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    Home » Pork » Bánh Cuốn (Vietnamese Pork Mince Rice Rolls)

    Published: May 13, 2021 · Last Modified: May 13, 2021 by Jeannette ·

    Bánh Cuốn (Vietnamese Pork Mince Rice Rolls)

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    Bánh Cuốn on a plate.
    Bánh Cuốn on a plate with chopsticks picking up some rolls.
    Bánh Cuốn on a plate.
    Bánh Cuốn on a plate with chopsticks picking up some rolls.
    Bánh Cuốn on a plate.
    Bánh Cuốn on a plate with chopsticks picking up some rolls.
    Bánh Cuốn on a plate.

    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!

    Bánh Cuốn on a plate.

    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!

    Bánh Cuốn on a plate with chopsticks picking up some rolls.

    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

    A bag of Bánh Cuốn flour, a bowl of water and dishes of oil and salt.

    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

    Bowls of mince, chopped woodear mushrooms, shiitake mushrooms, jicama, red shallots and onions along with dishes of chopped garlic and spring onions.

    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

    Dishes of sugar, pepper, chicken bouillon powder, oyster sauce, fish sauce and sesame oil.

    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

    Fried onion in a box along with Vietnamese pork meatloaf, a colander of pickled vegetables, a plate of Vietnamese fried prawn cake and a container of Vietnamese cured pork.

    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

    A bag of bean sprouts along with lettuce, Vietnamese coriander, mint, cucumber and coriander.

    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

    Bánh Cuốn batter in a bowl.

    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.

    Aromatics cooking in a pan.

    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.

    Jicama strips cooking with aromatics in a pan.

    Turn the heat up to high and pour the jicama strips in to cook for 5 minutes or until soft.

    Bánh Cuốn filling ingredients cooking in a pan.

    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.

    Bánh Cuốn batter cooking on a pan.

    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.

    A lid on a pan with batter cooking in it.

    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.

    Bánh Cuốn rolled on a plate.

    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

    Can I make these ahead of time?

    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.

    Can I steam these instead?

    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.
    Bánh Cuốn on a plate.

    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!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Bánh Cuốn on a plate.

    Bánh Cuốn (Vietnamese Pork Mince Rice Rolls)

    Bánh Cuốn is the perfect Summer recipe! These Vietnamese rice rolls are served with crisp salads and toppings for a flavor and texture explosion!
    5 from 7 votes
    Print Pin Rate
    Prep Time: 40 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 40 minutes
    Servings: 4
    Calories: 376kcal
    Author: Jeannette

    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.

    Nutrition

    Calories: 376kcal | Carbohydrates: 26g | Protein: 12g | Fat: 26g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 989mg | Potassium: 362mg | Fiber: 3g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Eggplant and Pork Mince Stir Fry
    Mei Cai Kou Rou (Steamed Pork Belly with Preserved Mustard Greens 梅菜扣肉) »

    Reader Interactions

    Comments

    1. Marie-Charlotte Chatelain says

      May 14, 2021 at 6:59 pm

      5 stars
      WOW – you made these completely from scratch! I am amazed! This is so cool!

      Reply
      • Jeannette says

        May 17, 2021 at 8:04 pm

        Thanks, Marie-Charlotte! You can make it at home yourself as well 😉

        Reply
    2. Amanda Wren-Grimwood says

      May 14, 2021 at 7:15 pm

      5 stars
      This looks so delicious. I can see my family loving this recipe.

      Reply
      • Jeannette says

        May 17, 2021 at 8:04 pm

        Thanks, Amanda! I hope you get to make it soon!

        Reply
    3. Lauren says

      May 14, 2021 at 8:00 pm

      5 stars
      Always looking for ways to make our favourite Vietnamese dishes at home. You nailed the recipe!

      Reply
      • Jeannette says

        May 17, 2021 at 8:03 pm

        Thanks, Lauren! 😀

        Reply
    4. Allyssa says

      May 14, 2021 at 9:03 pm

      5 stars
      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!

      Reply
      • Jeannette says

        May 17, 2021 at 8:03 pm

        You’re very welcome, Allyssa! Glad you enjoyed it!

        Reply
    5. Alisha C Nguyen says

      June 17, 2021 at 11:59 am

      5 stars
      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.

      Reply
      • Jeannette says

        June 17, 2021 at 6:41 pm

        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!

        Reply
    6. Vivian says

      July 28, 2021 at 1:26 pm

      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.

      Reply
      • Jeannette says

        July 28, 2021 at 2:53 pm

        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.

        Reply
    7. Robert says

      November 18, 2021 at 12:48 pm

      5 stars
      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…

      Reply
      • Jeannette says

        November 18, 2021 at 6:08 pm

        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!

        Reply
    8. Isa says

      November 28, 2022 at 2:14 am

      5 stars
      Hi! What brand of Chicken Bouillon powder do you use?

      Reply
      • Jeannette says

        January 05, 2023 at 10:47 am

        Hi, Isa! We usually use the Knorr Yellow Chicken Powder 🙂

        Reply

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