Bánh Cuốn (Vietnamese Steamed Rice Rolls) Recipe

Culinary Spotlight: A cherished staple of northern Vietnamese cuisine, Bánh Cuốn (Vietnamese Steamed Rice Rolls) enchants with its delicate, translucent rice sheets wrapped around savory fillings, harmonized by bright, tangy nước chấm. Celebrated for its forgiving preparation and comforting flavor, this dish balances simplicity with depth, making it a favorite for home cooks and food enthusiasts alike.

Key Information

• Origin: Northern Vietnam

• Total Time: 2 hours (1 hour marinating + 1 hour preparation/cooking)

• Difficulty: Moderate (marinating and steaming require attention, but techniques are straightforward)

• Yield: 6–8 servings (6–8 rolls)

• Rating: 4/5 stars (210 reviews, 40 reader comments)

Ingredients

1. Rice Batter (For Rice Sheets)

• 1 cup (150g) rice flour

• ½ cup (75g) tapioca starch (adds elasticity)

• 1 cup (240ml) warm water (≈40°C)

• ¼ tsp fine sea salt

• 1 tsp granulated sugar (optional, for subtle sweetness)

2. Filling (Pork & Wood Ear Mushrooms)

• 1 lb (450g) ground pork (3:7 fat-to-lean ratio recommended)

• 1 cup dried wood ear mushrooms (soaked, 30g dry weight → 100g fresh, chopped)

• 2 green onions, finely chopped

• 1 tbsp grated ginger

• 2 cloves garlic, minced

• 1 tbsp fish sauce

• ½ tsp white pepper

• 1 tsp brown sugar

• 1 tsp salt (adjust to taste)

3. Toppings & Garnishes

• Fresh bean sprouts (1 cup, rinsed)

• Fried shallots (1 tbsp, from ½ cup sliced shallots fried in oil until golden)

• Fresh herbs: cilantro, mint, rau răm (watercress, ¼ cup total)

• Chả lụa (Vietnamese pork sausage, optional; grilled/sliced and served separately)

4. Dipping Sauce (Nước Chấm)

• ¼ cup fish sauce

• 2 tbsp lime juice (from 1 lime)

• 1 tbsp palm sugar or brown sugar

• 2 cloves garlic, minced

• 1 small red chili, sliced (optional, for heat)

• ½ cup warm water (to thin sauce)

Step-by-Step Preparation

1. Prepare the Filling (Marinate 1 Hour)

• Rehydrate mushrooms: Soak dried wood ear in boiling water for 20–30 minutes until tender. Drain, squeeze out excess water, and chop finely.

• Mix filling: Combine ground pork, chopped mushrooms, green onions, ginger, garlic, fish sauce, white pepper, brown sugar, and salt in a bowl. Stir thoroughly to coat.

• Marinate: Cover and refrigerate for 1 hour to allow flavors to meld.

2. Make the Rice Batter

• In a large bowl, whisk rice flour, tapioca starch, salt, and sugar. Gradually add warm water, stirring constantly to avoid lumps.

• Continue mixing until a smooth batter forms (consistency: thick enough to leave a ribbon when poured, but pourable). Let rest 15 minutes to remove air bubbles.

3. Steam the Rice Sheets

• Use an 8-inch (20cm) non-stick skillet or bamboo steamer tray. Lightly grease the surface with oil.

• Pour ½ cup (≈120ml) batter into the pan/tray, swirling to spread evenly.

• Steam over boiling water for 2–3 minutes until the batter turns translucent and forms a cohesive sheet.

• Carefully remove (use oven mitts) and let cool. Peel the sheet off the pan and repeat with remaining batter (yields 6–8 sheets).

4. Assemble & Roll the Bánh Cuốn

• Lay a cooled rice sheet flat. Spread 1–2 tbsp marinated filling down the center, leaving a 1-inch border.

• Top with bean sprouts, fried shallots, and fresh herbs.

• Roll tightly from one end to the other, pinching the edges to seal. Place seam-side down on a plate.

5. Final Steaming (Optional)

• If desired, steam rolls for 5–7 minutes to ensure the filling is fully cooked and the rolls hold shape.

• Cool slightly before serving.

Serving & Storage

• Best Eaten Immediately: Enjoy warm for maximum texture and flavor.

• Storage: Cool completely, wrap tightly in plastic wrap, and refrigerate for up to 2 days. Freeze for up to 1 month (thaw before reheating).

• Reheating: Steam for 5 minutes or microwave for 30 seconds to restore moisture.

Culinary Tips

• Rice Sheet Perfection: For ultra-thin sheets, reduce batter quantity or use a smaller pan. If sheets tear, add 1 tbsp tapioca starch to the batter.

• Filling Variations: Swap pork for tofu, chicken, or shrimp. Add shredded carrots/mushrooms for extra texture.

• Nước Chấm Customization: Adjust lime juice for acidity, or add a splash of water to thin. For spicier versions, include Thai chili or sriracha.

Conclusion

Bánh Cuốn’s charm lies in its simplicity and versatility—each bite balances tender rice with umami-rich fillings, elevated by the bright, tangy nước chấm. Whether enjoyed for breakfast, lunch, or a cozy dinner, this dish is a testament to Vietnamese culinary artistry, rewarding patience with unforgettable comfort.

Featured in culinary showcases for its luminous presentation and forgiving preparation, Bánh Cuốn continues to delight food lovers worldwide.