Pho (Noodle soup) is one of the traditional food of Hanoi, closely associated with the people daily life and history of this old city. Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called banh pho, a few herbs, and meat. It is primarily served with either beef or chicken.
Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Foreign visitors also said that it was the food that they wanted to enjoy the first when they went to Vietnam. Pho is Vietnam’s national dish, usually served with beef noodle or chicken, combined with herbs such as ASEAN basil, mint leaves, lime.
You can enjoy a delicious Pho in “Pho Suong” (Dinh Liet Street, Hoan Kiem District); Pho Bat Dan (Bat Dan Street, Hoan Kiem District).
The people of Hanoi old is precious and subtle in lifestyle, behavior, and cuisine. People of Hanoi old believe that dining is not only tasting but also smelling, seeing, hearing and soul. So Bun Thang is one of favorite food in Hanoi.
Bun Thang that’s mean vermicelli soup so you can see that soup is the most important of this food. Bun Thang also mean cordial coz only with one bowl of Bun can have you feel stronger. The broth is made carefully of chicken bone, pig bone or shrimp. The most important in this food is keep broth look “pure” but still, keep full of sustenances. The shrimp is often high quality, the broth must have shrimp taste. You can find Bun Thang in 59 Hang Luoc Street, Hoan Kiem District; 28 Lieu Giai Street, Ba Dinh District; 144 D2 Giang Vo, Dong Da District, Hanoi.
Bun Cha is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. Bun Cha is served with grilled fatty pork (chả) over a plate of white rice noodle (bun) and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984) who described Hanoi as a town “transfixed by Bun Cha” Hanoi’s first Bun Cha restaurant was on Gia Ngu, Hoan Kiem District, in Hanoi's Old Quarter.
Bun Cha originated and remains very popular in Hanoi. Outside of Hanoi, across all regions of Vietnam, a similar dish of rice vermicelli and grilled meat called Bun thit nuong is alternately served.
Bun rieu cua is Vietnamese vermicelli, served in a tomato broth and topped with crab or shrimp paste. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice fields throughout Vietnam. These freshwater crabs are pounded in the shell until they consist of a fine paste.
This paste is strained and the crab-infused liquid is a base for the broth called “rieu cua” (along with tomato). Other ingredients include fried tofu, me (ferment) or bong (fermented grains), Garcinia multiflora Champ., annatto seeds to redden the broth, pig's blood, split water spinach stems, shredded banana flower, Elsholtzia ciliata, spearmint, perilla, bean sprouts and vegetarian sausage.
You can find Bun Rieu in No 8 Dao Duy Tu Street, Hoan Kiem District; 15C Tran Khanh Du Street, Hoan Kiem District, Hanoi.
Besides Pho, Bun Oc Hanoi is the second choice for breakfast in Hanoi morning. You can see Bun Oc everywhere, from big restaurant to small street vendors. And if you have been in Hanoi for the first time, Bun Oc is one of the top suggestions of Hanoi specialties for you. We are a pleasure to suggest the 3 most famous Bun Oc restaurant in Hanoi. Bun Oc Ba Luong (NO. 34-64, Lane 191 Khuong Thuong, Dong Da District); Bun Oc Co Them (No. 6 Hang Chai, Hoan Kiem District, Hanoi); Bun oc Co (No.202 Doi Can, Ba Dinh District, Hanoi).
Chao Suon is made of two main ingredients: white rice and spare ribs. The ribs are first stewed for one hour. The cook then takes them out, put the rice in the broth and cook until it turns into porridge. Next, the ribs are deboned before being put back into the porridge pot. A perfect bowl of spare rib porridge is the combination between the sweetness of the broth, thanks to ribs stewed for hours, and the tenderness of the pork and porridge. Enjoy it, and see if you can feel the same as what I mention above.
You can eat spare rib porridge for breakfast or enjoy it in the late afternoon. One of the most popular addresses in the Old Quarter for enjoying this dish in the afternoon is Ngo Huyen Str., which intersects with Ly Quoc Su Street.
Xoi is one among other breakfast dishes for Vietnamese people. Xoi is mainly made from glutinous rice with various add-ons like beans, peanuts and coconuts. Xoi is popular for it is cheap, convenient, delicious and extremely filling. A pack of Xoi from a street vendor costs you VND5,000 (25 cents) to VND10,000 (50 cents). In upper scale food courts, it may cost you more but it should not exceed $1.5 per pack.
Xoi is a portable and easy–to–eat dish. When you are late for work, you can stop by a Xoi vendor along the street, buy a pack, put it in your bag and you can finish it 5 minutes after arriving at your workplace. Xoi, sometimes, can be eaten as a snack between meals or as a kind of junk food to save hunger. Due to its popularity, Saigonese now can eat Xoi not only in the morning but all day through also. If you are bored with all noodles soup (Pho, Hu Tiu, Mi,etc), rice (Com Tam, Chao), Xoi is an economical change for new taste.
Banh Cuon is a Northern Vietnamese dish that migrated to Hanoi. Thin steamed rice flour pancakes filled with minced pork and cloud ear mushrooms are served with a fish-sauce-based dipping sauce, fried shallots and fresh herbs. Slightly goopy in texture, banh cuon are often eaten for breakfast or as an evening pick-me-up.
Banh Cuon (“rolled cake”) is dish made from a thin, wide sheet of steamed rice batter rolled and filled with seasoned ground pork, minced wood ear mushroom, and minced shallots. It is eaten with a dipping sauce and usually served with Vietnamese pork sausage. Traditionally, banh cuon has lethocerus indicus essence added to the sauce.
Banh Gio, a specialty of Hanoi, is deemed as a filling breakfast choice or a tasty evening treat. To foreigners, the cake is known as Vietnamese rice pyramid dumplings for its pyramid shape formed by wrapping banana leaves.
Fresh green banana leaves are first carefully chosen, rinsed and dried before being curved into such a pyramid-shaped mould. It is then respectively filled with well mixed rice batter and a mixture of sliced wood ear mushroom, lean minced pork and finely chopped shallots, which has previously been seasoned with pepper, salt and fish sauce. Banh gio can be found in almost all residential areas and markets in Hanoi.
Different fillings, pate, rolls, eggs with crispy crust and steak have all made Vietnamese bread (banh mi) sandwiches world-famous street food.
Vietnam is a mishmash of incongruent four and five-story buildings. Across the street is one of the best street food places in the world Banh Mi Pho Hue, the no-frills sandwich shop named for the Hanoi street on which it sits n
Banh Mi in Hanoi is a family run shop since 1974, and has a reputation for closing whenever the cooks run out of ingredients. With prices from VND30,000 to VND100,000, the following have interesting sandwiches.