Steamed Rice Rolls (Bánh Ướt)
Thin, silky sheets of steamed rice batter, barely set and almost see-through, rolled around bean sprouts, herbs and sausage, then showered with crisp fried shallots and a bright fish sauce dressing. A gentle, fresh way to start the day in Vietnam.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the batter
In a large bowl, whisk the rice flour, tapioca starch and salt with 700ml of the water until completely smooth, pressing out any lumps against the side of the bowl. Stir in 2 tbsp oil, cover and let the batter rest 30 minutes so the starches fully hydrate; this is what makes the sheets silky instead of gummy. Just before cooking, whisk in the remaining 200ml water — the batter should run off the whisk like thin cream.
- 250 g rice flour
- 60 g tapioca starch
- 1/2 tsp salt
- 900 ml water, divided
- 2 tbsp oil
✅ Done when: the batter is completely smooth and as thin as pouring cream
Fry the shallots
Heat 4 tbsp oil in a small pan over medium heat, about 150°C (300°F). Add the sliced shallots and fry, stirring often, until golden and crisp, 5–6 minutes — watch closely near the end, as they darken quickly once golden. Lift onto paper towel with a slotted spoon and keep the fragrant leftover oil for drizzling.
- 80 g shallots
- 4 tbsp oil, for frying
✅ Done when: the shallots are deep golden and crisp, not pale or burnt
Mix the dipping sauce
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Set up the steamer
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Steam the rice sheets
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Fill, roll and serve
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Make the batter
In a large bowl, whisk the rice flour, tapioca starch and salt with 700ml of the water until completely smooth, pressing out any lumps against the side of the bowl. Stir in 2 tbsp oil, cover and let the batter rest 30 minutes so the starches fully hydrate; this is what makes the sheets silky instead of gummy. Just before cooking, whisk in the remaining 200ml water — the batter should run off the whisk like thin cream.
- 250 g rice flour
- 60 g tapioca starch
- 1/2 tsp salt
- 900 ml water, divided
- 2 tbsp oil
✅ Done when: the batter is completely smooth and as thin as pouring cream
Fry the shallots
Heat 4 tbsp oil in a small pan over medium heat, about 150°C (300°F). Add the sliced shallots and fry, stirring often, until golden and crisp, 5–6 minutes — watch closely near the end, as they darken quickly once golden. Lift onto paper towel with a slotted spoon and keep the fragrant leftover oil for drizzling.
- 80 g shallots
- 4 tbsp oil, for frying
✅ Done when: the shallots are deep golden and crisp, not pale or burnt
Mix the dipping sauce
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Set up the steamer
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Steam the rice sheets
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Fill, roll and serve
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The Story Behind the Dish
Bánh ướt belongs to a large family of Vietnamese dishes built on rice flour batter, steamed thin over boiling water — the same base used for the dried rice paper known as bánh tráng. Street vendors have long poured the batter over cloth stretched across a steaming pot, lifting each sheet off with a thin stick the moment it turns glossy and set.
Sold warm from early morning stalls in Hue, Hanoi and beyond, it is eaten as a light breakfast or snack, dressed simply with fried shallots, herbs and a sharp fish sauce dip, sometimes alongside slices of pork sausage.
⭐ Why It's Famous
Its appeal is in the contrast: a soft, barely-there rice sheet against crunchy fried shallots, fresh herbs and a sauce that is salty, sweet and sour all at once.
💡 Fun Fact
The name literally means 'wet cake' — a direct contrast to bánh tráng, the dried rice paper made from the same type of batter.
Central and Northern Vietnam, especially around Hue
16.46°N, 107.59°E
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