Bánh cuốn is the Vietnamese steamed rice-roll dish filled with minced pork and wood-ear mushrooms.
The wrappers are made from a thin rice-flour batter spread over a taut cloth above steaming water. Once cooked, each delicate sheet is rolled around a filling commonly made with seasoned minced pork and wood-ear mushrooms. The rolls are usually served with nước chấm, fried shallots and fresh herbs, and may come with Vietnamese pork sausage.
Bánh cuốn is especially associated with northern Vietnamese cuisine, although versions are eaten throughout the country. Thanh Trì, now part of Hanoi, is particularly famous for a style that may be served very simply, sometimes without the filled center found in other versions.
It is often confused with bánh ướt. The two are closely related steamed rice-sheet foods, but bánh cuốn generally refers to rolled sheets, especially filled ones, while bánh ướt commonly describes unfilled sheets.