Learn how to make Phở Cuốn, Hanoi’s fresh beef noodle rolls, with an authentic recipe! Explore its culture, costs, top spots, and eco-friendly tours with Legend Travel Group. Book now!
Phở Cuốn, Hanoi’s iconic fresh beef noodle rolls, transforms the beloved phở noodle soup into a portable, refreshing street food. Pronounced “fuh kwoon” (noodle roll), these rolls are a northern Vietnamese specialty savored across Hanoi, from Hoan Kiem Ward’s vibrant Old Quarter to Trúc Bạch Ward’s serene lakeside, priced at $0.80–$1.50 (20,000–37,500 VND for 2–3 rolls). Wrapped in soft, uncut rice noodle sheets, they combine stir-fried beef, lettuce, cucumber, cilantro, mint, and basil, dipped in a tangy nước chấm sauce of fish sauce, lime, sugar, garlic, and chili. Making them at home costs $2–$4 (50,000–100,000 VND) for 10–15 rolls, bringing Hanoi’s culinary magic to your kitchen with a burst of crisp, savory, and aromatic flavors.
Originating in Hanoi’s Trúc Bạch area, Phở Cuốn reflects Vietnam’s ingenuity in reimagining rice-based staples, rooted in the city’s French colonial influence and rice noodle heritage. In Hanoi, vendors use locally sourced beef and herbs, often with eco-friendly reusable trays, aligning with the city’s “Green Capital” initiative. Unlike gỏi cuốn (spring rolls) with rice paper or phở soup with broth, Phở Cuốn’s wider noodle sheets and beef focus make it uniquely Hanoian, ideal for the tropical monsoon climate (dry season: November–April, 15–28°C or 59–82.4°F; rainy season: May–October, 22–32°C or 71.6–89.6°F). Legend Travel Group’s eco-friendly food tours offer an authentic taste across Hanoi, ensuring a sustainable, immersive experience. Book via the links throughout this guide or contact us at WhatsApp: +84825862222 or email: sales@legendtravelgroup.com!
Vietnam’s administrative restructuring has reclassified Hanoi’s districts as wards or communes, with former Hoan Kiem District now Hoan Kiem Ward under Hanoi City’s administration. This simplifies navigation to Phở Cuốn hotspots using ward-based maps.
Legend Travel Group excels in sustainable Southeast Asia tourism, offering guided eco-friendly food tours across Hanoi, tailored for travelers seeking authentic culinary adventures. Our tours use low-impact transport like cyclos, led by English-speaking guides who share Phở Cuốn’s history, preparation secrets, and sustainable practices, ensuring a safe, enriching journey. Supporting local vendors, we align with Hanoi’s green initiatives. With transparent pricing, free cancellations up to 48 hours before departure, and 24/7 support, we make planning effortless. Book our eco-tours via the links on this page and savor Phở Cuốn responsibly! TripAdvisor Reviews
Learn Hanoi’s food heritage with expert insights (Source: Internet)Phở Cuốn, a Hanoi creation, likely emerged in Trúc Bạch Ward, where locals repurposed phở noodle sheets into rolls, inspired by gỏi cuốn but distinct with wider, uncut noodles. Legend attributes its invention to Mrs. Chinh on Mac Dinh Street, who improvised rolls from phở ingredients when broth ran out, delighting customers (Web ID 5). The dish reflects Hanoi’s communal dining culture, often enjoyed as a snack or appetizer at street stalls or family gatherings. Its fresh, healthy ingredients—high in fiber and low in oil—make it a lighter alternative to phở soup, earning it a place in Hanoi’s dynamic food scene. Vendors balance beef, herbs, and tangy sauce, showcasing northern Vietnam’s subtle flavors, distinct from southern richer rolls.
Recreate Hanoi’s iconic Phở Cuốn at home with this authentic recipe, designed for 10–15 rolls (4–5 servings). Adapted from Hanoi’s Trúc Bạch style, it uses fresh ingredients for a vibrant, eco-friendly dish (Web IDs 0, 1, 15, 21).
Beef (Sirloin or Flank): 300g (10.6 oz), thinly sliced ($1–$1.50 or 25,000–37,500 VND at Dong Xuan Market).
Rice Noodle Sheets (Phở Tươi): 15 fresh sheets, 20x20cm ($0.80–$1.20 or 20,000–30,000 VND at Asian markets; or make from 1 cup rice flour, 1 cup tapioca starch, 2 cups water, ½ tsp salt, 2 tsp oil).
Lettuce: 1 head, soft green leaf ($0.20–$0.40 or 5,000–10,000 VND).
Herbs: 50g each of cilantro, mint, basil ($0.30–$0.50 or 7,500–12,500 VND total).
Cucumber: 1 medium, julienned ($0.10–$0.20 or 2,500–5,000 VND).
Yellow Onion: 1 small, thinly sliced ($0.10–$0.20 or 2,500–5,000 VND).
Garlic: 2 tbsp, minced ($0.10–$0.20 or 2,500–5,000 VND).
Ginger: 1 tsp, minced ($0.10–$0.20 or 2,500–5,000 VND).
Nước Chấm Dipping Sauce: 2 tbsp fish sauce, 2 tsp lime juice, 1 tsp sugar, 1 tsp minced garlic, 1 tsp chili, 4 tbsp water, 2 tbsp pickled green papaya or carrot ($0.30–$0.50 or 7,500–12,500 VND).
Seasonings: 1 tsp soy sauce, ½ tsp black pepper, 2 tbsp vegetable oil ($0.20–$0.30 or 5,000–7,500 VND). Total Cost: $2–$4 (50,000–100,000 VND) for 10–15 rolls.
Large Pot: For steaming noodle sheets.
Wok or Skillet: For stir-frying beef.
Steaming Tray/Plate: For noodle sheets (20cm diameter).
Colander: For rinsing herbs.
Salad Spinner: For drying herbs ($5–$10 or 125,000–250,000 VND, reusable).
Flat Surface: For rolling.
Reusable Measuring Spoons: For precision.
Prepare Noodle Sheets (20–30 minutes, if making fresh):
In a bowl, mix 1 cup rice flour, 1 cup tapioca starch, 2 cups water, ½ tsp salt, and 2 tsp oil. Stir until smooth; let rest 1–2 hours (Web ID 0).
Heat a steamer with a 20cm plate. Stir batter, pour a thin layer to cover the plate, and steam for 4–5 minutes until translucent. Peel off with a spatula; stack sheets with light oil to prevent sticking. Repeat for 15 sheets. If using store-bought fresh sheets, skip this step.
Marinate Beef (10 minutes):
Slice 300g beef thinly (0.5 cm). Marinate with 1 tsp soy sauce, ½ tsp black pepper, 1 tbsp minced garlic, 1 tsp minced ginger, and 1 tsp oil for 15 minutes (Web IDs 0, 15).
Stir-Fry Beef (10 minutes):
Heat 1 tbsp oil in a wok over high heat. Add 1 tbsp minced garlic, fry until fragrant (10 seconds), then add marinated beef and sliced onion. Stir-fry for 2–3 minutes until beef is just cooked (not overcooked to avoid toughness). Set aside.
Prep Vegetables and Herbs (10 minutes):
Wash lettuce, cilantro, mint, and basil in a salad spinner with 1 tbsp salt in cold water for 3 minutes to remove impurities. Dry thoroughly. Tear lettuce into 15 pieces, julienne cucumber into 5cm strips.
Make Nước Chấm (5 minutes):
Mix 2 tbsp fish sauce, 2 tsp lime juice, 1 tsp sugar, 1 tsp minced garlic, 1 tsp chili, and 4 tbsp water. Add 2 tbsp pickled green papaya or carrot for texture. Adjust to taste (Web ID 13).
Roll Phở Cuốn (15–20 minutes):
Place a noodle sheet on a flat surface. Near the bottom edge, layer a lettuce piece, a pinch of herbs, a few cucumber strips, and a small portion of beef-onion mix, leaving 1–1.5 inches on each side. Fold sides snugly, then roll tightly from the bottom, squeezing gently to keep compact (Web IDs 0, 1). Repeat for 10–15 rolls.
Serve Immediately (5 minutes):
Arrange rolls on a reusable platter with nước chấm in small bowls. Serve fresh for optimal texture, with 2–3 rolls per person as an appetizer or 4–6 as a meal. Eco-Friendly Tip: Compost vegetable scraps, use reusable trays for serving, and wash equipment with eco-friendly soap to minimize waste.
Noodle Sheets: Use fresh or semi-fresh phở sheets from Asian markets for authentic texture; homemade sheets need tapioca starch for elasticity (Web ID 0). Don’t oversteam to avoid stickiness.
Beef Choice: Select sirloin or flank with some fat for juiciness; slice thinly (0.5 cm) to avoid dryness (Web ID 2). Stir-fry quickly to keep tender.
Rolling Technique: Don’t overfill to prevent tearing; aim for a 1:1:1 ratio of beef, herbs, and vegetables. Roll tightly for neat presentation (Web ID 1).
Sauce Balance: Adjust nước chấm with extra lime or chili for tang or heat; pickled papaya adds crunch (Web ID 13).
Storage: Eat within 2–4 hours to avoid noodle hardening. Wrap rolls in damp cloth or plastic wrap and refrigerate briefly if needed.
Eco-Friendly Prep: Buy bulk herbs and beef at markets like Dong Xuan to reduce packaging; compost herb stems.
Capture the vibrant flavors of Hanoi’s culinary gem (Source: Internet)Making Phở Cuốn at home is rewarding, but tasting it at Hanoi’s eateries offers an authentic experience. Below are five top spots across Hanoi, selected for quality, eco-friendly practices, and recent reviews, serving rolls for $0.80–$1.50 (20,000–37,500 VND):
A Trúc Bạch pioneer with tender beef Phở Cuốn and minty nước chấm, best at 6:00 PM. Uses reusable trays and local herbs, with a lakeside vibe.
Cost: $1–$1.50 (25,000–37,500 VND); trà đá $0.20 (5,000 VND).
Hours: Daily, 4:00 PM–10:00 PM.
Eco-Friendly Note: Local sourcing; minimal waste.
Tip: Scenic Trúc Bạch Lake setting; included in our Hanoi Food Eco-Tour ($50–$80).
A bustling stall with herb-heavy Phở Cuốn, best at 5:00 PM. Sustainable ingredients and reusable trays, near West Lake.
Cost: $0.80–$1.20 (20,000–30,000 VND); lime juice $0.40 (10,000 VND).
Hours: Daily, 3:00 PM–9:00 PM.
Eco-Friendly Note: Local beef; biodegradable packaging.
Tip: Lively atmosphere; included in our Hanoi Food Eco-Tour ($50–$80).
A Hoan Kiem gem offering Phở Cuốn alongside bánh cuốn, best at 12:00 PM. Local herbs and reusable trays, near Train Street.
Cost: $1–$1.50 (25,000–37,500 VND); trà đá $0.20 (5,000 VND).
Hours: Daily, 10:00 AM–8:00 PM.
Eco-Friendly Note: Local produce; minimal plastic.
Tip: Try with bánh cuốn; included in our Hanoi Food Eco-Tour ($50–$80).
A lakeside favorite with juicy beef Phở Cuốn, best at 1:00 PM. Reusable trays and local greens, with a relaxed setting.
Cost: $1–$1.50 (25,000–37,500 VND); trà đá $0.20 (5,000 VND).
Hours: Daily, 9:00 AM–9:00 PM.
Eco-Friendly Note: Local herbs; eco-packaging.
Tip: West Lake views; included in our Hanoi Food Eco-Tour ($50–$80).
A Tay Ho Ward spot with aromatic Phở Cuốn, best at 7:00 PM. Sustainable sourcing and reusable trays, near West Lake.
Cost: $1–$1.50 (25,000–37,500 VND); trà đá $0.20 (5,000 VND).
Hours: Daily, 5:00 PM–10:00 PM.
Eco-Friendly Note: Local beef; minimal waste.
Tip: Tranquil setting; included in our Hanoi Food Eco-Tour ($50–$80).
Experience Hanoi Tours with sustainable dining (Source: Internet)Whether at home or in Hanoi, savor Phở Cuốn authentically with these practices:
Dip Generously: Dunk rolls in nước chấm, coating each bite for a tangy, spicy burst.
Eat Fresh: Consume immediately for soft noodles and crisp herbs; avoid delays to prevent hardening.
Customize: Adjust with extra chili or herbs; request vegetarian versions with tofu at Hanoi stalls.
Sides: Pair with trà đá ($0.20 or 5,000 VND) or phở soup ($2–$3 or 50,000–75,000 VND) for a complete meal. Eco-Friendly Tip: Use reusable straws at stalls; bring a reusable napkin for home prep to reduce waste.
Start your Hanoi Travel with a delicious roll (Source: Internet)Enhance your Phở Cuốn journey with these sustainable activities across Hanoi:
Join a 2–3-hour eco-friendly cyclo tour, tasting Phở Cuốn at Hương Mai at 6:00 PM, exploring Hanoi’s street food culture.
Cost: $15–$25 (375,000–625,000 VND) per person.
Hours: Daily, 4:00 PM–9:00 PM.
Eco-Friendly Note: Low-impact transport; supports vendors.
Tip: Included in our Hanoi Food Eco-Tour ($50–$80).
Explore Hanoi’s largest market for noodle sheets and herbs at 10:00 AM, a 1–2-hour sustainable activity.
Cost: Free entry; purchases $0.50–$2 (12,500–50,000 VND).
Hours: Daily, 6:00 AM–6:00 PM.
Eco-Friendly Note: Local sourcing; reusable bags.
Tip: Included in our Hanoi Food Eco-Tour ($50–$80).
Learn Phở Cuốn rolling in a 2-hour eco-friendly class at 11:00 AM, using local ingredients.
Cost: $20–$30 (500,000–750,000 VND) per person.
Hours: Daily, 9:00 AM–5:00 PM.
Eco-Friendly Note: Sustainable sourcing; compostable waste.
Tip: Included in our Hanoi Cultural Food Tour ($100–$150).
Walk around West Lake post-rolls at 5:00 PM, a 1–2-hour low-impact activity near Trúc Bạch stalls.
Cost: Free; Tran Quoc Pagoda entry $0.40 (10,000 VND).
Hours: Daily, 6:00 AM–10:00 PM.
Eco-Friendly Note: Pedestrian-friendly; supports local culture.
Tip: Included in our Hanoi Food Eco-Tour ($50–$80).
Visit the Weekend Night Market at 7:00 PM, a 1–2-hour sustainable activity for souvenirs and street food.
Cost: Free entry; purchases $1–$3 (25,000–75,000 VND).
Hours: Friday–Sunday, 6:00 PM–11:00 PM.
Eco-Friendly Note: Supports local vendors; walkable.
Tip: Included in our Hanoi Cultural Food Tour ($100–$150).
Seize the creative spirit of Hanoi Travel (Source: Internet)Phở Cuốn spots, like 25 Nghĩa Hưng in Trúc Bạch Ward, are accessible in 5–20 minutes from central Hanoi:
By Bus: Routes 01, 09, or 14 to Hoan Kiem Lake (5–10 min, $0.30–$0.50 or 7,000–12,000 VND); transfer to Trúc Bạch via Route 33 (10 min). Walk 5 minutes. Every 10–20 minutes, 5:00 AM–9:00 PM.
By Cyclo or Electric Cart: From central Hanoi (5–15 min, $2–$5 or 50,000–125,000 VND).
By Bicycle or Walking: Bicycle rental ($1–$3/day or 25,000–75,000 VND); walk 5–10 minutes in Hoan Kiem Ward or cycle to Trúc Bạch (15 min).
By Taxi or Grab: To Nghĩa Hưng, $2–$6 (50,000–150,000 VND) one-way; round-trip $4–$12 (100,000–300,000 VND). Mai Linh (0438,222,666), Hanoi Taxi (0438,535,353).
By Private Car (Legend Travel Group): $30–$50 (750,000–1,250,000 VND round-trip for up to 4 people).
By Air (to Hanoi): Noi Bai Airport (HAN), 25 km. Flights: Ho Chi Minh City ($80–$150 or 2,000,000–3,750,000 VND), Da Nang ($60–$120 or 1,500,000–3,000,000 VND), Bangkok ($200–$600). Airport Bus No. 86 ($1.40 or 35,000 VND); taxi/Grab ($12–$15 or 300,000–375,000 VND). Navigation Tip: Use offline maps (Maps.me) with addresses (e.g., “25 Nghĩa Hưng, Trúc Bạch Ward”).
Capture the authentic allure of Hanoi’s food culturePack these essentials for a sustainable Hanoi visit or home preparation:
Clothing: Lightweight, casual outfits; comfortable shoes for market visits. Waterproof jackets for rainy season.
Sun Protection: SPF 50+ sunscreen, sunglasses, wide-brimmed hat.
Travel/Cooking Essentials: Mosquito repellent, reusable water bottle, compact umbrella ($2–$5 or 50,000–125,000 VND), reusable salad spinner ($5–$10 or 125,000–250,000 VND).
Tech Gear: Smartphone with offline maps (Maps.me), portable charger.
Documents: Passport, travel insurance, tour confirmations, VND (10,000–50,000 notes).
Eco-Friendly Items: Reusable tote bag, tray, straw to minimize waste.
Extras: Notebook for recipe notes; cash for stalls. Tip: Carry small VND notes; compost herb stems at home.
Food and Drink Fees (Home Preparation or Dining)
Phở Cuốn (home, 10–15 rolls): $2–$4 (50,000–100,000 VND).
Phở Cuốn (restaurants): $0.80–$1.50 (20,000–37,500 VND for 2–3 rolls).
Sides (trà đá, lime juice): $0.20–$0.40 (5,000–10,000 VND).
Guided Food Tour: $15–$25 (375,000–625,000 VND).
Market Purchases (souvenirs): $0.50–$3 (12,500–75,000 VND).
Tran Quoc Pagoda Entry: $0.40 (10,000 VND).
Transportation (Round-Trip, from Central Hanoi)
Bus: $0.60–$1 (14,000–24,000 VND).
Cyclo/Electric Cart: $4–$10 (100,000–250,000 VND).
Bicycle: $1–$3 (25,000–75,000 VND).
Walking: Free (Hoan Kiem Ward).
Taxi/Grab: $4–$12 (100,000–300,000 VND).
Private Car: $30–$50 (750,000–1,250,000 VND).
Airport Bus No. 86 + Taxi: $20–$30 (500,000–750,000 VND).
Accommodation (Per Night, Double Occupancy)
Homestays: $20–$50 (500,000–1,250,000 VND).
Hotels: $30–$80 (750,000–2,000,000 VND).
Total Daily Cost (Per Person, Hanoi Visit)
Budget: $10–$25 (bus, Phở Cuốn, homestay).
Mid-range: $35–$55 (cyclo, food tour, hotel).
Luxury: $75–$110 (private car, premium hotel). Tip: Buy bulk noodle sheets at markets; book tours early for Tet or dry season.
Timing: Prepare or dine in the afternoon (4:00–7:00 PM) for freshest ingredients; dry season for outdoor stalls, rainy season for indoor restaurants.
Booking: Reserve tours 3–5 weeks ahead for peak seasons.
Sustainability: Use reusable rolling surfaces at home; walk or cycle ($1–$3 or 25,000–75,000 VND) to stalls. Buy local beef ($1–$1.50 or 25,000–37,500 VND) at markets.
Navigation: Use offline maps with addresses like “25 Nghĩa Hưng, Trúc Bạch Ward.”
Safety: Watch for pickpockets in crowded markets; secure valuables. Carry a first-aid kit.
Weather: Dry season for open-air dining; rainy season needs waterproof gear ($2–$5 or 50,000–125,000 VND). Check AccuWeather.
Cultural Respect: Say “cảm ơn”; tip vendors $0.20–$0.50 (5,000–12,500 VND). Respect stall etiquette by sharing tables.
Health: Drink bottled water ($0.50 or 12,500 VND); ensure beef is fresh. Apply mosquito repellent.
Our sustainable tours showcase Hanoi’s Phở Cuốn culture:
Hanoi Food Eco-Tour ($50–$80/person, 1 day): Cyclo tour to Phở Cuốn Hương Mai at 6:00 PM, tasting beef noodle rolls, visiting Dong Xuan Market. Includes guide, cyclo.
Hanoi Cultural Food Tour ($100–$150/person, 2 days): Phở Cuốn at Quán Bánh Cuốn Kỳ Đồng, Night Market, cooking class, homestay ($20–$50/night). Includes meals, guide.
Hanoi & Ninh Binh Immersion ($250–$400/person, 3 days): Phở Cuốn at Hưng Bền, Trang An Grottoes, homestays. Includes meals, eco-transfers. Prices include guides, eco-transfers, fees. 15% off for groups of 8+! Book now via links! TripAdvisor Reviews
Phở Cuốn, Hanoi’s fresh beef noodle rolls, is a delightful dish you can craft at home for $2–$4 or savor at iconic spots like Phở Cuốn Hương Mai for $0.80–$1.50. With crisp herbs, tender beef, and tangy nước chấm wrapped in silky noodle sheets, it embodies Hanoi’s culinary creativity across wards like Trúc Bạch and Hoan Kiem. Using local ingredients and eco-friendly reusable trays, it reflects sustainability and tradition. Legend Travel Group’s Hanoi Tours guide you to Phở Cuốn’s vibrant culinary essence, ensuring a sustainable Hanoi Travel experience filled with flavor and heritage. Whether mastering the tight roll or tasting it lakeside, Phở Cuốn promises an unforgettable Hanoi adventure. Don’t miss out—browse our featured tours and book your culinary journey today!
Ready to make or savor Hanoi’s iconic Phở Cuốn? Reserve your sustainable tour with Legend Travel Group and embark on an unforgettable adventure!
Author Bio: Written by Tony Bùi, with over 20 years of experience in the travel industry, guiding 1000+ travellers across Southeast Asia. This guide draws from firsthand insights, guest feedback from Legend Travel Group surveys.
Favorite experiences booked by travelers
