Bánh Cuốn Tây Hồ: A Hidden Gem for Vietnamese Delights

When I stepped into Bánh Cuốn Tây Hồ during my visit to Vietnam, I wasn’t entirely sure what to expect. I’d heard whispers of their legendary bánh cuốn, delicate rice rolls packed with flavor, but I had no idea how much this experience would stick with me. It wasn’t just a meal—it was a window into the heart of Vietnamese cuisine.

A Warm Welcome

The first thing that struck me about Bánh Cuốn Tây Hồ was how unassuming it was. The restaurant had a casual, inviting atmosphere that felt worlds away from the chaos of the bustling streets outside. The hum of conversation and the comforting clatter of plates immediately made me feel at home. The walls, adorned with photos of Vietnam’s rich culture, set the stage for the culinary journey ahead.

The Star of the Show: Bánh Cuốn

I knew I had to try their signature dish, bánh cuốn. Watching the chefs in the open kitchen was mesmerizing. They expertly poured a thin layer of fermented rice batter onto steaming hot cloth, letting it cook until translucent before rolling it around a savory filling of ground pork, wood ear mushrooms, and shallots.

When my plate arrived, it was a work of art. The rolls were glistening, served with a side of fresh herbs—Thai basil, mint, and bean sprouts—along with slices of chả lụa (a traditional Vietnamese pork sausage) and a bowl of nước chấm, the essential dipping sauce made with fish sauce, lime, and chili.

My First Bite

As I took my first bite, I was blown away. The bánh cuốn was silky and impossibly delicate, almost melting in my mouth. The filling was perfectly seasoned—savory, earthy, and fragrant. Dipping the roll into the tangy nước chấm added a burst of brightness that tied everything together.

The fresh herbs brought a refreshing counterpoint, and the chả lụa was a creamy, mild contrast to the more robust flavors of the rolls. I could tell that each component on the plate had been crafted with intention and care.

The Grilled Pork Twist

Encouraged by how much I loved the traditional bánh cuốn, I decided to try their bánh cuốn thịt nướng variation, which featured grilled pork. This version was a revelation—the smoky, caramelized pork brought a depth of flavor that made the dish even more unforgettable. The way the pork paired with the silky rice rolls and vibrant herbs was nothing short of magical.

How to Make Bánh Cuốn at Home

Inspired by the incredible meal at Bánh Cuốn Tây Hồ, I couldn’t resist trying to recreate this dish at home. Here’s a simple recipe to bring the flavors of Vietnam to your kitchen.

Vietnamese Steamed Rice Rolls

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Dive into the authentic flavors of Vietnam with these easy-to-make Steamed Rice Rolls! Perfect for a healthy and satisfying meal, this recipe combines delicate rice batter with a savory pork and mushroom filling, wrapped in tender rolls and topped with fresh herbs and crispy shallots. Whether you’re a seasoned cook or a kitchen novice, you’ll love how simple yet delicious this dish is. Impress your family and friends with a traditional favorite that’s both affordable and customizable to your taste. Get ready to enjoy a delightful culinary experience that brings the vibrant taste of Vietnamese cuisine right to your table!

Course: Main CourseCuisine: Vietnamese

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Servings

4

Prep time

45

minutes

Cooking time

1

hour 

Calories

211

kcal

Resting Time

30

minutes

Total time

2

hours 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Batter

• 1 cup rice flour

• 1 cup tapioca starch

• 4 cups water room-temperature

• 1 tbsp neutral vegetable oil

• 1 tsp sea salt

• Filling

• 1 pound ground pork

• 1/2 cup rehydrated and chopped wood ear mushrooms

• 2 tsp fish seasoning sauce

• 1 tsp granulated sugar

• 1 tsp freshly ground black pepper

• 1/2 yellow onion finely minced

• 1/2 cup vegetable oil for cooking

• Toppings & Serving

• 3 green onions finely chopped

• 1 Vietnamese pork sausage (cha lua) thinly sliced

• 2 cucumbers julienned

• 1 tbsp crispy fried shallots

• 12 fresh mint leaves

• Vietnamese nuoc cham dipping sauce

• Scallion Oil

• 1/2 cup vegetable oil

• 3 stalks green onions

• Alternative Ingredients

• Ground Pork: Substitute with ground chicken or turkey for a leaner option or use firm tofu for a vegetarian version.

• Fish Sauce: Replace with soy sauce or tamari for a vegetarian and gluten-free alternative.

• Wood Ear Mushrooms: Use shiitake or button mushrooms if unavailable.

• Cha Lua Vietnamese Pork Sausage: Substitute with thinly sliced cooked chicken breast or omit for a vegetarian option.

• Vegetable Oil: Use olive oil or coconut oil as alternatives.

• Cucumbers: Substitute with carrot sticks or daikon radish for a different crunch.

Directions

• Prepare the Batter: In a spacious mixing bowl, whisk together rice flour, tapioca starch, room-temperature water, vegetable oil, and sea salt until smooth. Allow the mixture to sit and rest for 30 minutes. *Tip: Resting the batter ensures a smooth texture by letting the flours fully hydrate.*
• Soak and Prep Mushrooms: While the batter rests, place the wood ear mushrooms in a bowl of water and let them soak for 20 minutes until they expand. After soaking, drain and chop them into coarse pieces. *Optional: Add a sprinkle of finely chopped garlic for extra flavor.*
• Marinate the Pork: In a separate bowl, combine ground pork with fish sauce, granulated sugar, and black pepper. Let the mixture sit for 10 minutes to absorb the flavors.
• Cook the Filling: Heat ½ cup of vegetable oil in a large skillet over medium-high heat. Add the minced yellow onion and sauté for about 30 seconds until fragrant. Add the marinated pork and chopped wood ear mushrooms, cooking until the pork is fully browned and cooked through, approximately 2-3 minutes. Remove from heat and set aside.
• Adjust the Batter: After the batter has rested, you’ll notice water separating from the flour mixture. Carefully pour the water layer into a liquid measuring cup, noting the amount. Discard the separated water, then replace it with the same measured amount of fresh water. Stir this back into the batter to maintain consistency.
• Create Steamed Rolls: Heat an 8-inch nonstick pan over low heat. Pour 1/8 cup of the batter into the pan, spreading it thinly to cover the entire surface. Cover with a lid and steam for 1-2 minutes until the edges lift easily. Carefully flip the pan onto a flat surface to transfer the delicate skin. Let the roll sit for about 10 seconds to cool slightly. Place 1 tablespoon of the pork filling onto the skin and roll it up tightly like an egg roll. Repeat until all batter and filling are used.
• Make Scallion Oil: In a small saucepan, heat ½ cup of vegetable oil until it begins to sizzle, about 1-2 minutes. Pour the hot oil over the chopped green onions in a small bowl to infuse the oil with flavor.
• Assemble the Dish: Arrange the steamed rice rolls on a serving plate. Drizzle with scallion oil, then top with sliced cha lua, fresh mint leaves, crispy fried shallots, and julienned cucumbers. Finish with a generous sprinkle of nuoc cham dipping sauce. Serve immediately and enjoy!

Equipment

• Nonstick Pan
• Mixing Bowls
• measuring cups and spoons
• Chef’s Knife

Nutrition Facts

• Calories: 211kcal
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 45mg
• Sodium: 600mg
• Potassium: 250mg
• Carbohydrates: 16.5g
• Fiber: 2g
• Sugar: 3g
• Protein: 15g
• Vitamin A: 50IU
• Vitamin C: 10mg
• Calcium: 20mg
• Iron: 3mg