
Fat46g
Fiber780mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make the sheets ahead?
- No, banh cuon sheets are best made and eaten immediately as they dry out quickly.
- What is nuoc cham?
- A Vietnamese dipping sauce of fish sauce, lime juice, sugar, garlic, and chili — essential for these rolls.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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