Banh Cuon (Bánh Cuốn)

Banh Cuon continues to be one of Hanoi's most beloved dishes, primarily enjoyed at breakfast (see Video of Vietnamese meal). Despite its popularity among locals, it remains relatively unknown to many tourists visiting the city.

Banh Cuon has been notably influenced by French cuisine. This dish features a thin, crepe-like rice pastry filled with meat, mushrooms, and other ingredients. The preparation aligns with that of making crepes, with the key distinction being that the pastry is steamed from a rice-based batter rather than being fried in oil like traditional crepes. This steaming process imparts a light and distinct flavor, as well as a delicate texture that is truly memorable.
Photo: beptruong.edu.vn

The dish is complemented by a dipping sauce, which is a fragrant blend of fish sauce, lime juice for a hint of sourness, slices of Cha Lua (Vietnamese pork sausage), and crispy fried onions. For those who prefer a vegetarian option, a plain version known as Banh Cuon Chay is available, maintaining a delightful flavor without the meat.

You'll find Banh Cuon at numerous local eateries and street vendors throughout Hanoi, often within bustling markets or just a few blocks apart. Look for steaming pots and vibrant yellow signs reading “Banh Cuon” to enjoy this delicious treat, typically priced around 20,000 to 30,000 VND (approximately $1).