TOTAL TIME 1 hour 15 minutes (plus 45 minutes resting, soaking, and cooling time)
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.
½ cup cornstarch
½ cup rice flour (preferably any Thai brand)
½ cup tapioca starch
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 Tbsp. plus 1½ tsp. vegetable oil
1 dried wood ear mushroom
2 dried shiitake mushrooms
1 Tbsp. vegetable oil
¼ cup finely chopped onion
4 oz. ground pork
4 oz. medium shrimp, peeled, deveined, cut into pea-size pieces
1 tsp. fish sauce
½ tsp. freshly ground pepper
¼ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
DIPPING SAUCE AND ASSEMBLY
⅓ cup (or more) fresh lime juice (2–3 limes)
3 Tbsp. (or more) sugar
1 Tbsp. (or more) unseasoned rice vinegar (optional)
5 Tbsp. (or more) fish sauce
2–3 green Thai or serrano chiles, thinly sliced
2 garlic cloves, finely chopped (optional)
Vegetable oil (for pan and baking sheet)
⅓ cup pork floss
2 Tbsp. finely chopped cilantro
⅓ cup store-bought fried shallots
Whisk ½ cup cornstarch, ½ cup rice flour, ½ cup tapioca starch, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Make a well in the center and pour in 2 Tbsp. plus 1½ tsp. vegetable oil and 3 cups water. Whisk until a smooth, thin batter forms. Cover and let sit at room temperature 30–45 minutes.
While the batter is resting, place 1 dried wood ear mushroom and 2 dried shiitake mushrooms in a small bowl; pour in hot water to cover. Let sit until mushrooms are softened, about 30 minutes. Squeeze out mushrooms over bowl, then finely chop; discard soaking liquid or save for another use.
Heat 1 Tbsp. vegetable oil in a medium skillet over medium. Cook ¼ cup finely chopped onion, stirring often, until softened, about 2 minutes. Add 4 oz. ground pork and cook, breaking up meat into small pieces with a wooden spoon, until browned in spots but still mostly pink, about 1 minute. Stir in wood ear and shiitake mushrooms and 4 oz. medium shrimp, peeled, deveined, cut into pea-size pieces, then add 1 tsp. fish sauce, ½ tsp. freshly ground pepper, and ¼ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring often, until pork is cooked through and shrimp is pink, about 2 minutes. Transfer to a bowl and let cool.
Do Ahead: Filling can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
DIPPING SAUCE AND ASSEMBLY
Whisk ⅓ cup fresh lime juice, 3 Tbsp. sugar, 1 Tbsp. unseasoned rice vinegar (if using), and ⅔ cup lukewarm water in a small bowl until sugar is dissolved. Taste and add more lime juice, sugar, or vinegar as needed until sauce tastes balanced. Whisk in 5 Tbsp. fish sauce; taste and add up to 1 Tbsp. more fish sauce if needed to achieve a balance of sour, sweet, and salty. Stir in 2–3 green Thai or serrano chiles, depending on heat preference, thinly sliced, and 2 garlic cloves, finely chopped (if using).
Place batter and a small bowl with some vegetable oil on one side of the stove. Spread out a kitchen towel on a nearby surface and place an inverted baking sheet on top. (Be sure to use a sturdy baking sheet—you will be banging the skillet against it.) Lightly brush baking sheet with oil. Place filling to one side of baking sheet.
Heat an 8″-diameter nonstick skillet over medium-low; brush lightly with oil. (The skillet is hot enough when a flick of batter sizzles gently on contact.) Give batter a good stir and ladle a scant ¼-cupful into skillet. Working quickly, swirl pan to coat bottom evenly. Cover and cook until crepe is translucent, bubbling (or even ballooning), and gently sizzling, about 1 minute. Uncover and cook until edges are pulling away from skillet and crepe is turning opaque but surface still looks wet, about 1 minute more. Invert crepe onto baking sheet, banging skillet to release. (Finished crepe should look like a mostly smooth white sheet.) Lift crepe to smooth out any wrinkles if needed.
Working quickly (be sure to roll crepe while still a bit slippery), fold up bottom inch of crepe. Place 1 Tbsp. filling centered above folded edge and spread horizontally, leaving a 1″ border on both sides. Fold in sides of crepe to partially cover filling. Lift bottom edge of crepe up and over filling, then roll up and press lightly to seal. (Remember that imperfections are hidden once the crepe is rolled; hide ragged edges by folding them inward.) Transfer to a platter. Repeat with more oil and remaining batter and filling, adjusting heat as needed.
Banh cuon being assembled with filling on a sheet pan
Sprinkle ⅓ cup pork floss over rolls. Top with 2 Tbsp. finely chopped cilantro and ⅓ cup store-bought fried shallots. Drizzle some dipping sauce over; serve remaining dipping sauce alongside.
Do Ahead: Dipping sauce can be made 8 hours ahead; cover and store at room temperature. Rolls can be assembled 2 days ahead; cover and chill. Bring to room temperature or reheat in the microwave in 10-second bursts just until warmed through before serving.