When I started Savour the Pho, my goal was not just to share recipes.

This idea was inspired when I came across many questions on social media about Vietnamese food.

People often ask about the differences between Northern and Southern Phở, or how to use Vietnamese herbs in cooking.

Banh Cuon And Banh Uot

I am not a food expert; I am just a Vietnamese with a deep love for our cuisine. I aspire to be a bridge connecting our homeland’s cuisine with the rest of the world.

So, let’s demystify another Vietnamese delicacy: the differences between Bánh Cuốn and Bánh Ướt. Both are Vietnamese steamed rice sheets, but are they the same or different?

1

Bánh Cuốn

In Vietnamese, “Cuốn” translates to “to roll,” while “Bánh” is a versatile term encompassing various sweet and savory dishes made from different types of flour, or even Western-inspired desserts.

At times, “Bánh” can also describe non-edible items like a wheel or a soap bar.

Some “Bánh” examples in Vietnamese cuisine:

Bánh Cuốn is the Vietnamese counterpart to Chinese Cheong Fun (or Hawaiian Look Fun).

Also made from rice flour, Bánh Cuốn is thinner and more delicate than Cheong Fun. Like Bánh Mì and Xôi (Sticky Rice), Bánh Cuốn is one of the most popular breakfast in Vietnam.

A close-up photo of a plate filled with steamed Banh Cuon, a traditional Vietnamese dish. Delicate and translucent rice flour crepes are skillfully rolled, revealing a savory filling of ground pork, mushrooms, and fragrant herbs. The dish is garnished with a sprinkling of fried shallots and served with a side of tangy fish sauce. The vibrant colors and textures of the dish create an inviting and appetizing presentation.
Bánh Cuốn in Hanoi

Bánh Cuốn traces its roots back to Northern Vietnam, and like Phở, Bún Riêu, and Canh Bún , it traveled southward with Catholic migrants in 1954. This delicacy resembles a thin crêpe, rolled around a savory blend of stir-fried pork mince and black ear mushrooms.

Up north, it’s also referred to as Bánh Cuốn Nóng, translating to “hot rice rolls.”

The method of making Bánh Cuốn is also unique. The rice batter is steamed on a tightly stretched cloth membrane, requiring a certain level of craftsmanship.

banh cuon steamer
Banh Cuon Steamer
Making Banh Cuon

However, you can also make Bánh Cuốn at home with a nonstick skillet, similar to another Vietnamese crepe, Bánh Xèo.

Banh Cuon (Vietnamese steamed rolls)
My Bánh Cuốn in Germany
2

Bánh Ướt

Bánh Ướt are also steamed rice sheets, similar to Bánh Cuốn but usually without any or with minimal fillings. In the North Central region of Vietnam, it goes by the name “Bánh Mướt”.

Honestly, the name “Bánh Ướt” is much more popular in the Central and Southern regions.

Banh Uot
Bánh Ướt in Nha Trang, my hometown

In the North, the unfilled rice rolls are still referred to as Bánh Cuốn or sometimes as Bánh Cuốn Chay, with “Chay” indicating a vegetarian or vegan version, devoid of meat.

For instance, the renowned Bánh Cuốn Thanh Trì in Hanoi, originating from Thanh Trì village, is served cold and without any filling.

Banh Cuon Thanh Tri
Bánh Cuốn Thanh Trì in Hanoi
3

Bánh Ướt Thịt Nướng

Bánh Ướt Thịt Nướng is steamed rice rolls with grilled pork. This dish hails from Huế, the imperial city with tons of tasty food (you’ve probably heard of Bún Bò Huế, haven’t you?).

These rolls bears a closer resemblance to fresh spring rolls. The rice sheets for Bánh Ướt Thịt Nướng are thicker than those used for regular Bánh Cuốn and Bánh Ướt.

How to serve Bánh Cuốn and Bánh Ướt

Traditionally, Bánh Cuốn and Bánh Ướt are often served with Chả Lụa (Vietnamese pork roll) or Chả Quế (cinnamon pork sausage) and accompanied by Nước Chấm sauce.

However, as you travel through Vietnam, you’ll discover many other foods that pair well with these steamed rice crepes, such as:

  • Thịt Nướng (Grilled Pork), enjoyed similarly to Bún Chả (Northern rice noodles with grilled pork).
  • Thịt Heo Quay (Roasted Crispy Pork Belly).
  • Chả Giò (Vietnamese Egg Rolls).
  • Nem Chua (fermented pork sausage).
  • (shredded pork in Cơm Tấm broken rice platter).

Of course, Bánh Cuốn and Bánh Ướt are often accompanied by a variety of herbs, blanched bean sprouts, scallion oil (Mỡ Hành), fried shallots (Hành Phi) and sometimes pickled carrot & daikon (Đồ Chua).

I’m a big fan of Hanoi-style Bánh Cuốn, which is thinner and more delicate compared to the southern version. My food tour in Hanoi wouldn’t be complete without Bánh Cuốn, Cà Phê Trứng (Egg Coffee), and Chả Cá Lã Vọng (Turmeric Fish with Dill).

Additionally, in Vietnam, you can find Bánh Cuốn Chay (vegan Bánh Cuốn) with vegan fillings and vegan fish sauce, or Bánh Cuốn Ngọt (sweet Bánh Cuốn) with sweetened mung bean filling.

You can discover a compilation of Vietnamese recipes on my blog and subscribe for new updates.

And don’t forget to stay in touch with me on InstagramFacebookPinterest, and YouTube 🥰.

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