Banh Cuon with Pork, Wood Ear, and Nuoc Cham

Quick Recipe Version (TL;DR)

• Yield: 4 servings (12–16 rolls)
• Prep Time: 30 minutes (plus 30 minutes batter rest)
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• Rice batter: 1 cup (130 g) rice flour, 1/4 cup (30 g) tapioca starch, 2 1/4 cups (530 ml) water, 1/2 tsp salt, 1 tbsp neutral oil
• Filling: 300 g ground pork, 1/2 oz (15 g) dried wood ear mushrooms (soaked and chopped), 1 medium shallot, 2 garlic cloves, 1 tbsp fish sauce, 1 tsp sugar, 1/4 tsp white pepper, 1 tbsp oil
• Crispy shallots: 4 small shallots, 200 ml neutral oil, pinch salt
• Nuoc cham: 1/2 cup (120 ml) hot water, 3 tbsp (36 g) sugar, 1/4 cup (60 ml) fish sauce, 3 tbsp (45 ml) lime juice, 1 small garlic clove, 1–2 bird’s eye chilies
• For serving: 200 g cha lua (Vietnamese pork sausage), fresh herbs, optional bean sprouts and cucumber

Do This

• 1. Soak wood ear mushrooms 15 minutes; drain and finely chop. Mince shallot and garlic.
• 2. Whisk batter ingredients until smooth; rest 30 minutes. Adjust to thin, cream-like consistency with 1–2 tbsp water if needed.
• 3. Fry shallots in 200 ml oil at 250°F/120°C until pale gold, 8–12 minutes. Drain and salt; reserve shallot oil.
• 4. Cook filling: sauté shallot and garlic, add pork, fish sauce, sugar, pepper; stir in mushrooms; cook dry, 4–6 minutes.
• 5. Make nuoc cham: dissolve sugar in hot water; cool, then add fish sauce, lime, garlic, chili.
• 6. Steam crepes in a lidded nonstick skillet: swirl 3 tbsp batter thinly, cover 45–60 seconds, release, fill, and roll. Serve with cha lua, crispy shallots, herbs, and dipping sauce.

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Why You’ll Love This Recipe

• Silky, delicate rice sheets with a savory pork and wood ear mushroom filling you can make at home.
• Foolproof nonstick-skillet method—no special steamer cloth required.
• Balanced, light nuoc cham and shatteringly crisp fried shallots for authentic flavor and texture.
• Perfect for brunch or a light dinner, finished with sliced cha lua and fresh herbs.

Grocery List

• Produce: Shallots, garlic, limes, fresh herbs (cilantro, mint, Vietnamese coriander), optional bean sprouts and cucumber, bird’s eye chilies
• Dairy: None
• Pantry: Rice flour (not glutinous), tapioca starch, neutral oil, fish sauce, sugar, salt, ground white pepper, dried wood ear mushrooms, cha lua (deli/Asian market)

Full Ingredients

Rice Batter

• 1 cup (130 g) rice flour (do not use glutinous/sweet rice flour)
• 1/4 cup (30 g) tapioca starch
• 2 1/4 cups (530 ml) water, plus 2–4 tbsp more as needed
• 1/2 tsp fine sea salt (3 g)
• 1 tbsp neutral oil (plus 1–2 tbsp extra for greasing pan)

Pork & Wood Ear Filling

• 1/2 oz (15 g) dried wood ear mushrooms
• 10.5 oz (300 g) ground pork, 15–20% fat
• 1 medium shallot (about 60 g), finely minced
• 2 garlic cloves, finely minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 1 tbsp neutral oil (or reserved shallot oil)
• Optional: 2 scallions, finely sliced

Crispy Shallots

• 4 small shallots (about 150 g), very thinly sliced
• 200 ml neutral oil (for frying)
• Pinch of salt

Nuoc Cham (Light Fish-Sauce Dip)

• 1/2 cup (120 ml) hot water
• 3 tbsp (36 g) granulated sugar
• 1/4 cup (60 ml) fish sauce
• 3 tbsp (45 ml) freshly squeezed lime juice
• 1 small garlic clove, minced
• 1–2 bird’s eye chilies, thinly sliced (optional)

For Serving

• 7 oz (200 g) cha lua (Vietnamese pork sausage), sliced
• Fresh herbs: cilantro, mint, Vietnamese coriander (rau ram)
• Optional: 1 cup bean sprouts (blanched 30 seconds), 1 small cucumber (thinly sliced)
• Crispy fried shallots (from above)

Step-by-Step Instructions

Step 1: Soak mushrooms and prep aromatics

Place dried wood ear mushrooms in a bowl and cover with hot water. Soak until plump, about 15 minutes. Drain well, trim any tough bits, and finely chop. Mince the shallot and garlic for the filling. Slice the garnish shallots very thinly (about 2 mm) using a sharp knife or mandoline.

Step 2: Mix and rest the batter

In a mixing bowl, whisk rice flour, tapioca starch, and salt. Gradually whisk in 2 1/4 cups (530 ml) water until perfectly smooth. Whisk in 1 tbsp neutral oil. Cover and rest 30 minutes to fully hydrate the starches. After resting, check the consistency: it should be very thin, like light cream. If it coats the spoon thickly, add 1–2 tbsp water and whisk again.

Step 3: Make crispy shallots

Place 200 ml neutral oil and the sliced shallots in a small saucepan. Set over medium-low heat and bring to a gentle bubble (about 250°F/120°C). Stir occasionally and fry until pale gold, 8–12 minutes; they will darken slightly after removal. Immediately strain through a fine sieve onto a paper towel–lined plate and sprinkle with a pinch of salt. Reserve the fragrant shallot oil to grease the pan and drizzle on the rolls later.

Step 4: Cook the pork and wood ear filling

Heat 1 tbsp shallot oil in a skillet over medium heat. Add minced shallot and cook until translucent, 1–2 minutes. Stir in garlic for 30 seconds. Add ground pork and break it up. Season with fish sauce, sugar, and white pepper. Cook until no longer pink and most moisture evaporates, 3–4 minutes. Stir in chopped wood ear (and scallions if using); cook 1–2 minutes more until the pan is relatively dry. Turn off heat and let the filling cool slightly.

Step 5: Stir together the nuoc cham

In a bowl, dissolve sugar in hot water. Let cool until just warm, then add fish sauce, lime juice, garlic, and chilies. Taste and balance: add a splash more water for milder saltiness or a squeeze of lime for brightness. Set aside.

Step 6: Set up your steaming station

Use a well-seasoned 10-inch (25 cm) nonstick skillet with a tight lid. Place over medium heat. Lightly brush with reserved shallot oil. Set a lightly oiled tray or large plate next to the stove for transferring the sheets. Keep the batter nearby with a small ladle (about 3 tbsp capacity) and a thin silicone or offset spatula.

Step 7: Steam the rice sheets, fill, and roll

Whisk the batter briefly. Ladle about 3 tbsp into the hot pan and immediately tilt and swirl to create a thin, even film. Cover and steam 45–60 seconds until the sheet turns translucent and the edges lift easily. Using the spatula, loosen an edge and slide or invert the sheet onto the oiled tray.

Place 1–1.5 tbsp pork-mushroom filling along one edge. Roll up into a neat cylinder (or fold sides over, then roll). Keep finished rolls covered with a warm, damp towel. Re-oil the pan lightly as needed and whisk the batter often to prevent starch settling. If sheets feel thick, thin the batter with 1–2 tbsp water.

Step 8: Plate and serve

Arrange warm rolls on a platter with sliced cha lua. Scatter generously with crispy shallots and chopped herbs. Optionally add blanched bean sprouts and cucumber. Drizzle a little shallot oil for sheen and serve immediately with bowls of nuoc cham on the side.

Pro Tips

• Use the right flours: plain rice flour plus tapioca starch. Do not substitute glutinous (sweet) rice flour.
• Thin is in: the batter should be nearly pourable like milk. Adjust with water during cooking as starch settles.
• Control heat: moderate heat prevents rubbery sheets. The sheet should release easily after 45–60 seconds.
• Work clean and fast: a lightly oiled tray and a flexible spatula make lifting and rolling easy.
• Double up: run two nonstick pans to speed things up if serving a crowd.

Variations

• Vegetarian: Replace pork with finely crumbled firm tofu and extra mushrooms; season with soy sauce or vegetarian “fish” sauce.
• Shrimp & pork: Add 100 g small diced shrimp to the filling for a sweet, bouncy texture.
• Scallion oil finish: Warm 2 tbsp shallot oil with 2 sliced scallions and spoon over rolls instead of plain oil.

Storage & Make-Ahead

The filling, crispy shallots, and nuoc cham can be made up to 2 days (shallots up to 1 week) ahead and refrigerated; keep shallots in an airtight container at room temperature. Batter improves with rest—refrigerate up to 12 hours and thin with water before cooking. Cooked rolls are best fresh but can be refrigerated up to 24 hours: lightly oil their surfaces, cover, and reheat covered in a steamer for 3–4 minutes or in the microwave with a damp towel for 45–60 seconds. Do not freeze.

Nutrition (per serving)

Approximate: 620 kcal; Protein 27 g; Carbohydrates 62 g; Fat 28 g; Fiber 2 g; Sodium 1450 mg. Values will vary with cha lua brand and frying oil absorption.