The story
Ba Lan's family has made Thanh Tri banh cuon at 30 Thanh Dam since 1960, and her son Cuong is the fourth generation. Batter from Khang Dan rice from the previous harvest is spread by hand over cloth stretched above a steamer, so the sheets turn out chewy but not soggy. They come with spring onion fat, golden fried shallots and optional pork sausage. You can also add a whole grilled ca cuong (giant water bug), now hard to find and a delicacy for connoisseurs. The shop serves about 100 portions a day, plus takeaway.
A family that has made Thanh Tri banh cuon for four generations, serving about 100 portions a day. Thanh Tri banh cuon is part of Hanoi's culinary heritage.
Family has made banh cuon for four generations; about 100 portions a day
What to order
Thanh Tri rolls with spring onion fat
The classic: 13–15 thin layers per plate.
20,000₫Rice rolls with pork filling
Pork, wood-ear and shiitake mushroom filling, 10 pieces.
20,000₫Grilled giant water bug
A whole bug for the traditional aroma, instead of the essence version.
70,000₫Cinnamon pork sausage / fatty pork sausage
Optional add-ons.
Local tips
Herbs and dipping sauce are free; sausage and ca cuong are extras.
If you are curious about ca cuong, order the whole grilled bug; the owners say essence can't match it.
Go in the morning session, which is the main service.
Say it in Vietnamese
“Cho em một phần giống mọi người hay gọi, ít cay nhé.”
One portion of what everyone usually orders, not too spicy, please.Plan your visit
Opening hours
Mornings
When to go
Go early; tends to sell out
Often sells out before closing — go early.
Getting there
30 Thanh Dam, Thanh Tri ward, Hoang Mai district, in southern Hanoi.
Open in Google Maps →Good to know
Works well with kids
Where this comes from
History and details come from named press or official sources. Hours and prices can change — travelers help keep them current.
- VnExpress – Quán bánh cuốn cà cuống Thanh Trì gia truyền 4 thế hệ · Press · 2023 · vnexpress.net
- VnExpress · Press