This is one of my favorite Vietnamese dishes growing up. I remember making them with my mom and thinking it was a lot of work just to make one! Many, many years later, after moving out of state to Philly, I was craving homemade banh cuon so I knew I had to revisit that memory and try to make it. I was pregnant at the time, so when I craved something, I had to have it. I didn’t have any fancy steamer so I just used a regular non-stick pan. I used a silicone brush to lightly oil the pan first. Evenly pour a thin layer of batter onto the medium heated pan. Note: It’s important you don’t put too much batter onto the pan, that will make your crepes too thick. Let it sit for a few seconds, then cover it to let it steam through for a few seconds more. Now the tricky part. Flipping the pan over and letting the crepes peel itself off with gravity was the best technique I found, to get it onto the prepping surface without it getting stuck together too much. For the filling, it’s good to keep it to a small amount, you don’t want to over-stuff it.
The video below shows how I assembled a roll.