Rice Noodles with Mushrooms and Chicken

  • images/show_06_steamed_rice_noodles_w_mushrooms_and_chicken.jpg

Makes 12 noodle rolls

These rice noodle rolls are very popular street foods in Vietnam. They are enjoyed all day long!

Rice Noodle Batter

  • 1/4 cup rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1-1/4 cups water
  • 1 teaspoon cooking oil

Dipping Sauce

  • 5 tablespoons water
  • 1-1/2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice
  • 1 tablespoon sugar
  • 1/4 teaspoon minced fresh red chili


  • 1 teaspoon cooking oil
  • 1/2 teaspoon minced garlic
  • 8 ounces ground chicken
  • 1/2 yellow onion, coarsely chopped
  • 2 - 3 dried wood ear mushrooms, soaked to soften, coarsely chopped
  • 2 - 3 fresh shiitake mushrooms, coarsely chopped (about 2 tablespoons)
  • 1/4 cup diced carrot or red bell pepper
  • 2 teaspoons fish sauce
  • 1 teaspoon oyster-flavored sauce
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cornstarch mixed with 1 teaspoon water
  • 1/2 cup cilantro leaves, loosely packed


  • Bean sprouts, blanched
  • Fresh herbs, such as Thai basil and cilantro
  • Julienned cucumber
  • Fried shallots


  1. To prepare rice noodle batter: Combine rice flour and potato and tapioca starches in a medium bowl. Pour in water and oil; mix to a smooth consistency. Let stand for 15 minutes.
  2. Combine dipping sauce ingredients in a small bowl; set aside.
  3. To prepare filling: Heat a sauté pan over medium-high heat until hot; add oil, swirling to coat sides. Add garlic, chicken and onion; stir-fry until meat is cooked through, about 2 minutes. Add both kinds of mushrooms, carrot, fish sauce, oyster-flavored sauce and black pepper; stir-fry for 1 minute. Add cornstarch solution; cook, stirring, until mixture becomes dry, about 1 minute. Set aside.
  4. Heat an 8-inch non-stick frying pan over medium heat until hot. Rub pan with a lightly oiled piece of paper towel. Pour in 2 tablespoons rice noodle batter, swirling to make a very thin round. Cook, without turning over, until dry, about 30 seconds.
  5. Transfer pancake to a clean, flat, lightly oiled work surface.
  6. Place 1 or 2 cilantro leaves in center of pancake. Spoon about 1 heaping tablespoon filling on top of pancake.
  7. Fold bottom flap over filling and fold two side flaps over. Roll from bottom towards top until you have a neatly tucked noodle roll.
  8. Prepare remaining rice noodle rolls with remaining batter and filling.
  9. Transfer rolls to a serving plate. Serve warm with dipping sauce and your choice of garnishes.


The following is an optional noodle batter using pre-mixed BánhCuốn flour:

  • 1 package (16 ounces) pre-mixed BánhCuốn flour
  • 6 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon cooking oil