Banh Uot / Vietnamese Rice Noodle Sheets
Growing up, Bánh Ướt was always a staple in our home. My parents would often pick up store-bought packs of these delicate, chewy rice noodle sheets from the old Viet-Wah in Chinatown or Lam Seafood as a quick and easy dinner for our family. One of my earliest kitchen tasks was carefully separating each sticky
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Rice Flour
- 1 cup Tapioca Starch
- 3 cups Room Temperature Water
- 1/2 tsp Salt
- Oil (For Cooking and Brushing Between Layers)
- Cha Lua (Vietnamese Pork Sausage)
- Sliced Cucumbers
- Fried Shallots
- Blanched Bean Sprouts
- Cilantro
- Mint
- Nuoc Cham Dipping Sauce
Instructions
- 1
Make the Banh Cuon:
- 2
In a large mixing bowl, combine rice flour, tapioca starch, room-temperature water, salt, and oil in a large bowl. Whisk until fully combined and smooth. Let the batter sit for 5-10 minutes to allow the starches to rehydrate
- 3
Heat square tamagoyaki pan over low-medium heat and lightly grease the surface with oil
- 4
Mix the batter again, as some of the flour will have settled at the bottom of the mixing bowl. Pour an even layer of batter onto the pan, tilting to spread and coat the pan
- 5
Cover and cook for 45 seconds until the rice sheet is set and slightly translucent
- 6
When the rice sheet is cooked through, brush the top with more oil so they don't stick to each other, remove them from the pan, and set aside on a cutting board to cool
- 7
Repeat the step until all batter and filling are used
- 8
Cut the noodle sheets into .5" wide strips. You can stack the sheets on top of each other to make cutting more efficient. Peel the noodles from each layer afterwards
- 9
Serve:
- 10
Arrange banh uot on a plate or bowl, pair with sliced cha lua and fresh veggies. Garnish with fried shallots and fresh herbs
- 11
Serve with a nuoc cham. Enjoy!