Banh Cuon Steamed Rice Rolls with Pork and Mushroom Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate steamed rice sheets wrapped around savory ground pork and fragrant shiitake mushrooms, served with a light dipping sauce. This vietnamese ready in about 75 minutes pairs rice flour, tapioca starch, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 30 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 cup rice flour, 1/4 cup tapioca starch, and 2 1/2 cups water until smooth. Let the batter rest for 30 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 3 minced shallots and sauté until fragrant and golden, about 2 minutes.
  3. Step 3: Add 8 oz ground pork, 4 soaked and chopped shiitake mushrooms, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp salt. Cook, breaking up the meat, until fully cooked and fragrant, about 5-7 minutes. Set filling aside.
  4. Step 4: Prepare a large non-stick skillet or flat pan over medium heat. Lightly oil the surface.
  5. Step 5: Pour about 1/4 cup of the rice batter into the pan, swirling to form a thin, even layer. Cover and steam for 2 minutes until the rice sheet becomes translucent and cooked through.
  6. Step 6: Carefully slide the rice sheet onto a clean surface. Spoon 2 tbsp of the pork and mushroom filling along one edge, then roll tightly like a crepe. Repeat with remaining batter and filling.
  7. Step 7: Serve the banh cuon rolls warm, garnished with fresh cilantro and accompanied by 1/2 cup nuoc cham dipping sauce for dipping.

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Frequently asked questions

How long does Banh Cuon Steamed Rice Rolls with Pork and Mushroom Filling take to make?

Total time is about 75 minutes (45 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Banh Cuon Steamed Rice Rolls with Pork and Mushroom Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.

Can I substitute ingredients in Banh Cuon Steamed Rice Rolls with Pork and Mushroom Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Banh Cuon Steamed Rice Rolls with Pork and Mushroom Filling for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Banh Cuon Steamed Rice Rolls with Pork and Mushroom Filling?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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