Ms. Bui Thi Kim Lan, who is directly operating the shop, said that the family recipe has hardly changed for decades.
My family has been making banh cuon for a third generation. From the way of choosing rice, grinding flour to mixing dipping sauce, everything is kept according to the recipe left by my grandparents. We have only added banh cuon with eggs in recent years to meet the needs of diners," Ms. Lan shared.
In recent years, Ba Xuan banh cuon has become one of the addresses that many international tourists come to after appearing in the Michelin Guide list.
According to Ms. Lan, the number of customers has increased significantly since the restaurant was proposed by Michelin. In particular, more and more foreign tourists are coming to experience the traditional handmade banh cuon making of Hanoi people.
The secret to the restaurant maintaining the love of diners as well as appearing in the Michelin Guide for three consecutive years is quality. We still make cakes in the old way, not changing ingredients or processing procedures because there are many customers," Ms. Lan said.
During peak hours, it is not difficult to encounter guests from many different countries sitting at the same table, talking about Hanoi's signature dishes.
For the first time enjoying banh cuon in Hanoi, Ms. Reian, a tourist from Malaysia, could not hide her excitement.
This is the first time I've eaten banh cuon and I really like this dish. After today's meal, it has become one of my favorite dishes in Vietnam," she said.
Reian said that she initially knew about the restaurant through videos on TikTok. She only thought this was a popular place on social networks, but when she arrived, she learned that the restaurant had been recognized by the Michelin Guide for many consecutive years.
Not only Reian, Ms. Lana, a tourist from Australia, also praised Hanoi's traditional dish. This is the fifth time she has returned to Vietnam and banh cuon is always on the list of dishes she wants to enjoy.
The dish is very delicious, light but has a very special flavor. Every time I come to Vietnam, I want to eat banh cuon at least once," Ms. Lana shared.
During a recent visit to the restaurant, Ms. Lana also actively introduced the dish to two young tourists from Canada who were arranged to sit at the same table. She excitedly recounted her culinary experiences in Hanoi and instructed them on how to enjoy banh cuon in the style of locals.
When asked if Ms. Xuan's banh cuon will continue to be honored by the Michelin Guide this year, Ms. Lana smiled and affirmed:
With the flavor I just experienced, I believe the restaurant is completely worthy of continuing to be on the Michelin list. This is one of the most memorable dishes I have ever tried in Hanoi.
