Vietnamese Breakfast Recipe: Banh Cuon Rice Rolls

This Vietnamese staple is the first thing you'll want to see (and eat) in the morning

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The next time you're looking to switch up your breakfast routine, you'll find a friend in Emily Elyse Miller's Breakfast: The Cookbook. It includes a smattering of global breakfast recipes that are a far cry from cardboardy wheat flakes—like these banh cuon, a Vietnamese dish of minced pork and wood ear mushrooms tucked inside a paper-thin rice flour roll.

Recipe adapted from Breakfast: The Cookbook by Emily Elyse Miller

Steamed Rice Rolls With Pork
2.7 from 53 ratings
Get this recipe for homemade Vietnamese steamed rice rolls with pork, mushroom and garlic, served with homemade nuoc cham sauce.
Prep Time
Cook Time
to 4 servings
Total time: 45 minutes
  • For the Nuac Cham
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons lime juice
  • 1 clove garlic, finely chopped
  • 2 fresh red chilies, finely chopped
  • For the Batter
  • 1 cup rice flour
  • ¾ cup tapioca flour
  • ¼ teaspoon fine sea salt
  • For the Filling
  • 1 tablespoon vegetable oil, plus more for greasing
  • 1 shallot, sliced
  • ½ cup dried wood ear mushrooms, soaked in cold water for 30 minutes, drained, and chopped
  • 1 clove garlic, minced
  • ½ lb ground (minced) pork
  • 1 teaspoon fish sauce, plus more to taste
  • Salt and freshly ground pepper
  • Nuoc cham, for serving
  • Cucumber sticks, for serving
  1. Make the nuoc cham: In a small bowl, stir together the sugar, fish sauce, and 5 tablespoons water until the sugar is dissolved. Add the garlic, chilies, and lime juice.
  2. Make the batter: In a bowl, mix together the rice flour, tapioca flour, and salt. Stir in 2 cups water and mix until the batter is thoroughly combined and smooth.
  3. Make the filling: In a medium frying pan, heat the oil over medium heat. Add the shallot and wood ears and cook, stirring, until the shallot is soft, about 3 minutes. Mix the minced garlic and fish sauce into the pork and add it to the pan with the shallot. Season the meat with the fish sauce and salt and pepper to taste. Cook, stirring and breaking up the pork with a wooden spoon until the pork is browned, about 6 minutes. Transfer the filling to a bowl.
  4. Set a medium nonstick frying pan over medium heat. Generously coat with oil and ladle in ¼ cup of the batter, swirling it around to coat evenly, about ⅛ inch thick. Cover with a lid and let the pancake cook for 1 minute. Carefully flip the pancake onto the plate.
  5. Fill the pancake with 2 tablespoons of the filling down the center and roll up the noodle. Continue with the rest of the batter and filling.
  6. Serve with nuoc cham and cucumber sticks.
Calories per Serving 394
Total Fat 11.3 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Cholesterol 35.7 mg
Total Carbohydrates 58.2 g
Dietary Fiber 1.9 g
Total Sugars 5.1 g
Sodium 502.6 mg
Protein 14.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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