Bánh cuốn (Vietnamese Rice Rolls)

1. Prepare the ingredients

• Peel and finely dice onion, garlic, and shallots.

• Trim scallions, wash, and chop finely.

• Peel jicama and carrot, then julienne into thin strips. To reduce excess moisture, toss them with ½ tablespoon of salt, let sit for 5 minutes, rinse, and squeeze dry.

• Soak wood ear mushrooms in warm water for 20 minutes until fully expanded, then rinse, trim the stems, and chop finely.

2. Cook the filling

• Heat 1 tablespoon of oil in a pan over medium heat.

• Sauté shallots and garlic until fragrant, then add ground pork and stir-fry until the meat is cooked.

• Add diced onion, scallions, jicama, and carrot. Stir-fry together.

• Season with:

  • 2 teaspoons seasoning powder

  • 1 teaspoon sugar

  • 1 teaspoon ground pepper

• Mix well and cook until the mixture is dry and evenly cooked. Adjust seasoning to taste.

3. Prepare the batter and make the rolls

• In a mixing bowl, combine:

  • 200g wheat flour

  • 200g tapioca starch

  • 800ml water (added gradually while stirring until smooth)

• Let the batter rest for 20 minutes.

• Heat a non-stick pan over high heat. Brush lightly with oil.

• Pour in one ladle of batter and tilt the pan to coat it evenly.

• Once the crepe is cooked and the edges lift, remove it and place it on a banana leaf or clean tray.

• Add a spoonful of filling in the center and roll tightly. Repeat with remaining batter and filling.

4. Final Product

• The finished rice rolls will have a soft, slightly chewy wrapper and a savory, slightly sweet filling.

• Serve warm with sweet and sour fish sauce (nước mắm chua ngọt).

• Optional toppings: blanched bean sprouts, fresh herbs, cucumber slices, Vietnamese pork rolls (chả lụa), or fried shallots for extra flavor and nutrition.

Bánh Cuốn – A Delicate Roll of Tradition

In the quiet early hours of a Vietnamese morning, before the streets grow noisy with motorbikes and market chatter, a familiar sound echoes from a humble food stall — the soft hiss of steam rising from a thin cloth stretched over boiling water. That’s the beginning of bánh cuốn, a dish as delicate in form as it is rich in heritage.

Bánh cuốn is more than just food — it’s a gentle memory of home. These silky rice rolls, paper-thin and translucent, are filled with a savory mixture of ground pork and wood ear mushrooms, then carefully rolled and topped with crispy shallots. They’re always served warm, alongside slices of chả lụa (Vietnamese pork sausage), fresh herbs, and a bowl of nước chấm — the iconic sweet-salty dipping sauce that ties every element together.

Originating in northern Vietnam, bánh cuốn speaks of precision and patience. The skill of pouring the right amount of batter, spreading it evenly, and lifting the cooked sheet in one smooth motion — it’s an art passed down from generation to generation.

But beyond the technique, bánh cuốn is about connection. It’s the kind of breakfast that brings families together at a tiny table, the kind of dish that reminds a homesick traveler of their mother’s gentle hands. In each soft bite, there is care, comfort, and the quiet persistence of Vietnamese culinary tradition.

(Traditional Vietnamese Rice Rolls)