A few years ago, my husband and I traveled to Vietnam to lớn be part of his brother"s wedding party.Like most wedding parties, we were constantly on the go with the bride & groom. The day was packed full of photo shoots, formal processions và traditional tea ceremonies. There was very little time khổng lồ sit down and eat. As the day wore on, và I was getting tired và hungry.When tired and hungry, I willingly admit that I"m not at my best. Either steer clear or feed me. Luckily my husband, a wise man, did the latter.

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While the bride and groom were taking photos with guests, we snuck over khổng lồ a nearby street vendor lớn replenish ourselves with Vietnamese Steamed Rice Rolls (Bánh Cuốn).I don"t remember much of the wedding day, what I wore, or who I met, but I sure as hell remember the Bánh Cuốn and how wonderfully it tasted on the special day in January 2007. I immediately ate the first order of Bánh Cuốn in record time. The second order came, but all I could vày was look at it longingly from afar, as we were once again beckoned back khổng lồ the wedding party. My heart broke a little too that day.


Vietnamese Steamed Rice Rolls (Bánh Cuốn) served with scallion oil, fried shallots, Vietnamese sausage (Chả Lụa), cucumbers & chopped greens.

Vietnamese Steamed Rice Rolls or,Bánh Cuốn, are thin sheets of steamed rice batter filled with ground pork & minced wood ear mushrooms. The rice rolls get a glaze of scallion oil and a sprinkle of crispy fried shallots, then served on a bed of fresh thinly sliced cucumbers, chopped lettuce, Vietnamese herbs, blanched bean sprouts và slices of Vietnamese sausage (Chả Lụa). All of this is served with a side of Vietnamese fish sauce dipping sauce (Nước Mắm Chấm).

If you like Vietnamese foods & tired of Phở, tryBánh Cuốn. This can be a quick snack, light meal or full-on dinner. It"s guaranteed lớn satisfy any Vietnamese-food craving and a must try when you visit the street food scene in Vietnam.

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Traditionally, the rice batter is cooked by spreading a thin layer on top of a cloth that is stretched over a water bath. It is covered with a lid và steamed lớn perfection. Once cooked,it"s skillfully lifted off the steamer with a wooden stick. It was mesmerizing to lớn watch them bởi vì this in Vietnam. I recorded a quick đoạn phim below of a local vendor serving the best Bánh Cuốn in Biên Hòa, Vietnam.

I don"t have this contraption at trang chủ just to make Vietnamese Steamed Rice Rolls. Although I contemplated buying one, stuffing it in my luggage & bringing it back to the States,it turns out you don"t need this to lớn cook Vietnamese Steamed Rice Rolls. All you really need is a good non-stick frying pan with a lid.The rice flour is really delicate và sticky. Without a good non-stick pan, that delicate rice flour will stick khổng lồ the pan. Plus, a good non-stick frying pan eliminates a lot of the oil so that we are not frying, but "steaming."

Having two pans really speeds up the process. You can assemble one while the other is cooking.I, unfortunately, didn"t think I need two of the same pans, so when my husband bought me a two-pack of a high chất lượng non-stick frying pan, I decided khổng lồ gift the other one khổng lồ my mother-in-law. Oh how I could have used that second pan.


Vietnamese Steamed Rice Rolls (Bánh Cuốn) served with Vietnamese fish sauce dipping sauce (Nước Mắm Chấm).

Vietnamese Steamed Rice Rolls (Banh Cuon) 

Serves 4-5


Pork Filling

1/2 lb ground pork 3 cloves garlic (peel & mince)1 small onion (peel and dice)

Batter from Scratch

5.5 cups water


Bean sprouts (steam or blanch)Vietnamese sausage (Chả Lụa)4-5 English cucumbers (semi-peel then julienne)

Equipment Needed


For the pork filling: Marinate the ground pork with pork/chicken stock powder, salt, sugar, and pepper for 15 minutes. In a large pan, heat up vegetable oil on medium-high heat. địa chỉ cửa hàng the garlic & onion. Saute until fragrant (1-2 minutes). Add seasoned ground pork & mushroom. Break up the chunks of ground pork with a wooden spoon. Continue cooking until pork is cooked all the way through.For the batter: địa chỉ cửa hàng everything in a medium-size bowl và stir until dissolved.To make the steam rolls, pour a little batter into the hot nonstick pan, just enough lớn cover the bottom. You want it as thin as possible. If it"s a really good non-stick pan, no oil will be needed. Cover the pan with a lid and let it steam for about one minute. Once cooked, slide the "crepe" onto an oiled plate. địa chỉ a thin layer of the pork mixture then roll it up. Repeat until all batter và filling are gone. Slather the rice rolls with a bit of scallion oil for a nice aromatic shine, then serve with cucumbers, bean sprouts, Vietnamese pork sausage, fried shallots, and Vietnamese fish sauce dipping sauce (Nước Mắm Chấm) on the side.
Here"s a very old video clip to give you a better idea of the process. Don"t add too much pork mixture to lớn the steamed crepes like I did in the video. It was way too much.","raw":false},"hSize":null,"floatDir":null,"html":"","url":"https://www.youtube.com/watch?v=ByPlHaD4_g0","thumbnailUrl":"https://i.ytimg.com/vi/ByPlHaD4_g0/hqdefault.jpg","resolvedBy":"youtube"}" data-block-type="32" id="block-yui_3_17_2_57_1498770021453_11366">

Here"s a very old đoạn phim to give you a better idea of the process. Don"t add too much pork mixture to the steamed crepes like I did in the video. It was way too much.



When eating Vietnamese Steamed Rice Rolls (Bánh Cuốn), you must have Vietnamese fish sauce dipping sauce (Nước Mắm Chấm).