Bánh Cuốn Recipe

When it comes to Vietnamese snack highlights, bánh cuốn or Vietnamese steamed rolled cakes always top any “the best” list. Actually, they aren’t a snack per se because you can consume a large number of those elegant and gorgeous-looking treats for a full meal.

Each rolled cake is like a work of art, with the white, almost transparent-looking rice batter revealing tantalizing glimpses of the fillings inside. Accompanying the rolls is a delicious dipping sauce whose taste is savory enough to make the driest mouth salivate with expectation.

The making of Vietnamese steamed rolled cakes is an art in itself. However, while it may sound a little complex, this guide will show you an easy way to cook these delights to perfection.

This will be a golden opportunity to show off your great cooking skill!

A Few Notes About Vietnamese Steamed Rolled Cakes

Bánh cuốn (Vietnamese steamed rolled cakes) are a specialty of the northern region (particularly Hanoi and its neighboring provinces), though you can find a lot of stalls and restaurants selling them all over Vietnam.

Their local name is “bánh cuốn”, literally “rolled cakes” or, more correctly, “rolled sheets”.

This delicacy has a long-standing history. It is mentioned in historical records dating back to the Tran dynasty (13th century – 14th century) as a traditional dish.

A rolled cake is usually made of a thin rice batter sheet that wraps around a mixture of minced pork, mushrooms, and herbs. Different localities may use other options for the fillings, such as chicken eggs or meat.

But Vietnamese steamed rolled cakes can’t be complete without their inseparable side dishes and dipping sauces. They have to go with Vietnamese pork sausage (chả lụa) and fresh vegetables, among other things, which makes the dish very healthy and balanced in taste.

Meanwhile, the accompanying sauce must have all the major flavors: saltiness, sweetness, and tartness. It is as vital to the success of the dish as the rolled cakes themselves.

How to Equip Your Kitchen for Bánh Cuốn?

Since this is a steamed dish, you should have a steamer to cook it more easily. In case you don’t have that appliance, I also include a method using an ordinary nonstick pan. Each one has its own pros and cons; choose the most suitable way for you.

With A Steamer

This appliance makes it easier to cook the rice batter to perfection. Its large size allows you to form the rice sheets and remove them effortlessly. However, you will have to make an additional investment if you don’t have a steamer at hand.

Besides, you have to spend some time waiting for the water to be hot enough to make the steamer work, not to mention that cleaning up the steamer after use is also more difficult. In short, people committed to the highest quality of the dish should use this approach.

With A Nonstick Pan

Every kitchen certainly has a nonstick frying pan for cooking, meaning you don’t have to buy more tools to make this dish. This appliance also helps save time because you don’t have to wait for the water to boil like with the steamer.

The downside is you can’t handle the sheets of rice batter in a pan as smoothly as in a steamer, so expect some difficulties along the way. If you like convenience, this approach is for you.

What Are the Essential Ingredients for Bánh Cuốn?

If you think the number of tools is large, wait until you see the list of ingredients! But don’t worry: you can find most of them in any supermarket, though a few herbs and sauces are more likely to be found at an Asian grocery store.

For the Rice Batter

For the Filling

For the Dipping Sauce

For the Side Dishes

How To Cook Bánh Cuốn Like A Local?

Are you ready for your cooking acumen to shine? Below is the detailed step-by-step guide for making bánh cuốn using a steamer or non-stick skillet.

Step 1: Prepare The Rice Batter

In a bowl, mix the following ingredients:

Stir the mixture well to avoid forming lumps. When the flour is completely dissolved, add 0.25 teaspoon of salt and 1 teaspoon of oil to the mixture and stir well.

Let the batter rest for 20 – 30 minutes.

Step 2: Prepare The Filling

Chop wood ear mushrooms, carrots, onions, shallots, and scallion finely. Set aside some shallots to make fried shallots.

Mix all the chopped ingredients above with 7 ounces of minced pork and the following seasonings:

Heat the oil in a skillet over medium heat, then add some minced garlic and shallots.

Cook until fragrant, then add the pork mince mixture. Turn up the heat and cook over high heat. Stir everything well until it is just done. Add some oyster sauce and continue stirring.

Remove the cooked filling and let it drain for 10 minutes.

Step 3: Make Fried Shallot Topping

Cook some fried shallots in the skillet.

Set them aside to use as toppings for the finished dish.

Step 4: Cook The Rice Batter Sheets And Roll The Cakes

There are 2 ways to carry out this recipe, feel free to choose the method that you find easier.

With a Steamer

Place the steamer and fill it with water. Bring to a boil with steam rising from the pot. Stretch the steaming cloth over the steamer. You can coat it with a thin layer of oil.

Pour a large spoon or ladle of rice batter onto the cloth and spread it out thinly and evenly into a round shape. Close the lid and wait for 30 – 40 seconds.

Open the lid and check whether the sheet has turned semi-transparent. If it has, you can spread the pork filling on the sheet and roll it up with a bamboo chopstick. Otherwise, continue to cook the sheet until it is clear-looking.

With a Nonstick Pan

Coat the pan with a thin layer of oil. Pour a large spoon or ladle of rice batter onto the cloth and spread it out thinly and evenly into a round shape. Close the lid and wait for 30 – 40 seconds.

Open the lid and check whether the sheet has turned semi-transparent. If it has, you can spread the pork filling on the sheet and roll it up with a bamboo chopstick and a large spoon. Otherwise, continue to cook the sheet until it is clear-clooking.

Step 5: Make the Dipping Sauce

In a small bowl, mix together:

Stir well until they are completely dissolved. Mince garlic and red chili before adding them to the mixture. Give it a good stir.

Step 6: Prepare the Garnishes and Serve

Cut the two types of pork sausage into bite-sized pieces. Rinse the vegetables.

Cut the cucumbers into thin slices.

Plate the steamed rolled cakes and top with fried shallots. Put the pork sausage, vegetables, and dipping sauce bowls on the side. You can dip each cake into the sauce or drizzle the sauce directly over your cakes.

Tips For Making And Enjoying Vietnamese Rolled Cakes More Easily

Before placing a pan or steamer on the stove, let’s take a few minutes to read these easy tips:

How To Store Vietnamese Steamed Rolled Cakes?

You can store Vietnamese steamed rolled cakes complete with fillings in the fridge for 2 – 3 days as long as you keep them in an airtight container. The dipping sauce should also be stored this way for the same amount of time.

But fresh sheets of rice batter can stay good for up to 7 – 10 if kept separately. You can make them ahead and stuff them with the filling on a different day. Meanwhile, frozen steamed rolled cakes can last for 3 months, supposing you have a freezer-friendly bag for them.

Make Vietnamese Steamed Rolled Cakes To Enjoy All The Flavors In One Bite

Each Vietnamese steamed rolled cake is such a beautiful work of art that you may hesitate to wolf it down. But just have one bite, and your mouth will experience how the rich, umami-packed filling meets the nutty rice sheet along with the tasty sauce that reveals flavors upon flavors.

Enjoy that sensation, and your only regret will be that you didn’t get to savor this Vietnamese delicacy sooner. You can have a few cakes for a light snack or make a large batch of them for a well-rounded meal. All the nutrients you need are right here.

Support me by liking and sharing this article if you like it. Don’t be afraid to express your thoughts or tell about your rolled cake experience in the comment section. I hope you will have a wonderful time with this amazing specialty!