Banh Cuon Cao Bang

Banh Cuon Cao Bang are a beloved breakfast dish that reflects the culinary identity of Northeast Vietnam. Unlike the southern version served with fish sauce, this dish comes with a hot, flavorful broth made from pork bones. The rice sheets are thin, soft, and hand-steamed, filled with minced pork and wood ear mushrooms. When served, it’s topped with cinnamon pork rolls and crispy shallots. A soft-poached egg is often added to the broth for richness.

What makes Cao Bang’s version special is not just the roll, but how it's enjoyed. On a chilly mountain morning, sitting in a small local eatery and sipping the hot broth is an unforgettable experience. The rice rolls are steamed to order, ensuring they arrive hot and tender. Each vendor adds a personal touch to the broth and filling, creating subtle variations in flavor. That’s what keeps the dish uniquely appealing from place to place.

Cao Bang steamed rice rolls are more than just a tasty meal — they’re a part of everyday life and local heritage. Though simple, they carry the warmth and comfort of home for many generations. For travelers, this dish is a must-try when exploring the region. Its mild yet rich flavor leaves a lasting impression. This humble dish adds to the charm of Cao Bang’s diverse and soulful cuisine.