Hanoi Steamed Rice Rolls, or Bánh Cuốn Hà Nội, is one of those dishes that instantly transports me back to my hometown. The delicate, silky rice sheets filled with savoury pork mince and mushrooms are a quintessential Vietnamese breakfast dish enjoyed by locals across the country. When I moved to the UK, a dear friend gifted me a traditional Bánh Cuốn steamer, which I used religiously for years. That was until I discovered a much simpler way to achieve the same authentic results – using a non-stick pan!
Yes, you read that right. You don’t need any special equipment to make these delicious steamed rice rolls at home. All you need is a good non-stick frying pan, and I guarantee you’ll get the same tender and translucent rice sheets with half the effort. Let’s dive into how you can bring a taste of Hanoi to your kitchen with this easy method.
A taste of Hanoi: The traditional Bánh Cuốn experience
If you ever find yourself wandering the streets of Hanoi in the early morning, you’ll spot street-side eateries serving up fresh Bánh Cuốn from steaming pots. From a distance, you’ll see wisps of steam rising in the air as the vendor expertly spreads a thin layer of batter over a cloth stretched across a steamer.
With remarkable speed and precision, she lifts the delicate rice sheet, places it on an oiled surface, and fills it with seasoned pork and mushrooms. Within seconds, the roll is wrapped and plated, one after the other. Then, a plate of Hanoi Steamed Rice Rolls is ready to be enjoyed with fried shallots, fresh herbs and a side of fragrant dipping sauce. The process is mesmerising to watch. It is repeated from dawn until dusk in some of Hanoi’s busiest eateries.
Source: Silkpath hotel – Bánh Cuốn
Luckily, you don’t need a traditional steamer to recreate this iconic dish at home. Let me show you how to do it using a simple frying pan.
Preparing the rice batter
The first step to making Hanoi Steamed Rice Rolls is preparing the batter. This should be done at least an hour in advance to allow the flour to fully absorb the water and create a smooth, light texture. You can find pre-mixed Bánh Cuốn flour at most Asian supermarkets. But I prefer making my own blend for a fresher taste.
To make the batter, combine 300g of rice flour and 100g of tapioca flour in a large mixing bowl. Add a teaspoon of salt, then slowly pour in 500ml of cold water, whisking continuously until the flour is fully dissolved. Once combined, add 500ml of boiling water and mix well.
The batter should now be smooth and runny. Let it rest for an hour before cooking, allowing the flour to hydrate fully.
Making the filling
While the batter is resting, it’s time to prepare the savoury pork and mushroom filling. Start by soaking 30g of wood ear mushrooms in hot water until they soften, then finely chop them. Finely chop a shallot and set it aside.
In a pan over medium heat, add two tablespoons of olive oil. Add the chopped shallot and saute until fragrant. Then add 300g of minced pork, breaking it apart with a spatula. Stir in the chopped wood ear mushrooms and mix well. Add a fish sauce, stir everything together, and simmer for about 7 minutes on low heat until the mixture is fully cooked.
Remove from heat and set aside.
Fried shallots – the essential garnish
No Bánh Cuốn is complete without crispy fried shallots. They add a fragrant, slightly sweet crunch that makes all the difference. To make them, thinly slice shallots and fry them in oil over low-medium heat.
Be careful not to burn them. Once they turn golden brown, immediately remove the pan from the heat and strain the shallots using a sieve. Don’t discard the shallot oil, as it will be used later to enhance the flavour of the batter.
Cooking and rolling the Hanoi Steamed Rice Rolls
Now for the fun part – making the delicate rice sheets! This is where your non-stick frying pan becomes your best friend. Before you start, prepare a plate by brushing it with oil. This is where you’ll place the cooked rice sheets before filling them. Keep the bowl of pork and mushroom filling nearby, as you’ll need to work quickly. Have a water spray bottle ready. It helps create steam to keep the rice sheets soft and prevent them from drying out.
Place your non-stick frying pan over low heat and lightly brush it with oil. Stir the batter well before each use, as the flour can settle at the bottom. When the pan is warm, pour in a ladleful of batter and quickly tilt the pan to spread it into a thin, even layer. If there’s any excess, pour it back into the bowl. Immediately spray a few spritzes of water on the batter from around 20cm distance to create steam, then cover the pan with a lid.
After 20 to 30 seconds, you’ll notice the rice sheet turning translucent, slightly bubbling up. This means it’s cooked and ready to be removed. Use a long flat stick to gently lift the rice sheet and transfer it onto the prepared plate.
While the pan is still warm, quickly pour another ladleful of batter into it and repeat the process. Meanwhile, go back to the cooked rice sheet on the plate, place a tablespoon of the pork and mushroom filling lengthwise into the sheet, and start rolling it up.
I like to use the stick to help with rolling without touching the roll with my hands. Then, transfer the roll to a serving plate and use a spoon to release the stick. Repeat this process until all the batter and filling are used up.
Serving and garnishing
Once all the Bánh Cuốn are ready, garnish them generously with crispy fried shallots and fresh coriander. The final touch is the dipping sauce, which beautifully combines all the flavours.
To make the dipping sauce, mix one part sugar, one part fish sauce, half a part lime or lemon juice with five parts water. Stir well until the sugar is dissolved. For extra flavour, add a pinch of ground pepper and a few slices of red chilli fo a little kick.
Serve the Hanoi Steamed Rice Rolls with the dipping sauce. For an authentic Hanoi experience, enjoy them with Chả Quế Hà Nội (Hanoi Cinnamon Pork Sausage). This dish makes the perfect breakfast, lunch or dinner; honestly, I could eat it all day!
Enjoy the taste of Hanoi anytime
Making Hanoi Steamed Rice Rolls (Bánh Cuốn) is easier than you might think, especially with a non-stick pan method. Once you get the hang of it, you’ll be rolling out batch after batch like a pro. If you give this recipe a try, let me know how it turns out – I’d love to hear your experience.
Hanoi Steamed Rice Rolls (Bánh Cuốn Hà Nội)
Description
Hanoi Steamed Rice Rolls (Bánh Cuốn Hà Nội) are delicate, silky rice sheets filled with savoury pork mince and mushrooms, topped with crispy fried shallots and served with a fragrant fish sauce dipping sauce. Traditionally made using a steamer, this easy recipe uses a non-stick pan to achieve the same soft, translucent texture at home.
Ingredients
For the Rice Batter
For the Filling
For the Fried Shallots
For the Dipping Sauce
Instructions
-
Prepare the Rice Batter
- In a large mixing bowl, combine the rice flour, tapioca flour and salt.
- Gradually add 500ml of cold water while whisking to dissolve the flour completely.
- Pour in 500ml of boiling water and mix well.
- Let the batter rest for 1 hour.
-
Make the Filling
- Heat a pan over medium heat and add olive oil.
- Saute the chopped shallot until fragrant, then add the pork mince and break it apart with a spatula.
- Stir in the chopped wood ear mushrooms and fish sauce.
- Cook for 7 minutes until fully cooked. Set aside.
-
Fry the Shallots
- In a small pan, heat oil over low-medium heat.
- Add thinly sliced shallots and fry until golden brown.
- Remove immediately and drain.
- Reserve the shallot-infused oil for later.
-
Cook the Rice Sheets
- Stir the batter well and mix in the shallot oil.
- Heat a non-stick frying pan over low heat and lightly brush with oil.
- Pour a ladle of batter into the pan and quickly tilt it to form a thin, even layer.
- Spray a little water on the batter from a 20cm distance and cover it with a lid.
- After 20-30 seconds, the rice sheet should turn translucent. Use a spatula or wooden stick to gently lift the sheet and transfer it to a lightly oiled plate.
-
Fill and Roll
- Place a spoonful of the filling along one edge of the rice sheet.
- Use the stick to roll it up without tearing.
- Transfer to a serving plate, use a spoon to release the stick from the roll.
- Repeat until all batter and filling are used up.
-
Serve and Garnish
- Garnish the rolls with crispy fried shallots and fresh coriander.
- Prepare the dipping sauce by mixing sugar, fish sauce, lime or lemon juice and water.
- Add ground pepper and red chilli if desired.
- Serve with Chả Quế (Hanoi Cinnamon Pork Sausage) for an authentic experience.
