Bánh Ướt
Vietnamese Steamed Rice Rolls
Bánh Ướt, meaning 'wet rice', are delicate, steamed rice sheets made from a thin batter. They are typically served rolled or folded, often topped with Vietnamese pork sausage (cha lua) and crispy fried shallots, and accompanied by a flavorful dipping sauce (nuoc cham). This dish is a popular and light breakfast or snack.
🧂 Ingredients
- 200 g Rice flour(Use a good quality, finely milled rice flour for the best texture.)
- 50 g Tapioca starch(This helps create a slightly chewy and elastic texture.)
- 700 ml Water(Adjust slightly for batter consistency.)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil(For greasing the steaming surface and the finished rolls.)
- 200 g Cha lua (Vietnamese pork sausage)(Thinly sliced or julienned.)
- for topping Fried shallots(Store-bought or homemade.)
- optional, for garnish Fresh herbs (e.g., mint, cilantro)
- for serving Nuoc cham (Vietnamese dipping sauce)(Homemade or store-bought. Recipe typically includes fish sauce, sugar, lime juice, garlic, and chili.)
👨🍳 Instructions
- 1
Prepare the batter: In a medium bowl, whisk together the rice flour, tapioca starch, and salt. Gradually whisk in the water until a smooth, thin batter forms, similar in consistency to heavy cream. Stir in the tablespoon of vegetable oil. Let the batter rest for at least 10 minutes.
⏱️ 10 minutes - 2
Set up the steamer: Fill a pot with about 2 inches of water and bring it to a rolling boil over high heat. Drape a piece of fine-mesh cheesecloth or a clean, thin kitchen towel tightly over the opening of the pot, securing it with string or clips. Ensure the cloth is taut.
⏱️ 5 minutes - 3
Steam the rice sheets: Lightly brush the taut cloth with vegetable oil. Ladle about 1/4 cup of batter onto the center of the cloth and quickly swirl the pot or tilt the cloth to spread the batter into a very thin, even circle (about 6-8 inches in diameter). Cover the pot immediately and steam for 1-2 minutes, or until the sheet is opaque and appears set. The surface should look slightly glossy.
⏱️ 20 minutes - 4
Remove and assemble: Carefully lift the cloth from the pot. Use a thin spatula or a chopstick to gently peel the steamed rice sheet off the cloth and place it onto a lightly oiled plate or clean surface. Brush the top of the sheet lightly with vegetable oil to prevent sticking. Repeat with the remaining batter, working quickly.
⏱️ 10 minutes - 5
Serve: Arrange the steamed rice sheets on a serving platter. You can either fold them in half or thirds, or roll them up. Top generously with sliced cha lua and fried shallots. Garnish with fresh herbs if desired. Serve immediately with nuoc cham on the side for dipping.
💡 Pro Tips
- ✓Achieving a very thin batter is crucial for delicate, tender rice sheets. If the batter is too thick, the sheets will be gummy.
- ✓Ensure your steamer is producing vigorous steam before adding the batter. A consistent, strong steam is key to quick cooking and proper texture.
- ✓Practice makes perfect! The first few sheets might not be ideal, but you'll quickly get the hang of spreading the batter thinly and evenly.
- ✓Bánh Ướt is best enjoyed fresh, as the texture can change upon cooling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely minced garlic or scallions to the batter before steaming for extra flavor.
- Top with other ingredients like grilled pork (thit nuong), shrimp, or even a fried egg.
- Serve with other Vietnamese accompaniments like Vietnamese ham (giò thủ) or pickled daikon and carrots.