Northern-style banh cuon, bone-broth fish sauce
Each batch steamed thin over rising steam, served hot with fish sauce simmered from bones — northern flavor in the middle of Bui Thi Xuan.
Hand-steamed, eaten hot
Hai Phong style: egg banh cuon, shrimp-pork banh cuon, crab noodle soup, and bone-broth fish sauce — made on the spot, eaten by the steamer.
Photos: pending the shop's photo pass (10/2026).
Six signature plates
Described, not priced — prices are posted at the counter.
Egg banh cuon
Hot hand-steamed rolls topped with golden egg and crisp shallots.
Shrimp-pork banh cuon
Minced shrimp-pork filling in soft thin sheets, with bone-broth fish sauce.
Crab noodle soup
Hai Phong red noodles in rich field-crab broth with split water spinach.
Pork sausage
Springy pork sausage sliced thick, the classic side.
Bone-broth dipping sauce
Dipping sauce made from bone broth — light, sweet, northern-style.
Fresh herbs & sprouts
Fresh herbs, lettuce, and bean sprouts with every plate.
A corner of Hai Phong
Hai Phong banh cuon on Bui Thi Xuan.
The first steamer of the day
Rice batter ground every morning; the steamer fires up at 5 — the first rolls are out before 6.
Port-city crab noodles
Hai Phong noodle soup with red noodles and field crab — one bowl and you'll remember it.
Bone-broth fish sauce
The bone-broth fish sauce simmers gently all day — the secret behind the shop's light sweetness.
Eat it hot, at the shop
Open all day, from early morning to evening.
Address
21A Bui Thi Xuan, District 1, HCMC
Open daily 06:00–20:00
Hours as listed on Google Maps (10/2026).