Vietnamese · Breakfast & brunch

Bánh cuốn

Name: Bánh cuốn
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1/4 cup tapioca starch; 2 1/2 cups water; 1/2 teaspoon kosher salt; 1 tablespoon neutral oil, plus more for the pan; 8 ounces ground pork; 1/2 cup finely diced onion; 1/3 cup rehydrated wood-ear mushrooms, chopped; 1 tablespoon fish sauce for filling; 1/4 teaspoon black pepper; 1/4 cup fish sauce for dipping; 1/4 cup lime juice; 1/4 cup granulated sugar; 1/2 cup warm water for dipping sauce; 1 garlic clove, minced; 1 Thai chile, sliced; Fried shallots, cucumber, bean sprouts, and herbs, for serving

Delicate steamed rice rolls filled with pork and wood-ear mushroom, with herbs, shallots, and balanced nước chấm.

About 1 hr 45 minTotal

About 1 hr 15 minActive

$Cost

AdvancedDifficulty

Makes 4 servings

Equipment

Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Best crepe-ready starting point
OXO Enhanced 10-Inch Frying Pan
View at Amazon
Another workable path: Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the exact 10-inch diameter, low-sided shape, nonstick release, stable model identity, care burden, and exact Amazon destination to the thin-crepe Recipes. Kwilt has not cooked with this pan.
OXO Enhanced 10-Inch Frying Pan: The 10-inch cooking surface matches the jianbing method, while the low sides and nonstick release support fast spreading, flipping, and folding without tearing a thin wrapper. Trade-off: Ceramic nonstick coatings are wear items and need moderate heat and nonmetal tools; this is not a buy-it-for-life pan.
Another workable path: Use another low-sided 10-inch nonstick skillet in good condition, wiping it with only a film of oil before each crepe.
Sources
OXO Enhanced nonstick cookware collection
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 cup rice flour
1/4 cup tapioca starch
2 1/2 cups water
1/2 teaspoon kosher salt
1 tablespoon neutral oil, plus more for the pan
8 ounces ground pork
1/2 cup finely diced onion
1/3 cup rehydrated wood-ear mushrooms, chopped
1 tablespoon fish sauce for filling
1/4 teaspoon black pepper
1/4 cup fish sauce for dipping
1/4 cup lime juice
1/4 cup granulated sugar
1/2 cup warm water for dipping sauce
1 garlic clove, minced
1 Thai chile, sliced
Fried shallots, cucumber, bean sprouts, and herbs, for serving

Instructions

Whisk rice flour, tapioca starch, water, salt, and 1 tablespoon oil; rest 30 minutes and stir again because starch settles.
Cook pork, onion, and mushroom in a skillet until pork is fully cooked and the mixture is dry. Season with 1 tablespoon fish sauce and pepper; cool.
For nước chấm, dissolve sugar in warm water, then stir in 1/4 cup fish sauce, lime, garlic, and chile. Adjust so salty, sour, and sweet are balanced.
Wipe a lightly with oil over medium-low. Pour a scant 1/4 cup batter, swirl paper-thin, cover, and steam until translucent and releasing, 45 to 60 seconds.
Invert the crepe onto an oiled tray, add a narrow line of filling, and roll loosely. Serve warm with fried shallots, vegetables, herbs, and nước chấm.