In the bustling mornings and roadside stalls, few dishes capture the heart of locals quite like banh cuon Vietnam. Unlike pho or banh mi, this dish requires patience and precision — something diners can witness as the chef carefully steams each delicate rice sheet. Soft, delicate rice sheets envelop savory fillings. This beloved breakfast dish has long been a staple of street food for locals. But today, the humble Vietnamese rice roll is stepping onto a new stage: fine dining at Chapter.
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What is banh cuon Vietnam?
Banh cuon Vietnam, or Vietnamese rice roll, is a familiar breakfast dish for locals. The traditional version consists of thin steamed rice sheets rolled around a savory filling of minced pork, wood ear mushrooms, and shallots. It’s typically served with dipping sauce, fresh herbs, and a variety of accompaniments. Each region in Vietnam has its own way of presenting and serving this dish.
At the heart of banh cuon Vietnam is the rice sheet itself, which must be aromatic and silky smooth. Preparing it requires meticulous technique: from steaming the delicate sheets to rolling them gently so they don’t tear.
Banh cuon Vietnam with endless variations
Much like other famous Vietnamese street foods, banh cuon Vietnam boasts numerous regional variations. Thanks to the unique spices, local ingredients, and culinary customs of each area, the dish takes on a distinct flavor and identity wherever it’s found.
Thanh Tri Hanoi rice roll
When speaking of Hanoi, one cannot forget banh cuon Thanh Tri. Originating from a small town just outside the capital, this version is known for its unfilled, ultra-thin rice sheets. It’s served with Vietnamese sausage (cha que), fresh herbs, and a touch of crispy shallots. The dish is enjoyed with a light dipping sauce based on fish sauce.
Phu Ly rice roll from Ha Nam
Also coming from a suburban area near Hanoi, this version is served cold. The pre-made rice sheets are covered in fragrant golden shallots. What sets this type apart is the grilled pork and the hot fish sauce served on the side, reminiscent of Hanoi’s famous bun cha (grilled pork and rice noodles).
Ha Giang rice roll
Many consider Ha Giang in the northern highlands to be the birthplace of banh cuon Vietnam. Steaming stalls in this mountainous province emit clouds of vapor as cooks prepare the rice rolls filled with minced pork and wood ear mushrooms. A unique feature here is the dipping sauce — a hot pork bone broth served with herbs and pork sausage. This warming combination is especially fitting for Ha Giang’s chilly morning weather.
Cao Bang rice roll
Similar in technique to the Ha Giang version, banh cuon Cao Bang uses locally milled rice, which adds a distinctive aroma and texture that reflects the area’s culinary traditions. The dipping sauce is made from pork bone broth, lightly sweet and infused with fresh herbs. Unlike other versions, the filling does not include mushrooms. A local variation includes banh cuon trung (Vietnamese egg rice rolls), which is a true regional specialty.
Nghe An rice roll
In Nghe An, banh cuon Vietnam is called ‘banh muot’. Though it looks similar to Thanh Tri rice rolls, the sheets here are typically served with crispy shallots, chicken, beef,… It even makes a unique pairing with the region’s famous eel soup, giving it a distinctive local twist.
Quang Ninh rice roll with squid sausage
In the coastal province of Quang Ninh, banh cuon takes on a seafood twist. Here, the star of the dish is ‘cha muc’ (squid sausage), known for its springy texture and deep ocean flavor — an absolute favorite among seafood lovers. Made from freshly caught squid, pounded by hand and then fried to golden perfection, this squid cake adds both visual appeal and delicious crunch to the dish.
Saigon rice roll
Down south in Ho Chi Minh City, also known as Saigon, banh cuon evolves into a fusion dish, influenced by various regional styles. The Saigonese version often features creative variations to suit local tastes. It’s served with fried pork rolls, fermented pork, shrimp cakes, or even beef sausage from Quang Nam.
The transformation of rice rolls at Chapter Dining
At Chapter Dining, we believe that the roots of Vietnamese cuisine can blossom in unexpected ways. That’s why we’ve chosen banh cuon Vietnam, especially Quang Ninh rice roll, as a canvas for creativity and refinement in our new seasonal tasting menu – Sunshine.
This dish elevates the humble rice roll into an elegant symphony of land and sea. The delicate crust is crafted from rice and finely ground squid, paying homage to the renowned Quang Ninh squid sausage, then covers the plump prawn, adding succulence and a touch of coastal indulgence.
The experience is brought to life with a fragrant broth enriched by fish sauce, adding Tuyen Quang fragrant water bug’s aromatic oil, offering a complex layer of umami and floral notes. Yet, for all the artistry, we remain true to the soul of the dish. Our approach doesn’t erase its origin — it honors it, inviting guests to experience banh cuon Vietnam in a way they never have before.
The rice roll – banh cuon Vietnam may have started as a simple breakfast, but its journey into the world of fine dining shows just how timeless — and versatile — Vietnamese cuisine can be. At Chapter Dining, we’re proud to reintroduce this traditional dish in a new light, where every roll carries not just flavor, but a piece of Vietnamese identity.
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Chapter Dining
12C Chan Cam, Hoan Kiem, Hanoi
Mon – Sat from 18:00 – 23:00
Tel: +84 333 201 221 – Reserve a table
Email: reservation@chapter.vn
