14 Silky Vietnamese Banh Cuon Recipes for Delicate Rolls That Melt in Your Mouth

Get ready to explore the world of silky Vietnamese banh cuon with these 14 delightful recipes. These delicate rolls are filled with flavors that melt in your mouth, from classic pork and mushroom to sweet coconut and sesame. Vibrant herbs and crunchy sprouts add the perfect texture to each creation. There’s a flavor for every taste, and your taste buds are in for a treat. Let’s uncover the delicious tradition of banh cuon together!

Classic Pork and Mushroom Banh Cuon

Banh Cuon, a traditional Vietnamese delicacy, is a savory steamed rice roll dish that combines the delicate flavors of pork and mushrooms. Originating from northern Vietnam, this dish is often enjoyed as a breakfast or light lunch. The tender, translucent rice sheets are filled with a savory mixture of ground pork, wood ear mushrooms, and shallots, creating a harmonious blend of textures and flavors.

Typically served with a side of fresh herbs, bean sprouts, and a tangy dipping sauce, Banh Cuon provides a revitalizing and satisfying culinary experience.

Making Banh Cuon at home may seem intimidating at first, but with the right ingredients and a bit of practice, you can recreate this delectable dish. The key to perfect Banh Cuon lies in achieving the right consistency for the rice batter and mastering the art of steaming the rice sheets. Once you’ve mastered these steps, you can easily customize the filling to suit your taste.

Below is a recipe for a classic version of Banh Cuon with pork and mushroom filling, perfect for serving 4-6 people.

Ingredients for 4-6 servings:

• 2 cups rice flour
• 1/4 cup tapioca starch
• 3 cups water
• 1/2 teaspoon salt
• 1 pound ground pork
• 1 cup wood ear mushrooms, soaked and finely chopped
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• Fresh herbs (such as cilantro and mint) for garnish
• Bean sprouts for serving
• Fried shallots for garnish
• Nuoc cham (Vietnamese dipping sauce) for serving

Cooking Instructions:

1. Prepare the Rice Batter: In a large bowl, combine rice flour, tapioca starch, salt, and water. Whisk until smooth and free of lumps. Let the batter rest for at least 30 minutes to allow the flour to fully hydrate.
2. Cook the Filling: Heat vegetable oil in a pan over medium heat. Add minced shallots and garlic, sautéing until fragrant. Add ground pork, breaking it up with a spoon, and cook until browned. Stir in chopped wood ear mushrooms and fish sauce. Cook for another 5 minutes, stirring occasionally. Remove from heat and set aside.
3. Steam the Rice Sheets: Prepare a large pot with a steaming setup (a flat steaming tray or a cloth stretched over a pot). Bring water to a boil. Pour a thin layer of the rice batter onto the steaming surface. Cover and steam for about 2-3 minutes until the batter becomes translucent. Carefully remove the sheet using a spatula.
4. Assemble the Banh Cuon: Place a spoonful of the pork and mushroom filling onto the steamed rice sheet. Gently roll the sheet to enclose the filling, similar to a spring roll. Repeat the process until all the batter and filling are used.
5. Serve: Arrange the Banh Cuon on a serving plate. Garnish with fresh herbs, fried shallots, and serve with bean sprouts and nuoc cham on the side.

Extra Tips:

When making Banh Cuon, verify the rice batter is well-mixed and has no lumps for smooth rice sheets. Adjust the batter consistency with water if it becomes too thick during the process.

If the rice sheets are sticking to the steaming surface, lightly oil the surface before pouring the batter. Practice makes perfect, so don’t be discouraged if the first few attempts aren’t flawless. Enjoy the process and the delightful results!

Shrimp and Scallion Banh Cuon

Vietnamese Banh Cuon is a popular street food that consists of thin, delicate rice crepes typically filled with a mixture of ground meat, mushrooms, and herbs. The Shrimp and Scallion Banh Cuon variation brings a delightful twist to the traditional recipe by incorporating tender shrimp and fragrant scallions.

This dish is a harmonious blend of textures and flavors, where the softness of the rice crepes envelops the succulent shrimp and the subtle sweetness of the scallions. Served with a side of dipping sauce, this dish is perfect for gatherings or a comforting family meal.

To make Shrimp and Scallion Banh Cuon, you’ll need to start by preparing the rice crepe batter and the filling. The batter is made from rice flour, tapioca starch, water, and salt, and it’s crucial to let it rest for the right consistency.

For the filling, fresh shrimp is sautéed with garlic and scallions until aromatic. The prepared batter is then spread thinly on a steamer, stuffed with the shrimp mixture, and rolled into neat parcels. The result is a delightful dish that’s as pleasing to the eye as it’s to the palate.

Ingredients for 4-6 servings:

• 1 cup rice flour
• 1/4 cup tapioca starch
• 2 1/4 cups water
• 1/4 teaspoon salt
• 1 pound shrimp, peeled and deveined
• 4 scallions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Fried shallots, for garnish
• Dipping sauce (nuoc cham)

Cooking Instructions:

1. Prepare the Batter: In a mixing bowl, combine rice flour, tapioca starch, water, and salt. Whisk until smooth and let it rest for at least 30 minutes. This allows the batter to settle and achieve the right consistency for thin crepes.
2. Cook the Filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add minced garlic and cook until fragrant. Add shrimp and scallions, season with salt and pepper, and sauté until the shrimp are pink and cooked through. Remove from heat and set aside.
3. Prepare the Steamer: Set up a steamer with a flat surface for the crepes. Lightly oil the steaming surface to prevent sticking.
4. Make the Crepes: Stir the batter well. Pour a small ladle of batter onto the steaming surface, spreading it thinly and evenly. Cover and steam for about 1 minute or until the crepe becomes translucent.
5. Fill and Roll: Place a spoonful of the shrimp filling onto the crepe. Gently roll the crepe to encase the filling and transfer to a plate. Repeat until all batter and filling are used.
6. Serve: Garnish the rolls with fresh cilantro and fried shallots. Serve warm with a side of nuoc cham dipping sauce.

Extra Tips:

To guarantee the crepes are thin and even, gently tilt the steaming surface immediately after pouring the batter to spread it evenly. If you don’t have a dedicated steamer, a non-stick skillet with a lid can also work for cooking the crepes.

Additionally, adjust the consistency of the batter by adding a little extra water if it feels too thick, as this will help in achieving the perfect thinness for the crepes. Enjoy experimenting with different fillings and garnishes to add your unique twist to this traditional dish.

Vegetarian Tofu and Vegetable Banh Cuon

Vietnamese Banh Cuon is a delicious, light, and savory dish that’s perfect for those who enjoy exploring traditional Vietnamese cuisine with a plant-based twist. The Vegetarian Tofu and Vegetable Banh Cuon is a delicate steamed rice crepe filled with a flavorful mixture of tofu and vegetables, offering a satisfying texture and taste.

This version of Banh Cuon isn’t only a feast for the senses but also a healthy, meat-free alternative that’s rich in protein and nutrients.

This recipe serves 4-6 people and combines the fresh flavors of herbs and vegetables with the creaminess of tofu, all wrapped in a soft, silky rice crepe. The dish is typically served with a side of nuoc cham, a tangy Vietnamese dipping sauce that complements the subtle flavors of the banh cuon perfectly.

Whether you’re a seasoned cook or a beginner, this recipe is approachable and bound to impress your family and friends.

Ingredients:

• 1 cup rice flour
• 1/4 cup tapioca starch
• 2 1/2 cups water
• 1/4 teaspoon salt
• 200g firm tofu, crumbled
• 1 cup mushrooms, finely chopped
• 1/2 cup carrots, finely shredded
• 1 cup bean sprouts
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish
• Fresh mint, for garnish
• Fried shallots, for garnish
• Nuoc Cham dipping sauce

Instructions:

1. Prepare the Batter: In a mixing bowl, combine rice flour, tapioca starch, water, and salt. Mix well until smooth and set aside for at least 30 minutes to allow the starches to hydrate.
2. Prepare the Filling: Heat vegetable oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add crumbled tofu, mushrooms, and carrots. Stir-fry for about 5 minutes or until vegetables are cooked. Add soy sauce and mix well. Remove from heat and mix in the bean sprouts.
3. Cook the Crepes: Preheat a non-stick skillet over medium heat. Pour a thin layer of batter into the skillet, swirling to cover the bottom evenly. Cover with a lid and steam for about 2 minutes until the crepe is cooked and slightly translucent.
4. Assemble the Banh Cuon: Carefully slide the cooked crepe onto a plate. Spoon a few tablespoons of the tofu and vegetable mixture onto one half of the crepe. Fold the other half over to enclose the filling. Repeat with the remaining batter and filling.
5. Garnish and Serve: Garnish with fresh cilantro, mint, and fried shallots. Serve with nuoc cham dipping sauce on the side.

Extra Tips:

For the best results, make sure the crepe batter is smooth and free of lumps by whisking thoroughly.

Adjust the heat as necessary when cooking the crepes to prevent burning. If you don’t have a non-stick skillet, lightly oil the pan to prevent sticking.

Feel free to customize the filling with your choice of vegetables or herbs to suit your taste. Enjoy the Banh Cuon fresh and warm as they’re best consumed immediately after preparation.

Chicken and Lemongrass Banh Cuon

Banh Cuon is a traditional Vietnamese dish consisting of delicate and savory rice noodle rolls. This particular variation, Chicken and Lemongrass Banh Cuon, infuses the classic flavors with a delightful aromatic twist. The combination of tender chicken, fragrant lemongrass, and fresh herbs wrapped in silky rice sheets makes for a light yet satisfying dish perfect for any occasion. This recipe will guide you in creating these delectable rolls, offering a taste of Vietnam right from your kitchen.

Preparing Banh Cuon requires some precision and patience, as the rice batter should be thin enough to create light, translucent sheets but sturdy enough to hold the filling without breaking. The filling itself is a harmonious blend of minced chicken, lemongrass, garlic, and shallots, cooked to perfection.

Once wrapped, the rolls are typically garnished with crispy shallots and fresh herbs, then served with a traditional Vietnamese dipping sauce (nuoc cham) to enhance the flavors. This recipe yields servings for 4-6 people.

Ingredients:

• 2 cups rice flour
• 2 tablespoons tapioca flour
• 3 cups water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 pound ground chicken
• 2 stalks lemongrass, finely chopped
• 2 cloves garlic, minced
• 2 shallots, finely chopped
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Fresh cilantro, for garnish
• Fresh mint, for garnish
• Crispy fried shallots, for garnish
• Lime wedges, for serving
• Nuoc cham dipping sauce

Cooking Instructions:

1. Prepare the Rice Batter: In a large bowl, mix together the rice flour, tapioca flour, water, and salt until you achieve a smooth batter. Let it rest for at least 30 minutes to allow the flour to fully hydrate.
2. Cook the Chicken Filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the minced garlic and shallots, sautéing until aromatic. Add the ground chicken and lemongrass, stirring to break the chicken into small pieces. Season with fish sauce and sugar, cooking until the chicken is browned and cooked through. Remove from heat and set aside.
3. Make the Rice Sheets: Heat a non-stick skillet over medium-low heat and lightly grease it with vegetable oil. Pour a ladle of batter into the skillet, swirling to coat the bottom evenly. Cover with a lid and cook for about 1-2 minutes until the sheet is cooked and slightly translucent. Carefully transfer the sheet to a clean surface.
4. Assemble the Banh Cuon: Place a spoonful of the chicken filling onto the rice sheet. Gently roll the sheet over the filling, tucking in the sides as you go, to form a neat roll. Repeat with the remaining batter and filling.
5. Serve: Arrange the rolls on a serving platter, garnishing with fresh cilantro, mint, and crispy fried shallots. Serve with lime wedges and nuoc cham dipping sauce on the side.

Extra Tips:

When cooking the rice sheets, verify the pan is at a consistent medium-low temperature to prevent the sheets from cooking too quickly or sticking. If the batter is too thick, add a little water to achieve a thinner consistency.

Using a non-stick pan will greatly ease the process of making the rice sheets and prevent them from tearing. Also, prepare the nuoc cham dipping sauce in advance to allow the flavors to meld together, enhancing the taste of the Banh Cuon rolls.

Sweet Coconut and Sesame Banh Cuon

Sweet Coconut and Sesame Banh Cuon is a delightful twist on the traditional Vietnamese Banh Cuon, which is typically savory. This sweet version combines the delicate texture of the steamed rice rolls with a rich coconut filling and a sprinkling of fragrant sesame seeds. The dish perfectly balances the creamy sweetness of coconut with the nutty flavor of sesame, creating a unique and delectable treat that’s both satisfying and light.

Banh Cuon is widely enjoyed in Vietnam as a breakfast or snack, and this sweet variation is a wonderful way to experience the versatility of this beloved dish.

Preparing Sweet Coconut and Sesame Banh Cuon involves making the rice batter from scratch, crafting a luscious coconut filling, and skillfully steaming the rolls until they’re tender and translucent. The process requires a bit of patience and practice, but the end result is well worth the effort.

The soft, chewy texture of the Banh Cuon pairs beautifully with the sweet coconut filling, while a scattering of toasted sesame seeds adds a delightful crunch and aromatic flair. This recipe serves 4-6 people, making it perfect for sharing with family or friends.

Ingredients:

• 2 cups rice flour
• 1/2 cup tapioca starch
• 3 cups water
• 1/2 teaspoon salt
• 2 cups grated coconut
• 1/2 cup coconut cream
• 1/2 cup sugar
• 2 tablespoons sesame seeds
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Batter: In a large mixing bowl, combine the rice flour, tapioca starch, and salt. Gradually add water while whisking continuously until the mixture is smooth and free of lumps. Set aside for at least 30 minutes to allow the batter to hydrate fully.
2. Make the Coconut Filling: In a saucepan, combine the grated coconut, coconut cream, sugar, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and becomes a soft, cohesive filling, about 10 minutes. Remove from heat and let it cool.
3. Toast the Sesame Seeds: In a small dry skillet over medium heat, toast the sesame seeds until they’re golden brown and fragrant, stirring constantly to avoid burning. Set aside to cool.
4. Steam the Banh Cuon: Fill a large pot with water and bring it to a boil. Lightly oil a steaming tray or a flat plate that fits inside the pot. Pour a thin layer of batter onto the tray and cover the pot. Steam for 3-4 minutes, until the batter is set and translucent.
5. Fill and Roll: Carefully remove the steamed rice sheet from the tray and lay it flat on a clean surface. Spoon a small amount of coconut filling onto one edge of the sheet. Gently roll the sheet over the filling, tucking in the sides to form a neat roll. Repeat with the remaining batter and filling.
6. Serve: Arrange the sweet Banh Cuon on a serving platter, sprinkle with toasted sesame seeds, and drizzle with a little extra coconut cream if desired. Serve warm or at room temperature.

Extra Tips: When making Sweet Coconut and Sesame Banh Cuon, it’s essential to maintain a consistent steam temperature to guarantee the rice sheets cook evenly. If you don’t have a steaming tray, a flat plate or a piece of muslin cloth stretched over a pot can serve as a substitute.

Be sure to oil the steaming surface between each batch to prevent sticking. Finally, practice makes perfect—rolling Banh Cuon can be tricky at first, so don’t be discouraged if your first few attempts aren’t perfect. Enjoy the process and the delicious results!

Spicy Beef and Basil Banh Cuon

Spicy Beef and Basil Banh Cuon is a delightful Vietnamese dish that combines the delicate texture of rice noodles with a flavorful beef filling. This dish is perfect for those who enjoy a bit of heat and the aromatic taste of fresh herbs. The banh cuon is typically served as a main course, and its spicy kick is beautifully balanced by the fresh basil and the tangy dipping sauce.

The process of making banh cuon may seem intricate, but with a little practice, you can create this authentic Vietnamese dish right in your own kitchen.

The key to a successful Spicy Beef and Basil Banh Cuon lies in the quality of ingredients and the careful preparation of each component. The rice noodle sheets should be thin and delicate, while the beef mixture should be well-seasoned and cooked to perfection. Fresh basil adds a revitalizing touch, and the spicy sauce ties all the flavors together.

This recipe is designed for a serving size of 4-6 people, making it ideal for a family meal or a dinner party. Prepare to impress your guests with this delicious and aromatic dish.

Ingredients (serving size 4-6 people):

• 1 lb ground beef
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon chili flakes
• 1 cup fresh basil leaves
• 12 rice noodle sheets
• 1 cup bean sprouts
• 1 cucumber, julienned
• 1/4 cup roasted peanuts, crushed
• 1/2 cup hoisin sauce
• 1/4 cup sriracha sauce
• Salt and pepper to taste

Instructions:

1. Prepare the beef filling: In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
2. Season the beef: Stir in the soy sauce, fish sauce, sugar, and chili flakes. Continue cooking for another 5 minutes, allowing the flavors to meld together. Add salt and pepper to taste. Remove from heat and set aside.
3. Prepare the rice noodle sheets: Steam or microwave the rice noodle sheets just until they’re soft and pliable. Be careful not to overcook them, as they can become too sticky and hard to handle.
4. Assemble the banh cuon: Lay a softened rice noodle sheet on a clean surface. Place a spoonful of the beef mixture along one edge of the sheet. Add a few basil leaves, bean sprouts, and a few cucumber sticks. Carefully roll up the sheet, tucking in the sides as you go, to form a neat roll. Repeat with the remaining sheets and filling.
5. Prepare the dipping sauce: In a small bowl, mix together hoisin sauce and sriracha sauce. Adjust the spiciness to your preference by adding more or less sriracha.
6. Serve: Arrange the banh cuon on a serving platter. Sprinkle the crushed peanuts over the top. Serve with the prepared spicy sauce on the side for dipping.

Extra Tips:

When preparing Spicy Beef and Basil Banh Cuon, verify that the beef mixture is well-drained to prevent the rolls from becoming soggy. Fresh basil leaves add a burst of flavor and should be added just before rolling to maintain their freshness.

If you find the rice noodle sheets difficult to handle, covering them with a damp cloth can help keep them moist and pliable. Additionally, consider preparing the components ahead of time to streamline the assembly process, making it easier to serve the dish fresh and warm.

Caramelized Onion and Dill Banh Cuon

Caramelized Onion and Dill Banh Cuon is a delightful variation of the classic Vietnamese dish, Banh Cuon. Known for its delicate rice crepes filled with savory ingredients, this version adds an aromatic twist with the addition of sweet caramelized onions and fresh dill. This dish is perfect for a light lunch or dinner and offers a unique flavor profile that balances the sweetness of the onions with the freshness of dill, all wrapped in silky steamed rice sheets.

The recipe may seem a bit complex at first glance, but with some preparation, it can be a rewarding culinary experience. The key to making great Banh Cuon lies in achieving the right consistency for the rice batter and mastering the delicate art of steaming the crepes. The caramelized onions, prepared with a touch of sugar, complement the gentle flavors of the rice crepes, while dill adds a rejuvenating herbal note that brings the dish together. This recipe serves 4-6 people, making it ideal for a small gathering or family meal.

Ingredients:

• 1 cup rice flour
• 1/4 cup tapioca starch
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 1 tablespoon sugar
• 1/4 cup fresh dill, chopped
• 1/2 pound ground pork (optional)
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon black pepper
• 1 clove garlic, minced
• 1/4 cup fried shallots (for garnish)
• 1/4 cup chopped peanuts (for garnish)
• Fresh herbs (such as mint and cilantro) for serving
• Nuoc cham (Vietnamese dipping sauce) for serving

Cooking Instructions:

1. Prepare the Batter: In a large mixing bowl, combine rice flour, tapioca starch, water, and salt. Whisk together until smooth, making sure there are no lumps. Set aside to rest for at least 30 minutes to allow the batter to fully hydrate.
2. Caramelize the Onions: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onions and sprinkle with sugar. Cook, stirring occasionally, until the onions are soft and golden brown, about 20 minutes. Remove from heat and stir in the chopped dill. Set aside.
3. Cook the Filling: In the same skillet, add the remaining tablespoon of oil and heat over medium heat. Add the minced garlic and cook until fragrant. Add the ground pork (if using), fish sauce, soy sauce, and black pepper. Cook until the pork is browned and cooked through. Remove from heat and set aside.
4. Steam the Crepes: Fill a large pot with water and bring to a simmer. Stretch a piece of thin cloth over the pot and secure it with a string or rubber band to create a flat surface. Lightly oil the cloth. Pour a small ladle of the batter onto the cloth and spread it into a thin, even layer. Cover with a lid and steam for about 1-2 minutes until the crepe is cooked and translucent. Carefully remove the crepe and place it on a plate.
5. Assemble the Banh Cuon: Place a spoonful of the caramelized onion mixture and pork filling (if using) onto the center of each crepe. Fold the sides over the filling to create a roll. Repeat with the remaining batter and filling.
6. Garnish and Serve: Arrange the Banh Cuon on a serving platter. Garnish with fried shallots, chopped peanuts, and fresh herbs. Serve with nuoc cham for dipping.

Extra Tips:

To guarantee the crepes are thin and delicate, make sure your batter is smooth and well-rested before cooking. The key to perfect Banh Cuon is a well-oiled steaming cloth and maintaining a steady simmer in your pot.

If you’re new to making rice crepes, don’t worry if the first few don’t come out perfect — practice makes perfect! Adjust the heat as needed to avoid burning the crepes, and be gentle when handling them as they can tear easily. Enjoy the process, and remember that each crepe doesn’t have to be perfect to be delicious!

Grilled Pork and Herb Banh Cuon

Banh Cuon, a staple in Vietnamese cuisine, is a delightful dish that combines the delicate texture of steamed rice rolls with the robust flavors of grilled pork and fresh herbs. Traditionally enjoyed as a breakfast treat, this dish has gained popularity as a versatile meal that can be enjoyed any time of the day.

Grilled Pork and Herb Banh Cuon pairs the savory, smoky taste of marinated pork with the invigorating crunch of herbs, all wrapped in a tender rice noodle sheet. The combination of flavors and textures makes this dish a favorite among those who appreciate the depth and richness of Vietnamese culinary traditions.

Making Grilled Pork and Herb Banh Cuon at home allows you to tailor the flavors to your liking, guaranteeing that each bite is filled with the perfect balance of sweet, salty, and aromatic notes. This recipe is designed to serve 4-6 people, making it ideal for family gatherings or a dinner party with friends.

With a bit of preparation and attention to detail, you can recreate this beloved Vietnamese dish in your own kitchen, impressing your guests with both its flavor and presentation.

Ingredients (Serving Size: 4-6)

• 1 pound of pork shoulder or pork belly, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups rice flour
• 2 cups water
• 1/2 cup tapioca flour
• 1 tablespoon vegetable oil (for batter)
• 1 cup mixed fresh herbs (mint, cilantro, Thai basil)
• 1 cup bean sprouts
• 1/2 cup fried shallots
• 1 cucumber, julienned
• 1/4 cup roasted peanuts, crushed
• Nuoc Cham sauce for dipping

Cooking Instructions

1. Marinate the Pork: In a large bowl, combine the sliced pork with soy sauce, fish sauce, sugar, minced garlic, black pepper, and vegetable oil. Mix well to guarantee the pork is evenly coated. Cover and refrigerate for at least an hour, allowing the flavors to meld.
2. Prepare the Batter: In a separate bowl, mix the rice flour, tapioca flour, and water until smooth. Add vegetable oil to the batter and stir to combine. Let it rest for 30 minutes.
3. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Once hot, grill the marinated pork slices until they’re cooked through and slightly charred on the edges, about 3-4 minutes per side.
4. Cook the Rice Sheets: Heat a non-stick skillet over medium heat. Lightly grease the pan with a bit of oil. Pour a thin layer of batter into the skillet and swirl to cover the bottom. Cook for 1-2 minutes until the edges begin to lift. Remove the rice sheet carefully and set aside. Repeat until all the batter is used.
5. Assemble the Banh Cuon: On each rice sheet, place a few slices of grilled pork, a handful of mixed herbs, bean sprouts, and cucumber. Roll the sheet gently to encase the fillings. Repeat with the remaining sheets and fillings.
6. Serve and Garnish: Arrange the Banh Cuon on a platter. Sprinkle with fried shallots and crushed roasted peanuts. Serve with Nuoc Cham sauce on the side for dipping.

Extra Tips

When preparing Grilled Pork and Herb Banh Cuon, confirm that the pork is sliced thinly for even cooking and best flavor absorption during marination.

Resting the batter is essential as it allows the flours to fully absorb the water, resulting in a smooth and elastic rice sheet. To prevent the rice sheets from sticking, keep the skillet lightly greased and maintain a moderate heat.

Finally, personalizing the dish with your preferred herbs and garnishes can elevate the flavor profile to suit your taste. Enjoy experimenting with this classic Vietnamese dish!

Egg and Chive Banh Cuon

Egg and Chive Banh Cuon is a delightful Vietnamese dish that showcases the art of steaming delicate rice flour crepes filled with savory ingredients. Known for its translucent and light texture, Banh Cuon is traditionally filled with a mixture of ground pork and wood ear mushrooms. However, this variation introduces the comforting flavors of eggs and fresh chives, providing a satisfying and aromatic twist. The combination of soft, silky crepes with the rich, umami taste of eggs and the subtle sharpness of chives makes this dish an irresistible treat for breakfast, lunch, or even as a light dinner.

Preparing Egg and Chive Banh Cuon requires a bit of culinary finesse, but with patience and practice, you’ll be able to master this traditional Vietnamese delicacy. The process involves creating a smooth batter from rice flour, which is then steamed to form thin, tender wrappers. These wrappers are filled with a sautéed egg and chive mixture, then rolled and served with a side of nuoc cham sauce, a classic Vietnamese dipping sauce that adds a tangy and savory depth to the dish. Perfect for 4-6 people, this recipe guarantees everyone gets a taste of this exquisite culinary experience.

Ingredients (Serving Size: 4-6 people):

• 2 cups rice flour
• 1/2 cup tapioca flour
• 4 cups water
• 1/4 teaspoon salt
• 5 large eggs
• 1 cup fresh chives, finely chopped
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• Nuoc cham dipping sauce (store-bought or homemade)
• Fried shallots for garnish
• Fresh herbs (such as mint and cilantro) for serving

Cooking Instructions:

1. Prepare the Batter:
• In a large mixing bowl, combine the rice flour, tapioca flour, water, and salt. Whisk until smooth and no lumps remain. Let the batter rest for at least 30 minutes to allow the flour to fully hydrate.
2. Cook the Egg and Chive Filling:
• In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the skillet and scramble gently until just set. Stir in the chopped chives, fish sauce, and soy sauce. Continue to cook for another minute, making sure the eggs are fully cooked and the chives are well incorporated. Remove from heat and set aside.
3. Steam the Crepes:
• Fill a steamer pot with water and bring it to a gentle simmer. Lightly oil a flat, heat-resistant plate or a cloth stretched over a steamer basket. Pour a thin layer of batter onto the plate or cloth, swirling to evenly coat the surface. Cover and steam for 1-2 minutes until the crepe becomes translucent.
4. Assemble the Banh Cuon:
• Carefully lift the steamed crepe from the plate or cloth and transfer it to a clean surface. Place a spoonful of the egg and chive filling onto one end of the crepe. Roll the crepe tightly around the filling to enclose it. Repeat with the remaining batter and filling.
5. Serve:
• Arrange the rolled Banh Cuon on a serving platter. Garnish with fried shallots and fresh herbs. Serve with nuoc cham dipping sauce on the side.

Extra Tips:

For the best results, make sure your batter is well-mixed and free of lumps before steaming. The resting period is essential for achieving the desired texture, so don’t skip it.

When creating the crepes, work quickly and efficiently to maintain their delicate texture. If you’re new to making Banh Cuon, using a cloth over the steamer basket can make it easier to remove the delicate crepes without tearing them.

Adjust the seasoning of the egg and chive filling to your taste, and feel free to experiment with additional ingredients such as mushrooms or shrimp for more complexity. Enjoy this dish fresh for the best taste and texture.

Seafood Medley Banh Cuon

Banh Cuon, a traditional Vietnamese dish, consists of delicate rice crepes typically filled with savory mixtures. The Seafood Medley Banh Cuon offers a delightful twist, incorporating the fresh flavors of the ocean. This variation replaces the traditional pork and mushroom filling with a seafood blend, creating a light yet satisfying dish.

The crepes are thin and silky, enveloping a medley of shrimp, crab, and squid, seasoned to perfection. This dish is perfect for seafood lovers and is a great way to impress guests with its unique flavors and presentation.

This recipe serves 4-6 people and captures the essence of Vietnam’s coastal cuisine. The key to this dish is balancing the freshness of the seafood with the subtlety of the rice crepes. Each bite should deliver a burst of flavor, with the seafood medley complemented by the traditional side accompaniments like fresh herbs, crispy shallots, and a tangy fish sauce dip.

Whether you’re hosting a dinner party or simply looking to try something new, Seafood Medley Banh Cuon is sure to be a hit.

Ingredients for Seafood Medley Banh Cuon:

• 1 cup rice flour
• 1/4 cup tapioca flour
• 2 1/2 cups water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 200g shrimp, peeled and deveined
• 150g crab meat
• 100g squid, cleaned and sliced into rings
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Fresh coriander leaves
• Fresh mint leaves
• Fried shallots
• Lime wedges
• Fish sauce dipping sauce (nuoc cham)

Cooking Instructions:

1. Prepare the Crepe Batter: In a mixing bowl, combine rice flour, tapioca flour, water, salt, and vegetable oil. Whisk until smooth and set aside for at least 30 minutes to allow the batter to rest.
2. Prepare the Seafood Filling: Roughly chop the shrimp and squid into bite-sized pieces. In a large pan, heat a tablespoon of oil over medium heat. Add onion and garlic, sautéing until fragrant. Add shrimp, crab meat, and squid, cooking until the seafood is just cooked through. Stir in fish sauce and sugar, cooking for another minute. Remove from heat and set aside.
3. Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly oil the surface. Pour a ladle of batter into the skillet, swirling to create a thin, even crepe. Cook for about 1-2 minutes until the edges lift. Flip and cook for another 30 seconds. Remove and repeat with remaining batter.
4. Assemble the Banh Cuon: Place a crepe on a clean surface. Spoon a generous amount of the seafood filling onto one side of the crepe. Fold the crepe over the filling and roll gently to enclose.
5. Serve: Arrange the Banh Cuon on a serving platter. Garnish with fresh coriander and mint leaves, sprinkle with fried shallots, and serve with lime wedges and nuoc cham dipping sauce.

Extra Tips:

To guarantee the crepes are as thin and delicate as possible, it’s essential to adjust the consistency of the batter with water if needed. The batter should be slightly thinner than pancake batter.

Keep the skillet well-oiled but not overly greasy, as this helps achieve a smooth surface on the crepes. Additionally, try to use the freshest seafood available for the best flavor. If you prefer a spicier dish, you can add some chili to the nuoc cham or directly into the seafood filling.

Smoked Duck and Hoisin Banh Cuon

Banh Cuon, a traditional Vietnamese dish, is known for its delicate rice flour crepes filled with savory ingredients. In this recipe, we elevate the classic Banh Cuon by incorporating smoked duck and hoisin sauce, adding a unique twist to the traditional flavors. The smoky richness of the duck paired with the sweet and salty notes of hoisin sauce creates a perfect balance that will delight your taste buds.

Served with fresh herbs and a tangy dipping sauce, this dish is perfect for a family meal or a gathering with friends.

Making Smoked Duck and Hoisin Banh Cuon is an engaging cooking experience that brings the vibrant flavors of Vietnam to your kitchen. The process involves preparing a smooth batter for the crepes, creating a flavorful filling with smoked duck, and assembling the dish with precision.

Don’t be intimidated by the process; with some patience and attention to detail, you’ll create a dish that’s as beautiful as it’s delicious. This recipe serves 4-6 people, making it ideal for sharing.

Ingredients:

• 1 cup rice flour
• 1/4 cup tapioca starch
• 2 1/2 cups water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 pound smoked duck breast, thinly sliced
• 3 tablespoons hoisin sauce
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh basil leaves
• 1/4 cup fried shallots
• 1/4 cup roasted peanuts, crushed

Cooking Instructions:

1. Prepare the Crepe Batter: In a mixing bowl, combine the rice flour, tapioca starch, water, salt, and vegetable oil. Whisk the mixture until smooth and let it rest for at least 30 minutes. This allows the flour to fully absorb the water, guaranteeing smooth, pliable crepes.
2. Cook the Filling: In a skillet over medium heat, add a tablespoon of vegetable oil. Sauté the chopped onion and minced garlic until fragrant and translucent. Add the smoked duck slices to the skillet, followed by the hoisin sauce and black pepper. Stir well to coat the duck evenly. Cook for about 5 minutes until the duck is heated through. Remove from heat and set aside.
3. Make the Crepes: Heat a non-stick pan over medium heat and lightly grease it with a bit of oil. Pour a ladleful of batter into the pan, swirling quickly to form a thin, even layer. Cover the pan with a lid and cook for about 1 minute or until the crepe is cooked and slightly translucent. Carefully remove the crepe and lay it flat on a plate. Repeat with the remaining batter.
4. Assemble the Banh Cuon: Place a small amount of the smoked duck filling in the center of each crepe. Fold the sides over the filling and roll up like a spring roll. Arrange the rolls on a serving platter.
5. Garnish and Serve: Top the Banh Cuon with fresh cilantro, mint, basil, fried shallots, and crushed peanuts. Serve with a side of nuoc cham (Vietnamese dipping sauce) for an authentic touch.

Extra Tips:

When making the crepe batter, verify there are no lumps for the smoothest texture. The key to successful crepes is controlling the heat; too high and they’ll cook too quickly, too low and they may become rubbery.

If you’re new to making crepes, the first one is often a test, so don’t worry if it doesn’t turn out perfect. Make sure to cover the pan with a lid to trap steam, which helps cook the crepe evenly.

Adjust the hoisin sauce to taste if you prefer a sweeter or less sweet filling. Enjoy experimenting with different herbs for garnish to suit your personal taste.

Peanut and Cilantro Banh Cuon

Banh Cuon is a beloved Vietnamese dish that’s often enjoyed as a light breakfast or snack. Known for its delicate and thin rice sheets, this dish is typically filled with a savory mix of ingredients. In this particular take on the classic, we’re adding a delightful twist with the inclusion of peanuts and cilantro, giving the dish a fresh, nutty flavor that pairs beautifully with the traditional elements.

The soft, slippery texture of the rice sheets contrasts perfectly with the crunchy peanuts and fragrant cilantro, creating a harmonious balance that will delight your taste buds.

This recipe for Peanut and Cilantro Banh Cuon is designed to serve 4-6 people, making it perfect for a small gathering or a family meal. It’s a dish that requires some patience and practice, especially when it comes to making the rice sheets, but the end result is worth every bit of effort.

By following the step-by-step instructions and using the freshest ingredients, you can create a delicious and authentic taste of Vietnam in your own kitchen.

Ingredients for 4-6 servings:

• 2 cups rice flour
• 1/2 cup tapioca starch
• 3 cups water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup roasted peanuts, roughly chopped
• 1 cup fresh cilantro, chopped
• 1/2 pound ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Freshly ground black pepper, to taste
• 1/2 cup fried shallots, for garnish
• Soy sauce or nuoc cham (Vietnamese dipping sauce), for serving

Cooking Instructions:

1. Prepare the Rice Batter: In a large bowl, combine the rice flour, tapioca starch, water, and salt. Whisk until smooth and let the batter rest for at least 30 minutes. This resting time helps the batter to fully hydrate, guaranteeing smooth and pliable rice sheets.
2. Prepare the Filling: In a skillet over medium heat, add 1 tablespoon of vegetable oil. Once hot, add the chopped onion and garlic, sautéing until fragrant and the onion is translucent. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
3. Season the Filling: Stir in the fish sauce, sugar, and a pinch of black pepper. Cook for another 2-3 minutes until the flavors meld together. Remove from heat and stir in the chopped peanuts and cilantro. Set aside to cool slightly.
4. Cook the Rice Sheets: Prepare a steamer and lightly oil a flat, heatproof plate that fits inside. Pour a thin layer of the rice batter onto the plate and steam for about 3-4 minutes, or until the sheet is cooked through and slightly translucent. Carefully remove the sheet from the plate and place it on a clean surface. Repeat with the remaining batter.
5. Assemble the Banh Cuon: Place a spoonful of the pork filling onto one end of a rice sheet. Roll it up gently, similar to a spring roll, guaranteeing the filling is enclosed. Repeat the process with the remaining rice sheets and filling.
6. Garnish and Serve: Arrange the banh cuon on a serving platter. Garnish with fried shallots and additional cilantro if desired. Serve with soy sauce or nuoc cham for dipping.

Extra Tips:

When making the rice sheets, confirm that the batter is well-mixed before pouring it onto the plate. If the batter separates, give it a good stir to reincorporate the ingredients.

It’s helpful to have a thin spatula or a flexible knife on hand to help lift the delicate sheets from the steaming plate. Additionally, be sure to steam the sheets one at a time and keep them covered with a damp cloth to prevent them from drying out as you work.

With practice, you’ll find a rhythm, and the process will become much quicker.

Curry-Spiced Lentil Banh Cuon

Curry-Spiced Lentil Banh Cuon is a delightful twist on the traditional Vietnamese steamed rice rolls, infusing them with the warm, rich flavors of curry and hearty lentils. This unique combination brings together the soft, delicate texture of the rice rolls with a flavorful, protein-rich filling.

This dish is perfect for a satisfying meal that’s both comforting and exotic, making it a great addition to any culinary repertoire. The curry-spiced lentils provide a deliciously savory contrast to the silky smooth rice noodles, creating a perfect balance of taste and texture.

This recipe serves 4-6 people and is ideal for those looking for a vegetarian option that’s both nourishing and full of flavor. It’s crucial to recognize that while the preparation of Banh Cuon requires some time and patience, the end result is well worth the effort.

The key to success with this dish is to confirm that the rice noodle sheets are thin and delicate, allowing the curry-spiced lentil filling to shine through. Expect to spend about an hour and a half from start to finish, including cooking the lentils and preparing the rice batter.

Ingredients:

• 1 cup lentils
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce
• 2 cups rice flour
• 3 cups water
• Salt to taste
• Pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Lentils: Rinse the lentils under cold water and place them in a pot. Cover with water and bring to a boil. Reduce the heat and simmer for about 20-25 minutes until the lentils are tender but not mushy. Drain and set aside.
2. Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
3. Spice the Lentils: Add the curry powder to the skillet and stir well to coat the onions, garlic, and ginger. Add the cooked lentils and soy sauce, stirring to combine. Season with salt and pepper to taste. Let the mixture cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
4. Prepare the Rice Batter: In a mixing bowl, combine the rice flour and water, whisking until smooth. Season with a pinch of salt. The batter should be thin and pourable. Let it rest for about 10 minutes.
5. Cook the Rice Sheets: Heat a non-stick skillet over medium-high heat. Lightly oil the pan, then pour a thin layer of batter, swirling to cover the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the sheet is set. Carefully remove and transfer to a clean surface. Repeat with the remaining batter.
6. Assemble the Banh Cuon: Place a spoonful of the curry-spiced lentil mixture onto a rice sheet. Fold over the sides to enclose the filling, forming a roll. Repeat with the remaining sheets and filling.
7. Serve: Arrange the Banh Cuon on a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips:

To confirm the rice sheets are thin and delicate, adjust the batter consistency by adding a bit more water if necessary. A non-stick skillet is essential for preventing the rice sheets from sticking and tearing.

If you’re new to making Banh Cuon, practice makes perfect, so don’t be discouraged by a few initial attempts. Additionally, the curry-spiced lentil filling can be prepared ahead of time and stored in the refrigerator, allowing you to focus on perfecting the rice sheets when you’re ready to assemble the dish.

Avocado and Mango Banh Cuon

Banh Cuon is a traditional Vietnamese dish known for its delicate, steamed rice paper filled with savory or sweet ingredients. This recipe for Avocado and Mango Banh Cuon introduces a revitalizing twist to the classic dish by incorporating creamy avocados and sweet mangoes, adding a delightful contrast of flavors and textures. The combination of the rich, buttery taste of avocado and the juicy, tropical sweetness of mango creates a light and invigorating dish that’s perfect for a summer meal or a unique appetizer.

This variation of Banh Cuon isn’t only delicious but also nutritious, as it incorporates fresh fruits and vegetables. The process involves creating thin, translucent rice sheets that are filled with perfectly ripe avocado and mango slices, topped with fresh herbs and a sprinkle of lime juice for added zest. Serve these rolls with a tangy dipping sauce for an extra burst of flavor.

Ingredients for 4-6 servings:

• 1 cup rice flour
• 2 tablespoons tapioca flour
• 1 1/2 cups water
• 1/4 teaspoon salt
• 2 ripe avocados, sliced
• 2 ripe mangoes, sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh basil leaves
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 fresh chili, sliced (optional)

Cooking Instructions:

1. Prepare the Batter: In a mixing bowl, combine rice flour, tapioca flour, water, and salt. Whisk until the mixture is smooth and free of lumps. Let it rest for at least 30 minutes to achieve the right consistency.
2. Steam the Rice Sheets: Lightly oil a flat steaming surface or a non-stick pan. Pour a thin layer of the batter onto the surface, spreading it evenly. Cover and steam for about 1 to 2 minutes until the sheet is cooked and translucent. Carefully remove and set aside. Repeat with the remaining batter.
3. Prepare the Filling: While the rice sheets are cooling, slice the avocados and mangoes into thin, even slices. Wash the herbs and pat them dry.
4. Assemble the Banh Cuon: Lay a rice sheet flat on a clean surface. Place a few slices of avocado and mango in the center. Add a small handful of mint, cilantro, and basil. Drizzle with lime juice.
5. Roll the Banh Cuon: Fold the sides of the rice sheet over the filling, then roll tightly from the bottom to the top to enclose the filling completely. Repeat with the remaining ingredients.
6. Prepare the Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and sliced chili. Stir until the sugar dissolves.
7. Serve: Arrange the Banh Cuon on a serving platter with the dipping sauce on the side. Garnish with additional fresh herbs if desired.

Extra Tips:

When making the rice sheets, verify the batter is smooth to avoid tearing. Steaming time may vary slightly depending on your equipment, so keep an eye on the rice sheets to prevent overcooking.

Choose ripe avocados and mangoes for the best flavor and texture. If you prefer a spicy kick, adjust the amount of chili in the dipping sauce. Serve immediately to enjoy the fresh flavors and textures at their best.