Vietnam, Hong Kong (China) – Banh Cuon

by Shehroz Gill

The very first thing that we have to know bout the Banh Cuon is its meaning, so the meaning of Banh Cuon is ” STEAMED ROLLS ” and Banh Cuon is the Vietnamese dish which came from the Northern side of Vietnam. This is the dish which is a very special and very tasty dish of HONG KONG. This is actually based on the well-steamed rice which is salty in taste and rapped in the rolls of wheat flour. We filled these rolls with vegetables like mushrooms, carrots, or any other but if you use mushrooms and pork belly then it must be delicious.

Banh Cuon is the dish which is the combination of two main flavors.

Banh Cuon is very popular all over the world but with different names and different kinds of stuff because all countries modify these dishes with their stuff of ingredients and create their own stuff by modifying or mixing it.

Every person have its own taste and they like different food with different stuff, some of them like simple taste food which is salty and have no spices in it like very simple in taste but some of them like the spiciest dishes which is like Huh! this is so spicy and like spices in large quantities.


Vietnamese cuisine has very different flavors and tastes. This cuisine is a combination of different flavors and they use more sauces and rice in their dishes. The main ingredients in their dish are rice, you can say that the most favorite dish of Vietnam peoples are rice. They always admire it with different fresh leaves and sauces and oils. People of every country always like Vietnamese cuisines.

What is Banh Cuon?

The question that arises in our mind is What is Banh Cuon?. Banh Cuon is the steamed rice that is in batter form and we rolled up the rice in white flour or wheat flour with different vegetables or sauces. We rolled up belly pork with different ingredients in the white flour and then fry it or not it is up to you.

Banh Cuon is the most popular dish because this dish is available in the streets and in every event or function of Vietnam. We can eat it as a snack and for breakfast or every time when we are craving.


Banh Cuon is a Western dish which is originated from Northern Vietnam, The specialty of this dish is the origin of this dish that every people of Vietnam like this and famous all around the world. This dish is served with different sauces and fresh leaves. Fresh leaves are the identity of this dish.


  • Steamed rice
  • Steamed rice rolls
  • Rice rolls with vegetables
  • Banh Cuon
  • Vietnamese Banh Cuon
  • Stuffed pan cake
  • Banh Cuon chay
  • Banh Cuon Nong
  • Wet rice rolls

Difference between Banh Cuon Chay and Nong

Banh means ” SNACKCuon means ” ROLL Chay means ” VEGETABLES” so Banh cuon chay is we used vegetables in it. on the other hand, we use NONG which means ” GRILLED ” so we used grilled meat instead of vegetables in it.



  • Rice
  • Salt
  • Basils
  • Black pepper
  • Belly pork
  • Mushrooms
  • Shallots
  • Mint

Ingredients for Batter

  • Rice
  • salt
  • water
  • oil


  • Garlic
  • Ginger
  • Onion
  • Salt
  • Pepper
  • Pork belly
  • Mushrooms


  • Mint Leaves
  • Cucumber
  • Green chilies
  • sauce
  • ketchup


For making batter

Take a bowl, combine the rice flour and water in it. Add a pinch of salt, you can use any flour if you don’t like rice flour then it is up to you which one you want. Dissolve the water in it and add 1 tablespoon of oil to it as well and make a smooth paste and then leave it for resting for about 1 hour.

For Filling

  • Take a sauce pan and add oil in it.
  • Now cut the vegetables on the other hand.
  • chopped the onions and ginger, garlic and put this in the pan with one tablespoon of salt in it.
  • fry them and add mushrooms in it and fry more.
  • after fry leave them for cool down.

Now make the small chapatti in which we rolled the fillings like

Folled the side from every end and roll the fillings

Now filled it and serve it with sauces

Preparation time: 75 minutes

Cooking time: 40 minutes

Total time: 2 hour

Servings: 8 people

Course: main course

Origination: Vietnam

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