Rice Recipes
Easy Bánh Cuốn/ Bánh Ướt Recipe (Vietnamese Rice Rolls)
Banh Cuon, also known as Banh Uot, is a unique and delicious Vietnamese dish made from ultra-thin rice flour sheets stuffed with savory fillings and herbs. This article will provide an in-depth exploration of the origins, cultural significance, ingredients, recipes, serving suggestions, and FAQs related to these tasty bánh ướt recipe.
Whether you are new to Vietnamese cuisine or a seasoned Banh Cuon/Banh Uot aficionado, this article has everything you need to master this iconic dish.
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All About Bánh Cuốn/ Bánh Ướt
Banh Cuon (rolled rice crepes) and Banh Uot (wet rice sheets) are essentially two variations of the same fundamental dish in Vietnamese cuisine. Both feature soft, delicate sheets made of rice flour filled with savory ingredients like ground pork, wood ear mushrooms, and shrimp.
While Banh Cuon is rolled into cylindrical shapes, Banh Uot consists of rectangular rice sheets that are layered rather than rolled. Banh Cuon is more common in northern Vietnam, while Banh Uot originated in the south.
The invention of Banh Cuon/Banh Uot is attributed to the rice-growing cultures of the Red River Delta in northern Vietnam. Rice flour has always been central to the dish, as it produces the tender sheets that take well to rolling and filling.
High-quality rice flour is key for making the wrappers. Opt for rice flour labeled “superfine” or “extra-fine” if available. The flour should feel silky and flow freely between the fingers.
To produce smooth, delicate wrappers, the rice flour batter must be strained through a fine mesh sieve. Resting the batter for 1-2 hours allows the starches to fully hydrate for optimal consistency.
While the classic Banh Cuon/Banh Uot has northern origins, many regions of Vietnam have developed their own variations. Some differences include:
- Central Vietnam: Spicier fillings with chili and lemongrass
- Southern Vietnam: Emphasis on shrimp, pork belly, herbs
- Hanoi: More emphasis on wood ear mushrooms, chicken, black pepper
Each regional style offers its own unique take on the classic dish!
Bánh Cuốn/ Bánh Ướt Recipe (Vietnamese Rice Rolls)
Preparing the fragile rice sheets for Banh Cuon/Banh Uot requires some skill, but follows several straightforward steps:
- Mix rice flour with water until a smooth, thin batter forms
- Strain batter through a fine mesh sieve to remove any lumps
- Rest batter for 1-2 hours for starches to fully hydrate
- Brush a nonstick pan in a thin layer of oil and heat over medium flame
- Pour in just enough batter to coat the surface in an ultrathin layer
- Cook 1-2 minutes until edges lift from the pan
- Gently transfer freshly cooked sheet to a plate
Tips for perfect sheets:
- Maintain batter consistency by stirring frequently
- Use a rounded spatula to spread batter thinly
- Adjust heat to prevent sticking or burning
For fillings, both traditional and creative combinations work well. Some popular options include:
- Ground pork seasoned with black pepper and fish sauce
- Shrimp sauteed with onion, mushroom, and nuoc cham
- Wood ear mushrooms braised with garlic and scallions
- Tofu scrambled with turmeric and soy sauce
- Chicken shredded with lemongrass, chili and lime
Fillings should be cooked in advance and seasoned boldly, as they are wrapped within the mild rice sheets. Do not overstuff rolls, as the filling expands upon steaming.
An indispensable condiment for dipping is nuoc cham sauce:
- 3 parts fish sauce
- 1 part rice vinegar
- 2 parts water
- Sugar and chili to taste
Lime juice, garlic, or citrus offer tasty nuoc cham variations. Aim for a balance of salty, sour, sweet and spicy.
Serving and Enjoying Bánh Cuốn/ Bánh Ướt Recipe
To serve Banh Cuon, place desired fillings in the lower third of the sheet, then tightly roll from the bottom up.
Banh Uot does not require rolling – simply layer the rice sheets and fillings.
Both variations can be cut into segments and **garnished with:
- Fried shallots
- Chopped peanuts
- Cilantro
- Chili slices
- Bean sprouts
Banh Cuon/Banh Uot makes a light, balanced meal when served with:
- Vegetable soup
- Stir-fried greens
- Fresh herbs and lettuces
Some creative dishes featuring Banh Cuon/Banh Uot include:
Breakfast: Rice sheet rolls with bacon, egg, and avocado
Lunch: Grilled lemongrass chicken salad wrapped in rice sheets
Dinner: Banh Uot layered with beef and mushrooms
These rice crepes are especially popular for Vietnamese holidays like Tet and Mid-Autumn Festival. Creative Banh Cuon/Banh Uot dishes make fantastic additions to potlucks, luncheons, or dinner parties.
Conclusion: Bánh Cuốn/ Bánh Ướt Recipe
Making restaurant-quality Banh Cuon/Banh Uot is an art, but with the right techniques and ingredients, you can master this Vietnamese specialty. Savor the reward of silky rice sheets stuffed with savory fillings and dipped in flavorful nuoc cham sauce. Share your own creations with the community – together we can elevate this traditional dish to new levels.
Ingredients
- For the Rice Batter:
- Rice Flour
- Tapioca Starch (or Potato Starch)
- Water
- Salt
- Cooking Oil (optional)
- For the Filling:
- Ground Pork
- Wood Ear Mushrooms (soaked and thinly sliced)
- Onions (minced)
- Garlic (minced)
- Seasonings: Sugar, Fish Sauce, Black Pepper, Oyster Sauce (optional)
- Accompaniments:
- Nước Chấm (Dipping Sauce): Fish Sauce, Water, Sugar, Vinegar/Lime Juice, Chili (optional)
- Fresh Herbs: Mint, Basil (optional)
- Other Optional Toppings:
- Bean Sprouts (blanched)
- Vietnamese Ham (Chả Lụa)
- Shredded Pork Skin (Bì)
- Fried Shallots
- Lettuce (thinly sliced)
- Cucumbers (thinly sliced)
Instructions
- Making the Rice Batter:
- Combine Dry Ingredients: In a large bowl, whisk together rice flour, tapioca starch (or potato starch), and salt.
- Gradually Add Water: Slowly whisk in water to create a thin, smooth batter. The consistency should be similar to heavy cream. If using, add a few drops of cooking oil for added sheen.
- Strain and Rest: Strain the batter through a fine-mesh sieve to remove any lumps. Cover the bowl and let the batter rest for at least 1 hour, or up to 2 hours, to allow the flour to fully hydrate.
- Preparing the Filling:
- Marinate Pork: In a bowl, combine ground pork, wood ear mushrooms (thinly sliced), minced onions, minced garlic, sugar, fish sauce, and black pepper. Mix well and marinate for 15 minutes.
- Cook the Filling: Heat a pan with a drizzle of oil. Sauté the pork mixture until browned and cooked through. Set aside.
- Steaming the Rice Rolls:
- Bánh Cuốn Steamer: Using a ladle, scoop a thin layer of batter onto the steamer cloth. Swirl the ladle to evenly coat the surface. Quickly steam for about 30 seconds, or until the edges become translucent. Lift a corner with a spatula to check for doneness.
- Pot with Cheesecloth: Ladle a thin layer of batter onto the cheesecloth. Lift the cheesecloth slightly to swirl and spread the batter. Carefully lower the cheesecloth back into the pot and steam for about 45 seconds to 1 minute, or until the edges become translucent.
- Fill and Fold: Once cooked, quickly remove the rice sheet from the steamer and place a spoonful of the pork filling in the center. Fold the sides over the filling to form a cylindrical roll (for Bánh Cuốn) or a rectangular packet (for Bánh Ướt).
- Making the Dipping Sauce (Nước Chấm):
- In a bowl, combine fish sauce, water, sugar, vinegar or lime juice, and chili (optional) to create a sweet, salty, and slightly sour dipping sauce.
Notes
- Batter Consistency: The key to achieving thin and delicate rice rolls is the batter consistency. If the batter is too thick, the rolls will be tough. If it's too thin, they will tear easily. Aim for a pourable consistency that coats the back of a spoon.
- Steaming Technique: Practice makes perfect with steaming the rice rolls. The timing may vary depending on your steamer and heat source. Watch closely to avoid overcooking, which can make the rolls dry and crack.
- Leftovers: Leftover rice rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few seconds until warmed through. The texture may not be quite the same as fresh, but they will still be delicious.
Nutrition Facts
Bánh Cuốn/ Bánh Ướt Recipe (Vietnamese Rice Rolls)
Serves: 2-3 people
|
Amount Per Serving: 4-5 rice rolls
|
||
|---|---|---|
| Calories | 250-350 | |
| % Daily Value* | ||
| Total Fat 5-10g | 7.7% | |
| Saturated Fat 2-4g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 50-70mg | 16.7% | |
| Sodium 400-600mg | 16.7% | |
| Total Carbohydrate 40-50g | 13.3% | |
| Dietary Fiber 2-3g | 8% | |
| Sugars 5-7g | ||
| Protein 15-20g | ||
| Vitamin A Low | Vitamin C Low | |
| Calcium 5-7% | Iron 10-15% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me