Savouring steamed rice rolls mixed with pork bone broth in Ha Giang

BHG - Ha Giang Province is renowned not only for its majestic landscapes but also for its delectable local cuisine. Among its morning favorites is banh cuon nuoc xuong—a humble yet flavourful dish where banh cuon (steamed rice rolls) are served with a steaming bowl of fragrant pork bone broth.

Across Ha Giang, it is easy to spot small roadside stalls serving this local delicacy. The rice rolls are steamed similarly to those in the lowland regions and typically filled with minced pork or egg, then topped with crispy fried shallots. What surprises many, however, is that instead of the usual fish sauce, the rolls are served with a rich and savoury pork bone broth for dipping.

Diners can choose between two popular versions: steamed rice rolls filled with minced pork and wood ear mushrooms, or rolls encasing a perfectly runny soft-boiled egg. Each plate of banh cuon is always served with a steaming bowl of pork bone broth, garnished with thinly sliced scallions, fresh coriander, and slices of Vietnamese pork sausage (gio cha).

The rice used for the batter is regular white rice, soaked for about three hours before being ground into a smooth liquid...

The rice flour water for steaming the rice rolls.

The rice batter is then ladled thinly over a cloth-covered steamer.

Soft-boiled eggs are sometimes added.

The vendor skillfully carefully arranges the rolls on a plate.

In addition, she also prepares steamed rice rolls with egg for children.

A bowl of pork bone broth with slices of gio, fresh herbs, and scallions.

A plate of banh cuon filled with minced pork and rolls with soft-boiled egg.

Bảo Quyên