The Vietnamese name for this speciality is phở cuốn (pronounced ‘fur kwon’) and in Hanoi is usually served with sautéed beef. We prefer to use grilled pork as it lends the roll a sweeter flavor.
This dish (but with beef) is famously enjoyed around Truc Bach Lake at the cross roads of Ngu Xa and Nguyen Khac Hieu.
The sweetened fish sauce is for dipping your roll. Try with chopsticks but if just doesn’t work for you, feel free to use your hands.
This dish features in Cau Go Restaurant‘s 36 Streets Spring Roll section, where you can find our unique take on Vietnam’s most popular rice paper dishes.
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