How to make Vietnamese Steamed Rice Rolls

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How to make Vietnamese Steamed Rice Rolls

Vietnamese Banh Cuon is known as extremely thin and delicate crepe, which filled with minced pork and mushrooms. This thinness is created thank to a very special steaming process. Banh cuon is originally steamed over a fabric covered pot which can quickly cook the rice flour and meanwhile keeping it moist. A nylon-cotton cloth will be stretched across a large pot, then very thin layer of batter is poured on to the cloth and evenly spread and steamed for less than a minute. After that, a flat bamboo stick is used to lift off the rice crepe.

Now, let simplify the method with me, since we don’t have those equipments available  . With following method, we will be using a frying pan instead of a steamer.


For the batter:
1 bag steamed rice rolls flour
1 liter water
1 tsp salt
1 tbsp vegetable oil

For the filling:
250g minced pork
dry mushrooms: 10g shiitake, 50g wood-ear mushroom
1 shallot
fish sauce, salt, chicken powder, sugar, (pepper)

Step 1: To make the batter, add 1 bag of steamed rice rolls flour into a bowl, then add in 1 tsp salt, 1 tbsp vegetable oil and 1 liter water. Mix them well together, then set the batter aside for at least one hour.

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Step 2: Moving on to the filling, firstly, let the mushrooms soak in water for about 15 minutes so that they can expand themselves and become tender.

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After that, cut off the stem and mince them all, then slice the shallot thinly.

Step 3: Add 2 tbsp vegetable oil in a frying pan, add in the shallot and fry them until light-brown. Then add in the pork, stir gently and meanwhile try to separate the ones that stick together. Now add in some fish sauce (or salt), half a tsp of chicken powder and half a tsp sugar. Keep stirring until the pork get firm and there is less liquid in the pan, then add in the mushrooms, stir for 1 more minute then off with the heat. Add in some pepper if you like.

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Step 4: Now we have the batter and the filling ready. Set the stove on medium, then grease another pan and a big plate to prepare for the steaming process.

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Step 5: Slowly ladle the batter in to the pan, swirl it around so that the batter can fully cover the pan.

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Lay the lid on top, then wait for 15 secs. Now flip the crepe on the greased plate.

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After that, add the batter into the pan to make the new one. Spread the filling on the crepe evenly and start rolling gently.

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Step 6: When you’re done with the rolling process, slightly grease the rolls and top up with some fried onion flakes.  And that’s pretty much it.

These steamed rice rolls are normally cut into bite-size pieces and served with vietnamese dipping sauce and occasionally vietnamese pork rolls.

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