Bánh Ướt (Vietnamese Steamed Rice Noodle Sheets)
Bánh Ướt (Vietnamese Steamed Rice Noodle Sheets)
Ingredients
For the Noodle Sheets
- 2 cups rice flour
- 1 cup tapioca starch
- 1 pinch salt
- 3 cups water, room temperature
- 1 splash oil, for the batter
- 1 teaspoon oil, for brushing pan and cooked sheets, as needed
For Serving (Optional Garnishes)
- 1 cup bean sprouts
- 1 cucumber, sliced
- 4 ounces Vietnamese ham, chả lụa, sliced
- 1/4 cup fresh mint leaves
- 2 tablespoons fried shallots
- 1/2 cup Vietnamese dipping sauce, nước chấm, or to taste
Instructions
- 1
In a large mixing bowl, combine the rice flour, tapioca starch, and a pinch of salt. Whisk these dry ingredients together to ensure they are well mixed.
⏱️ 2 min
- 2
Pour in the 3 cups of room temperature water and a splash of oil. Whisk the mixture thoroughly until a smooth, lump-free batter is formed.
⏱️ 3 min
- 3
Let the batter rest for 10 minutes. This allows the flours to fully hydrate, resulting in a more pliable and less sticky noodle.
⏱️ 10 min
- 4
Heat a square pan (or similar flat-bottomed pan suitable for steaming) over medium-low heat. Lightly brush the surface of the hot pan with a little oil.
⏱️ 1 min
- 5
Ladle a small amount of the prepared batter into the hot pan. Immediately tilt and rotate the pan to spread the batter into a very thin, even layer that covers the bottom of the pan.
⏱️ 1 min
- 6
Cover the pan with a lid and allow the noodle sheet to steam gently for approximately 45 seconds. The noodle should appear opaque and set.
⏱️ 1 min
- 7
Carefully remove the cooked rice noodle sheet from the pan. You may use a spatula or gently peel it off. Place it on a clean surface.
⏱️ 1 min
- 8
Repeat steps 5-7, brushing the pan with oil as needed, until all the batter is used up. Cook one sheet at a time.
⏱️ 25 min
- 9
As each noodle sheet is cooked, lightly brush its top surface with a little oil. This prevents the sheets from sticking together when stacked.
⏱️ 2 min
- 10
Once all the sheets are cooked and lightly oiled, stack them neatly. Using a sharp knife, cut the stacked sheets into 1/2-inch wide strips.
⏱️ 3 min
- 11
To assemble, place a bed of fresh bean sprouts in individual serving bowls. Arrange the cut Bánh Ướt noodles on top of the bean sprouts.
⏱️ 2 min
- 12
Garnish each serving with sliced cucumber, slices of Vietnamese ham (chả lụa), fresh mint leaves, and a sprinkle of fried shallots.
⏱️ 2 min
- 13
Drizzle with Vietnamese dipping sauce (nước chấm) to taste. Serve immediately and enjoy your homemade Bánh Ướt!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Ướt (Vietnamese Steamed Rice Noodle Sheets)
For the Noodle Sheets
- 2 cups rice flour
- 1 cup tapioca starch
- 1 pinch salt
- 3 cups water, room temperature
- 1 splash oil, for the batter
- 1 teaspoon oil, for brushing pan and cooked sheets, as needed
For Serving (Optional Garnishes)
- 1 cup bean sprouts
- 1 cucumber, sliced
- 4 ounces Vietnamese ham, chả lụa, sliced
- 1/4 cup fresh mint leaves
- 2 tablespoons fried shallots
- 1/2 cup Vietnamese dipping sauce, nước chấm, or to taste
Instructions
- 1
In a large mixing bowl, combine the rice flour, tapioca starch, and a pinch of salt. Whisk these dry ingredients together to ensure they are well mixed.
⏱️ 2 min - 2
Pour in the 3 cups of room temperature water and a splash of oil. Whisk the mixture thoroughly until a smooth, lump-free batter is formed.
⏱️ 3 min - 3
Let the batter rest for 10 minutes. This allows the flours to fully hydrate, resulting in a more pliable and less sticky noodle.
⏱️ 10 min - 4
Heat a square pan (or similar flat-bottomed pan suitable for steaming) over medium-low heat. Lightly brush the surface of the hot pan with a little oil.
⏱️ 1 min - 5
Ladle a small amount of the prepared batter into the hot pan. Immediately tilt and rotate the pan to spread the batter into a very thin, even layer that covers the bottom of the pan.
⏱️ 1 min - 6
Cover the pan with a lid and allow the noodle sheet to steam gently for approximately 45 seconds. The noodle should appear opaque and set.
⏱️ 1 min - 7
Carefully remove the cooked rice noodle sheet from the pan. You may use a spatula or gently peel it off. Place it on a clean surface.
⏱️ 1 min - 8
Repeat steps 5-7, brushing the pan with oil as needed, until all the batter is used up. Cook one sheet at a time.
⏱️ 25 min - 9
As each noodle sheet is cooked, lightly brush its top surface with a little oil. This prevents the sheets from sticking together when stacked.
⏱️ 2 min - 10
Once all the sheets are cooked and lightly oiled, stack them neatly. Using a sharp knife, cut the stacked sheets into 1/2-inch wide strips.
⏱️ 3 min - 11
To assemble, place a bed of fresh bean sprouts in individual serving bowls. Arrange the cut Bánh Ướt noodles on top of the bean sprouts.
⏱️ 2 min - 12
Garnish each serving with sliced cucumber, slices of Vietnamese ham (chả lụa), fresh mint leaves, and a sprinkle of fried shallots.
⏱️ 2 min - 13
Drizzle with Vietnamese dipping sauce (nước chấm) to taste. Serve immediately and enjoy your homemade Bánh Ướt!
⏱️ 1 min