The story
At 27 Hàng Điếu in Hanoi’s Old Quarter, Bánh Cuốn Nóng has earned a stellar 4.8-star rating from its regulars. Creator cookwithfez, in a video titled “COLAZIONE IN VIETNAM, HANOI 🇻🇳,” called it a classic Vietnamese breakfast spot. The star here is bánh cuốn nhân thịt—steamed rice rolls filled with minced pork, which cookwithfez noted are “enhanced with fresh herbs, fish sauce, and chili.” The delicate, silky texture of the rolls is the draw, and the counter-seating, no-reservations setup keeps things purely about the food.
This is a no-frills local spot, ideal for an early morning meal in the Old Quarter. Each plate of bánh cuốn comes out hot, the rice sheets still steaming, ready to be dipped in the accompanying nuoc cham. The brief but focused menu lets the kitchen perfect one thing, and regulars keep coming back for that balance of soft rice paper, savory filling, and bright herbal crunch. It’s street-level dining at its most honest.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Steamed rice rolls with minced pork are the star here, praised for their silky texture and savory filling. The overall vibe is warm and comforting, a simple yet satisfying Vietnamese street-food experience.
“This is the typical Vietnamese breakfast. We're waiting for two rolls they make here, one with meat and one with eggs. It's the quintessential Vietnamese brunch. Then it's enriched with a bit of fish sauce, fresh herbs, always coriander, and a little chili, at least that's how the locals do it. The steam from the steamers used to make the rice paper sheets, strictly steamed, makes it hot. All the elements that go into this roll are here. Fresh herbs. Besides coriander, there's also some mint. Fish sauce. Yes. And I only know this is garlic, but I can't tell if it's pickled or not. I don't know. It smells good of garlic, but quite delicate. And chili because breakfast here is spicy anyway. A very thin rice paper sheet is made, steamed, then pulled off with a very long knife, placed on the work surface, and filled with various fillings. It's then closed and served strictly with fried shallots and garlic. Even in Asia, for every breakfast or brunch worth its name, eggs must be there. I expected the flavor to be much stronger, but actually it's very delicate. It's a particular thing because here in Vietnam they always push hard. Now maybe we'll add some herbs. I think it also needs a little fish sauce. You have to put it in. For the complete experience, you also need to add a bit of garlic. I can say much better. The traditional filling also includes mushrooms. Let's taste it plain like this. I prefer this one with meat. Pork always gives it that extra character. No matter where in the world, savory breakfast remains my favorite.”
What creators say
1 creator has covered Bánh Cuốn Nóng. Most active: cookwithfez
A classic Vietnamese breakfast spot serving steamed rice rolls (bánh cuốn) with various fillings, where the delicate flavors are enhanced with fresh herbs, fish sauce, and chili.
Dishes mentioned
Bánh Cuốn Nhân Thịt
This is the typical Vietnamese breakfast. We're waiting for two rolls they make here, one with meat and one with eggs. It's the quintessential Vietnamese brunch. Then it's enriched with a bit of fish sauce, fresh herbs, always coriander, and a little chili, at least that's how the locals do it. The steam from the steamers used to make the rice paper sheets, strictly steamed, makes it hot. All the elements that go into this roll are here. Fresh herbs. Besides coriander, there's also some mint. Fish sauce. Yes. And I only know this is garlic, but I can't tell if it's pickled or not. I don't know. It smells good of garlic, but quite delicate. And chili because breakfast here is spicy anyway. A very thin rice paper sheet is made, steamed, then pulled off with a very long knife, placed on the work surface, and filled with various fillings. It's then closed and served strictly with fried shallots and garlic. Even in Asia, for every breakfast or brunch worth its name, eggs must be there. I expected the flavor to be much stronger, but actually it's very delicate. It's a particular thing because here in Vietnam they always push hard. Now maybe we'll add some herbs. I think it also needs a little fish sauce. You have to put it in. For the complete experience, you also need to add a bit of garlic. I can say much better. The traditional filling also includes mushrooms. Let's taste it plain like this. I prefer this one with meat. Pork always gives it that extra character. No matter where in the world, savory breakfast remains my favorite.
Bánh Cuốn Nhân Thịt
This is the typical Vietnamese breakfast. We're waiting for two rolls they make here, one with meat and one with eggs. It's the quintessential Vietnamese brunch. Then it's enriched with a bit of fish sauce, fresh herbs, always coriander, and a little chili, at least that's how the locals do it. The steam from the steamers used to make the rice paper sheets, strictly steamed, makes it hot. All the elements that go into this roll are here. Fresh herbs. Besides coriander, there's also some mint. Fish sauce. Yes. And I only know this is garlic, but I can't tell if it's pickled or not. I don't know. It smells good of garlic, but quite delicate. And chili because breakfast here is spicy anyway. A very thin rice paper sheet is made, steamed, then pulled off with a very long knife, placed on the work surface, and filled with various fillings. It's then closed and served strictly with fried shallots and garlic. Even in Asia, for every breakfast or brunch worth its name, eggs must be there. I expected the flavor to be much stronger, but actually it's very delicate. It's a particular thing because here in Vietnam they always push hard. Now maybe we'll add some herbs. I think it also needs a little fish sauce. You have to put it in. For the complete experience, you also need to add a bit of garlic. I can say much better. The traditional filling also includes mushrooms. Let's taste it plain like this. I prefer this one with meat. Pork always gives it that extra character. No matter where in the world, savory breakfast remains my favorite.
