Banh Uot / Vietnamese Rice Noodle Sheets

Growing up, Bánh Ướt was always a staple in our home. My parents would often pick up store-bought packs of these delicate, chewy rice noodle sheets from the old Viet-Wah in Chinatown or Lam Seafood as a quick and easy dinner for our family. One of my earliest kitchen tasks was carefully separating each sticky noodle strip, making sure they were ready to eat. It was one of those little jobs that made me feel like I was contributing to the family meal. Banh uot is such a simple yet satisfying dish, perfect for customizing with your favorite toppings. Whether it’s cha lua (Vietnamese pork sausage), fresh cucumbers, crunchy bean sprouts, or fragrant herbs, you can build a plate that’s exactly to your liking. Add a drizzle of nuoc cham, and you’ve got yourself a light and refreshing meal.

What is Banh Uot?

Banh Uot, which translates to “wet rice sheets,” is a classic Vietnamese dish made from thin rice noodle sheets that are steamed to perfection. Unlike its filled counterpart, bánh cuốn, banh uot has no filling, letting the delicate texture of the noodles shine. Instead, these rice noodle sheets or strips can be paired with a wide variety of accompaniments to make a satisfying and delicious meal!

If you’ve made my banh cuon recipe before and happen to have leftover batter, you’re in luck! The batter is exactly the same. The only difference is that for banh uot, the noodle sheets are slightly thicker, giving them a satisfying chew that pairs perfectly with savory toppings.

The Easiest Way to Make Banh Uot: Using a Square Pan

Traditionally, banh uot is made using a large steamer with a cloth stretched over the top, but I’ve found a more straightforward, more approachable method. If you’ve made my banh cuon recipe, then you already know that using a square egg pan (the square kind used for tamagoyaki) makes the process so much easier. The pan’s size creates the perfect noodle sheet, and the non-stick surface ensures the batter cooks evenly without sticking. (Make sure you get one with a lid to allow the noodle sheets to steam slightly without drying out!)

Here’s why the square egg pan is a game changer:

Perfect Size: The square shape results in consistent, manageable noodle sheets that are easy to cut and serve.
Easy to Flip: Unlike traditional steaming, flipping the noodle sheet in the pan is a breeze.
Quick and Efficient: The non-stick surface means no fuss and minimal cleanup.

Customize Your Banh Uot

Once your bánh ướt is ready, it’s time to build your plate. Here are some of my favorite toppings and pairings:

Chả Lụa (Vietnamese Pork Sausage): A classic choice for a savory bite.
Fried Tofu: For an alternative protein option.
Cucumbers and Bean Sprouts: Lettuce also works to add a refreshing crunch and texture.
Fresh Herbs: Cilantro, mint, or Thai basil bring fresh and vibrant flavors.
Fried Shallots: For a crispy and aromatic garnish.
Nước Chấm (Vietnamese Dipping Sauce): The perfect balance of sweet, salty, and tangy to tie it all together.

No matter how you top it, banh uot is a comforting dish that celebrates the beauty of simple, fresh ingredients. And for me, it will always be a reminder of those early kitchen memories and the joy of eating dinner with my family.