Authentic home cooking from Vietnam, with US measurements. 
Bánh cuốn (Vietnamese Steamed Rice Rolls, Made in a Skillet)
When I was little, my family was very poor. But I felt cooler than the neighborhood kids because every morning my mom gave me 2000 VND.
There were breakfast food stalls lined up right across from my house. 2000 VND was just enough for a plate of bánh bèo. 3000 VND could get you bánh cuốn or bánh căn. Pho and bún riêu were 4-5000 VND, but I didn’t really care for those. Back then, I loved bánh cuốn. So sometimes I’d skip a day, save up, and have enough for bánh cuốn the next day.
On days I got to eat bánh cuốn, I felt on top of the world. I’d walk past the bánh bèo lady without even looking. At the stall, I’d pull up a chair, sit down, and wait for my food, fill my dipping sauce bowl to the brim, wipe my chopsticks, and stare hungrily at the kitchen. The bánh cuốn would come out soft and steaming hot, filled with ground pork, wood ear mushrooms, and jicama—so tasty and sweet. The dipping sauce was just right, so good you could sip it. Haha... pure happiness!
Now that I’m older, my family’s a bit better off. Sometimes I walk down the street with my wallet and can’t decide what to eat... trying not to gain weight. There was a time I even skipped breakfast, just sipped coffee and went to work, but still gained weight. Lately, I’ve heard people online say that once you catch the “weight gain bug,” just breathing makes you put on pounds???
Bánh cuốn (Vietnamese Steamed Rice Rolls, Made in a Skillet)
When I was little, my family was very poor. But I felt cooler than the neighborhood kids because every morning my mom gave me 2000 VND.
There were breakfast food stalls lined up right across from my house. 2000 VND was just enough for a plate of bánh bèo. 3000 VND could get you bánh cuốn or bánh căn. Pho and bún riêu were 4-5000 VND, but I didn’t really care for those. Back then, I loved bánh cuốn. So sometimes I’d skip a day, save up, and have enough for bánh cuốn the next day.
On days I got to eat bánh cuốn, I felt on top of the world. I’d walk past the bánh bèo lady without even looking. At the stall, I’d pull up a chair, sit down, and wait for my food, fill my dipping sauce bowl to the brim, wipe my chopsticks, and stare hungrily at the kitchen. The bánh cuốn would come out soft and steaming hot, filled with ground pork, wood ear mushrooms, and jicama—so tasty and sweet. The dipping sauce was just right, so good you could sip it. Haha... pure happiness!
Now that I’m older, my family’s a bit better off. Sometimes I walk down the street with my wallet and can’t decide what to eat... trying not to gain weight. There was a time I even skipped breakfast, just sipped coffee and went to work, but still gained weight. Lately, I’ve heard people online say that once you catch the “weight gain bug,” just breathing makes you put on pounds???
Open in Cookpad AppSteps
- 1
Wash all ingredients. Dice the onion, carrot, shiitake mushrooms, wood ear mushrooms, and green onions into small cubes.
- 2
Add the ground pork to the diced vegetables above. Season with oyster sauce, sugar, MSG, and sesame oil to taste. Mix well and let marinate for 15 minutes.
- 3
Heat a skillet and add a little oil. Add the marinated pork and vegetables and stir-fry.
- 4
Once just cooked through, transfer the filling to a bowl.
- 5
Next, pound together chili, garlic, sugar, and a little MSG to make the dipping sauce.
- 6
Pound until just crushed, not too fine.
- 7
Add fish sauce, lime juice, and water. Adjust the amount of water, sugar, fish sauce, and lime juice to taste for your preferred dipping sauce.
- 8
Next, make the rice roll batter. Use pre-mixed bánh cuốn flour (such as Mikko brand). Mix the flour, water, and oil according to the package instructions. Let the batter rest for at least 20 minutes before making the rolls. (It’s best to mix the batter first so you don’t have to wait later.)
- 9
Heat a nonstick skillet and brush a little oil on the surface. Lower the heat to the lowest setting. Pour in one ladle of batter and tilt the pan to spread it evenly. Cover with a lid.
- 10
When the batter turns translucent (about 5-10 seconds), flip the pan over so the rice sheet drops onto a plate brushed with a little oil. Add more batter to the pan for the next sheet.
- 11
For each rice sheet on the plate, add some filling and roll it up. By the time you finish rolling, the next sheet in the pan should be ready. Keep going—rolling the filling matches up perfectly with the cooking time for each sheet 😉
- 12
Arrange the rolls, fresh herbs, and dipping sauce on a plate. Sprinkle with crispy fried shallots and enjoy while hot 🤤
- 13
So delicious! 😜
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