Kiện Khê has long been known for two traditional crafts: making bánh đa (crispy rice paper) and bánh cuốn (steamed rice rolls). It was only natural that locals combined the two, creating a culinary specialty that embodies the essence of this land.

The bánh đa (crispy rice paper) of Kiện Khê is crafted from high-quality non-glutinous rice, enhanced with sesame seeds, peanuts, and dried coconut. Uniquely, no leavening agents are used, which ensures that the rice paper remains delightfully crispy even when paired with the soft steamed rice rolls. The rice for bánh cuốn (steamed rice rolls) is carefully selected, soaked, and ground into a smooth batter. Only when diners arrive do vendors begin skillfully steaming each delicate, translucent rice sheet over boiling water.

The dish itself is a harmonious combination: a thin steamed rice roll sprinkled with fragrant fried shallots, neatly placed on a crisp bánh đa. The vendor then quickly folds the rice paper in half, snips it into bite-sized pieces, and serves it on a plate, ready for enjoyment.

Unlike other regional versions of bánh cuốn  (steamed rice rolls), often paired with Vietnamese pork rolls (chả quế), here the dish is served with grilled pork skewers. Thin slices of pork belly are marinated, skewered on bamboo sticks, and grilled over glowing charcoal until slightly charred, releasing an irresistible aroma. The dipping sauce—an art in itself—is perfectly balanced with garlic, chili, and slices of pickled green papaya or kohlrabi, blending sour, sweet, and spicy notes for a refreshing yet rich flavor.

The sauce is served first, while the grilled pork is neatly arranged on a separate plate. Diners may enjoy each skewer on its own or slide the pieces of pork into the dipping sauce, according to personal taste. On a cool morning, nothing is more comforting than biting into a crispy rice paper sandwich with warm, savory rice rolls, dipping it into hot sauce, and savoring it alongside smoky, juicy pork skewers.