Bánh Cuốn

Bánh Cuốn is a beloved Vietnamese dish, traditionally made with thin, steamed rice sheets and a savory pork filling. However, in this version, we've swapped the pork for ground chicken, but the beauty of this recipe is its flexibility; you can easily use whatever protein or filling you prefer. Whether you choose chicken, pork, seafood, or keep it vegetarian with tofu or mushrooms, Bánh Cuốn is all about those soft rice rolls, fresh herbs, and a tasty dipping sauce. It's a perfect dish for a light meal or snack that’s full of flavor and texture.

This recipe is quite similar to the Chinese version of Cheung Fun, but I’m not here to get into an origin story or argue which version is better—they all taste great! The main difference with the Vietnamese version is that it uses a lot more fish sauce, chilies, and fresh herbs, which is exactly what I was craving when I made this.

A quick disclaimer: my cooking method isn’t entirely authentic, and the results may reflect that. Traditionally, Bánh Cuốn is made with a special steamer, but I like to keep things accessible and practical for home cooks. One of the toppings is fried shallots, and while I usually fry them myself (since the leftover oil is perfect for other dishes), feel free to use store-bought ones to save time, as this recipe already has quite a few ingredients and steps.

Step 1
In a large mixing bowl, combine rice flour, tapioca flour, a pinch of salt, and 600ml water. Whisk until the mixture is smooth and lump-free.Add 1 tbsp of oil to the batter and stir. Let the batter rest for at least 30 minutes to allow the flour to fully hydrate.

Step 2
In a blender or mortar and pestle, blend together the bird’s eye chili peppers and garlic. In a small mixing bowl, combine the blended chili and garlic mixture with fish sauce, water, sugar, and lime juice. Stir until the sugar dissolves.

Step 3
Heat a skillet over medium heat with a little oil. Add the chopped garlic and shallots, and sauté until fragrant, about 2-3 minutes.Add the ground chicken to the skillet and cook until browned, breaking it up with a spatula. Stir in the chopped wood-ear mushrooms, oyster sauce, fish sauce, sugar, and white pepper. Cook for an additional 5-7 minutes until all the ingredients are well combined and the chicken is fully cooked. Set the filling aside.

‍Step 4
Prepare a large non-stick skillet or a large flat-bottomed pan over medium heat. Brush the surface lightly with oil. Stir the rice flour batter, then pour a thin layer (about 1/4 cup) into the skillet, quickly swirling the pan to spread the batter evenly. Cover the skillet with a lid and steam the batter for about 1-2 minutes until the sheet turns translucent and fully cooked.Use a spatula to carefully remove the rice sheet and place it on a plate or clean surface.Continue this process until all the batter is used.

‍Step 5
‍Place a spoonful of the chicken filling on each rice paper sheet. Spread the filling around the pancake and then gently roll it up. Repeat with the remaining rice sheets and filling.

‍Step 6
‍Arrange the bánh cuốn rolls on a serving plate. Top with fried shallots and garnish with fresh herbs like cilantro, Thai basil, and mint. Serve with the prepared dipping sauce on the side.