Bánh cuốn is a traditional Vietnamese dish that has been enjoyed for generations. It is a type of rice noodle roll that is typically filled with seasoned ground pork, wood ear mushrooms, and other ingredients, and then steamed until tender. The dish is often served with a side of fresh herbs, sliced cucumbers, and a dipping sauce made from fish sauce, sugar, and lime juice.

A plate of Bánh Cuốn


  • 1 cup of rice flour
  • 1/2 pound of ground pork
  • 1/2 cup of wood ear mushrooms
  • 2 shallots
  • 1/4 cup of dried shrimp
  • 2 tablespoons of fish sauce
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of sugar
  • Fresh herbs (to taste)
  • 1 cucumber
  • Dipping sauce (to taste)


A plate of Bánh Cuốn

  1. In a large mixing bowl, combine the rice flour with 1 cup of water, and whisk until the mixture is smooth. Let the batter rest for 10-15 minutes.
  2. While the batter is resting, prepare the filling. In a skillet over medium heat, cook the ground pork, wood ear mushrooms, shallots, and dried shrimp until the pork is fully cooked and the mushrooms are tender.
  3. Season the filling with fish sauce, sugar, and black pepper to taste.
  4. To make the rice noodle rolls, heat a non-stick skillet or crepe pan over medium heat. Once the pan is hot, ladle a thin layer of the batter onto the pan and quickly swirl the batter around to create a thin, even layer.
  5. Allow the batter to cook for about 30 seconds until the edges start to curl up, then use a spatula to carefully remove the rice noodle sheet from the panand transfer it to a plate. Repeat this process with the remaining batter, stacking the rice noodle sheets on top of each other.
  6. To assemble the bánh cuốn, place a spoonful of the filling onto the center of a rice noodle sheet. Fold the sides of the sheet over the filling, then roll the sheet up tightly to create a rice noodle roll. Repeat this process with the remaining filling and rice noodle sheets.
  7. Slice the cucumber into thin rounds and set aside.
  8. To make the dipping sauce, combine fish sauce, rice vinegar, sugar, lime juice, garlic, and chili peppers in a small bowl. Adjust the seasoning to taste.
  9. Serve the bánh cuốn with the dipping sauce, fresh herbs, and sliced cucumber on the side.


  1. Use a non-stick skillet or crepe pan to cook the rice noodle sheets. This will help prevent the sheets from sticking to the pan and tearing.
  2. Make sure the batter is well-mixed and free of lumps before cooking. This will help ensure that the rice noodle sheets are smooth and even.
  3. Be sure to pour just enough batter onto the pan to create a thin, even layer. If the layer is too thick, the rice noodle sheets will be too heavy and may tear when rolled.
  4. When folding the rice noodle sheets around the filling, be gentle to avoid tearing. Use a spatula or your fingers to carefully tuck in the sides of the sheet before rolling.
  5. Don’t overfill the rice noodle sheets with filling, as this can make them difficult to roll and may cause them to burst open during cooking.
  6. Serve the bánh cuốn with a variety of fresh herbs and vegetables, such as cilantro, mint, perilla, and sliced cucumber. This will add texture and flavor to the dish.
  7. Use a flavorful dipping sauce to complement the mild flavor of the rice noodle rolls. A mixture of fish sauce, rice vinegar, sugar, lime juice, garlic, and chili peppers is a classic and delicious option.
  8. For a vegetarian version of bánh cuốn, the fillingcan be made with mushrooms, tofu, or vegetables instead of ground pork. Use vegetable broth or water instead of meat broth to make the batter.
  9. Bánh cuốn can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat the rolls in a steamer or microwave before serving.
  10. To make the rice noodle sheets more tender, add a splash of coconut milk or oil to the batter before cooking.
  11. Experiment with different fillings, such as shrimp, chicken, or beef, to create your own unique version of bánh cuốn.
  12. If you’re having trouble rolling the rice noodle sheets, try using a bamboo mat or a piece of parchment paper to help guide the rolling process.

What are some other Vietnamese dishes that are similar to bánh cuốn?

There are several other Vietnamese dishes that are similar to bánh cuốn in that they also use rice flour as a main ingredient and feature a filling wrapped in a thin layer of rice noodles. Here are a few examples:

  1. Bánh bèo: These are steamed rice cakes that are topped with a savory mixture of ground pork, shrimp, and scallions. Like bánh cuốn, the rice cakes are made from a batter of rice flour and water, and are cooked until tender.
  2. Bánh giò: These are pyramid-shaped dumplings that are made from sticky rice flour and filled with a mixture of ground pork, wood ear mushrooms, and onions. The filling is wrapped in a layer of rice flour dough and steamed until cooked.
  3. Bánh ướt: These are similar to bánh cuốn, but are usually served as a larger, single sheet of rice noodle that is topped with grilled pork, shrimp, or other ingredients. The rice noodle sheet is typically steamed and then rolled up with the filling inside.


Bánh cuốn is a beloved Vietnamese dish that has captivated food lovers around the world with its delicate rice noodle wrapper and savory filling. Its origins can be traced back to Northern Vietnam, where it is a popular breakfast or snack food. Traditionally, bánh cuốn is made by spreading a thin layer of rice batter onto a cloth stretched over a steamer, adding the filling ingredients, and then rolling it up into a tight bundle. Today, it can be found pre-made and packaged in many Vietnamese markets and restaurants, or as a popular street food in many cities throughout the world.


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