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Authentic Vietnamese Banh Cuon Recipe

What is Bánh Cuốn?

Bánh Cuốn, also known as Vietnamese steamed rice rolls, is a popular breakfast dish in Vietnam. Banh Cuon’s preparation is part of what makes it so special. The thin rice flour crêpes are made by spreading the batter mixture over a cloth-covered steamer. Once steamed, they are filled with pork, shrimp, and mushrooms. They are then rolled into small cylinders and finished with a light drizzle of fish sauce, lime juice, and sugar. The result is a soft, chewy texture with the perfect combination of salty and sweet flavors.

If you’re looking for a truly authentic Banh Cuon experience, making the dish at home is best. With a few simple ingredients and some practice, you can recreate the delicious flavors of this traditional Vietnamese dish in your kitchen. The key is using freshly-made rice batter and fillings to ensure your Banh Cuon is light and fluffy. Once you’ve mastered the basics, experiment with different ingredients and flavor combinations to make this dish your own. Who knows – you might create a new classic!

How to Make Bánh Cuốn?

Preparing the batter

The batter is a vital component of Bánh Cuốn, and I’ll walk you through two distinct methods for its preparation.

Method 1: Traditional Rice Soaking Method

The first method leans towards the traditional Vietnamese approach of soaking rice. You will need:

  • 150g rice flour
  • 65g tapioca starch
  • 500ml water
  • 1 tablespoon cooking oil
  • 1/4 teaspoon salt

Combine the rice flour, tapioca starch, and salt in a large bowl. Gradually add to the water, stirring constantly to prevent lumps from forming. Once the mixture is smooth and homogeneous, stir in the cooking oil. This step ensures that your batter doesn’t stick to the steamer and produces a shiny, appealing finish on your final product.

Method 2: Instant Rice Flour Batter

If you’re pressed for time, you can use instant rice flour for a quick batter.

Making the filling

When it comes to the filling, the possibilities are endless. Feel free to experiment with different ingredients and combinations of protein, vegetables, herbs, and spices. To begin, you will need:

  • 150g minced pork
  • 50g shrimp (optional)
  • 1/4 cup mushrooms
  • 2 cloves garlic (minced)
  • 1 tablespoon fish sauce
  • 1 egg (optional)
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste.

In a skillet, heat the vegetable oil over medium heat. Add the minced garlic and cook until fragrant, about one minute. Then add the pork and cook until it is no longer pink. If you’re using shrimp, add them now and continue to cook until they are opaque. Add the mushrooms and stir to combine before seasoning with fish sauce, salt, pepper, and egg (if desired). Cook for one more minute before removing from heat and setting aside.

Preparing Dipping Sauce (Nước Chấm)

A key factor that adds to the distinct flavor of Bánh Cuốn is the dipping sauce, or “Nước Chấm.” Here is a simple recipe for preparing it:


  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1/2 cup water
  • 2 cloves garlic (minced)
  • 2 red bird’s eye chilies (optional)
  • 1/2 lemon, juiced (adjust according to taste)

Combine all ingredients in a bowl and stir until the sugar has dissolved. Adjust the flavors to your preference before serving as a dipping sauce for Bánh Cuốn.

Assembling the Banh Cuon

Once you’ve prepared your batter and filling, it’s time to assemble the Banh Cuon.

  1. Place a large sheet of cheesecloth or muslin over a steamer and lightly grease it with oil.
  2. Pour a small ladle of batter onto the cloth and spread it evenly using a small offset spatula.
  3. Steam for two minutes before carefully removing the crêpe from the steamer. Spread some filling over the crêpe, then roll it up tightly. You can also shape them into a cylinder-like shape and secure them with toothpicks if desired.

Serve hot with fish sauce, lime juice, and sugar on the side.

Another way to make the Bánh Cuốn with a pan:

  1. Grease a non-stick pan with oil and place over medium-high heat.
  2. Once the pan is hot, pour a ladleful of the rice flour mixture into the center of the pan.
  3. Tilt and rotate the pan so that the batter spreads to form a thin, even layer over the bottom of the pan.
  4. Cover with a lid and let cook for two minutes until done.
  5. Place your chosen filling ingredients in the center of the rolled sheet and roll up.
  6. Serve hot with a dipping sauce, such as fish sauce.

Bánh cuốn is a delicious dish that can be served as a light meal or snack. With its crunchy texture and savory flavor, it’s sure to be a hit with everyone! Try this recipe today for a taste of authentic Vietnamese cuisine. Bon appetit!

The Secrets of Making Perfect Banh Cuon

Creating the perfect batch of bánh cuốn isn’t as simple as it might seem—it requires a careful combination of skill and technique.

  • When making bánh cuốn, it’s important to get the right consistency and spread of the batter for the sheets to roll well. Ensure your batter is not too thick or thin, and the pan is sufficiently greased to prevent sticking.

Making the rice flour batter from scratch gives unparalleled authenticity to your Bánh Cuốn. However, it’s important to note a few things to ensure your homemade batter is a success.

  • First, soaking the rice overnight is a critical process that results in a smooth and pliable batter; do not rush this step.
  • Second, blend the soaked rice with enough water to achieve a pourable consistency.
  • For those looking to reduce the soaking time, substituting rice flour with rice starch can be an effective workaround. The advantage of using rice starch is that it requires only 8 hours for the soaking process.

Other variations of Banh Cuon

Various fillings can be found tucked inside Bánh Cuốn across various regions. Ground shrimp is a popular choice, adding a delightful seafood twist. For a smoky and hearty variation, some establishments use grilled pork as the filling. Even eggs have found their way into these delicate rice rolls, offering a unique and protein-rich alternative. The versatility of Bánh Cuốn allows for endless creativity in its preparation, catering to a wide array of personal preferences and dietary needs.

While shops offering these filled delicacies are quite popular, it is common to find places selling the unfilled versions of these rolls. Known as “Banh Uot” or “wet cakes, ” these plain versions offer a simpler yet delightful taste experience.

How to store Banh Cuon

If you wish to enjoy Bánh Cuốn later, the batter has a good shelf life and can be stored. Properly refrigerated and kept clean, the batter can remain fresh for about 7 to 10 days.

Should you store the batter in the refrigerator for an extended period, you may notice a change in the texture of your Bánh Cuốn. The batter tends to soften over time and to counteract this, you may need to incorporate a few additional tablespoons of rice flour. This adjustment will help restore the desired consistency to your batter, ensuring that your Bánh Cuốn turns out perfectly when you’re ready to use it.

While the batter can certainly be stored in the refrigerator for 7 to 10 days, it’s worth noting that the cleaning involved in preparing the batter for storage can be quite a task. Often, it’s more time-efficient to prepare and cook all the Bánh Cuốn in a single session, thereby reducing the cleaning to a one-time effort.


In conclusion, Bánh Cuốn is a Vietnamese dish that’s sure to please all types of palates. This delicate and flavorful combination of rice batter and filling can serve as an appetizer and a main course. Versatile in its preparation, this tasty treat has been crafted into many different variations throughout the region. With careful skill and attention to detail, you can make the perfect batch of Bánh Cuốn that will delight your family and friends. I trust that you found this guide beneficial. I hope these instructions, tips, and variations of Bánh Cuốn have provided valuable insights that will enhance your culinary experience. Happy cooking!