Banh trang cuon Bánh tráng cuốn thịt heo
Banh trang cuon is meat you roll at the table in rice paper with herbs and green fruit, then dip. It is a slow, shared plate, built with the herbs and the rice paper in separate piles.
Food tours Banh trang cuon Search a food tour or a cooking class for this dish.
Search on KlookWhere it comes from
The central coast lunch table, in Da Nang and Hoi An.
How to enjoy it
Take a sheet, add the meat and the herbs, roll, then dip. Ask what is in the bowl if you do not eat fermented fish.
Eat it sitting down at lunch. It is a slow plate.
In Da Nang, the roll is boiled pork, herbs, and mắm nêm, with a sheet of mì lá under the rice paper before the herbs and the pork. Some shops add steamed scad, cá nục hấp, to roll the same way.
In Hoi An, the roll is grilled pork with herbs, star fruit or sour pineapple, green banana, a little bún, and fish sauce or mắm nêm, in a thin rice-paper sheet.
Where to try it
In Da Nang, Bà Hường is at 364 đường 3/2, with a Duy Tân branch near the airport. Trần is at 4 Lê Duẩn. Both are pork-and-rice-paper lunches.
In Hoi An, the grilled-pork roll.