How to make Banh Cuon - Vietnamese Steamed Rice Roll at home

Banh cuon (Vietnamese steamed rice rolls) is considered a traditional food of Vietnamese people. It can be used at any time of the day from breakfast to dinner. In the traditional way, the rice roll is steamed and made on a steamer, but today, you can also make it yourself with a non-stick pan at home. This new way of making is so convenient, but still retains a delicious and attractive taste.

Traditionally, the filling of banh cuon is stir-fried wood ear with minced pork. Today, banh cuon has been modified from the flour to the filling. For example, Vietnamese banh cuon rice rolls can be not only white, but also pink, yellow, green, blue, etc., and the filling is also more diverse with egg, minced shrimp, minced squid, etc. Today, we will guide you to make hot rolls with a very simple non-stick pan to treat the whole family.

Filling of Banh Cuon ingredients

How To Make Banh Cuon With A Novelty Non-Stick Pan

Banh cuon ingredients

Steamed flour layer:

• Rice flour: 150g
• Tapioca flour: 65g
• Water: 500ml
• Salt: ⅓  teaspoon
• Cooking oil: 1 tablespoon

Fillings:

• Minced pork: 150g
• Soft soaked wood ear: 100g
• Purple onion: 3 pieces
• Pepper: ⅓ teaspoon

Dipping sauce:

• Fish sauce: 1 tablespoon
• Sugar: 1 tablespoon
• Water: 2 tablespoons
• Lemon juice: 2 teaspoons
• Minced garlic and chilli: 2 teaspoons

Side dishes:

Vietnamese ham, fried onions, bean sprouts, cucumbers, herbs,…

Banh Cuon Flour Recipe

Step 1: Mix the powder

Put rice flour, tapioca flour, and salt in a large bowl to mix well, then add water while stirring. When the batter is completely dissolved, use a sieve to make the flour completely smooth and then add cooking oil. You will then let the dough rest at room temperature and continue with the next steps.

Banh Cuon batter look white

Step 2: Prepare the fillings

Minced pork is marinated with a little common seasoning such as salt, seasoning, pepper, and minced shallot. Wood ear after soaking, you remove the root and then mince it. Add the wood ear mushrooms and mix with the meat.

Heat a pan on the stove, add a little cooking oil, when the oil is hot, add the minced shallots and fry until it is fragrant. Continue to add minced meat and wood ear to stir well. You will taste the seasoning according to your taste and then stir-fry until the filling is completely cooked, turn off the heat.

Stir fry the filling of Vietnamese steamed rice rolls

Step 3: Make dipping sauce and prepare side dishes

You put water, fish sauce, sugar in a small pot and stir well, then put it on the stove to boil over low heat until it just boils, then turn off the heat and let it cool. Add the lemon juice and minced chilli garlic to the fish sauce and stir the mixture to combine the ingredients.

After being washed, the bean sprouts are boiled lightly until cooked. Wash herbs and cucumbers and cut them into small pieces. Vietnamese ham cut into bite-sized pieces.

Step 4: Steam the rolls

Place the non-stick pan on the stove, turn on low heat to heat the pan. After that, you spread a thin layer of cooking oil on the surface, then pour in the batter while using your hands to rotate the pan until the dough is evenly coated and then cover the pan. Note that you use a spoon to scoop the dough and pour a very thin layer.

After 15 seconds, the cake is cooked, you put the cake on a clean tray, brush with cooking oil, scoop a little filling and then roll it up like a spring roll. Repeat the above steps until all the prepared flour mixture is used up.

Pour the batter on a pan to make the Banh Cuon

Step 5: Serve and enjoy

You put the rolls on a plate and use scissors to cut them into short pieces with Vietnamese ham, herbs, cucumbers, and boiled bean sprouts, put on the surface with a little fried onion.

Dish Requirements

After finishing, Vietnamese steamed rice rolls will have a milky white colour and a certain toughness, not mushy; while the meat is seasoned, combined with sweet and sour fish sauce to create a harmonious and attractive taste.

Extra Notes When Making Vietnamese rice rolls steamed

• If you have time, you should let the batter rest overnight to make the cake more delicious and chewy

• Do not let the pan get too hot because the batter will be cooked too quickly and burn easily

• Do not put too much oil in the pan

• Do not leave the cake for too long on the pan because the cake will be pitted, not thin and beautiful

• Apply a thin layer of cooking oil on the cake plate to prevent the cake from sticking and easier to pick up

• If the dough has been mixed but there is leftover, cover it with cling film and put it in the refrigerator. When using, you will boil again with lowest heat for about 1-2 minutes, then you can make the cake as usual. In this way, the flour mixture is preserved for 1 day, do not reuse the flour that has been left for too long.

Serve Banh cuon in Vietnamese style with herbs, fish sauce and hams

So in less than 60 minutes, your family has a plate of hot and delicious Vietnamese steamed rice rolls. With the above instructions, we hope that you find it simple to make Banh Cuon. If you have free time, make it right away to treat your beloved relatives and friends. Share with us your finished products when you have done. Good luck!

To see more about Vietnam cuisine:

>> Top 10 Popular Vietnamese Breakfast Foods

>> Four Michelin Star Restaurants in Vietnam 2023

>> Vietnam Culinary Tours