[{"data":1,"prerenderedAt":430},["ShallowReactive",2],{"recipe:banh-cuon":3,"recipe:country:vietnam":208},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":43,"serveWith":53,"storage":55,"faq":56,"equipment":72,"baseServings":76,"prepMinutes":77,"cookMinutes":78,"restMinutes":79,"difficulty":80,"course":81,"diet":83,"mainIngredients":85,"ingredients":89,"instructions":155,"nutrition":188,"images":196,"keywords":200,"publishedAt":206,"updatedAt":206,"authorSlug":207},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh cuốn","bahn KOON","vietnam","Hanoi","🍥","Northern breakfast rolls: rice batter steamed into sheets barely thicker than paper, wrapped around minced pork and wood ear mushroom, showered with fried shallots.","Bánh cuốn is a plate of translucent rice sheets, each rolled around a spoonful of minced pork and wood ear mushroom, served warm with fried shallots on top and a bowl of diluted fish sauce for dipping. The sheets are so thin you can see the filling through them, and the texture is the entire appeal — slippery, delicate, barely holding together, almost dissolving. The flavour is deliberately restrained: mild pork, an earthy crunch from the mushroom, sweetness from fried shallot, and whatever sharpness you add from the dipping bowl. In Hanoi it is breakfast, eaten before eight in the morning at a shop where one woman steams sheets nonstop over a cloth-covered pot.","Bánh cuốn is northern Vietnamese cooking at its most technical and least showy. The traditional method has no pan at all: a pot of boiling water is covered with a piece of stretched, taut cloth, batter is ladled onto the cloth and spread in a thin circle, a lid goes on for a few seconds, and the set sheet is lifted off with a flat bamboo stick in one continuous motion. Watching a bánh cuốn seller work is watching a skill built over years — the sheet comes off whole, gets filled and rolled in about four seconds, and the next ladle is already going down.\n\nThe town of Thanh Trì, now absorbed into Hanoi, gave its name to the plainest and arguably most respected version: bánh cuốn Thanh Trì, sheets with no filling at all, layered loosely on a plate, brushed with shallot oil and eaten with chả — pork sausage — and dipping sauce. That unfilled version makes the point that the sheet is the dish. In parts of northern Vietnam the sauce is scented with cà cuống, an aromatic extract from a giant water bug, which is now rare and expensive and mostly a nostalgic reference rather than something you will meet.\n\nSimilar steamed rice rolls exist across the region — Cantonese cheung fun is the obvious cousin, and the technique likely travelled — but the Vietnamese version is thinner, less chewy, and served with a light dipping broth rather than sweet soy. Home cooks in Vietnam increasingly use a non-stick pan instead of the cloth, which is what this recipe does. It is a genuine compromise: the sheets come out slightly thicker and less silky than cloth-steamed ones, and there is no way around that without the cloth pot. What you gain is a dish you can actually make on a Sunday morning without a decade of practice.",[15,16,17,18],"A non-stick pan method that works in a home kitchen, with an honest account of how it differs from cloth steaming.","Batter blended with tapioca and cornstarch for sheets that stay pliable instead of tearing when you roll them.","Filling is cooked dry so it does not leak and turn the sheets soggy on the plate.","Includes the fried shallot and shallot oil finish, which is what most home versions leave out and then wonder why it tastes flat.",[20,21,22,23,24,25],"Rest the batter for at least an hour. Fresh batter makes sheets that tear the moment you try to lift them.","Stir the batter before every single ladle — the starches sink fast and the last sheets come out thick and gluey if you do not.","Keep the pan on medium, not high. Too hot and the sheet bubbles and sets unevenly with thick patches.","The sheet is ready when it turns from milky to translucent and the surface loses its wet sheen — usually 40 to 60 seconds. Do not wait for colour, there will not be any.","Oil your work surface and your hands lightly. Sheets stick to everything, including each other, and a stuck sheet is a torn sheet.","Make the fried shallots first and use their oil to brush the finished rolls. That oil carries most of the aroma of the dish.",[27,31,35,39],{"original":28,"swap":29,"note":30},"Wood ear mushroom","Dried shiitake, rehydrated and finely chopped","Shiitake brings more flavour but less of the specific rubbery crunch that defines the filling. Wood ear is cheap and keeps forever dried, so it is worth seeking out.",{"original":32,"swap":33,"note":34},"Ground pork","Ground chicken, or crumbled firm tofu with extra mushroom","The filling is mild by design, so a leaner protein works. Add an extra teaspoon of oil to keep it from drying out.",{"original":36,"swap":37,"note":38},"Rice flour blend","Packaged bánh cuốn flour mix from a Vietnamese grocer","These mixes are pre-balanced for exactly this texture and are genuinely reliable. Follow the packet water ratio.",{"original":40,"swap":41,"note":42},"Chả lụa (pork roll)","Sliced ham or mortadella, or leave it off","It is a common accompaniment rather than part of the roll itself, so omitting it changes nothing structurally.",[44,47,50],{"name":45,"description":46},"Bánh cuốn Thanh Trì","Unfilled sheets, layered loosely and brushed with shallot oil, eaten with sliced pork sausage and dipping sauce. The purist version, named after a village now inside Hanoi.",{"name":48,"description":49},"Bánh cuốn trứng","A Lạng Sơn speciality where an egg is cracked onto the sheet as it steams, so the roll encloses a soft yolk. Served in warm broth rather than with a dipping bowl.",{"name":51,"description":52},"Bánh ướt","The southern relative: the same sheets served flat and unrolled under grilled pork or bean sprouts, usually with a sweeter dipping sauce.",[54],"Sliced chả lụa, blanched bean sprouts, cucumber batons and a bowl of warm nước chấm.","Bánh cuốn is best within an hour of steaming — refrigerated sheets go firm and rubbery and never fully recover. If you have leftovers, steam them for 2 minutes to soften rather than microwaving, which makes them tough at the edges. The filling keeps 3 days refrigerated and freezes well, and the batter keeps 2 days in the fridge; stir it thoroughly and thin with a splash of water before using, since it separates and thickens overnight.",[57,60,63,66,69],{"question":58,"answer":59},"Can I make bánh cuốn without the traditional cloth steamer?","Yes, and most home cooks in Vietnam now do. A wide non-stick pan with a lid produces workable sheets: ladle in a thin layer, cover for under a minute, and slide the set sheet onto an oiled surface. They come out slightly thicker and less silky than cloth-steamed sheets, which is a real difference, but the dish still works.",{"question":61,"answer":62},"Why do my sheets keep tearing?","Three usual causes: the batter was not rested long enough, the sheet is too thin for the pan you are using, or you are lifting it too soon. Rest the batter at least an hour, aim for a sheet you can just see through rather than one that is transparent, and wait until the surface has completely lost its wet shine before lifting.",{"question":64,"answer":65},"What is wood ear mushroom and where do I find it?","Wood ear (mộc nhĩ) is a dark, ear-shaped fungus sold dried in Asian grocers and increasingly in supermarkets. It rehydrates in 20 minutes of warm water, expanding to several times its size, and has virtually no flavour but a distinctive springy crunch. It is used across Chinese and Vietnamese cooking for exactly that texture.",{"question":67,"answer":68},"What temperature should the dipping sauce be?","Warm. Bánh cuốn is served with nước chấm that is gently heated rather than at room temperature, because the rolls are warm and a cold dip makes them seize slightly. Mix fish sauce, sugar, water and lime, warm it just until it steams, and add sliced chile off the heat.",{"question":70,"answer":71},"Is this a breakfast dish or a main meal?","In Hanoi it is firmly breakfast, sold from early morning and usually gone by mid-morning. Portions are modest and it is eaten with a bowl of dipping sauce and a few slices of pork sausage. Outside Vietnam it is more often served as a light lunch or a starter, which is not traditional but does not offend anyone.",[73,74,75],"Wide non-stick pan with a lid (24–26 cm)","Flat silicone spatula or bench scraper","Lightly oiled tray or board for rolling",4,30,40,60,"hard",[82],"breakfast",[84],"dairy-free",[86,87,88],"ground-pork","mushrooms","fish-sauce",[90,95,98,100,104,108,112,116,119,123,125,128,132,135,137,139,142,145,147,151],{"qty":91,"unit":92,"name":93,"group":94},200,"g","rice flour","For the batter",{"qty":96,"unit":92,"name":97,"group":94},50,"tapioca starch",{"qty":77,"unit":92,"name":99,"group":94},"cornstarch",{"qty":101,"unit":102,"name":103,"group":94},0.5,"tsp","fine salt",{"qty":105,"unit":106,"name":107,"group":94},750,"ml","cold water",{"qty":109,"unit":110,"name":111,"group":94},1,"tbsp","neutral oil",{"ref":86,"qty":113,"unit":92,"name":114,"group":115},250,"ground pork","For the filling",{"ref":87,"qty":117,"unit":92,"name":118,"group":115},20,"dried wood ear mushrooms",{"qty":120,"unit":121,"name":122,"group":115},3,"piece","shallots, finely minced",{"ref":88,"qty":109,"unit":110,"name":124,"group":115},"fish sauce",{"ref":126,"qty":101,"unit":102,"name":127,"group":115},"black-pepper","ground black pepper",{"qty":129,"unit":121,"name":130,"group":131},6,"shallots, thinly sliced into rings","For the fried shallots",{"qty":133,"unit":106,"name":111,"noScale":134,"group":131},100,true,{"ref":88,"qty":76,"unit":110,"name":124,"group":136},"For the nước chấm",{"qty":120,"unit":110,"name":138,"group":136},"sugar",{"qty":140,"unit":106,"name":141,"group":136},300,"warm water",{"ref":143,"qty":109,"unit":121,"name":144,"group":136},"lime","lime, juiced",{"qty":109,"unit":121,"name":146,"optional":134,"group":136},"red chile, sliced",{"ref":148,"qty":109,"unit":121,"name":149,"group":150},"cucumber","cucumber, cut into batons","To serve",{"ref":152,"qty":101,"unit":153,"name":154,"group":150},"cilantro","cup","cilantro leaves",[156,161,165,170,175,178,181,185],{"title":157,"text":158,"timerSeconds":159,"tip":160},"Mix and rest the batter","Whisk the rice flour, tapioca starch, cornstarch and salt with the cold water until completely lump-free, then stir in the oil. Cover and rest at room temperature for at least 1 hour — the batter should end up as thin as milk.",3600,"Unrested batter makes sheets that tear the moment you lift them. This hour is not optional.",{"title":162,"text":163,"timerSeconds":164},"Rehydrate the mushrooms","Soak the dried wood ear in warm water for 20 minutes until it swells to several times its size and feels springy. Drain, trim off any hard knobs, and chop finely — you want small pieces, not strips.",1200,{"title":166,"text":167,"timerSeconds":168,"tip":169},"Fry the shallots","Fry the sliced shallots in the oil over medium-low heat for 8–10 minutes, stirring often, until they turn even golden brown and stop bubbling. Lift them out just before they look done, since they darken off the heat, and keep the oil.",600,"Reserve that shallot oil. Brushing it over the finished rolls is where most of the aroma comes from.",{"title":171,"text":172,"timerSeconds":173,"tip":174},"Cook the filling dry","Fry the minced shallots in 1 tablespoon of shallot oil until soft, add {qty:ground-pork} of pork and break it up finely, then stir in the mushroom, fish sauce and pepper. Cook 5–6 minutes until no liquid remains in the pan and the mixture looks crumbly.",360,"A wet filling leaks and turns the sheets soggy. Keep going until the pan is genuinely dry.",{"title":176,"text":177},"Mix the dipping sauce","Dissolve the sugar in the warm water, stir in the fish sauce and lime juice, and warm gently until it just steams. Add the chile off the heat and keep the sauce warm while you steam the sheets.",{"title":179,"text":180,"timerSeconds":79},"Steam the first sheet","Wipe a wide non-stick pan with oil and set it over medium heat. Stir the batter, ladle in just enough to coat the base in a thin film, swirl once, cover, and cook 40–60 seconds until the sheet turns from milky to translucent and the surface loses its wet shine.",{"title":182,"text":183,"tip":184},"Roll while warm","Loosen the edge with a spatula and flip the sheet onto a lightly oiled board. Spoon a line of filling across the near edge, fold the sides in, and roll it up into a neat cylinder about the thickness of your thumb.","Work fast — sheets are easiest to roll in the first fifteen seconds, before they cool and start to stick to themselves.",{"title":186,"text":187},"Repeat and finish the plate","Repeat with the remaining batter and filling, oiling the pan lightly between sheets and stacking the finished rolls in a single layer. Brush them with shallot oil, scatter the fried shallots and cilantro over the top, and serve with the warm dipping sauce and cucumber.",{"calories":189,"protein":190,"carbs":191,"fat":192,"fiber":193,"sugar":194,"sodium":195,"estimated":134},480,19,62,17,2,10,1600,[197],{"src":198,"alt":199},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.svg","Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro",[201,202,203,204,93,205],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","vietnamese","2026-08-19","dishroute-kitchen",{"items":209,"total":194,"page":109,"limit":428,"hasMore":429},[210,217,242,266,284,311,333,359,383,405],{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":76,"prepMinutes":77,"cookMinutes":78,"restMinutes":79,"difficulty":80,"course":211,"diet":212,"mainIngredients":213,"images":214,"keywords":216,"publishedAt":206,"updatedAt":206,"authorSlug":207},[82],[84],[86,87,88],[215],{"src":198,"alt":199},[201,202,203,204,93,205],{"slug":218,"title":219,"nativeName":220,"countrySlug":8,"region":221,"baseServings":76,"prepMinutes":117,"cookMinutes":222,"restMinutes":79,"difficulty":223,"course":224,"diet":226,"mainIngredients":227,"images":230,"keywords":234,"publishedAt":206,"updatedAt":206,"authorSlug":207},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh mì thịt","Saigon",5,"easy",[225],"street-food",[],[228,148,152,229],"carrot","chicken-liver",[231],{"src":232,"alt":233},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.svg","Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs",[235,236,237,238,239,240,241],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":243,"title":244,"nativeName":245,"countrySlug":8,"region":246,"baseServings":76,"prepMinutes":247,"cookMinutes":77,"restMinutes":77,"difficulty":248,"course":249,"diet":251,"mainIngredients":252,"images":256,"keywords":260,"publishedAt":206,"updatedAt":206,"authorSlug":207},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh xèo","Mekong Delta",25,"medium",[250,225],"main",[84],[253,254,255,88],"shrimp","pork-belly","scallions",[257],{"src":258,"alt":259},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.svg","Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs",[261,262,263,93,253,264,265],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free",{"slug":267,"title":268,"nativeName":269,"countrySlug":8,"region":9,"baseServings":76,"prepMinutes":77,"cookMinutes":247,"restMinutes":79,"difficulty":248,"course":270,"diet":271,"mainIngredients":272,"images":273,"keywords":277,"publishedAt":206,"updatedAt":206,"authorSlug":207},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún chả Hà Nội",[250],[84],[86,254,88,143],[274],{"src":275,"alt":276},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.svg","Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs",[278,279,280,281,282,283],"bun cha","hanoi","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":285,"title":286,"nativeName":287,"romanized":288,"countrySlug":8,"region":289,"baseServings":193,"prepMinutes":120,"cookMinutes":290,"difficulty":223,"course":291,"diet":293,"mainIngredients":297,"images":299,"keywords":303,"publishedAt":206,"updatedAt":206,"authorSlug":207},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà phê sữa đá","Ca phe sua da","Nationwide",7,[292],"drink",[294,295,296],"vegetarian","gluten-free","nut-free",[298],"condensed-milk",[300],{"src":301,"alt":302},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.svg","Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it",[304,305,306,307,308,309,310],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":312,"title":313,"nativeName":314,"countrySlug":8,"region":246,"baseServings":76,"prepMinutes":117,"cookMinutes":117,"difficulty":248,"course":315,"diet":317,"mainIngredients":319,"images":323,"keywords":327,"publishedAt":206,"updatedAt":206,"authorSlug":207},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh chua cá",[316],"soup",[318,84,295],"pescatarian",[320,321,322,88],"white-fish","pineapple","tomato",[324],{"src":325,"alt":326},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.svg","Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top",[328,329,330,331,264,332,321],"canh chua","sour soup","tamarind","catfish","vietnamese soup",{"slug":334,"title":335,"nativeName":336,"romanized":337,"countrySlug":8,"region":338,"baseServings":76,"prepMinutes":247,"cookMinutes":339,"restMinutes":340,"difficulty":223,"course":341,"diet":343,"mainIngredients":345,"images":347,"keywords":351,"publishedAt":206,"updatedAt":206,"authorSlug":207},"che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè ba màu","Che ba mau","Southern Vietnam",55,120,[342,292],"dessert",[294,344,295,84,296],"vegan",[346,99],"coconut-milk",[348],{"src":349,"alt":350},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero.svg","Tall glass of Vietnamese three-color dessert with yellow mung bean, red beans, green pandan jelly and coconut cream over ice",[352,353,354,355,356,357,358],"che ba mau","vietnamese dessert","three color dessert","mung bean","pandan jelly","coconut cream","iced dessert",{"slug":360,"title":361,"nativeName":362,"romanized":363,"countrySlug":8,"region":364,"baseServings":76,"prepMinutes":247,"cookMinutes":133,"difficulty":248,"course":365,"diet":366,"mainIngredients":367,"images":371,"keywords":375,"publishedAt":382,"updatedAt":382,"authorSlug":207},"chicken-pho","Chicken Pho (Hanoi-Style Phở Gà)","Phở gà","Pho ga","Northern Vietnam",[316,250],[84,295,296],[368,369,370,88],"chicken","onion","ginger",[372],{"src":373,"alt":374},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero.svg","Bowl of chicken pho with flat rice noodles, shredded chicken, scallions and herbs in clear broth",[376,377,378,379,279,380,381],"pho","pho ga","chicken soup","rice noodles","vietnamese noodle soup","broth","2026-08-18",{"slug":384,"title":385,"nativeName":386,"romanized":387,"countrySlug":8,"region":338,"baseServings":129,"prepMinutes":247,"cookMinutes":133,"difficulty":248,"course":388,"diet":389,"mainIngredients":390,"images":393,"keywords":397,"publishedAt":382,"updatedAt":382,"authorSlug":207},"thit-kho","Thịt Kho Trứng (Vietnamese Caramel Braised Pork with Eggs)","Thịt kho trứng","Thit kho trung",[250],[84,295,296],[391,392,88],"pork-shoulder","eggs",[394],{"src":395,"alt":396},"\u002Fimages\u002Frecipes\u002Fthit-kho\u002Fhero.svg","Mahogany caramel-braised pork belly chunks and amber-stained eggs in a glossy sauce over rice",[398,399,400,401,402,403,404],"thit kho","vietnamese braised pork","caramel pork","tet","pork belly","coconut water","nuoc mau",{"slug":406,"title":407,"nativeName":408,"romanized":409,"countrySlug":8,"region":338,"baseServings":76,"prepMinutes":78,"cookMinutes":194,"difficulty":223,"course":410,"diet":413,"mainIngredients":414,"images":417,"keywords":421,"publishedAt":382,"updatedAt":382,"authorSlug":207},"vietnamese-summer-rolls","Vietnamese Summer Rolls with Peanut Sauce","Gỏi cuốn","Goi cuon",[411,412],"appetizer","snack",[84],[253,415,148,416],"mint","rice",[418],{"src":419,"alt":420},"\u002Fimages\u002Frecipes\u002Fvietnamese-summer-rolls\u002Fhero.svg","Fresh summer rolls with shrimp and herbs visible through rice paper, beside a bowl of peanut sauce",[422,423,424,253,425,426,427],"summer rolls","goi cuon","rice paper rolls","fresh rolls","peanut sauce","vietnamese appetizer",24,false,1787360057909]