Delicate, silky, and full of flavor — Bánh Cuốn & Bánh Ướt are Vietnam’s iconic rice rolls you can recreate right at home.
No special steamer needed, just a skillet and my foolproof tips for that authentic texture and taste.
Bánh Cuốn – Vietnam’s Silky Rice Rolls
Bánh Cuốn is a Northern Vietnamese specialty — soft, silky rice crêpes rolled with savory pork and wood ear mushrooms, then served with fresh herbs and a tangy-sweet Vietnamese fish sauce.
In Vietnamese, “cuốn” means “to roll,” while “bánh” is a versatile word for anything made from flour — from sweet treats like Banh Flan (Vietnamese flan) and Banh Bong Lan (sponge cake) to savory bites like Banh Pate So or the famous Banh Mi sandwich.
A quick history bite
After 1954, Catholic migrants brought Bánh Cuốn to the South — along with Northern gems like Phở, Bún Mọc, Bún Riêu, and Canh Bún. Since then, it’s become a breakfast favorite all over Vietnam.
Its close cousin Bánh Ướt skips the filling but keeps that same silky, delicate texture. Wondering what sets them apart? Check out my take on Bánh Cuốn vs. Bánh Ướt.
How I Nailed This Bánh Cuốn Recipe
Living in a tiny shared apartment, setting up a traditional Bánh Cuốn steamer was… yeah, not happening 😅. So I went simple: just a trusty nonstick skillet. The rice sheets aren’t whisper-thin like the classic ones, but they come out soft, delicate, and silky.
I kept it easy with store-bought rice flour, adjusted the water, added a bit of tapioca starch for stretch, and a touch of potato starch for that smooth, melt-in-your-mouth texture—potato starch is the real MVP here.
I let the batter soak for an hour, swapped the water once to avoid any funky rice smell, and voilà: soft, slippery rolls that stay perfect even after a night in the fridge and a quick microwave zap. Win! 🙌
Ingredients
Filling
Here’s what goes inside those silky rice rolls:
- Ground pork – The classic choice! You can swap it for ground chicken or beef if needed.
- Wood ear mushrooms – These funky-looking mushrooms are prized for their crunchy texture. You’ve probably seen them in Chả Giò (Vietnamese egg rolls). Soak them first if you’re using dried!
- Shallots & onions – You’ll need both. In Saigon, some cooks even throw in grated jicama for a juicy, slightly sweet crunch.
- Seasonings – A splash of fish sauce, a touch of sugar, and a pinch of black pepper. That’s all you need!
Bánh Cuốn Batter
This is the secret to those thin, delicate rice sheets:
- Rice flour (or rice starch) – Look for Vietnamese or Thai brands for the best texture.
- Tapioca starch – Adds a bit of stretch and chew.
- Potato starch – My fave! It gives the rice sheets a soft, tender bite with a neutral flavor. Can’t find it? Use cornstarch, extra tapioca, or wheat starch instead.
- Cooking oil – Just a little, to help with that silky finish.
- Salt – For balance
Acommpaniments
No Bánh Cuốn is complete without the trimmings!
- Nước Chấm – The signature dipping sauce: fish sauce, water, sugar, vinegar (or lime), and chili. Traditionally, no garlic here — keep it clean and simple.
- Vietnamese Herbs & Veggies – Blanched bean sprouts, cucumber matchsticks, Thai basil, cilantro, or Vietnamese coriander (rau răm) if you can get your hands on it.
- Hành Phi (fried shallots) – Don’t skip this. It adds crunch and so much flavor!
- Chả Lụa – Vietnamese pork sausage. Grab it at your local Asian store or try making it from scratch. Totally worth it.
- Regional toppings – Head to the section below: How to Serve Bánh Cuốn.
Instructions
Step 1: Prepare the Batter (at least 1 hour before cooking)
- Mix rice flour, tapioca starch, and potato starch with water until smooth. Strain to remove lumps. Let the batter rest for at least 1 hour (or ideally overnight in the fridge).
- After resting, the batter will separate: flour at the bottom, water on top. Carefully remove the water with a ladle without disturbing the flour.
- Measure the water removed and replace it with an equal amount of fresh water.
- Add salt and cooking oil, then mix thoroughly.
Step 2: Prepare the Filling
- Soak the mushrooms in room-temperature water for 30 minutes. Rinse well and chop coarsely to keep some crunch.
- Coarsely chop onions and shallots.
- Heat some oil in a skillet and sauté the shallots until fragrant.
- Add ground pork, mushrooms, and onions. Season with fish sauce, sugar, and black pepper to taste. Cook 2–3 minutes, then set aside.
Step 3: Prepare the Dipping Sauce
- Whisk all ingredients together and set aside.
Step 4: Steam the Rice Sheets
- Preheat a nonstick skillet over medium heat. Lightly coat it with a thin layer of oil using a paper towel.
- Lift the skillet and pour a ladleful of batter. Tilt and rotate the pan to spread evenly. Pour excess batter back into the bowl. Thin sheets are key!
- Optionally, spray a little water on the batter for extra moisture.
- Cover with a lid and cook 30–40 seconds until the sheet becomes translucent.
- Place some filling along one edge of the sheet.
- Carefully roll the sheet using a spatula—or flip it onto an oiled plate and roll. Repeat with remaining batter, wiping the skillet clean and stirring the batter between rolls.
Step 5: Assemble & Serve
- Arrange the rolls on a plate with blanched bean sprouts, cucumber slices, Thai basil, and Chả Lụa. Sprinkle fried shallots on top.
- Drizzle generously with Nước Chấm and enjoy!
Troubleshooting Tips
Struggling with your Bánh Cuốn? Don’t worry—I’ve tested this recipe more times than I can count (and eaten every “oops” batch 😅). Here’s how to fix the usual hiccups:
Batter won’t stick? Your pan’s too cool! Give it another minute or two before pouring the batter.
Sheets look patchy or bubbly? Pan’s too hot. If you hear a sizzle when the batter hits, lower the heat a bit. You want smooth, silky rice sheets—not Banh Xeo vibes.
Crêpes drying or cracking? Cooked too long. Pull them off once they turn translucent and edges start to lift. Brittle = overdone.
Batter tears easily? Handle gently—it’s delicate! If it keeps tearing, reduce water by ~100ml (0.4 cups).
💡 Pro tip: For an 8-inch (20cm) skillet, ¾ of a ladle makes thin, dreamy sheets that still hold the filling.
Sheets sticking everywhere? Lightly grease plates and tools. A little oil goes a long way to keep things smooth.
How to Serve Bánh Cuốn (Regional Style!)
Northern-Style (Hà Nội)
I’m such a fan of Hanoi cuisine that I put together a must-try list of Hanoi eats—and Bánh Cuốn definitely makes the cut.
Here, the rice sheets take center stage, so the toppings are kept simple, elegant, and totally delicious.
- Chả Quế (cinnamon-spiced pork sausage)
- Chả Mực (fried squid patties)
- Sometimes Thịt Nướng (grilled pork) for a heartier option
The dipping sauce is warm, light, and perfectly balanced—fish sauce, sugar, calamansi juice, garlic, chili, and black pepper. Some locals add a drop of fragrant Cà Cuống essence.
Beyond the classic ground pork filling, Hanoians also enjoy Bánh Cuốn with a gooey, runny egg tucked inside.
💡 Fun fact: In the North, you dip the Bánh Cuốn into the sauce—unlike the South, where it’s usually poured on top!
Southern-Style (Sài Gòn)
Down South, Bánh Cuốn gets the full “salad treatment”! Served more like a noodle bowl:
- Blanched bean sprouts
- Fresh herbs (mint, Thai basil, rau răm)
- Cucumber and lettuce
- Đồ Chua (pickled veggies) for crunch
- Hành Phi (fried shallots)
Toppings are also generous:
- Chả Lụa (Vietnamese pork sausage)
- Chả Chiên (fried sausage)
- Nem Chua (fermented pork)
- Crispy shrimp cakes like Bánh Tôm or Bánh Cống
Central-Style (Huế, Nha Trang & more)
Central Vietnam keeps things flavorful! Bánh Cuốn and Bánh Ướt here often comes:
- Topped with toasted shrimp floss (Tôm Chấy)
- Served with grilled pork
- Finished with crispy roast pork belly and a drizzle of scallion oil
Other Bánh Cuốn Variations
Bánh Cuốn Trứng – pour a bit of beaten egg over the crêpe before covering it. The result is a soft, silky rice roll with a delicate eggy flavor.
Bánh Cuốn Tôm – Mix finely chopped shrimp into the pork-mushroom filling, or top with toasted shrimp floss.
Bánh Cuốn Chay (Vegan) – Fill with tofu and mushrooms, and serve with vegan Nước Chấm. Or skip the filling and top with fried tofu or vegan sausage!
Bánh Cuốn Ngọt (Sweet Version) – Sweet Bánh Cuốn is a thing! Fill with coconut and mung bean for a dessert-style roll.
Cheong Fun (Chinese-Style Rice Rolls) – The inspiration behind Bánh Cuốn, these silky rolls are often served plain, with hoisin sauce, or stuffed with shrimp, beef, or Chinese BBQ pork.
More tasty Vietnamese breakfast choices
Hu Tieu Bo Kho (Vietnamese Beef Stew with Tapioca Noodles)
Bo Ne (Vietnamese Steak & Eggs)
Mi Quang (Central Vietnamese Turmeric Noodle Soup)
Instant Pot Chicken Pho (Hanoi-Style)
Pho Bo Sot Vang (Red Wine Beef Stew Pho)
Xoi Man (Sticky Rice with Chinese Sausages)
Bánh Cuốn (Vietnamese Steamed Rice Rolls)
Ingredients
Rice batter (I highly recommend using a scale to measure)
- 250 g rice flour (or rice starch) (around 2¼ cup)
- 120 g tapioca starch (around 1 cup)
- 30 g potato starch (around 2.5 tbsp) (You could use cornstarch or tapioca starch but I highly recommend potato starch)
- 1.1 liter water (around 4⅖ cup) (You could reduce it to 1 liter / 4 cup)
- ½ tsp salt
- ½ tbsp cooking oil
Filling
- 0.7 pound ground pork (320g)
- 1/8 cup dried & pre-sliced wood ear Mushrooms (15g)
- 1 shallot
- ½ bulb onion
- 1 tbsp fish sauce (to your taste)
- ⅓ tbsp ground pepper (to your taste)
Dipping Sauce
- 1 cup fish sauce (to your taste)
- 1 cup sugar (to your taste)
- 3 cup water
- ¾ tbsp lime / lemon juice or vinegar (5%) (to your taste)
- Chili (minced) (to your taste)
Accompaniments
- Chả Lụa (sliced) (optional)
- Bean Sprouts (blanched)
- Cucumber (cut into matchsticks)
- Fried Shallots
- Herbs (Thai basil, Vietnamese coriander…)
Instructions
Prepare the batter (at least 1 hour before cooking)
- Mix rice flour, tapioca starch, and potato starch with water until smooth. Strain the batter to ensure there are no lumps.
- Let the mixture rest for at least one hour, ideally overnight in the refrigerator.
- After resting, you'll find that the flour has settled at the bottom with a layer of water on top. Carefully remove this water with a ladle, being careful not to disturb the flour layer.
- Measure the amount of water removed and add back an equal quantity of fresh water to the bowl.
- Add salt and cooking oil to the mixture, then mix thoroughly.
Prepare the filling
- Soaking the mushrooms in room temperature water for 30 minutes. Afterward, wash and rinse them thoroughly. Chop them coarsely to preserve their crunchy texture.
- Coarsely chop the onions and shallots.
- Heat some cooking oil in a pan. Sauté the shallots until they become fragrant.
- Add the ground pork, mushrooms, and onions. Season with fish sauce, sugar, and ground black pepper to your taste. Cook the mixture for just 2-3 minutes, then set it aside
Prepare the dipping sauce
- Whisk all ingredients together to make the dipping sauce. Set it aside.
Steam the rice sheets
- Preheat a nonstick skillet over medium heat. Lightly coat the skillet with a thin layer of cooking oil, using a paper towel to spread it evenly.
- Lift the skillet and pour a ladleful of batter onto it. Tilt and rotate the pan to spread the batter evenly, then pour any excess batter back into the bowl. Aim to make the rice sheet as thin as possible. You could spray some water onto the rice sheet to provide additional moisture for steaming.
- Cover the skillet with a lid and allow it to cook for 30-40 seconds.
- Once the rice sheet appears translucent, place some filling along one edge of the crêpe.
- Using a spatula, carefully roll up the rice sheet. Alternatively, you can flip it onto a large oiled plate and roll the sheet there. I just find the first way less messy.
- Ensure to wipe the skillet clean and stir the batter between making each rice roll.
Assemble & Serve
- Arrange the rice rolls on a plate alongside blanched bean sprouts, cucumber slices, Thai basil leaves, and chả lụa. Sprinkle fried shallots over the rolls.
- To enjoy, drizzle the dipping fish sauce generously over the rolls and enjoy.
Notes
- the batter not sticking to the skillet.
- the rice sheet not being smooth and silky.
- the rice sheet tearing or drying out easily.
