Hanoi-style banh cuon stands out for its thin sheets of steamed rice batter and restrained seasoning, reflecting northern Vietnamese culinary traditions that emphasize balance over strong flavors.
For generations, thin sheets of steamed rice batter wrapped around minced pork and wood ear mushrooms, served with Vietnamese pork sausage and dipped in lightly sweet-and-sour fish sauce, have long defined breakfast for many Hanoi residents.
The rice sheets are soft and translucent, brushed with fragrant scallion oil. The accompanying Vietnamese pork sausage is cut into thick slices, while some diners opt for grilled pork or meatballs to suit their taste.
Fish sauce plays a central role. At many eateries, it is carefully mixed to achieve a mild sweet-and-sour taste, enhancing rather than overpowering the dish.
At Ba Hoanh, one of Hanoi’s most well-known banh cuon eateries, the dish features a distinctive traditional element: ca cuong, a giant water bug that has become increasingly rare. Rather than being fried or grilled, the insect is gently steamed to preserve its essential oil and natural form. When sliced and added to the dipping sauce, it releases a distinctive aroma that deepens the overall flavor.
As the flavor of ca cuong is not universally appealing, it is offered only upon request. Over time, this optional ingredient has become a signature of the establishment, drawing diners curious to experience old Hanoi flavors.
Banh cuon is especially popular on Hanoi’s cooler days, often enjoyed with a cup of hot tea—an unassuming yet enduring morning ritual in the capital.
