Steamed rice rolls from Dong Van Old Quarter have earned their place as one of Ha Giang’s most iconic dishes. The dish’s charm lies in its simplicity.
Crafted from humble, everyday ingredients, it captivates with a unique preparation method that distinguishes it from any other version found across Vietnam.
Unlike the more commonly known version of banh cuon served with fish sauce in other regions, Dong Van’s take features a savory bone broth, providing a warm and comforting flavor that is ideal for chilly highland mornings.
The rice rolls are prepared fresh on-site. Ground rice is soaked overnight and then mixed with seasoning before being poured onto a thin cloth stretched over a steaming pot. After about three minutes, the thin sheet is filled with minced pork and wood ear mushrooms, rolled, and topped with crispy shallots and fragrant herbs.
Customers enjoy the rolls accompanied by a bowl of steaming broth, slow-simmered from pork bones for a light sweetness. A side of gio cha (Vietnamese pork sausage) and optional herbs enhance the experience. Because the broth is mild, diners often add extra spices to suit their taste.
A standout variation is the egg rice roll. Fresh eggs are spread over the batter on the steaming cloth, then covered and left to cook until both the batter and egg set evenly, releasing an inviting aroma. Once ready, the rolls are quickly filled with a savory mix of minced pork and wood ear mushrooms before being neatly wrapped.
To enhance the flavor, locals often add a splash of sour vinegar or a spoonful of pickled forest bamboo shoots. The deep brown broth, infused with pork, scallions, and fresh herbs, completes the sensory experience.
