Steamed rice rolls topped with fried shallots and mint on a floral plate, beside a bowl of chilli dipping sauce — Photo: Casablanca1911 at vi.wikipedia · Public domain · Wikimedia Commons

Vietnamese · Breakfast · Lunch · Dinner

Bánh Cuốn (Vietnamese Steamed Rice Rolls with Pork and Mushroom)

Name: Bánh Cuốn (Vietnamese Steamed Rice Rolls with Pork and Mushroom)
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Cuisine: Vietnamese
Ingredients: 1 cup White rice flour; 1/4 cup Tapioca starch; 2 cups Water (for batter); 1 small pinch Salt; 2 tbsp Vegetable oil (divided); 1/2 cup Dried wood ear mushrooms; 300 g Lean ground pork; 3 medium Shallots, finely chopped; 3 cloves Garlic (divided); 2 tbsp Fish sauce (divided); 1/2 tsp Ground black pepper; 1 1/2 tbsp Sugar; 2 tbsp Lime juice; 1/2 cup Water (for dipping sauce); 1 small Red bird's eye chilli, sliced; 2 stalks Green onions, sliced; 1 1/2 cups Mung bean sprouts; 1 medium Cucumber, cut into sticks; 1 cup loosely packed Fresh mint and coriander leaves

Bánh cuốn

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Silky, thin rice sheets wrapped around a savoury filling of lean pork, wood ear mushrooms and shallots. They are served with a bright lime and fish sauce dip and plenty of fresh herbs and crunchy vegetables.

Prep: 35 min
Cook: 40 min
Total: 75 min
Serves: 4

Medium
Dairy Free

19%

Per serving379kcal19% of a 2,000 kcal day

21gProtein

53gCarbs

10gFat

5gFiber

Calories come from: Carbs 55% · Fat 23% · Protein 22%

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Ingredients

For 4 servings

1 cup150 gWhite rice flour
1/4 cup30 gTapioca starch
2 cups500 gWater (for batter)
1 small pinchSalt
2 tbsp25 gVegetable oil (divided)
1/2 cup15 gDried wood ear mushrooms
300 gLean ground pork
3 medium60 gShallots, finely chopped
3 cloves9 gGarlic (divided)
2 tbsp36 gFish sauce (divided)
1/2 tspGround black pepper
1 1/2 tbsp20 gSugar
2 tbsp30 gLime juice
1/2 cup120 gWater (for dipping sauce)
1 smallRed bird's eye chilli, sliced (optional)
2 stalks15 gGreen onions, sliced
1 1/2 cups150 gMung bean sprouts
1 medium150 gCucumber, cut into sticks
1 cup loosely packed10 gFresh mint and coriander leaves

Steps

1
Soak the dried wood ear mushrooms in hot water for 20 minutes, then drain, trim off any hard bits and chop finely.
2
Whisk the rice flour, tapioca starch, pinch of salt, 5 g (1 tsp) of the oil and the 500 g water into a smooth, thin batter. Let it rest for 30 minutes.
3
Make the dipping sauce: stir the sugar into the 120 g water until dissolved, then add 24 g (4 tsp) fish sauce, the lime juice, 1 clove minced garlic and the chilli if using. Set aside.
4
Heat 10 g (2 tsp) oil in a frying pan over medium heat and cook the shallots and remaining 2 cloves minced garlic for 2 minutes until soft.
5
Add the pork and cook, breaking it up, for 5–6 minutes until no pink remains and it reaches 71 °C / 160 °F.
6
Stir in the mushrooms, remaining 12 g (2 tsp) fish sauce and the pepper. Cook 1 minute more, then transfer to a bowl.
7
Lightly oil a tray or large plate with a little of the remaining oil for the finished sheets.
8
Heat a 20 cm (8 in) non-stick pan over medium heat and brush it very lightly with oil.
9
Stir the batter, pour in about 3 tbsp and swirl quickly to coat the base thinly.
10
Cover and cook for about 1 minute until the sheet turns translucent and sets.
11
Invert the sheet onto the oiled tray, spoon a line of filling near one edge and roll it up.
12
Repeat with the remaining batter and filling, stirring the batter each time, to make about 20 rolls.
13
Scatter the rolls with green onions and serve with the bean sprouts, cucumber, herbs and dipping sauce.

Swaps, storage and make-ahead

Swaps

For a vegetarian version, replace the pork with finely chopped firm tofu and extra mushrooms, and use soy sauce or a vegetarian fish sauce in place of fish sauce.
Use lean ground chicken or turkey instead of pork for a milder filling that cooks the same way.
If wood ear mushrooms are hard to find, use finely chopped fresh shiitake or button mushrooms and skip the soaking step.
To keep the dish gluten-free, choose a fish sauce labelled gluten-free, since a few brands add wheat.

Storage

Bánh cuốn is best eaten fresh, as the rice sheets turn firm and rubbery when chilled; refrigerate any leftovers within 1 hour in a covered container and eat within 1 day, steaming until hot right through. Do not freeze the rolls, but the dipping sauce keeps in a sealed jar in the fridge for a few days.

Make ahead

Cook the pork and mushroom filling and mix the dipping sauce up to a day ahead and keep them covered in the fridge, and prep the vegetables and herbs a few hours before. Make the batter on the day and cook the rice sheets just before serving, reheating the filling until steaming hot.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Fish

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (405 g)	Per 100 g
Calories	379 kcal	94 kcal
Protein	21 g	5.2 g
Carbohydrates	53 g	13.1 g
of which sugars	9.2 g	2.3 g
Fiber	5.3 g	1.3 g
Fat	10 g	2.5 g
of which saturated	2.2 g	0.5 g
Sodium	820 mg	202 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.