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Bánh Cuốn

Name: Bánh Cuốn
Total time: 45 min
Yield: Serves 3
Cuisine: Vietnam
Ingredients: 200g Rice flour; 2 tbsp Tapioca starch; 500ml Water; 150g Ground Pork; 20g Wood Ear Mushrooms (rehydrated); 1/2 Onion; 2 tbsp Nuoc Mam (fish sauce); To taste Fried Onions

Snack

⏱ 45 min

👥 Serves 3

Difficulty ⭐⭐⭐

Thin steamed rice sheets rolled around ground pork and wood ear mushrooms — a Vietnamese breakfast staple.

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📖 The Story Behind This Dish

Bánh cuốn is a breakfast staple of northern Vietnam: a sheet of rice batter steamed paper-thin is rolled around a stir-fry of ground pork and wood ear mushrooms. It's made on a special cloth-covered steamer, and making thin, even sheets is where the cook's skill shows. It's classically served with sweet-sour nuoc cham and fried shallots.

🌆 Where it's eaten: At a morning stall in Hanoi, batter is spread thin over cloth in rising steam and the cook deftly rolls in the filling.

🥕 Ingredients (serves 3)

Rice flour 200g
Tapioca starch 2 tbsp
Water 500ml
Ground Pork 150g
Wood Ear Mushrooms (rehydrated) 20g
Onion 1/2
Nuoc Mam (fish sauce) 2 tbsp
Fried Onions To taste

👩‍🍳 Instructions

Mix rice flour, tapioca starch, water, and salt into a batter and rest 30 minutes.
Stir-fry the ground pork, chopped wood ear mushrooms, and onion and season with fish sauce for the filling.
Heat a cloth-covered steamer, spread the batter thinly, and steam 2–3 minutes.
Lift the thin steamed sheet with a spatula, add the filling, and roll up.
Plate, scatter with fried shallots, and serve with nuoc cham.

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