Thanh Trì Village · Steamed Rice Rolls
Bánh Cuốn
🥟
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The rice batter is steamed in a single thin sheet stretched over cloth on a pot of boiling water, then peeled off whole in seconds — a technique closer to crepe-making than anything else in Vietnamese cooking.
A thin, near-translucent sheet of steamed rice batter is filled with minced pork and wood-ear mushroom, rolled, and topped with crispy fried shallots, served with slices of Vietnamese sausage and a light fish-sauce dip. Hanoi vendors often steam the batter to order, peeling each sheet straight off the cloth before rolling it while still warm.
Why it's made this way: The dish is traditionally traced to Thanh Trì, a village on Hanoi's southern edge once famous for producing especially thin, delicate rice sheets, and Hanoians still distinguish 'bánh cuốn Thanh Trì' as the benchmark version of the dish.
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Part of World of Street Food — 3248 dishes from 118 countries.
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