Food made with love in a Vietnamese mom's kitchen.

Pho Rolls (Phở Cuốn)

Pho Rolls (Phở Cuốn)

I’m so excited about these pho rolls.  When you have a hankering for the taste of pho, but you have no time to make it, try pho rolls.  The rolls are made from rice flour and tapioca starch mix batter.  They resemble the pho noodles.  They’re easy to make and won’t take much time.  I’ve seen others make pho rolls and decided I’d give it a try.

I’ve only recently discovered this dish through the wonderful world wide web.  I wanted to give it a try, but I wanted to spin the seasoning for the beef.  The few I’ve seen making this dish marinated the beef with just fish sauce, salt, and sugar.  I decided, if it’s going to be called “pho rolls”, why not make it taste like pho.

There are a few equipment things you’ll need:

  1. large pot
  2. 1.5-inch high trivet
  3. large pie dish or metal round cake pan
pie dish in pot
pie dish should fit in the pot and not too high
Pho Rolls (Pho Cuon)

Pho Rolls (Phở Cuốn)

Pho rolls, for when you crave pho flavor.



  • 1 1/2 cup rice flour
  • 1/2 cup tapioca starch
  • 2 cups lukewarm water
  • 1 Tbsp vegetable oil
  • 1/4 tsp salt
  • 1/2 cup vegetable oil for brushing pan so the pancake can release


  • 1 lb sirloin steak (or beef of choice) - thinly sliced
  • 1 small onion - thinly sliced
  • 2 tsp grated ginger
  • 2 Tbsp fish sauce
  • 1 Tbsp sugar
  • 1 Tbsp Pho seasoning
  • 1 tsp ground black pepper
  • 1 Tbsp vegetable oil

Sauce (to dip or spread on the rolls):

  • 3/4 cup hoisin sauce
  • 1/4 cup sriracha sauce (use as much as you'd like)
  • 1/2 lime juiced


  • 1 cup bean sprouts
  • 1 cup Thai basil leaves - julienned
  • 2 jalapeno - sliced thinly optional


Make Batter:

  1. In a large bowl, make the batter by mixing the rice flour, tapioca starch, and water

  2. Let sit for an hour, then add the 1 Tbsp vegetable oil and salt.

Make Filling:

  1. In a large bowl, marinate the filling by combining the beef, onion, ginger, fish sauce, sugar, pho seasoning, and black pepper.  Set aside for half hour.

  2. In a large pan, heat one tablespoon oil over medium-high heat.

  3. Once the oil is hot, add the filling and quickly saute until the beef is just done.

  4. Set aside the filling.

Make the sauce:

  1. In a small bowl, mix the hoisin sauce, sriracha sauce, and lime juice.  Set aside.

Making the rolls:

  1. Place a one-inch high trivet in a large pot and add just enough water so that it is about a half an inch below the top of the trivet.

  2. Put the baking dish/round cake pan on top of the trivet.

  3. Put the lid on and heat up the water to a boil.

  4. Carefully remove the baking dish/cake pan from the pot.  HOT!!!

  5. Brush a thin layer of oil on the dish/pan.

    thin layer of oil on the pan
  6. Add about a 1/4 cup of the batter to the dish/cake pan and swirl around so that the batter thinly lines the bottom.  Pour out any excess batter.

    batter in the pan
  7. Put the dish/pan back on the trivet and close the lid.

  8. Let it steam for about three minutes.

    cooked pho roll
  9. Remove the dish/cake pan from the pot and use a spatula to loosen the edge.

  10. Lift up the cake with the spatula, or turn it over so it falls onto a flat, clean surface.

    pho roll released from pan
  11. Add a Tbsp of the sauce, if desired, followed by a Tbsp or more of the filling and roll.  (No need to fold in the sides.)

    filling in pho roll
  12. Add bean sprouts, basil, jalapeno (if using).

  13. Enjoy the rolls as is, or dip in the dipping sauce.


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