Thanh Tri banh cuon — thin as paper
No filling, no fuss — plain steamed sheets, a light fish sauce, and restraint. Breakfast the Thanh Tri way.
Mornings only · 07:00–13:00 daily
The Thanh Tri restraint
Thanh Tri banh cuon is nothing like the Saigon kind: no filling, only the rice flavor and the fish sauce remain.
Less, but enough
Four dishes — each a small lesson in restraint. Described, never priced.
Plain steamed rolls
Hand-steamed, thin and supple sheets — served with sweet-sour fish sauce and crisp fried shallots.
Thanh Tri fish sauce
Light and gentle sweet-sour, scented with ca cuong — what makes the whole plate.
Fried shallots & herbs
Golden fried shallots scattered over, fresh herbs to keep it light.
Egg banh cuon
The one exception to the restraint — a thin layer of egg inside the sheet.
From Thanh Tri village to Ly Chinh Thang
A centuries-old steaming craft, kept unchanged in the middle of Saigon.
The village craft
Thanh Tri village, Hanoi — hand-steamed banh cuon for centuries, eaten plain to keep the rice flavor pure.
A morning on Ly Chinh Thang
The shop keeps the Thanh Tri way: open from 7 in the morning, closed when the sheets run out — no extra batches, no dinner.
Restraint is the main dish
No fuss, no noise — a plate of white rolls, a clear bowl of fish sauce, enough for a quiet morning.
A morning on Ly Chinh Thang
The shop opens mornings only — come before 13:00, the earlier the better.
Address
148A Ly Chinh Thang, District 3, HCMC
07:00–13:00 daily — mornings only
Come early: the shop often runs out before closing time.
Photos: Google Maps (being collected) · 10/2026