Vietnamese steamed rice rolls with a pork & mushroom stuffing

Vietnamese steamed rice rolls with a pork & mushroom stuffing

Bánh cuőn

Street Food Asia
Alan Benson

Beautiful, elegant to eat and amazing to watch being prepared, bánh cuon is one of my all-time favourite Vietnamese breakfast dishes. The delicate rice flour sheets can be made extremely thin and I love to watch the aunties making these. To start, they slowly pour a very thin layer of the rice batter onto a fabric-covered pot and evenly spread it paper thin, then cover it briefly with a lid to cook. Less than a minute later, the delicate rice flour wrappers are picked up using a flat bamboo stick and transferred to their boards. They are then filled with stir-fried pork and mushrooms and carefully rolled. Topped with fresh herbs and served with warm nuoc cham, breakfast doesn't come much tastier than this.


Quantity Ingredient
2 tablespoons vegetable oil, plus extra for brushing
2 garlic cloves, diced
4 red asian shallots, diced
300g minced pork
4 fresh black fungus, thinly sliced, (wood ears; see glossary)
1 teaspoon fish sauce
1/2 teaspoon sugar
1 bunch perilla, leaves picked, (see glossary)
1 bunch vietnamese mint, leaves picked
1 bunch mint, leaves picked
2 handfuls bean sprouts
2 tablespoons Fried red Asian shallots
2 lebanese cucumbers, sliced into batons
250ml Nuoc cham
2 red bird’s eye chillies, sliced
sea salt
freshly ground black pepper


Quantity Ingredient
200g rice flour
60g tapioca flour
1/2 teaspoon sea salt
1/2 teaspoon vegetable oil


  1. For the batter, add the ingredients to a mixing bowl with 600 ml cold water and whisk until smooth. Cover with plastic wrap and leave to rest for 20 minutes.
  2. Heat a wok over a medium heat. Add the vegetable oil and sauté the garlic and shallots for 30 seconds, or until fragrant. Add the pork, mushrooms, fish sauce, sugar and a pinch of sea salt and black pepper. Stir-fry for 4 minutes, then transfer to a bowl and set aside.
  3. Brush a round tray with vegetable oil and set it next to the stovetop. Heat a 20 cm non-stick crêpe pan over a low heat and brush it with oil. Pour 3 tablespoons of the batter into the pan, moving it quickly in a circular motion to cover the base evenly with a thin layer (the thinner the better!). Cover with a lid and cook for 45 seconds, then slide the thin noodle sheet onto the oiled tray. Repeat this process using the remaining batter, adding more oil to the pan as necessary.
  4. To assemble the rolls, scoop 1 tablespoon of the pork mixture onto the centre of a noodle sheet, then fold it over to form an open-ended roll. Transfer to a serving plate and repeat with the remaining filling and noodle sheets.
  5. To serve, top the rolls with the herbs, bean sprouts, fried shallots and cucumber. Drizzle over the nuoc cham and scatter over the chilli.
South-East Asian
Street Food
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