The craft of making "banh cuon Thanh Tri" (Thanh Tri steamed rice rolls) has officially been recognised as part of Vietnam’s National Intangible Cultural Heritage, upholding Hanoi’s long‑standing culinary traditions.

A bamboo tray of "banh cuon Thanh Tri", served with cinnamon pork sausage (cha que), coriander, fried shallots and dipping sauce delicately infused with the distinctive aroma of water bug essence.

On March 18, the People’s Committee of Vinh Hung ward hosted a ceremony to announce the inscription of the dish into the national heritage list, alongside a traditional contest celebrating "banh cuon Thanh Tri".

The Ministry of Culture, Sports and Tourism listed the dish in 2025 under the categories of folk knowledge and traditional handicrafts.

According to the decision, local authorities are responsible for safeguarding and promoting this heritage, ensuring its transmission to younger generations and enhancing its visibility through tourism and e‑commerce.

Building the brand of "banh cuon Thanh Tri" as a cultural culinary symbol of the capital is a key objective.

A dish of elegance and refinement, Thanh Tri steamed rice rolls embody the essence of Hanoi cuisine. From simple ingredients like rice, fried shallots and fish sauce, its makers create delicate, soft rice sheets infused with the fragrance of freshly milled grains.

The rolls come in two varieties: the delicate "banh cuon la", thin sheets sprinkled with fried shallots, and the savoury "banh cuon nhan" filled with minced pork, wood ear mushrooms and dried onions.

They are typically enjoyed with cinnamon pork sausage, coriander, fried shallots and a dipping sauce accented by the distinctive aroma of water bug essence.

In his celebrated essay collection "Hanoi – 36 Streets", writer Thach Lam described "banh cuon Thanh Tri" as an “authentic delicacy”, likening them to “sheets as thin as paper and as translucent as silk”.

He evoked the image of street vendors with shoulder poles or a basket atop their heads wandering through the narrow alleys with the fragrance of freshly milled rice and spring onion oil.

Similarly, writer Vu Bang, in "Mieng Ngon Ha Noi" (Ha Noi’s Tasty Bites), recalled the rolls as “soft and cooling”, their flavour harmonising with a dipping sauce so subtle and refined that it was impossible to replicate perfectly.

In 2015, "banh cuon Thanh Tri" was officially recognised by the Intellectual Property Office of Vietnam and granted collective trademark status.

Today, visitors to Thanh Tri can still savour this heritage dish at several local eateries along Ngu Nhac, Thanh Dam and Thanh Lan streets.

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