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Banh Cuon is one of Hanoi’s most popular dishes because it’s super yummy, and it’s one of the best street food shows around. Almost always, the banh cuon is made right in front of you and served fresh. Like most foods in Vietnam, it is regional and is considered a ‘northern dish’. That being said, it does take on some distinct ingredient and cooking practices that are particular to different areas. This Hai Phong style banh cuon was really a new and unique experience for me as I’m so used to the

Banh Cuon is usually recognized as a steamed rice roll with ground pork in wood ear mushroom inside. Tay Son style Banh Cuon is different in just about every way. Here, Banh Cuon more resembles a large rice paper spring roll with a hodgepodge of ingredients inside. As with all Banh Cuon, it is served with a dipping sauce. Here, it is a sweet chili fish sauce, and also a nice light peanut sauce. This spot serves up a tasty version of this interesting snack. The lady who owns the business is kind