This post may contain affiliate links. See disclosure for details.

Print Pin

Vietnamese Steamed Rice Rolls with Beef – Pho Cuon

(1)
Click stars to rate now!
By: Cindy Lam Lorimer
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 3 hours
Servings: 15 Rolls
Vietnamese Steamed Rice Rolls with Beef, or Pho Cuon, are fresh rice noodle sheets wrapped around savory beef and herbs. Served with fish dipping sauce, these rolls offer a light, flavorful, and refreshing bite that captures the essence of Vietnamese cuisine.

Ingredients 

Rice sheets:

  • 3 cups rice flour
  • 1 cups tapioca starch
  • 4½ cups water
  • 1 tsp kosher salt
  • 1 Tbsp olive oil, or any neutral oil

Marinade:

  • 2 lb beef tenderloin, sliced
  • ¼ cup garlic, chopped
  • 1 tsp ginger, peeled, chopped
  • ½ tsp black pepper
  • 1 tsp fish sauce
  • 1 Tbsp hoisin sauce
  • 2 Tbsp olive oil, or any neutral oil
  • 1 tbsp leeks, or shallot, chopped
  • 2 Tbsp mushroom powder

Ingredients:

  • avocado oil , or any neutral oil
  • ½ onion, sliced
  • fish dipping sauce

Optional garnish:

  • red leaf lettuce
  • basil
  • culantro
  • perilla leaves
  • cilantro sprigs
  • bean sprouts
  • green onions, chopped
  • shallots, fried
  • peanuts, chopped

Instructions

  • In a medium mixing bowl, combine all ingredients for the rice sheets. Stir well and then let the batter sit for at least an hour, preferably overnight.
  • Mix all the marinating ingredients in a bowl, then add the beef and mix to coat it evenly. Let it sit for no more than 30 minutes.
  • In a large pan on medium-high heat, add cooking oil and half the marinated beef. Cook for 5 minutes, tossing halfway, until browned. Remove and place on a plate, then repeat with the second batch — cooking in two batches keeps the beef from steaming instead of browning.
  • Add the sliced onions to the same pan, scraping up all the beef bits as they cook. Cook for 5 minutes, then add the beef back in along with any juices. Toss together for a minute and set aside.
  • Prepare a steamer and wrap the lid with a kitchen towel so condensation does not drip onto the rice sheets. Brush a flat plate that fits inside the steamer with a small amount of oil and place it in the steamer for about 3 minutes until very hot.
  • Stir the batter well and pour batter to thinly cover the plate. Steam for 5-10 minutes until the rice sheets become opaque and set. Steaming time depends on the size of your plate. Run a spatula around the edges of the rice sheet and gently peel off. Repeat the process until batter is finished. Layer the rice sheets on each other when done.
  • To assemble, lay one rice sheet flat. Add a small amount of beef, lettuce, basil, culantro, cilantro, and bean sprouts. Fold the bottom edge over the filling, fold in the sides, and roll tightly like a burrito.
  • Place seam-side down on a serving plate and cut each roll in half for a cleaner presentation if desired.
  • Top with chopped green onions, fried shallots, and chopped peanuts. Serve with fish dipping sauce either on the side or spooned lightly over the rolls.

Nutrition

Serving: 1roll | Calories: 266kcal | Carbohydrates: 34g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 210mg | Potassium: 259mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Equipment

  • steamer

Did you make this recipe? Give it a star rating below!