goi choon start

Banh cuon is a term used to describe rice flour rolls in Vietnam. I was wondering along the streets of Hanoi when I decided to pop into a street stall to try one of their offering. I don’t quite remember where this was as I was just walking along and taking in the culture but it was really good.

Goi Cuon stall

The Northern part of Vietnam (including Hanoi) has a slightly different varient of Banh cuon. It’s a “rolled cake” which contains pork, shrimp herbs and rice vermicelli wrapped in rice paper.

Goi Cuon woman

You can see them prepare it fresh right in front of you!

Goi Cuon plate

This version also has a healthy sprinkling of pork floss on top and it’s served with a dipping sauce which has lime, sugar and fish sauce called Nuoc cham.

Goi Cuon preparation

It costs VND 15,000 for a plate (about RM 2.40) for a plate of four rolls and unsweetened iced tea is on the house.

Goi Cuon dip

I love the yin and yang concept of Vietnamese cuisine – they always have raw vegetables and herbs to complement the dish.

Goi Cuon dish

The dipping sauce is something awesome too. I ate it without the dipping sauce first but with the nuoc cham it makes it all the more better. Street food FTW in Vietnam!

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160 Responses to “Banh cuon in Hanoi”

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