Bánh tráng cuốn thịt heo: Đà Nẵng's pork and herb rolls
Nobody rolls it for you. You get the pork, the herbs, the rice paper – and a sauce so strong it should come with a warning.
Bánh tráng cuốn thịt heo is Đà Nẵng’s roll-your-own feast: thinly sliced boiled pork, a big basket of fresh herbs and vegetables, and rice paper, dipped in mắm nêm – a bold fermented anchovy sauce with pineapple, garlic and chilli. A set for one usually costs 60,000–120,000 VND. Order with “Cho tôi một phần bánh tráng cuốn thịt heo”.
At a glance
How to order
“Cho tôi một phần bánh tráng cuốn thịt heo.”
One portion of pork rolls. Ask for nước mắm if mắm nêm is too strong for you.
How to roll it
Lay a sheet of rice paper flat, add lettuce, herbs and a few slices of pork, fold in the sides and roll tightly. Dip the end in mắm nêm and bite. If the rice paper is too dry, lightly wet it first.
What is mắm nêm?
A thick fermented anchovy sauce from Central Vietnam, stirred with crushed pineapple, garlic, chilli and sugar. It is pungent and salty-sweet – and it’s what makes the dish.
Questions travellers ask
What is mắm nêm?
A fermented anchovy sauce from Central Vietnam, usually mixed with pineapple, garlic and chilli.
How much does bánh tráng cuốn thịt heo cost?
Around 60,000–120,000 VND for a set for one.
Do I roll it myself?
Yes – that’s part of the fun. Staff are usually happy to show you how.
Is it the same as gỏi cuốn?
No. Gỏi cuốn are pre-rolled fresh rolls with shrimp; this dish is rolled at the table with sliced pork and mắm nêm.
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 Spotted something out of date?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.
