Pho cuon

Pho cuon

When a group of late-night revellers looking to satisfy their hunger went to a restaurant in Ngu Xa Village to order Pho, they ended up creating Pho Cuon by accident. There was no more broth at the restaurant. Because the men were unwilling to move on, she proposed that she use the square slices of uncut pho and make some rolls with the leftovers from the dish using the leftover ingredients.

After rolling the noodle with beef and fennel, the manager of the restaurant brought it to the customer so that they could eat it with sauce. On the other hand, the outcome was extremely unpredictable. The customer had such a positive experience that the proprietor of this restaurant decided to make "pho cuon" to sell specifically because this dish uses bare beef to make the rolled noodle soup. Since the customer had such a positive experience, the proprietor made this decision.

Why do people like Pho cuon

Pho cuon being enjoyed

Saigon is the birthplace of a contemporary version of a traditional Vietnamese dish called pho cuon, which is considered to be a modern take on the classic. This style of roll employs a rice noodle sheet that is more substantial and wraps beef and vegetables that have been sautéed. Pho restaurants in Vietnam and other countries sometimes offer this dish, which they elevate by pouring a cup's worth of pho broth over the rolls. This dish can be found in some of those restaurants.

People are reminded of the fragrant aroma of pho because the flavour of Pho cuon comes from a combination of aromatic vegetables and the juice from beef stir fry. Here is our recipe for you to follow if you want to make some at home.

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Ingredients that go into Pho cuon

Equipment required: Large steamer

Rice Wrap

  • 1 cup of rice flour
  • 1 cup of tapioca starch
  • 2 cups of water
  • ½ tsp salt
  • 2 tsp of cooking oil

Beef stir fry

  • ½ lb beef brisket
  • 1 tbsp garlic
  • 1 tsp ginger
  • ½ tsp of pepper
  • 1 tsp of fish sauce
  • 1 ½ tbsp of cooking oil
  • 1 yellow onion


  • 1 iceberg of lettuce
  • 3 sprigs of mint
  • 1 bunch of perilla
  • 1 bunch of cilantro

    How to cook Pho cuon


    1. Mix together one cup of rice flour, one cup of tapioca starch, two cups of water, one half teaspoon of salt, and two teaspoons of cooking oil in a large mixing bowl. After giving it a good stir, let the batter sit for about an hour and a half.
    2. Prepare a paste by mincing 1 tablespoon of garlic and 1 teaspoon of ginger. Cut one yellow onion into thin slices.
    3. The half pound of beef should be sliced as thinly as you can manage. The beef should be seasoned with one half tablespoon of garlic, one half tablespoon of ginger, one teaspoon of sauce, one half teaspoon of pepper, and one half tablespoon of cooking oil. Set aside for 15 minutes.
    4. In a wok that has been preheated, put in 1 tablespoon of cooking oil. Fry some minced garlic until it acquires a toasted flavour. Stir-frying over a high heat will finish cooking the beef, so add it now. Mix in a half cup's worth of sliced onion. After everything is done cooking, take out the beef and allow it to cool.
    5. Place a plate that is completely flat on top of the steaming rack. Cook the plate in some steam for about two minutes, until it is hot.
    6. Give the batter a good stir, then pour it onto the plate to cover it as evenly as possible. Steam for 5 minutes until quite translucent. To remove the rice noodle sheet, first run a spatula along the sheet's edges, and then peel it off. Proceed until all of the batter has been used. When finished, stack the rice sheets on top of each other.
    7. Take a rice sheet and place it on a surface that is completely flat.
    8. Put a small bundle of beef stir-fry near the bottom of the pan, and leave about an inch and a half of space on each side of the bundle. Veggies can be layered on in any quantity that is desired.
    9. Make it more compact by folding in the side edges. The bottom can then be folded up to cover the vegetables. Maintain the roll's tightness by lightly compressing the ingredients as you roll them.
    10. Raise one end and roll it up, being careful but not overly cautious. Serve right away, and have fun with it!

    So there you have it. We really hope you enjoy making Vietnamese pho rolls at home, and if there's anything we can do to assist you in any way, please don't hesitate to get in touch with us. Keep up with our latest discoveries regarding Vietnamese cuisine and Singapore's dining scene by following us on Instagram and Facebook.

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    What can Pho cuon be served together with

    Pho cuon served

    The Vietnamese fresh rice noodle rolls, also known as Singapore -style pho cuon, are essentially a type of street food snack that can be purchased in Vietnam on the street or in a straightforward eatery that most likely specializes in these rolls. They are also served in restaurants, which is the most common setting outside of Vietnam in which to find them. You can find them there.

    You could serve these Vietnamese fresh rice noodle rolls as an appetiser prior to the main course, or you could serve them alongside a handful of other dishes if you were feeding a family or group of friends in the style of dining that is common in Southeast Asia, which is known as family-style dining.

    If you are throwing a party or having a barbecue with an Asian theme, they are also fantastic to serve as finger foods. Ideas can be gleaned from Terence's forthcoming series of Cambodian barbecue recipes, which you should keep an eye out for.

    Other popular Vietnamese food

    Besides Nem ran/cha gio, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:

    Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun

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