Bánh cuốn: Hanoi's silky steamed rice rolls
Watch the cook first. A thin layer of rice batter goes onto cloth stretched over a steaming pot, sets in seconds, and is lifted off with a bamboo stick – over and over, all morning.
Bánh cuốn is a Hanoi breakfast of paper-thin steamed rice sheets rolled around minced pork and wood ear mushroom, topped with crispy fried shallots and eaten with a warm, lightly sweet fish-sauce dip and slices of chả lụa (pork sausage). It usually costs 30,000–50,000 VND. Order with “Cho tôi một đĩa bánh cuốn”.
At a glance
How to order
“Cho tôi một đĩa bánh cuốn.”
One plate of bánh cuốn. Add thêm chả for extra pork sausage, or ask for bánh cuốn trứng if the shop makes it with egg.
How to eat it
Take a piece of roll with your chopsticks, dip it in the bowl of warm fish sauce, and eat it with a slice of chả and some fresh herbs. Add chilli or a squeeze of lime to the dip if you like. It is light, so many locals order a second plate.
When to go
Bánh cuốn is mainly a breakfast dish. The busiest shops are steaming from early morning and many close by late morning, although some reopen in the evening.
Questions travellers ask
What is bánh cuốn made of?
Rice flour batter steamed into thin sheets, filled with seasoned minced pork and wood ear mushroom, and topped with crispy fried shallots.
How much does bánh cuốn cost in Hanoi?
Around 30,000–50,000 VND a plate at local shops.
Is bánh cuốn gluten-free?
The sheets are made from rice flour, but sauces and fillings vary. If you have a strict allergy, ask the shop and consider carrying an allergy card in Vietnamese.
What is the difference between bánh cuốn and bánh ướt?
They are close cousins. Bánh cuốn is usually filled with pork and mushroom; bánh ướt is often served as plain, unfilled sheets with toppings on the side.
Prices are typical ranges we’ve seen and change often; tourist areas can charge more. Spotted something out of date? Tell us and we’ll fix it. Last updated 2026-09-30.
