Banh Cuon Steamed Rice Rolls with Pork and Mushroom Filling

By AislePrompt Test Kitchen · 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-inspired 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.

★ 4.1 (12 ratings) 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.

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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