Steamed Vietnamese Rice Rolls (Bánh Cuốn) with Pork and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate, thin steamed rice rolls filled with a savory mixture of ground pork and wood ear mushrooms, served with fresh herbs and a tangy 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.

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 batter rest 30 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 2 finely minced shallots and sauté until fragrant, about 2 minutes. Add 1/2 lb ground pork and 1/4 cup chopped soaked wood ear mushrooms, cooking until pork is no longer pink, about 5 minutes. Stir in 2 tbsp fish sauce and 1 tsp sugar, then remove from heat.
  3. Step 3: Prepare a steamer with a flat tray or skillet surface. Lightly oil the surface, pour a thin layer (about 1/4 cup) of the rice batter evenly over it, and steam for 2 minutes until the rice sheet is translucent and cooked through.
  4. Step 4: Using a spatula, carefully lift the rice sheet, place it on a plate, and spoon 2-3 tbsp of the pork mixture onto one end. Roll it up tightly. Repeat with remaining batter and filling.
  5. Step 5: Serve bánh cuốn on a bed of fresh lettuce leaves, topped with 2 tbsp fried shallots and 1/4 cup fresh cilantro leaves, alongside 1/2 cup nuoc cham dipping sauce for dipping.

Frequently asked questions

How long does Steamed Vietnamese Rice Rolls (Bánh Cuốn) with Pork and Mushrooms 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 Steamed Vietnamese Rice Rolls (Bánh Cuốn) with Pork and Mushrooms?

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 Steamed Vietnamese Rice Rolls (Bánh Cuốn) with Pork and Mushrooms?

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 Steamed Vietnamese Rice Rolls (Bánh Cuốn) with Pork and Mushrooms 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 Steamed Vietnamese Rice Rolls (Bánh Cuốn) with Pork and Mushrooms?

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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