An In-depth Look at Phở Cuốn

Fact: Phở cuốn is a relatively recent invention compared to other phở variations.

Phở Cuốn: Basic Information

Pronunciation

/fuh kwoon/

Alternative Name(s)

N/A

Dish Type

Rolls, dry noodle dishes, rice dishes.

Course

Main Course

Mealtime

Breakfast, Lunch, Dinner

Phở Cuốn: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Hanoi

Popular Phở Cuốn Variations

Phở Bò (Beef Pho)

Phở Cuốn: Ingredients and Preparation

Main Ingredients

Phở noodle sheets, beef, lettuce, and herbs (especially coriander).

Main Cooking Method

Sautéing and rolling

Preparation Process

Sautéing the beef, putting the beef and vegetables on a sheet of phở noodles, rolling it up tightly.

Phở Cuốn: A Deep Dive

Cultural Significance

Staple summer dish in Hanoi

Taste

Savory

Texture

Soft noodles, succulent meat, tender vegetables

Aroma

Rich

Color

White noodles, brown beef, green vegetables

Serving Style

Dipped in the sauce and eaten by hand

Serving Temperature

At room temperature

Accompaniment

Chili sauce, dipping sauce

Occasions

On any occasions

Seasons

Year-round, especially in the summer

Special Diets

Non diet-specific

Calories

71 calories, according to data of MyFitnessPal for one roll of phở cuốn.

Popularity

Northern Vietnam

Popular Similar Dishes

Gỏi Cuốn
Bánh Cuốn
Popiah
Rice Noodle Roll

Popular Dining Area

Households, street food stalls, and restaurants in Vietnam, especially in Hanoi.

Phở cuốn, literally “rolled phở,” is a Vietnamese dish resembling summer rolls. It is a Hanoi specialty made by rolling a sheet of phở noodles (flat, thin rice noodles used to make phở) around a savory filling of sautéd beef, lettuce, and fragrant herbs like coriander.

Possible add-ons for phở cuốn are eggs, tofu, pumpkins, beetroots, carrots, and other vegetables. Some people even replace sautéd beef with medium-rare beef for a richer flavor.

Phở cuốn is typically paired with a spicy chili sauce or salty and sour dipping sauce (called nước chấm), a sauce made from Vietnamese fish sauce, vinegar, lime juice, garlic, and chili peppers.

This unique take on phở is an excellent summer dish and beloved street food.

Do you want to know how phở cuốn came about? Read on to find out! I will also present you with the advantages and disadvantages of this dish as well as answer common queries about it. You will also know about some dishes similar to phở cuốn.

Key Points

Phở cuốn is a Vietnamese rolled dish originating in Hanoi.
Phở cuốn is a phở variation similar to a fresh spring roll and is usually served with chili sauce or Vietnamese-style dipping sauce.
The main ingredients of phở cuốn are phở noodle sheets, sautéd beef, lettuce, and fragrant herbs.
Phở cuốn was created in 2000 by a phở vendor named Vũ Thị Chinh.
Phở cuốn is very popular in summer.

What Is the History of Phở Cuốn?

Phở cuốn was invented in 2000 by a phở vendor named Vũ Thị Chinh. She owns an eatery at the corner of the Ngũ Xã và Nguyễn Khắc Hiếu streets in Hanoi.

The idea for phở cuốn came into Ms. Chinh’s mind on a hot summer day in 2000 when she realized that hot phở wasn’t the best dish for her customers who were sweating heavily. She responded by rolling fresh phở noodle sheets with sautéd beef and refreshing herbs.

Despite the initial skepticism from the customers, phở cuốn soon became a well-known dish that inspired many variations. While phở cuốn is available in many big cities in Vietnam, Hanoi is still the best place to try it, and Ms. Chinh’s restaurant is the ideal destination.

Before trying this wonderful Vietnamese rolled dish, let’s have a look at its pros and cons.

Pros and Cons of Eating Phở Cuốn

Phở cuốn has the following benefits and shortcomings:

Pros

Delightful flavor profile: The combination of fresh herbs, beef, and the salty and piquant dipping sauce gives phở cuốn an addictive taste.
Versatility: There are many versions of phở cuốn with various fillings to suit different tastes.
Convenience: Since phở cuốn has a roll form, it is easy to hold, transport, and enjoy.
Culinary experience: Trying phở cuốn is an easy way to experience Vietnamese food culture, especially the street food scene of Hanoi.

Cons

Satiety: Due to its light nature, phở cuốn needs to be consumed in a large amount if you enjoy it as a main course.
Limited availability: Outside of Vietnam, it might be challenging to find authentic phở cuốn.
Short shelf life: Phở cuốn should be consumed as soon as possible because it is made with fresh ingredients.

After learning about those advantages and disadvantages, you nearly know everything about phở cuốn. Keep on reading to discover how to store this dish, where to find it, and other useful facts.

Phở Cuốn FAQs

Yes, phở cuốn can be made vegan or vegetarian by omitting sautéd beef in the filling and using a plant-based dipping sauce. Beef substitutes for phở cuốn include tofu and vegetables like pumpkins.

Yes, phở cuốn can be seen as a healthier dish than traditional phở since it features more vegetables while containing less sodium. However, phở cuốn is usually served with a high-sodium dipping sauce, which can increase the sodium content of the rolled dish.

To store phở cuốn at room temperature, place the rolls in a single layer on a serving tray and cover them with a damp dish towel. If you want to refrigerate phở cuốn, wrap the rolls individually in plastic wrap; phở cuốn can last 2-3 days this way.

Freezing phở cuốn prolongs the shelf life by 2- 3 months, but this method will compromise the texture of the rolled dish.

Similar Dishes of Phở Cuốn

Gỏi Cuốn

Gỏi cuốn is a Vietnamese fresh spring roll filled with pork, shrimp, herbs, rice vermicelli, and wrapped in rice paper.

Bánh Cuốn

Bánh cuốn is a Vietnamese dish hailing from the northern region and consisting of various savory ingredients rolled in thin rice noodle sheets.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.