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vegetarian banh cuon
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4.5 from 6 votes

Vegetarian Banh Cuon

A vegetarian version of the popular Vietnamese dish banh cuon.
Prep Time1 hr 45 mins
Cook Time1 hr
Course: Main Course
Cuisine: Vietnamese
Keyword: vegetarian banh cuon
Servings: 6 people
Calories: 506kcal
Author: Becca Du


Banh Cuon Skin



Scallion Oil (optional)

Vegetarian Vietnamese Dipping Sauce


  • First prepare your tofu. Place 2 paper towels on a plate and then the tofu on top. Place 2 more paper towels on top and then a large plate on top of it. Let the tofu sit for 30 minutes. This will help remove some of the liquid out of the tofu. Slice the tofu into 1/2 x 1/2 x 1/2 inch cubes.
  • Heat 4-6 cups of oil to 350 degrees F. Fry the tofu in batches for 1-2 minutes until they are a light golden brown color. Once out of the oil, empty onto paper towels to absorb excess oil. Set aside.
  • In a separate pan, heat a tablespoon of oil over medium heat. Add onions and cook for ~30 seconds. Next add wood ear mushroom and salt, and cook for another 30 seconds.
  • Add the cubed tofu, soy sauce, sesame oil, granulated sugar, and pepper. Mix and cook for another minute. Taste for seasoning and add more salt if it still tastes bland. The filling should be done at this point. Set aside.
  • Now it’s time to make the batter for the banh cuon skin! Combine all ingredients for the skin into a large bowl. Whisk and let rest for 30 minutes.
  • After 30 minutes, the water should have separated from the the flour. Pour out as much of the water as possible into a liquid measuring cup without pouring out the flour mixture. Take note of how much water you poured out and throw the water out. Add the same amount of fresh water to the measuring cup that was poured out. Pour the fresh water into the batter and mix.
  • Now you are ready to make your banh cuon! First make sure you have all your components right next to you. That would be the batter for the skin and the filling. You will also need to have a flat surface for rolling your banh cuon, a plate to place your finished banh cuon on, a 1/4 cup measuring cup, and a 8-inch non stick pan.
  • Heat the pan over medium low heat until hot. Use your measuring cup to measure 1/8 cup of batter. Pour the batter in a circular motion into the pan. Move your pan in a circular motion to ensure the skin is as thin as possible. Cover and cook for 1-2 minutes until it is white and you can see the color of the pan through the skin. Once it’s done cooking, quickly flip the pan upside down onto the flat surface, so the skin comes out all in one go. This might take some practice. Let the skin rest for ~10 seconds, so you don’t burn your fingers. While the skin is resting, pour batter into the pan for your next skin and cover. Come back to the finished skin. Fill the skin with 2 tablespoons of filling and roll it up like an egg roll. Repeat this process until the batter is used up or the filling runs out. You will get into a rhythm once you start to get the hang of it.
  • Make the scallion oil. Heat 1/2 cup of vegetable oil over medium high heat until it starts to sizzle (1-2 minutes).  Pour hot oil over minced green onions in a small bowl. Set aside.
  • Make the dipping sauce. Combine all the ingredients for the dipping sauce in a bowl. Mix and set aside.
  • Now it’s time to put together your banh cuon plate. Add some banh cuon to a plate. Spoon some scallion oil over the top. Top with mint, fried shallots, cucumbers, and lettuce. Sprinkle the vegetarian dipping sauce over the top and enjoy!


  1. It takes awhile to make all the different components of this dish, so if your banh cuon gets cold, throw it in the microwave for 30 seconds to warm it up before serving.
  2. If you don't want to make the batter from scratch, buy flour pre-mixed and follow the instructions on the package. The banh cuon flour mix is linked above.


Serving: 5banh cuon | Calories: 506kcal | Carbohydrates: 63g | Protein: 12g | Fat: 25g | Saturated Fat: 17g | Sodium: 1925mg | Potassium: 405mg | Fiber: 4g | Sugar: 17g | Vitamin A: 606IU | Vitamin C: 11mg | Calcium: 132mg | Iron: 3mg