Banh cuon is a northern Vietnamese rice roll: a thin steamed sheet of fermented rice batter filled with ground pork, wood ear mushroom and shallots, dipped in nuoc cham.

Banh cuon comes from northern Vietnam and is generally eaten for breakfast. The sheet is steamed from a slightly fermented rice batter on a cloth stretched over a pot of boiling water. Michelin added Banh Cuon Gia Truyen Thanh Van on Hang Ga Street, open since 1973, to its Bib Gourmand list in 2026, and also lists Banh Cuon Ba Hoanh, where sheets are steamed to order around minced shiitake and pork.

Where to eat Bánh Cuốn in Hanoi

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Make it at home

Serves Serves 42 hrAdvanced

Ingredients

  • 200g rice flour
  • 30g tapioca flour
  • 600ml water
  • 1 tsp salt
  • 1 tbsp oil
  • 300g minced pork
  • 15g dried wood ear mushrooms, soaked and chopped
  • 2 shallots, chopped
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • Black pepper
  • Fried shallots and cha que slices to serve
  • Nuoc cham: 4 tbsp fish sauce, 4 tbsp lime juice, 4 tbsp sugar, 200ml warm water

Method

  1. Whisk rice flour, tapioca flour, water, salt and oil. Rest 1 hour minimum.
  2. Saute shallots, then minced pork until cooked. Add wood-ear mushrooms, fish sauce, sugar and pepper. Set aside.
  3. Stretch a non-stick cloth over a pot of simmering water (or use a non-stick crepe pan over low heat).
  4. Ladle a thin layer of batter onto the cloth (or pan). Cover for 30 seconds until set.
  5. Lift the cooked sheet with a thin spatula or chopstick. Place on a oiled board.
  6. Spoon 1 tbsp of filling along one edge; roll up tightly.
  7. Repeat with remaining batter. Top with fried shallots, cha que slices and nuoc cham.

Editor tip. The first sheet is always a failure. The pan or cloth must be lightly oiled and the batter must be very thin.

Common allergens: Gluten (in soy), Soy, Pork.