When visiting Ba Be National Park, one culinary experience you simply cannot miss is Ba Be banh cuon. Unlike the famous steamed rice rolls found in Hanoi or other parts of Vietnam, this version from the northern mountains stands out with its delicate rice sheets, fragrant pork filling, and a steaming bowl of hot bone broth served with a soft-poached egg. It is comforting, authentic, and deeply connected to the daily life of ethnic communities around Ba Be Lake.
In this guide, you will discover what makes Ba Be banh cuon special and learn the traditional cooking steps followed by local families.
What Makes Ba Be Banh Cuon Special?
The signature difference is the broth. While most regions serve banh cuon with sweet fish sauce, Ba Be people enjoy it with a bowl of pork-bone soup, topped with herbs and a lightly cooked egg. This makes the dish both a breakfast favorite and a warm, satisfying meal for travelers exploring Ba Be’s cool mountain mornings.
The rice sheets are thin, smooth, and steamed on a cloth stretched over boiling water. The filling is simple—pork, wood ear mushrooms, and aromatic fried shallots—but incredibly flavorful.
Ingredients for Authentic Ba Be Banh Cuon
1. Rice Batter
- 500g of high-quality rice, soaked overnight
- Water (adjust until batter becomes smooth and runny)
- 1 teaspoon of oil
- ½ teaspoon of salt
2. Pork Filling
- 300g minced pork
- 20g wood ear mushrooms (soaked and finely sliced)
- 2 shallots, fried until golden
- Salt, pepper, fish sauce, seasoning powder
3. Signature Bone Broth
- 300g pork bones
- Herbs: spring onion, sawtooth coriander
- 1 chicken or duck egg
- Salt, seasoning powder, pepper
How to Make Cao Bang Banh Cuon: Step-by-Step Guide
1. Prepare and Grind the Rice
Soak the rice for 6–8 hours, ideally overnight. Rinse well, then grind it with water until you achieve a silky smooth batter. Strain it through a fine cloth to remove any grainy residue.
Adjust the consistency: when you dip a spoon into the batter and lift it, the batter should flow off in a thin, even stream. Add salt and a teaspoon of oil, then let the batter rest for 30 minutes.
2. Cook the Pork Filling
Heat a pan and sauté the fried shallots until fragrant. Add minced pork and stir until it firms up. Add the wood ear mushrooms, fish sauce, pepper, and seasoning. Continue cooking for 3–5 minutes until the filling becomes dry and aromatic.
3. Prepare the Bone Broth
Blanch the pork bones in boiling water for 1 minute to remove impurities. Rinse, then simmer them in 1.2 liters of water for 40–60 minutes. Season lightly with salt and seasoning powder.
When serving, crack an egg into a bowl and pour the hot broth directly over it so it cooks gently. Add chopped herbs and a pinch of pepper. This broth is the soul of Ba Be banh cuon.
4. Steam the Rice Sheets
You will need a traditional cloth steamer. Bring the water in the steamer to a boil and brush a thin layer of oil onto the cloth. Pour a ladle of batter and quickly rotate the ladle so the batter spreads evenly.
Cover with a dome lid and steam for 20–25 seconds. When the sheet becomes transparent, use a bamboo paddle to lift it onto an oiled tray.
Tips:
- If the sheet is too thick → add more water to the batter.
- If it tears easily → the batter may be too thin or the cloth not tight enough.
5. Roll the Banh Cuon
Place a thin layer of pork filling on one end of the steamed sheet and gently roll it up. The rolls should be soft, shiny, and flexible. Arrange them neatly and top with crispy fried shallots.
6. Enjoy the Dish – Ba Be Style
In Cao Bang, banh cuon is always served with a bowl of bone broth instead of dipping sauce. Add a poached egg, herbs, and a bit of pepper, then enjoy the dish while it is hot.
This warm broth, combined with silky rice rolls, creates a unique experience that travelers remember long after leaving Ba Be.
Why You Should Try Banh Cuon in Ba Be
Whether you’re trekking the limestone mountains, kayaking across Ba Be Lake, or exploring local villages, Ba Be banh cuon is the perfect dish to start your day. It is light yet filling, simple yet full of character—a true taste of northern Vietnamese culture.
Ba Be’s cool climate makes this warm, comforting dish even more enjoyable. Many travelers say it becomes one of their favorite meals of the entire trip.
