• Rice noodle with pork, black fungus and prawn (Banh Cuon) (The Chefs' Line)Source: The Chefs' Line

The three things that are non-negotiable for the perfect roll, according to chef Dan Hong. A nice thin rice noodle roll, a well-seasoned filling and a dipping sauce to knock it back with - these are the making of the perfect Vietnamese roll and this winner hits a pork + prawn home(cook)-run. The Chefs' Line 






Skill level

Average: 4 (7 votes)


  • 500 ml (2 cups) vegetable oil, for deep-frying
  • 5 French shallots, finely sliced
  • 100 g dried prawn, coarsely crushed
  • Mint, coriander and green oak lettuce leaves, to serve


  • 200 g rice flour 
  • 100 g tapioca starch
  • 150 g potato starch 
  • 1 tsp salt


  • 200 g green prawn meat, minced
  • 250 g minced pork
  • 1 tbsp fish sauce 
  • 3 tsp chicken stock powder
  • 1 tsp freshly ground black pepper
  • Drizzle of canola oil
  • 1 large onion, finely chopped
  • 100 g dried black fungus, soaked in cold water, drained and finely chopped
  • 100 g dried shiitake mushrooms, soaked in cold water, drained and finely chopped

Dipping sauce

  • 1 young coconut, juice only
  • 1 tbsp fish sauce 
  • 1 tbsp caster sugar
  • 1 tbsp lime juice
  • 1 tsp freshly ground black pepper
  • 2 long red chillies, seeded and thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 3 hr

For the noodles, combine the flours and salt in a bowl. Whisk in 750 ml (3 cups) cold water and stir until a smooth batter forms. Pour into a jug and stand for 3 hours.

Meanwhile, heat the oil for deep-frying in a medium saucepan to 180˚C. Deep-fry the sliced shallots until golden, then drain on paper towel and set aside.

For the filling, combine the prawn and pork in a large bowl. Add the fish sauce, chicken powder and pepper and mix to combine well.

Heat a drizzle of olive oil in a large frying pan over medium heat. Add the onion and cook until soft and fragrant. Add the prawn and pork mixture and cook, breaking up the meat with a wooden spoon, until cooked. Add the chopped black fungus and shiitake mushrooms and stir until well combined. Remove from the heat and set aside.

For the dipping sauce, place the coconut juice in a small saucepan and bring to the boil over high heat. Remove from the heat and stir in the fish sauce, sugar, lime juice, pepper and half the chilli.

To cook the rice paper noodles, heat a non-stick frying pan (with lid) over medium heat and lightly brush with oil. Stir the batter well, then pour just enough into the pan to cover the base as thinly as possible, tilting the pan as you go. Pour out any excess, then cover with a lid and cook for 10 seconds or until just set. Invert the pan onto a plate and let the noodle sheet drop over the plate. Repeat with the remaining batter.

To assemble, place one soup spoon of the filling onto a rice noodle sheet and roll into a cigar shape. Repeat with the remaining noodles and filling.

To serve, top the rice noodle rolls with the crispy fried shallots, remaining sliced chilli dried prawn, mint, coriander and lettuce leaves. 

This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood  and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!