From the port city to Saigon

The shop brings Hai Phong banh cuon to District 1: hand-steamed sheets, bone-broth fish sauce, and the heat of every fresh batch.

Early morning

The first steamer of the day

Rice batter ground every morning; the steamer fires up at 5 — the first rolls are out before 6.

Midday

Port-city crab noodles

Hai Phong noodle soup with red noodles and field crab — one bowl and you'll remember it.

Afternoon

Bone-broth fish sauce

The bone-broth fish sauce simmers gently all day — the secret behind the shop's light sweetness.

The rolls must be hot, the sauce light and sweet — that's how Hai Phong eats banh cuon.— the owner

Photos: pending the shop's photo pass (10/2026).