Vietnamese Banh Cuon Recipe

Banh cuon, also known as rolled cake, is a traditional Vietnamese dish of thin, delicate rice crepes stuffed with seasoned pork and mushrooms. It is often served as an appetizer or snack, but can also be eaten as a main dish. The dish originated in Northern Vietnam but is now popular throughout the country. Banh cuon has a unique flavor and texture that make it a favorite amongst Vietnamese people.

Banh cuon is made by steaming thin layers of rice batter over a piece of cloth. The batter is then spread out onto the cloth and allowed to cool before being spread with seasoned minced pork and mushrooms. The crepe is then rolled up and cut into individual pieces. The roll is then served with fish sauce and fresh herbs, such as cilantro, mint or basil.

This recipe will help you make banh cuon right in your own kitchen. It is a great way to enjoy a traditional Vietnamese dish without having to travel to Vietnam.


– 2 cups of cooked jasmine rice
– 2 eggs
– 2 cups of water
– 2 tablespoons of fish sauce
– ½ teaspoon of salt
– 2 tablespoons of vegetable oil
– ½ pound of ground pork
– 1 cup diced mushrooms
– 2 cloves minced garlic
– 2 tablespoons of cilantro, chopped
– 2 tablespoons of mint, chopped
– 2 tablespoons of basil, chopped


1. In a large bowl, mix together the cooked rice, eggs, water, fish sauce and salt. Stir to combine.

2. Heat the vegetable oil in a pan and add the pork, mushrooms, and garlic. Cook until the pork is no longer pink.

3. Add the cilantro, mint, and basil to the pork and cook for 1 minute more.

4. Grease a 9-inch round cake pan and pour half of the rice mixture into the pan. Top the rice with the pork mixture.

5. Cover the pan with a damp cloth and steam the mixture on medium-low heat for 10-15 minutes.

6. Remove the cloth and Invert the pan onto a plate. Carefully peel off the cloth.

7. Cut the banh cuon into individual slices and serve with fish sauce and fresh herbs, if desired. Enjoy!