Banh cuon Bánh cuốn
Banh cuon is a thin steamed rice roll filled with minced pork and mushrooms, dipped in sweet-and-sour fish sauce. In Hanoi it is a light breakfast.
Food tours Banh cuon Search a food tour or a cooking class for this dish.
Search on KlookTexture
The sheet is soft, thin, and translucent.
How to enjoy it
Fermented rice batter is steamed on a cloth over boiling water, filled with minced pork, mushrooms (often wood-ear), and shallots, and rolled.
It comes with pork sausage and herbs. Dip it in a sweet-and-sour fish sauce.
In Đồng Văn, bánh cuốn is a Tày breakfast of thin rolls with minced pork and wood ear, served in a bowl of hot bone broth rather than with a cold sweet-sour dip. On Phố Cổ some bowls add egg, chives, and chả.
Where to try it
Breakfast across Hanoi, including Bánh Cuốn Bà Xuân, Hòe Nhai, and Bánh Cuốn 101 Bà Triệu at 147 Triệu Việt Vương, Hai Bà Trưng.
Phố Cổ, Đồng Văn, at breakfast.
In Dong Hoi, bánh cuốn ruốc tôm is a rice sheet with no filling, eaten with shrimp ruốc, thin cucumber, herbs, and nước lèo. It is not the Hanoi roll.
In Da Nang, Huỳnh Thúc Kháng serves bánh cuốn at breakfast, from about 06:00 to 12:00.