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Hanoi Style Phở Cuốn, cooking class, Vietnam. Copyright 2017 Terence Carter / Grantourismo. All Rights Reserved. Vietnamese fresh rice noodle rolls recipe
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5 from 1 vote

Vietnamese Fresh Rice Noodle Rolls Recipe – Hanoi Style Phở Cuốn

This Vietnamese fresh rice noodle rolls recipe is a recipe for Hanoi Style pho cuon (in Vietnamese, Phở cuốn Hà Nội) which has been adapted from a recipe we learned to make at Hanoi Cooking Centre in Vietnam five years ago.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetiser
Cuisine: Vietnamese
Servings: 20 Serves 4-6 people
Calories: 210kcal
Author: Lara Dunston


  • 400 g flat rice noodle sheets
  • 200 g beef fillet thinly sliced bite-size pieces
  • 2 garlic cloves finely chopped
  • 1 small butter lettuce separate leaves
  • 1 cup fragrant herbs mint, coriander, basil, coriander (cilantro)
  • 1 carrot julienned
  • 1 cucumber cut into thin strips, skin on, seeds out
  • 3 tablespoons fried shallots
  • Nuoc cham dipping sauce see separate recipe


  • Prepare your fresh lettuce, herbs, carrot, and cucumber, and set aside.
  • Stir-fry the beef in a hot wok with a little vegetable oil and finely chopped garlic.
  • When just cooked through, remove the beef from the wok and set aside.
  • Place one flat rice noodle sheet onto a board.
  • On one side of the rice noodle sheet place in a neat line a lettuce leaf, then on top of this some fresh herbs (just a few leaves of each), 2-3 pieces of beef, then five strips each of the julienned carrot and cucumber.
  • Holding the filling in place, carefully roll to form a long, fat, cigar shape. As you’re using fresh rice noodle sheets, there’s no need to tuck the ends over as you would with dry sheets.
  • Set the finished roll aside onto a serving plate and repeat until all the mixture has been used.
  • Sprinkle fried shallots on top of the rolls.
  • Serve with nuoc cham dipping sauce.


Serving: 1g | Calories: 210kcal | Carbohydrates: 28.7g | Protein: 12.5g | Fat: 5.2g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.7g | Trans Fat: 0.7g | Cholesterol: 30mg | Sodium: 132mg | Fiber: 1.7g | Sugar: 6.2g