This Michelin-recognized steamed rice crepe specialist has been rolling up its namesake dish—the steamed rice roll called bánh cuốn (pronounced “banh kwohn”)—for over 30 years in the heart of Hanoi’s storied Old Quarter neighborhood. The rolls are crafted by steaming liquid rice flour on a hot plate until it congeals into a sheet, which is then filled with minced pork and wood-ear mushroom. Here, a specialty includes a version with a soft-poached egg.

Operating the huge steaming machines requires skill, which Ms. Xuan at Bánh Cuốn Bà Xuân has in spades. After watching her dextrously prepare the rolls, dip them in a fish sauce-based dipping sauce that you’ve seasoned with lime, garlic, chilli and fresh herbs. This place is in an arty corner of Hanoi, with the independent bookshop Bookworm, anthropological artefact gallery 54 Traditions and Manzi art space just around the corner.

Banh Cuon Ba Xuan is not a typical tourist spot; in fact, the place is likely packed with locals and no one speaks English here. However, with a little help from Google Translate and hand gestures pointing at the rice rolls over the pots of boiling water, you’ll be rewarded with a heaping plate of banh cuon topped with crispy fried shallots and a side of Vietnamese sauce. Banh cuon is very similar to the Chinese cheong fun or rice rolls, and makes for a great snack in between meals.

You first stop will be Banh Cuon Ba Xuan, a restaurant speciaizing in banh cuon which is another dish associated with Hanoi and northern Vietnam. Similar to cheong fun, banh cuon is a type of rice roll made with thin sheets of steamed fermented rice batter filled with ground pork and wood ear mushroom. They’re topped with fried shallots and often served with a side of fresh herbs, gio lua (Vietnamese pork sausage), sliced cucumber, and nuoc cham.

This spot is also recommended by the Michelin Guide and really worth it for a outstanding breakfast in Hanoi. Specializing in banh cuon, this place serves up delicately steamed rice rolls filled with minced pork and wood ear mushrooms. The rolls are served with a side of fried shallots and a dipping sauce that perfectly complements the subtle flavors of the dish.

I stumbled upon this place on my way to explore another neighbourhood in Hanoi. My first impression was that it looked like the kind of place I’d usually seek out. It looked clean and was relatively busy with locals, the food looked fresh and delicious and I had yet to find somewhere to enjoy Banh Cuon.

Banh Cuon Ba Xuan restaurant is famous for its Vietnamese steamed rolls with minced pork and mushrooms. There is also an option with a soft poached egg inside that almost works as a sauce for the rolls. Add some fresh herbs, Chinese sausage and spices in the broth and dip the rolls in.

Head to Banh Cuon Ba Xuan, where the dipping sauce is delicately balanced in flavor. Don’t forget to enjoy it with fresh herbs such as mint leaves to fully taste the flavor of banh cuon.

During the evening, head to The Haflington – a very unique cocktail bar in the city before trying bánh cuốn from Bánh Cuốn Bà Xuân.