Banh Cuon (Steamed Rice Rolls with Pork and Mushroom)
Silky, translucent rice flour pancakes rolled around peppery pork and wood ear mushroom, served with herbs and a dipping sauce.
Made with Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelHard
- Costabout £1.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the rice flour, tapioca starch, salt and water into a smooth thin batter with 1 tbsp of the oil. Rest for 30 minutes.
30 min - 2
Soak the wood ear mushrooms in warm water for 15 minutes, drain and chop finely.
15 min - 3
Heat 1 tbsp oil in a pan and fry the shallots for 2 minutes. Add the pork, mushrooms, fish sauce and pepper and cook for 6 to 8 minutes, breaking up the mince, until cooked through with no pink left.
8 min - 4
Heat a non stick frying pan over a medium heat. Stir the batter, then pour in a thin layer of about 3 tbsp and swirl to cover the base. Cover with a lid for 40 seconds, until the crepe turns translucent and bubbles.
0 min 40 s - 5
Slide the crepe out onto an oiled plate. Spoon a line of filling along one side and roll up. Repeat with the rest of the batter, stirring each time, to make about 12 rolls.
- 6
Serve warm with bean sprouts, cucumber, coriander and your ready made nuoc cham (see the base recipe) for pouring or dipping.
Tips
- Stir the batter before every crepe because the flour sinks to the bottom.
- Keep the pan on a medium heat. Too hot and the crepes brown instead of staying silky.
- Oil the plate and the surface of each finished crepe so they do not stick together.
Storing and freezing
Eat fresh. Keep leftover rolls in the fridge for up to 2 days and steam for 4 to 5 minutes until steaming hot all the way through. They go firm and chewy when cold.
Questions
Do I need a steamer?
No. This method steams the crepe in a covered non stick frying pan. A real steamer cloth gives the thinnest result but takes practice.
Why are my crepes tearing?
The batter may be too thick or the crepe too thin to lift. Add 2 tablespoons water to loosen it and use a flexible spatula.
Is it gluten free?
Yes, with gluten free fish sauce. Rice flour and tapioca starch are naturally gluten free, and it is dairy free, egg free and nut free.
More made with nuoc cham (vietnamese dipping sauce)
Thai Red Curry Chicken Wings with Lime Dipping Sauce
GFDFEFCanh Ga Chien Nuoc Mam (Sticky Fish Sauce Chicken Wings)
GFDFEFCha Ca (Hanoi Turmeric and Dill Fish)
GFDFEFNem Nuong Cuon (Grilled Pork Rice Paper Rolls)
NFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.