The Art of Thinness
Making bánh cuốn is a test of skill and patience. The cook spreads a thin layer of rice batter on a cloth stretched over boiling water, lets it steam for seconds, then skillfully lifts it off with a bamboo stick. The translucent sheet is then filled, rolled, and topped with fried shallots.
It’s food made with precision — soft and fragrant, delicate yet deeply satisfying.
A Breakfast Classic Across Vietnam
While it originated in northern Vietnam, especially in Hanoi, bánh cuốn is loved nationwide. In the south, you might find it with sliced pork sausage (chả lụa) or bean sprouts. In Hanoi, it’s typically served warm with grilled pork patties and dipping sauce.
Where to Try It
Try Bánh Cuốn Thanh Vân or Bánh Cuốn Bà Hoành in Hanoi’s Old Quarter for an unforgettable morning treat.
