Bánh cuốn
Thin steamed rice sheets are rolled around a savory filling. Softer than fresh rice-paper rolls, they are often eaten beside the steamer with fried shallots on top.
What goes into it?
Rice batter, often minced pork and wood-ear mushrooms, shallots; fish-sauce dip and sometimes pork sausage.
What does it taste like?
Silky and gently savory with fragrant fried shallots.
How it is served
Eat warm with a little dipping sauce and add accompaniments to taste.
Ordering tips
Ask about the filling; bánh ướt generally means unfilled rice sheets, but sides and sauce may contain animal ingredients.
See this dish
Recipe video for this dish. YouTube loads only after you click. YouTube ↗
The regional connection
Hanoi — city reference, not a restaurant location. A regional association or example city, not a confirmed origin or restaurant address.
Not a restaurant marker.
Something else to try?
Gỏi cuốn
Closely associated with Ho Chi Minh City and its surrounding region; also available elsewhere.
Fresh rice-paper rolls filled with herbs, vermicelli and often shrimp and pork. Their translucent wrapper is soft and unfried; the dip contributes much of the flavor.
Chilli varies
Chả giò / Nem rán
Available nationwide; Hanoi is a representative map point.
Fried filled rolls, often called chả giò in the south and nem rán in the north. Fillings and wrappers vary, but a crisp exterior is the common feature.
Chilli varies
Bánh bột lọc
Closely associated with Huế and its surrounding region; also available elsewhere.
Small translucent tapioca dumplings with a springy chew. They may be served loose or steamed in banana leaves, often enclosing shrimp and a little pork.
Chilli varies