Banh Cuon: Recipe & Ingredients of Vietnamese Rice Rolls

Table of Contents

Introduction about Vietnamese Banh Cuon:

What is Banh Cuon? Bánh Cuốn or Vietnamese Steamed Rice Paper Rolls is made from a thin, wide sheet of fermented rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce which is fish sauce called Nước Chấm (Dipping Sauce).

The dish is served with topping and dipping sauce. Light, tasty, and filling are the best words to describe about. It is a preferable breakfast dish and a must-try to truly comprehend the diversity of Vietnamese Cuisine. Each region leaves a different impression on those who try it, but they all share a rich history and cuisine worth sharing. That’s why we are here, sharing the story of Vietnamese steamed rice rolls with you.

Origin of Banh Cuon in Vietnam:

Banh Cuon in Vietnam is believed to originate from a small village of Thanh Tri in Hanoi Capital City, stretching along the Red River. Legend story has it that, under the reign of Hung King, people came to this virgin land and started cultivating wet rice – the “spirit and soul” crops of the Vietnamese. Hung King was chosen to be the king thanks to the creation of the rice square and round cakes (also known as Banh Chung – Banh Day); therefore, his children were taught to appreciate the rice grains as the “Pearls of Earth” One of Hung King’s princes, An Quoc, taught his people to make thin and transparent sheets of steamed rice to celebrate the versatility of the rice grains and also the cleverness of his people.

Thanh Tri village is now recognized as an ancient artisan village for making banh cuon, with more than two-thirds of the population living off this occupation. The techniques of making steamed rice rolls were passed down from generation to generation and the descendants spread out and adapted their traditional dish to their new homes, which consequently created a wide range of Banh Cuon varieties across the country nowadays.

Some Types of Banh Cuon in Vietnam:

First of all, it is necessary to distinguish between Banh Cuon and Banh Uot, which is literally translated into “wet cakes.” It confuses us sometimes with the name since they are not wet as they are named but moist and super soft. Banh Cuon and banh uot are basically relatives in which banh uot is Banh Cuon without fillings. These two are always available together on the menu because they have exactly the same ingredients and cooking methods, so it is convenient to have them both for more options.

Given its large territory and various climates, it’s not surprising that a dish like Banh Cuon has many different versions. Usually, just a small variation in the fillings, dipping sauce, or toppings can create a completely new Banh Cuon eating experience.

Banh Cuon Thanh Tri (Hanoi):

Thanh Tri is famous to be the home and artisan village of steamed rice rolls. It has its own secrets recipe and ingredients for making its Banh Cuon stand out. Firstly, they select good-quality rice grains, soak into water for around three hours. Despite the presence of technology, in Thanh Tri, rice is still ground using a traditional stone grinder. Rice powder made in this way retains its natural rice aroma and creates a shiny surface after steaming. Another unique feature of Banh Cuon Thanh Tri is that it is made into super thin sheets before being rolled up. It is believed that the thinner the steamed rice sheets, the more experienced and skillful the chefs are.

The most profound highlight of Banh Cuon Thanh Tri, however, is the dipping sauce made from ca cuong (Lethocerus indicus) – a type of water bug widely eaten in Southeast Asia. They collect essential oil from ca cuong, that has a decent cinnamon scent, and a slightly sour taste, and store for making dipping sauce.

Banh Cuon Nguoi Hoa (Chinese-Vietnamese steamed rice rolls):

The Chinese-Vietnamese community has greatly contributed to the culinary diversity in Vietnam. In terms of steamed rice rolls, people also enhance the batter with large quantities of green onions. And the fillings show a strong Chinese influence with char siu or fresh shrimp (which are quite similar to the fillings in their dim sum). Another distinct characteristic of this type of Banh Cuon is that it is soy sauce instead of fish sauce.

Recipe and Ingredients of Banh Cuon:

Wet Rice Paper Wrappers:

To make banh cuon, people use a stone mill to grind the rice grains finely. Then soak rice flour in cool water for at least 4 hours. Which help to remove any mossy odor, and makes the wrappers softer and shinier after steaming. The longer people soak the rice flour, the more flexible and elastic it becomes. If soaking overnight is not possible, adding tapioca starch will help make the wrappers softer and more elastic. The mixture can be with pandan leaf extract, coconut milk, or eggs, depending on personal preference.

A traditional steamer is to set up with a thin fabric sheet on top. When the water boils, cover the fabric with vegetable oil and pour a ladle of batter evenly. Cook the rice wrapper for about a minute and then use bamboo stick to remove it from the fabric. Put on a tray and fill with the ingredients you want.

Some Filling Ingredients:

Typically, the filling for Banh Cuon is a mixture of minced pork and wood-ear mushrooms, combined with diced onions and jicama. These vegetables keep the filling moist and flavorful. Stir-fried the mixture wrap in rice sheets to serve.

Ingredients for Toppings:

Locals commonly serve Banh Cuon with a variety of Vietnamese cold cuts called cha and nem. These toppings are very common in Vietnamese dishes. A plate of Banh Cuon typically includes at least three types of cha, such as cha lua (steamed pork sausage), cha chien (fried pork sausage), and cha que (fried cinnamon pork sausage). These Vietnamese sausages have a chewy texture and a slightly fatty taste.

Dipping Sauce:

People make dipping sauce by boiling fish sauce with water and sugar. The sauce is simply balance between saltiness and sweetness. Then you can add fresh chilies separately when eating according to personal preference.

Best Places/Restaurants to Eat Banh Cuon:

People always make Banh Cuon freshly when someone order. A plate of Banh Cuon is still steaming when they serve. Which guarantees a delicious and nutritious meal. We hope the information and tips will come in handy for you to experience this favorable local dish. Check out our recommendations where to eat below and add the nearby to your to-do list.

– Hanoi Capital City:

Banh Cuon Ba Hoanh (Ba Hoanh Rice Paper Roll)
- Address: 66 To Hien Thanh, Hanoi
- Price: 25,000 VND – 35,000 VND ($1 – $1.4)
Bánh Cuốn Phượng – Đào Duy Từ
- Address: 16 Đào Duy Từ, Hanoi
- Phone: 0769 144 007
- Opening Hours: 6:00 – 21:00
Bánh cuốn bà Xuân
- Address: 16 Dốc Hòe Nhai, Hanoi
- Phone: 0968404665
- Opening Hours: 07:00 – 12:00 | 16:00 – 00:30
Bánh cuốn Thanh Vân
- Address: 12-14 Hàng Gà, Hanoi
- Opening Hours: 06:30 – 14:00 | 17:00 – 22:00
Bánh cuốn Bà Hanh
- Address: 26B Thọ Xương, Hanoi
- Hotline: 0961669626
- Website: banhcuonbahanh.com
- Opening Hours: 06:00 – 14:00 & 16:00 – 22:00
Bánh cuốn Quang An
- Address: 71 Hàng Bồ, Hanoi
- Opening Hours: 16:00 – 23:00
Bánh cuốn Phủ Lý
- Address:
  - CS1: 14 Cửa Bắc, Trúc Bạch, Hanoi
  - CS2: 39 Đào Duy Từ
- Phone: 090 440 50 05
- Opening Hours: 8:30 – 22:00
Bánh cuốn – 57A Hàng Bồ
- Address: 57A Hàng Bồ, Hanoi
- Opening Hours: 6:00 – 12:00
Bánh cuốn Cao Bằng
- Address:
  - 2 Lane 16 Huỳnh Thúc Kháng, Hanoi
  - 11b Thể Giao, Hai Bà Trưng, Hà nội
- Opening Hours: 06:00 – 21:00
Bánh Cuốn Phượng – Hàng Cót
- Address: 68 Hàng Cót, Hanoi
- Opening Hours: 07:00 – 11:00 | 16:00 – 21:00

– Saigon/Ho Chi Minh City:

Banh Cuon Hong Hanh (Hong Hanh Rice Paper Roll)
- Address: 17A Nguyen Thi Minh Khai, Ho Chi Minh City
- Price: 41,000 VND – 61,000 VND
Banh Cuon Hai Nam (Hai Nam Rice Paper Roll)
- Address: 11A Cao Thang, Ho Chi Minh City
- Price: 38,000 VND – 42,000 VND

– Da Nang City in Central Vietnam:

Banh Cuon Tien Hung (Tien Hung Rice Paper Roll)
- Address: 190 Tran Phu, Danang
- Price: 30,000 VND – 35,000 VND
Banh Cuon Hai Hue (Hai Hue Rice Paper Roll)
- Address: 47 Ngo Gia Tu, Danang
- Price: 25,000 VND – 35,000 VND.