Bánh Cuốn With Pork, Shrimp, and Mushrooms

Originating in northern Vietnam, bánh cuốn (steamed rice rolls) are a hallmark of the country’s cuisine and a staple street food. In this version from Andrea Nguyen, author of Into the Vietnamese Kitchen, every element is homemade: The paper-thin rice sheets, the savory mushroom, shrimp, and pork filling, and the punchy, sweet-and-sour nước chấm dipping sauce. 

You can sub in store-bought rice paper for this bánh cuốn recipe, but making your own wrappers is absolutely worth it—and Nguyen’s smart skillet technique simplifies the process. Ladle the lightly fermented rice batter into a nonstick pan, spread into a thin layer in one quick motion, and cover with the lid to create the perfect environment for steaming. The batter may seem a bit loose, but trust the process; it’ll all come together. Once cooked, simply bang the inverted skillet against a prepared baking sheet (a sturdy cutting board will work too), fill, and roll, using a bench scraper to prevent breaking or tearing the delicate wrappers.

Nguyen notes that the dipping sauce is typically used “to dress dishes that include unsalted ingredients like lettuce and fresh herbs, which need an extra flavor lift.” So serve the bánh cuốn with sliced cucumber, bean sprouts, and fresh herbs like cilantro, mint, or scallions, plus a side of chả lụa (ready-to-eat Vietnamese pork sausage).

Vietnamese steamed rice rolls are at their best when freshly made, but they can be prepared in advance and refrigerated in an airtight container for up to 2 days. Bring to room temperature and then reheat in a microwave oven just until they soften and are warmed through. The sauce can also be prepared early in the day and left at room temperature until serving.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.