Vietnamese Breakfast Bánh Cuốn with Fried Egg and Shrimp Paste

Steps

1. 1

   Make dipping sauce

   • In a small bowl, whisk together the fish sauce, lime juice, water, and sugar until the sugar dissolves.
   • Taste and adjust with a pinch more salt or lime if needed.
   • Set aside at room temperature.

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   Ready when: Sugar dissolves and sauce tastes balanced—tangy and salty with subtle sweetness

   Tip: Make the sauce first so the flavors meld while you prepare the rolls

2. 2

   Soften rice paper

   • Fill a shallow dish with warm water (not hot).
   • One at a time, dip each rice paper sheet into the warm water for 3–4 seconds, just until pliable but still slightly stiff.
   • Lay it on a damp kitchen towel.
   • Work quickly—oversoaking makes them tear.

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   Ready when: Rice paper is soft and flexible but not falling apart; it continues to soften as it sits

   Tip: Don't soak too long or the paper will tear when you roll. A brief dip is all you need

3. 3

   Spread shrimp paste

   • Lay a softened rice paper on a clean work surface.
   • Along the lower third of the wrapper, spread about 1 tablespoon of shrimp paste in a thin, even horizontal line, leaving a 1-inch border on each side.

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   Ready when: Shrimp paste is spread in a neat line without holes or lumps

   Tip: Don't overfill or the filling will squeeze out when you roll; 1 tablespoon per wrapper is ideal

4. 4

   Roll the bánh cuốn

   • Fold the bottom edge of the rice paper up and over the shrimp paste line, then roll tightly away from you, keeping the sides tucked in as you roll.
   • Make it snug but don't squeeze so hard the wrapper tears.
   • You should have a tight cylinder about 2 inches tall and 3 inches wide.
   • Repeat with the second rice paper and remaining shrimp paste.

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   Ready when: Two tight rolls with sealed seams; wrapper is smooth and no shrimp paste shows through

   Tip: Let the rice paper soften completely on its own; don't force a roll that's still stiff or it will crack

5. 5

   Heat oil and pan

   • Heat the vegetable oil in an 8-inch non-stick skillet over medium heat for 1 minute, tilting to coat the bottom evenly.
   • The oil should shimmer but not smoke.

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   Ready when: Oil shimmers and moves easily when the pan is tilted

   Tip: Use a non-stick skillet to prevent the delicate rice paper from sticking and tearing

6. 6

   Fry the bánh cuốn

   • Carefully place both rolls seam-side down in the hot oil.
   • Fry without moving them for 2 minutes until the bottom is golden and crispy.
   • Using tongs, gently flip each roll and fry the second side for another 2 minutes until it's also golden and crispy.
   • The rice paper should look lightly browned and translucent, and you should hear a gentle crackle.

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   Ready when: Both sides are golden brown and crispy; the wrapper is translucent and makes a crackling sound when touched with tongs

   Tip: Don't flip too early or the bottom won't crisp. Wait until the bottom is visibly golden before turning

7. 7

   Transfer and wipe pan

   • Using tongs, transfer both fried bánh cuốn to a plate lined with paper towels to rest for 1 minute and drain any excess oil.
   • Wipe out the skillet with a paper towel, leaving about 1 tablespoon of oil in the pan.

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   Ready when: Rolls rest on paper towels; excess oil is absorbed

   Tip: Drain on paper towels to keep the rolls crispy, not soggy

8. 8

   Fry the eggs

   • Return the skillet to medium heat with the remaining oil.
   • Crack both eggs into the pan side by side and fry sunny-side up for 3–4 minutes, until the whites are set and opaque but the yolks are still runny.
   • Season lightly with salt and white pepper while they cook.

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   Ready when: Egg whites are fully set and opaque; yolks jiggle slightly when you shake the pan and look glossy

   Tip: Keep the heat at medium so the bottoms don't brown and burn before the whites set

9. 9

   Assemble and serve

   • Place a fried bánh cuốn on each plate.
   • Slide an egg onto the top of each roll, letting the runny yolk drape down the sides.
   • Scatter the torn fresh herbs around and over each roll.
   • Serve immediately with the fish sauce dipping sauce on the side.

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   Ready when: Dish is plated with herbs scattered and sauce ready for dipping

   Tip: Serve right away while the bánh cuốn are still crispy and the egg yolk is warm and runny