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  • Bánh cuốn literally translates to “rolled cake”. I’ve heard it being called pancakes, crepes and steamed rolls. Heck I’ve even saw someone call them ravioli on a blog. It is a dish from Northern Vietnam and it was always the first stop I took my guests on my food tours in Hanoi, along with bun cha and egg coffee. We would watch the ladies steam and lift up the thin crepe like sheet with a bamboo stick before filling it up meat and rolling it up.

    Every time I visit Paris, I would always eat at a banh cuon restaurant in the Vietnamese area because it helped with home sickness. After a lot of phone calls with mum and listening to my aunty’s voice memo over and over to get the batter right, I’m so excited and proud that I can now make it for everyone to eat.

    The filling consists of pork mince, woodear mushrooms and waterchestnuts which gives it a nice crunch. It comes with chả lụa (Vietnamese ham). The side veges bring something fresh to the dish and it’s all brought together with nước mắm (fish sauce). I love all the different textures in this dish.

    The rolls are easiest to eat with chopsticks. Let us know if you need a pair or two. We also recommend that you cut them down the middle with scissors or a knife.

    Ingredients: Rice flour, tapioca flour, pork, woodear mushroom, waterchestnuts, cha lua (ham), fried shallots, coriander, bean sprouts, cucumber, pickled carrots, pickled daikon, fish sauce. 

  • Cơm Chiên Dương Châu (egg fried rice with chinese sausage) is the ultimate crowd pleaser. Our fried rice has ham, chinese sausage, carrot, peas, garlic and egg.
    A friend of ours said she was so disappointed when she ordered fried rice and it wasn’t yellow. Yellow fried rice is just so much better. We use annatto seed to naturally color it.

    Ingredients: rice, chinese sausage, pork ham, peas, carrot, egg, annatto, garlic, chicken powder, fish sauce, soy sauce, pepper

  • Gỏi cuốn (cold rice paper rolls) with vermicelli, pork, prawns, lettuce, bean sprouts, mint, coriander, and pickled veges. Dip it in our delicious hoi sin peanut sauce.

  • Chả giò (fried spring rolls) is probably the most well known Vietnamese food to Dutch people and the #1 reason I started my food business. I wanted to show everyone here that there is so much more to Vietnamese food that just fried loempias.

    Ingredients: pork (or tofu), bean vermicelli, carrot, cabbage, black mushroom fungus, chicken powder, pepper

  • Vietnamese food contains a lot of peanuts, fish sauce (anchovy), soy. Please get in contact if you are unsure about an ingredient.

    Instagram: @bemaps.vietkitchen

    To follow EU HACCP laws, all food must be cooled. All the hot and cold elements will be separated for easy heating.
    – Microwave fried rice for 2 minutes.
    – Microwave steamed rolls for 1 minute or steam for 5 minutes.
    – Rice paper rolls are eaten cold.
    – Fried spring rolls can be warmed up in the oven or airfryer.
    – Leftovers can be refrigerated for a 3 days. However, we highly recommend that you eat all the rice paper rolls as the skin will harden in the fridge. If you must refridgerate them then wrap them tightly in plastic wrap.

    All packaging and containers used are cardboard, made from sugarcane or PLA (not recyclable but biodegrable). No plastics 🙂


Bé Mập [beh mup] means little fat girl in Vietnamese. It was the nickname my parents gave me because I wouldn’t stop eating. When I moved to the Netherlands, I was homesick and missed real and authentic Vietnamese food. I wanted to share my culture with my Dutch husband, family and neighbours through food. I wanted to show everyone that Vietnamese food is more than just fried loempias. What sets Bé Mập apart is that almost everything in my kitchen is made by hand, from scratch and with love, just like how my parents taught me. Sharing food is a big part of Vietnamese culture. Our dinners consists many smaller dishes that is shared by the whole table or family. That’s why I’ve created these share boxes to promote social eating. It’s great for those who are indecisive or new to Vietnamese food. My menu changes weekly and I only take a limited amount of orders a day to maintain a high quality. Let me show you my culture and take you to Vietnam with my food!

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