Bánh Cuốn is a traditional Vietnamese dish consisting of delicate steamed rice rolls filled with a savory mixture of ground pork and wood ear mushrooms. These silky smooth rolls are a popular breakfast item in Vietnam, often enjoyed with a side of fresh herbs and a dipping sauce.

The origins of Bánh Cuốn can be traced back to Northern Vietnam, where it has been a beloved dish for generations. The name "Bánh Cuốn" translates to "rolled cake," reflecting the method of rolling the steamed rice sheets around the filling.

To make Bánh Cuốn, start by preparing the batter using rice flour, water, and a pinch of salt. The batter should be thin and smooth. Next, prepare the filling by sautéing ground pork, finely chopped wood ear mushrooms, and shallots until cooked through. Season the mixture with fish sauce, salt, and pepper.

Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a thin layer of batter onto the pan, swirling to coat the surface evenly. Cover and steam for a few minutes until the rice sheet is cooked and translucent. Carefully transfer the rice sheet to a clean surface, add a spoonful of the filling, and roll it up tightly.

Bánh Cuốn can be customized with various fillings such as shrimp, chicken, or vegetables. Some variations also include adding fried shallots or fresh herbs to the filling for added flavor and texture.

In Vietnam, Bánh Cuốn is typically served with a side of fresh herbs like mint, basil, and cilantro, along with a dipping sauce made from fish sauce, lime juice, sugar, and chili. The combination of the soft rice rolls, savory filling, and tangy dipping sauce creates a delightful and harmonious blend of flavors.

While Bánh Cuốn is a delicious and satisfying dish, it is important to be mindful of its calorie content, especially if you are watching your weight. To make a healthier version, you can use leaner cuts of meat for the filling and reduce the amount of oil used in the cooking process.