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Vietnamese Cuisines And Top Foods You Must Try In Hanoi

Vietnam with a long history and diversity of regional cultures as well as local cuisine. Local food gives you the clearest experience of the land you visit. The Vietnamese love their food and cooks make the most of each region’s abundance produce and special ingredients to make their meals. Northern food is quite simple; the dishes of central Vietnam are generous in spice and quantity; Southerners like to add sugar. Wherever you travel across the country, you’re sure to eat well

From bustling street vendors to high-end fine dining restaurant, Hanoi best foods can be found on almost every corner of city and country area, cherished by groups of family and friends. Food in Vietnam is as diverse as its dialects and one can only uncover it while you stay long enough. Discover a cuisine world in the Vietnam with our food tour.

FOODS IS GREAT CONNECTION BETWEEN PEOPLE

Top Vietnamese Foods You Must Try In Hanoi

Vietnam has such a diverse food culture that continues to grow and develop to this day. To explore Vietnamese food is not only does it always burst with flavors but also is an incarnation of a prosperous breadth of history. Here are the top Vietnamese foods you should never miss in Hanoi!

1. Pho

Pho has been serving as the “cultural ambassador” to promote Vietnamese cuisine throughout the years. It is no exaggeration to say that cooking Pho is a form of art for all the complicated steps and dedicated ingredients it requires. Anyone who has eaten Pho has to admit that the hot steaming broth is the soul of the dish which has many layers of flavor added to it. A qualified broth has to fulfill three strict criteria: first, the broth has to be clear to guarantee visual attractiveness; second, it has to come with the subtle sweetness extracted from the pork bones slowly cooked for hours; and third, it has to bring up the herby aroma of cinnamon, anise, ginger and so many more.

Pho can be found anywhere in Vietnam with a varied range of prices. To eat Pho like a local, season your bowl of Pho when it is served at your table with some fresh basil, coriander leaves, and blanched bean sprouts then squeeze in a few drops of lime juice. Get a small bowl and make the sauce for your Pho with a combination of soybean, chili sauce, and sauté; mix them up then dip the beef while you eat. You can also order a small bowl of a poached egg on the side as locals do to ensure the flavors and protein intake for the day.

2. Banh my

Baguettes may have been adopted from the French, but bánh mì is as Vietnamese as it comes. Paté and margarine are spread swiftly across the soft, chewy interior of a baguette and later, the sandwich is loaded with pickled vegetables, fresh cilantro, pork belly, pork floss and cucumber. Sink your teeth into the crunchy crust and watch the warm roll give way to a whole scheme of textures.

3. Bun cha

Bún chả became an overnight sensation after President Obama was pictured scarfing down a bowl of these grilled pork patties with Anthony Bourdain. But this speciality of the Old Quarter in Hanoi has always been popular among the locals. Around lunchtime, the scent of pork grilling over hot charcoal wafts down the sidewalks, filling the noses of hungry Hanoians.

This classic northern dish is comprised of cold bún (rice vermicelli); slices of seasoned pork belly; a mountain of fresh herbs and salad greens; and last but not least, medallions of minced pork swimming in a bowl brimming with a fish sauce-based broth. The go-to approach is to scoop small bundles of bún into your broth bowl and rotate between eating the noodles, the pork and the greens.

4. Banh Cuon

The name means “rolled cakes” (although they are not really cakes). Banh Cuon is thin spreads of steamed rice batter stuffed with ground pork and chopped wood-ear mushrooms, presented on a bed of fresh cucumber, Vietnamese basils, and blanched bean sprouts. Although the ingredients are simple, the cooking process is incredibly mesmerizing, which requires perfect timing and skillful technique to lift off the steamer while still maintaining its perfect shape.

What tells the difference between one from another Banh Cuon is the homemade Cha Lua (Vietnamese sausages) and the dipping sauce. This is a light dish, which explains why it is traditionally eaten as breakfast. However, over time, because of its flavorful and healthy treat, Banh Cuon is served all day as an easy-going snack.

5. Cha Ca

Cha Ca (grilled fish) is a specialty of Hanoi, which is made from hemibagrus – a freshwater fish with very few bones and tasty flesh. Cha Ca is served with vermicelli, coriander, scallion, basil, and dill. All together creates an unforgettable taste for anyone who has tried it once.

Normally, Cha Ca is dressed in a layer of corn powder and briefly fried before being served at the table and you enjoy while it is cooked on the oven, so it is always fresh and hot. To eat as we do, get a small bowl and pick up some rice noodles, greens, and fish meat. Don’t forget to season it with fish sauce or fermented fish sauce and peanuts.

6. Spring Rolls

Vietnamese eating culture is all about gathering and sharing food. That’s why a host of our food comes in rolls, which are easy to share. And Nem Ran is one of those treats which could be found at any Vietnamese traditional celebration as an appetizer.

The filling for Nem Ran is actually not fixed, but basically, it is crammed with a paste of minced pork and shrimp, bean sprouts, chopped glass noodles, diced carrots, mushrooms and taros inside a rice paper, which is later deep fried to get the caramel look and crunchy texture. We are always aware of the principle of Yin and Yang, especially in our eating routines. Therefore, these deep-fried dishes are always accompanied with lots of green herbs and vegetables.

If you are allergic to seafood, you can order Nem Ran with pork stuffings only. Nem Ran can be eaten separately as a snack or an appetizer. However, you can also get a bowl of thin rice noodles, top it with herbs and sliced cucumber then add Nem Ran on the side but don’t forget to season it with some fish sauce.

7. Sticky Rice

Xoi or steamed glutinous rice is an indispensable dish in Vietnamese cuisine. Every Vietnamese growing up has eaten a load of Xoi wrapped in banana leaves. There are various types of Xoi as you can imagine. Generally, the ingredients included in making Xoi are varied yet often combined with vibrant natural coloring and flavoring such as pandan leaves, gac fruit (which is a reddish melon), and magenta leaves. Xoi is also combined with all kinds of beans: green beans, black beans, peanuts, and so on.

As a local, it is best to eat Xoi wrapped in banana leaves to get a special flavor steaming out from the leave combined with the natural flavor of Xoi. Along with Banh Mi, Xoi is the soul of Vietnamese street food, the food that every Vietnamese love.

8. Banh Xeo

Banh Xeo is probably another name that is all the rage among the Vietnamese street food checklist. The name “Banh Xeo” came from the sizzling sound when the turmeric yellow batter is poured into the hot pan. Banh Xeo comes in all shapes and sizes depending on the region: it is thinner, bigger, and less oily cooked in the South compared with the central version, which is more oily, but at the same time, crunchier.

Due to the popularity it has gained among foodies from all over the world, the fillings have been added to maximize the dining experience. Authentically, however, Banh Xeo is stuffed with pork belly, shrimp, bean sprouts, and mung beans. The “right” Banh Xeo batter is mixed with coconut milk, added garlic chives, and has to be fried in pork fat. Banh Xeo is no good as take-away food as what makes it really stand out is the dining vibes: the constant sizzling noise in the background, the scent of coconut milk, and turmeric powder as well as the vibrant talking of the eaters who gather to share not only food but stories.

To eat Banh Xeo like a local, take a wasabi leaf and stuff it with some other leaves of green herbs and some Banh Xeo, wrap them up and dip it in the sweet and sour fish sauce; complete it with some carrot pickles from the sauce, and enjoy.

9. Goi Cuon

Fresh spring rolls or Goi Cuon is another street food that could come in both vegan and non-vegan versions. Goi Cuon is not only filling but also portable, which makes it super convenient to eat on the go. Each roll is wrapped inside rice papers, stuffed with green veggies such as lettuces and Vietnamese basils; rice noodles, and carrots.

For meat-eaters, rolls can be added with sliced pork and shrimp. Its appearance is already catchy and vibrant with all the colors. At some restaurants, you can wrap your own rolls. To do it like a local: spread out a sheet of rice paper, wet it with some water before adding in all the mentioned ingredients then roll it tightly. It will take some effort but you will enjoy it on the way.

To eat Goi Cuon like a local, don’t forget to dip the rolls in one of the three sauces (are ranked in order of our recommendation): soybean paste sauce topped with ground peanuts; sweet and sour fish sauce with carrot pickles; or fermented fish sauce seasoned with minced pineapple. In any way, this summery snack should not be missed when you are in Vietnam.

10. Egg Coffee

Everyone knows that Vietnam is the land of coffee beans and coffee shops. But we had brought coffee to the next level with the egg coffee – a cup of hot black coffee topped with rich and creamy whipped egg yolks. It is probably not easy to picture egg and coffee together, but this is a real treat that has a subtly sophisticated balance as Vietnamese black coffee is often pretty strong, so the egg form layer is intended to sweeten it in a gentle way.

You can enjoy Ca Phe Trung in many places in Vietnam, but a cup of coffee at Giang Cafe will be a great choice if you are in Hanoi, where you can find an original taste of egg coffee.

Some may consider Ca Phe Trung as a dessert for its rich sweetness and creamy taste so you may want to have it after your main meal.