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

By · 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 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 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.

Equipment for this recipe

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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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