Bánh Cuốn is the perfect Summer recipe! These deliciously light Vietnamese rice rolls are filled with simple ingredients, including pork mince, woodear mushrooms, shiitake and jicama. Served fresh with a variety of crisp salads and toppings, it has the most incredible flavor and texture explosion.
Top it all off with our signature Vietnamese Dipping Sauce (Nước Mắm) for an unforgettable experience!
A humble noodle salad fit for a family
Okay, I might be stretching it a little when I classify Bánh Cuốn as a noodle salad. But here’s the thing – this classic Vietnamese dish has ALL the components of a delicious salad!
You get the incredibly fresh and crisp greens, a zesty tang from the pickled vegetables and traditional dipping sauce, silky thin noodles and juicy protein worth every bite.
Much like Grandma’s Eggplant and Mince Stir Fry or Chinese Steamed Egg, it’s a meal that’s so comforting you can eat it over and over again.
The reasons are simple:
- The flavors balance each other wonderfully. No clashes, just pure harmony.
- The rice batter is cooked into thin delicate sheets.
- You have a filling stir fried until soft using the natural sweetness of vegetables.
Sprinkle over some crunchy fried onions along with all the other topping goodies and your meal is complete!
The viral rice roll ‘hack’
While Bánh Cuốn is a fairly simple dish to make, you might find that the process of pouring the batter and waiting for it to cook takes more time than you’d like.
But when it comes to deciding between more me time or a delicous serving of Vietnamese Rice Rolls, you won’t have to make that sacrifice when you do this:
Use rice paper as a substitute for the roll! It’s the same type we use to wrap our Gỏi Cuốn, Bò Bía and Bì Cuốn with.
Just soak the dried rice paper in warm water for about 1-2 minutes (or until soft), then place it on a flat plate. Add the filling, give it a roll to seal and voilà!
Of course, the real deal will always taste better, but this shortcut lets anyone with little time enjoy it!
Why this recipe works
- Adding jicama gives the mince a subtle crunch and sweetness.
- Cooking the Bánh Cuốn in a pan keeps it easy for modern day home cooks.
- Using a flour premix means you’ll have a consistent serving every time.
What you’ll need
For the batter
About the flour
We buy our Bánh Cuốn premix flour from Asian supermarkets because it’s easier. But if that’s not readily available, you can make your own from scratch using the video recipe from Helen’s Recipes.
For the filling
About the mince
This dish is traditionally made using pork. We like to use the fattier version so the filling stays juicy, but you can substitute it for a leaner type or a different mince altogether.
For the filling seasoning
About the sauces
All of the sauces can be found in Asian supermarkets. You can also make this vegetarian by swapping the fish sauce for a vegan or vegetarian one. The oyster sauce can also be replaced by an oyster sauce substitute.
For the toppings
About the toppings
All the toppings can be bought from Asian markets and are entirely optional. The cured pork is generally found in the fridge. You’ll notice that meatloaf is often sold near the cash register (and still warm if delivered fresh).
To get the Vietnamese fried prawn cake (Bánh Cóng), we go to stalls that fry them fresh that day.
For the garnish
About the herbs
Bánh Cuốn is served with bean sprouts (cooked or fresh), cucumber strips, Vietnamese coriander, mint, coriander and lettuce. However, it’s really up to you what you serve it with. Choose your favorites or use different ones altogether.
How to make this recipe
Start by mixing the Bánh Cuốn flour with the salt, water and oil. Make sure to combine everything well first before adding the oil. Let it rest for at least 15 minutes.
Meanwhile, bring a wok or pan up to a medium heat and add 5 tbsp oil in. Throw in the onions and red shallots to cook for 3 minutes or until almost translucent.
When ready, add the spring onions and garlic in to cook for another minute.
Turn the heat up to high and pour the jicama strips in to cook for 5 minutes or until soft.
Add the mince and woodear and shiitake mushrooms in along with the oyster sauce, fish sauce, sugar, chicken bouillon powder, pepper and sesame oil. Give it a mix until well combined, then set aside to cool.
While the mince is resting, heat up a pan on medium heat and lightly brush on some oil to coat the entire surface.
Coat a large plate with oil as well and leave it aside until later.
Pro Tip: We use a brush or paper towels dipped with oil.
Pour a thin layer of the batter in (roughly 1/4-1/3 cup, depending on the size of your pan). Roll the pan around to spread the mixture until it forms a thin layer, then put the lid on.
Let it cook for 15-30 seconds or until semi-translucent. You might also find that the cooked batter will start to pop away from the pan’s surface by forming a large bubble.
Flip the pan over so that the cooked batter can land flat on the lightly oiled plate. Add 1-2 tbsp of the mince filling in a straight line along its center, then roll it over using a spatula or until it forms a roll.
Repeat the batter cooking and pork filling steps until all is done.
Serve immediately with fresh herbs, classic toppings and Vietnamese Dipping Sauce (Nước Mắm)!
Recipe FAQs
Ideally, Bánh Cuốn is served fresh. After some time, you’ll find that they’ll start to dry out and lose their signature texture. If you can’t make and serve it right away then make all the filling ahead of time.
Reheat it just before cooking and make the batter to begin the pouring and filling process.
This dish can be made using a traditional Vietnamese steamer. It consists of a pot of water and a thin fabric that covers the entire pot’s opening. Over high heat, the batter is poured and swirled until thin them steamed.
You can definitely use this method instead. Helen’s Recipes shows this in the video.
Tips for the best results
- Use fried onion/shallot oil. Anywhere in the recipe you need to use oil, replace it with a fragrant shallot oil. You can make your own by browning finely sliced red shallots in oil, then straining the aromatics away so you’re left with a fragrant oil to use.
- Don’t coat the pan with too much oil. This will make the batter bubble, which won’t make that smooth Bánh Cuốn texture it’s recognized for.
- Don’t add too much the filling. You’ll find that it’s much harder to roll and there’s a higher chance of the rice roll ripping.
Our favorite Vietnamese Summer dishes
- Chả Giò Chay (Vegetarian Spring Rolls) – Crisp homemade spring rolls are the best way to enjoy any season.
- Gà Kho Gừng (Vietnamese Ginger Chicken) – Serve these sticky sweet and savory wings over a bowl of hot rice and you’ll be beyond satisfied.
- Nem Nướng (Grilled Pork Skewers) – Bring out the barbecue because these smokey skewers are made for parties.
- Bò Lúc Lắc (Shaking Beef) – This is an exciting weeknight dinner recipe that works incredibly well for large gatherings as well.
- Bò Xào Xà Lách Xoong (Vietnamese Beef Salad) – Warm succulent beef slices are served over a light and peppery watercress tomato salad for an incredible Summer meal!
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Bánh Cuốn (Vietnamese Pork Mince Rice Rolls)
Equipment
- Pan or wok with a flat base
- Spatula or long flat utensil to roll the Bánh Cuốn
Ingredients
For The Batter
- 1 bag bánh cuốn flour (we get it from the Asian supermarket)
- 1 L / 4.2 L US cup water
- 1 tsp salt
- 4 tbsp cooking oil
- cooking oil (for greasing the pan)
For The Filling
- 200 g / 0.44 lb pork mince
- 50 g / 0.11 lb woodear mushroom (finely chopped)
- 80 g . 0.18 lb shiitake mushrooms (rehydrated and finely chopped)
- 150 g / 0.33 lb jicama (cut into thin strips)
- 1/2 onion (finely chopped)
- 3 spring onion head (finely chopped)
- 3 cloves garlic (finely chopped)
- 3 red shallot (finely chopped)
For The Filling Seasoning
- 1 tbsp oyster sauce
- 1 tsp fish sauce (or to taste)
- 1 tsp sugar (or to taste)
- 1 tsp chicken bouillon powder
- 1 tsp pepper
- 1 tsp sesame oil
For The Garnish
- lettuce
- mint
- Vietnamese coriander
- coriander
- bean sprouts
- cucumber (cut into strips)
For The Toppings (optional)
- fried onion
- pickled carrots and daikon
- Vietnamese pork meatloaf (chả lụa) (cut into thin slices)
- Vietnamese cured pork (nem chua) (cut into thin slices)
- Vietnamese fried prawn cake (bánh cống) (cut into large chunks)
Instructions
- Start by mixing the Bánh Cuốn flour with the salt, water and oil. Make sure to combine everything well first before adding the oil. Let it rest for at least 15 minutes.
- Meanwhile, bring a wok or pan up to a medium heat and add 5 tbsp oil in. Throw in the onions and red shallots to cook for 3 minutes or until almost translucent.
- When ready, add the spring onions and garlic in to cook for another minute.
- Turn the heat up to high and pour the jicama strips in to cook for 5 minutes or until soft.
- Add the mince and woodear and shiitake mushrooms in along with the oyster sauce, fish sauce, sugar, chicken bouillon powder, pepper and sesame oil. Give it a mix until well combined, then set aside to cool.
- While the mince is resting, heat up a pan on medium heat and lightly brush on some oil to coat the entire surface.Pro Tip: We use a brush or paper towels dipped with oil.
- Coat a large plate with oil as well and leave it aside until later.
- Pour a thin layer of the batter in (roughly 1/4-1/3 cup, depending on the size of your pan). Roll the pan around to spread the mixture until it forms a thin layer, then put the lid on.
- Let it cook for 15-30 seconds or until semi-translucent. You might also find that the cooked batter will start to pop away from the pan's surface by forming a large bubble.
- Flip the pan over so that the cooked batter can land flat on the lightly oiled plate. Add 1-2 tbsp of the mince filling in a straight line along its center, then roll it over using a spatula or until it forms a roll.
- Repeat the batter cooking and pork filling steps until all is done.
- Serve immediately with fresh herbs, classic toppings and Vietnamese Dipping Sauce (Nước Mắm)!
Notes
- Use fried onion/shallot oil. Anywhere in the recipe you need to use oil, replace it with a fragrant shallot oil. You can make your own by browning finely sliced red shallots in oil, then straining the aromatics away so you're left with a fragrant oil to use.
- Don't coat the pan with too much oil. This will make the batter bubble, which won't make that smooth Bánh Cuốn texture it's recognized for.
- Don't add too much the filling. You'll find that it's much harder to roll and there's a higher chance of the rice roll ripping.
- We buy our Bánh Cuốn premix flour from Asian supermarkets because it's easier. But if that's not readily available, you can make your own using the video recipe from Helen's Recipes.
- This dish is traditionally made using pork. We like to use the fattier version so the filling stays juicy, but you can substitute it for a leaner type or a different mince altogether.
- All of the sauces can be found in Asian supermarkets. You can also make this vegetarian by swapping the fish sauce for a vegan or vegetarian one. The oyster sauce can also be replaced by an oyster sauce substitute.
- All the toppings can be bought from Asian markets and are entirely optional.
- The cured pork is generally found in the fridge. You'll notice that meatloaf is often sold near the cash register (and still warm if delivered fresh). To get the Vietnamese fried prawn cake (Bánh Cóng), we go to stalls that fry them fresh that day.
WOW – you made these completely from scratch! I am amazed! This is so cool!
Thanks, Marie-Charlotte! You can make it at home yourself as well 😉
This looks so delicious. I can see my family loving this recipe.
Thanks, Amanda! I hope you get to make it soon!
Always looking for ways to make our favourite Vietnamese dishes at home. You nailed the recipe!
Thanks, Lauren! 😀
Thanks a lot for sharing this banh-cuon recipe! So easy to make and it turns out to be so tasty too! Loved your idea!
You’re very welcome, Allyssa! Glad you enjoyed it!
The filling is very tasty! And the shallot oil does make it so much better. I’ve had people make this for me but never attempted to make it until now. It seems like when I’ve had it before it wasn’t so oily.
I’m glad you enjoyed it, Alisha! You can always try for less oil but you’re definitely right about the shallot oil – it makes such a difference to the flavor!
Hi, what is the size of the bag of pre-mixed flour? Mine has 400g and it gives me a different volume of water to add, but the last time I followed those instructions the rolls didn’t turn out right.
Hi, Vivian! The one I use is 340g. If you find that your batter is too thick, you can add more water to it to thin it out a little. Otherwise, I would suggest using less water at first and trialling one by cooking that. If you find it’s not the right consistency, add more water and trial as you go until you get it just right.
Great recipe! I had to resort to the rice paper “hack” because my attempt to make the wrappers from scratch was a complete disaster with oil and blobs of batter everywhere. But others may fare better. My nonstick pan is not all that nonstick, plus I am not a skilled cook to begin with–I only attempted this because my Vietnamese girlfriend cruelly left me for some Wall Street scumbag and left me to fend for myself all these lonely years. But I digress…
Hi, Robert! I hope you get a chance to try making this again with a nonstick pan so you can enjoy it with the rice batter! Although I’m sure the rice paper hack version is tasty too!
Hi! What brand of Chicken Bouillon powder do you use?
Hi, Isa! We usually use the Knorr Yellow Chicken Powder 🙂