Vietnam honors bánh cuốn Thanh Trì as a national cultural treasure in 2025
The delicate art of making bánh cuốn Thanh Trì has now been recognised as part of Vietnam's National Intangible Cultural Heritage. The Ministry of Culture, Sports and Tourism officially inscribed the dish in 2025, cementing its status as a cherished culinary tradition. Known for its paper-thin rice sheets and refined flavours, this Hanoi speciality continues to draw admiration from locals and visitors alike.
The dish first gained literary fame in the 1930s and 1940s, when writers like Thạch Lam and Vũ Bằng praised its unique qualities. Lam described the rolls as 'sheets as thin as paper and as translucent as silk,' while Bằng remembered them as 'soft and cooling,' paired with a subtle dipping sauce. Traditionally, bánh cuốn Thanh Trì is served with cinnamon pork sausage, fresh coriander, crispy fried shallots, and a distinctive sauce infused with water bug essence.
In 2015, the dish received collective trademark protection from Vietnam's Intellectual Property Office. This recognition helped solidify its reputation as a cultural symbol of Hanoi. Today, two main varieties exist: *bánh cuốn lá*, a plain version, and *bánh cuốn nhân*, filled with savoury ingredients. Visitors can still find the dish at long-standing spots like Chợ Thanh Trì market, street stalls along Đường Thanh Trì, and the bustling Long Biên Market. While modern versions now offer more options—extra vegetables, tofu, and takeaway packaging—the core techniques and flavours remain true to their origins. Prices have risen from a few piasters in the past to around 30,000–50,000 VND today, reflecting its enduring appeal. Local authorities now oversee the preservation and promotion of *bánh cuốn Thanh Trì*, ensuring its craftsmanship and heritage continue for future generations.
The heritage listing underscores the dish's importance in Vietnam's culinary history. With its protected status and growing recognition, bánh cuốn Thanh Trì remains a living tradition. Eateries across Thanh Trì district still serve it daily, keeping the craft—and its distinctive taste—alive.
