Steamed Rice Rolls with Pork

This Vietnamese staple is the first thing you'll want to see (and eat) in the morning
30 Ratings
Photo: Haarala Hamilton

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.

Steamed Rice Rolls with Pork

Recipe adapted from Breakfast: The Cookbook by Emily Elyse Miller

Yield: 2 to 4 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

Keep Reading:


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →