How to make Banh Cuon

Why cooks start here

Banh Cuon is cooked the way Hanoi breakfast cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

Banh Cuon, a beloved breakfast staple in Hanoi, finds its charm in the hands of skilled home cooks. This version captures the essence of family meals, where salt is measured by intuition and a generous hand of fat brings richness. It’s a dish best served fresh from the kitchen, with each roll meticulously crafted and shared at the table, embodying the warmth of a Vietnamese morning. Expect a soft, delicate rice crepe enveloping a savory filling of minced pork and earthy wood ear mushrooms. A sprinkle of crispy fried shallots adds a delightful crunch, while a side of nuoc cham brings a bright, tangy balance. It’s a symphony of textures and flavors, crafted for communal enjoyment.