Bánh Cuốn, Vietnam’s popular steamed rice rolls, are a staple of traditional Vietnamese breakfasts and street food culture. Light, delicate, and packed with umami, these silky rice sheets are typically filled with seasoned pork and wood ear mushrooms, then served with fresh herbs, Vietnamese ham, and nước chấm—a tangy, garlicky dipping sauce that brings everything together.

Bánh Cuốn originates from northern Vietnam, particularly Hanoi, where it has been a cherished dish for generations. The name translates to “rolled cake,” referring to its thin, crepe-like rice sheets wrapped around a flavorful filling.

Traditionally, these rice rolls are made using a special fabric steamer, where a thin layer of batter is spread over a stretched cloth and steamed over boiling water. This technique results in an ultra-thin, slightly elastic texture that defines authentic Bánh Cuốn. Skilled street vendors expertly lift the steamed sheet with a bamboo stick, swiftly rolling the filling inside before serving.

My Mom’s Non-Stick Pan Method

While the fabric steaming method is the gold standard, it requires specialized equipment and practice. My mom, however, has perfected a simpler way to make Bánh Cuốn at home using a non-stick pan—and trust me, it works like a charm!

Her key tip? Use a brand-new Teflon pan. A fresh, non-stick surface ensures the delicate rice sheets don’t tear or stick, making the process much easier. Pick out a cheap inexpensive pan that is super light in weight for easy prep and flipping.

Ingredients matter! Use the rice flour, banh cuon flour, and tapioca starch that our family uses in my Amazon Store front -here-.

Link to Tapioca Starch and Flour can be found **-here-.**
***If you can find the premixed banh cuon batter, it’ll save you some time and effort and tastes the same, use the brand below.***

You can find this pre-mixed banh cuon flour -here-.

Step 1: Prepare the Batter

In a large bowl, whisk together:

1 cup rice flour (the red bag, NOT the green “glutinous rice flour” bag)
1 cup tapioca starch
1/2 tsp salt
4 cups water
2 tbs oil (light olive oil or vegetable oil)

** If using a premade mix, use 1 tsp salt, 2 tbs oil, and double the water from the listed instructions for the right consistency.

In a medium mixing bowl, combine the dry ingredients (excluding salt) and gradually pour in the water and whisk thoroughly until the batter is thin and smooth with no lumps.

Rest the Batter:
Allow the batter to rest for 30-60 minutes or until the mixture completely settles.

Adjust the Batter:
Once the batter has rested, you'll notice that the water has separated from the flour mixture. Carefully pour the top layer of water into a measuring cup and discard it. Replace the discarded water with an equal amount of fresh water, pour it back into the mixture, add salt, and 2 tbs vegetable oil and whisk to combine.

Step 2: Make the Filling

While the batter rests, heat 2 tbsp vegetable oil in a pan. Sauté 1 minced shallot and 4 minced garlic cloves until fragrant. Add:

1 lb ground pork
1/2 cup chopped wood ear mushrooms
1/2 tsp salt
1 tsp cracked black pepper
1 tsp fish sauce (optional—Dad loves it, Mom skips it)
2 chopped green onions

Cook until the pork is browned and fragrant. Set aside.

Step 3: Cook the Rice Sheets

Heat a non-stick Teflon pan over medium-low heat and lightly grease the pan using a paper towel wrapped around a chopstick or using a spray oil to completely oil the surface of the pan.
Ladle in a thin layer of batter, swirling to coat the pan evenly. Tilt pan if needed to spread the batter evenly, ensuring there are no gaps. Aim for a thin, even layer.

Be sure to mix the batter each time before you ladle in the batter (the batter will separate rather quickly).
Steam the Batter:
Cover the pan with a lid and cook on medium heat for about 1 minute, or until the rice sheet becomes translucent.
Transfer to Plate:
Gently lift the edge of the cooked rice sheet with a spatula or chopstick and flip it onto a oiled plate or oiled cutting board.
Consistency Check:
Always stir the batter before using, as the flour tends to settle at the bottom. If the batter feels too thick, add a small amount of water to adjust your batter mix.

Step 5: Roll the Bánh Cuốn

Place a spoonful of filling onto the rice sheet.
Gently roll it up like a buritto
Repeat until all the batter and filling are used up.

Step 6: Serve & Enjoy

Bánh Cuốn is best served fresh, alongside:

Fresh lettuce and cucumber slices
Vietnamese ham (Chả Lụa)
A generous drizzle of nước chấm (Vietnamese dipping sauce, see below)

Bonus: The Perfect Nước Chấm Recipe

Mix together:

5 minced garlic cloves
2-5 finely chopped Thai chili peppers (adjust for heat preference)
Juice of 1-2 limes (about 1/4 cup)
1/2 cup white sugar
1/2 cup fish sauce (Red Boat or Vietnamese 3 Crabs brand recommended)
1.5-2 cups warm water (start with 1.5 cups and adjust as needed)

Stir until the sugar dissolves, and your dipping sauce is ready!

Bánh Cuốn might seem delicate and intimidating at first, but with my mom’s non-stick pan trick, making them at home is totally doable. Whether you go for the classic fabric-steamed version or this modern pan method, one thing’s for sure—these silky, savory rice rolls will have you hooked!

Vietnamese Rice Rolls- Bánh Cuốn