Banh Cuon-one of the favorite breakfast of Vietnamese people

Banh cuon is made from rice powder. The cook will pour water into the powder and make it a liquid of powder, then boil a big pan of water, put a piece of cloth on the pan and keep it flat. The liquid will be poured onto the cloth made stretch on all the flat, the heat from boiling water quickly cook the liquid, turn it to a rice sheet, the cook in the mean time quickly add grounded pork and ear wood mushroom on it and then roll it, that’s how Banh Cuon is made.

How Banh Cuon is made

Being popular as the breakfast but Banh Cuon is always well decorated with dipping sauce and local herbs to add the flavor. A plate of white Banh Cuon spotted with brown grounded pork and ear wood mushroom, topped with crispy shallot is always served with a bow of dipping sauce made from Nuoc Mam (fish sauce), the seller will carefully consider the amount of Nuoc Mam, sugar, lime juice, garlic to form the best flavor for the dipping sauce.

Banh Cuon always goes with a bow of dipping sauce

Speak of the dipping sauce, despite being a side dish, it has great influence in the flavor of many dishes in Vietnamese cuisine. For Banh Cuon, the importance of the dipping sauce is the same, it could be said to be the soul of the dish making the unique flavor for each Banh Cuon stall. The magic comes with the additional drop of  Ca cuong, the essence of a giant water bug common in Southeast Asia. The essence helps add an extra flavor giving a taste similar to scallops or shrimps.

Ca cuong-the bug with magic essence for Banh Cuon dipping sauce

Today, except for Banh Cuon itself, people also like to enjoy it together with some slices of Cha-a dish made from pork with texture partially the same as sausage.The eater will dip pieces of Banh Cuon deeply in to the sauce and enjoy the flavor of the magic combination stretch in his mouth until his stomach is full enough for a half day at work. If you have never try this dish before, never miss it when you have chances.

Banh Cuon served with Cha

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Egg coffee

Egg coffee is now a familiar drink to those who love to hang out at the Old Quarter. The recipe of this drink is quite simple, yolk, sugar and condensed milk are whipped then hot black coffee is poured on the top, just few steps and there’s the egg coffee done.

Cocoa powder somtimes added into egg coffee for the stronger taste

The foam of condensed milk and egg yolk is super sweet, rich yet airy, while the dark coffee is intense and somewhat bitter. Traditional Vietnamese coffee drippers compress the finely ground french roast coffee so that the water above drips slowly through, extracting every last bit of that french roast intensity.

Best address for Egg coffee in Hanoi

The first one to mention must be Dinh coffee at 2nd, 13 Dinh Tien Hoang street. This is a tiny bar opposite to Hoan Kiem lake. This is one of the first bar serving egg coffee in Hanoi. They have a small terrace that you can sit to see the traffic on the street below and Hoan Kiem lake.

Dinh coffee on 2nd floor

The second one is Giang coffee at 39 Nguyen Huu Huan street, also inside the Old quarter near Red river dike. This address offer a wide range of options but egg coffee is their best seller.

Giang coffee

Also in the region of the Old Quarter, The ancient quarter garden coffee at 11 Hang Gai street with vintage decoration is also great place for Egg coffee.

The old quarter garden coffee

Besides, you can also find dozens of drink bar serving egg coffee in the entire city of Hanoi and Vietnam as well; however, egg coffee in the Old Quarter of Hanoi is the best experience that you should never miss in your trip in Vietnam.

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Bun cha is a popular local food in Hanoi. Bun cha is made of fresh tiny noodle and grilled pork served with dipping liqid and local herbs. Being one of the top street food suitable for all breakfast, lunch and dinner, it is not easy to find a Bun Cha place in Hanoi; however, today we will reveal the top 5 favorite Bun cha place in Hanoi. restaurants in Hanoi:

1. Bun cha Dac Kim-No. 1 Hang Manh, Hoan Kiem Dist

Located at the beginning of Hang Manh street, bun cha Dac Kim is the familiar address for local people and one of the top recommended for foreign tourists. At the hight time guests even have to sit on sidewalk because the place itself does not have enough capacity. The business was originated in 1965 and passed to  next generations. This place serve Bun Cha made from fresh and high quality ingredients, also their recipe does work very well so dispite the cramped space, its has gained a huge number of loyal customers.

Bun Cha Dac Kim

2. Bun cha Tuyet-34 Hang Than street, Ba Dinh Dist

As commented by most guests, Bun cha Tuyet in Hang Than slope has extremely delicious Cha with stable quality. The way they decorate a set of Bun Cha is quite eye-catching with ingredients put on a clean tray. The price is also quite reasonable.  is the destination that most of eaters will agree that its cha is really delicious and the quality is stable. Beside, they also serve Bun Nem (Nem is deep-fried srping roll) but it is usually sold out soon.

Bun Cha Tuyet

3. Bun cha Hanoi -74, Hang Quat street, Hoan Kiem Dist

A favorite address know by gourmets. This Bun Cha stall has special recipe using sugar sauce for grill porked that creates dark color and special tasty grilled pork. This flavor could make eaters remember it easily and help the owner earn lots of loyal customers. However, they only sell Bun Cha in the morning and a part of afternoon beginning. They usually close at around 2PM so make sure you’re on time if you plan to try Bun Cha at this place.

Bun Cha 74 Hang Quat

4. Bun cha Bach Mai grilled on bamboo stick-213 Bach Mai street, Hai Ba Trung Dist

A very special bun cha with the specialty created by flavor and waiting time that eaters have to spend. The stall only open for a very short time from around 2Pm to 3:30PM so it requires lots of patience to taste Bun Cha here. However, the waiting is worth, if you’re patient enough to wait for your turn, you will not regret trying Bun Cha at 213 Bach Mai.

Bun Cha 213 Bach Mai

5. Bun cha Huong Lien -24 Le Van Huu street, Hai Ba Trung Dist

A very famous spot in recent years after Obama picked this address for his dinner on his visit to Vietnam in 2016. Also because of the reason, it now has an unofficial name called Bun Cha Obama. Actually, this stall has been a well-known destination in local gourmet community. However, serving dinner for Obama is a hit pushing it up to the top famous Bun Cha place in the eyes of foreign tourists, especially American. This place has quite fine infrastructure compared to the stalls serving same dishes.

Bun Cha Huong L:ien

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Banh Mi, known as Vietnamese sandwiches

Being known as “Vietnamese sandwich” by foreigners, Banh Mi does look like a cousin of the sandwich to some extend but it is definitely something much better making it the favorite meals of Vietnamese and lots of foreigners.

Unlike sandwiches, Banh Mi is never prepared in advance, all ingredients are available but sellers only prepare Banh Mi when someone orders. The topping of Banh Mi varies in different parts of Vietnam depending on local appetite, it could be fried egg and pork pates in the North of Vietnam, or grilled pork, chicken, or beef in the middle at the famous Hoi An old quarter.

Banh Mi and pate, the best couple

You may concern why Banh Mi could be seen at every corner in the country of Vietnam, and if so, you’ll find the answer when you see how people make and enjoy it. The basic Banh Mi just needs 3 minutes cooking, pull out a random bread in your fridge, toast it, in the meantime, fry an egg, slice some cucumber, carrot and pick up some coriander, and in 3 mins, here your meal, now put some chili or mayonnaise sauce on the bread filled up with the ingredients and enjoy. This is really something everyone can make at home, fast food but still fresh and nutritious.

Best choice for a quick meal

In case you’re gifted with cooking talents, try more local recipes to make pork pate, grilled chicken, beef, or pork. And if you’re not or just too lazy for this stuff, stop by a random Banh Mi vendor on a street, the seller will give you a fresh Banh Mi and you have a wide range of topping options. The people here in Vietnam are very smart and sensitive in business, they are now offering not only local taste toppings, but you can also even find Banh Mi with bacon, sausage, and butter, though they are not true Banh Mi Vietnam, they still taste fantastic, this dish could be said that go well with every kind of topping. Thus, the dish becomes more and more popular in the life of the Vietnamese people.

Banh Mi with a fried egg, the basic Banh Mi

Keep checking out our articles, we will bring you to Vietnam top Banh Mi shops next time.

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Trang Tien ice-cream shop before the last re-decoration

It’s is not hard to buy Trang Tien ice-cream but local people always love to come to 35 Trang Tien because to them, Trang Tien is not just ice-cream, what they enjoy are the atmosphere, the memories and of course the tasty cold ice-cream.

At the beginning, ice-cream was still an expensive junk food that not many people can afford and they also loved to eat in the summer only. But time flies, the better living standards change the way things operate. Today youngsters are willing to come to the shop whenever they want, whether it is summer or winter.

The shop on first days

For decades the shop offered no chair, no table. There used to be long queues of people waiting for their turn to buy ice-cream at the front of the shop and nobody seemed to be unsatisfied of having to wait, on the contrary, they were all happy and chatted noisily to wait.

Recently, the owner of Trang Tien ice-cream has spent over 10 billion VND to buy the brand a new outlook but guest what? There are still no chair and table, local customers are all happy about the changes and made no complaint about the chair issue. Maybe to those people, standing to enjoy Trang Tien ice-cream is a kind of culture.

Youngsters eat ice-cream in Winter

The brand offer several kinds of ice-cream:fresh ice-cream, stick or cone ice-cream, the best seller, however is the stick ice-cream. It has been more than 60 years but they only produce the basic flavors of stick ice-cream the exactly they were originally, including Com (the flavor of com-or green rice flakes), greenbean, coconut milk and taro. The ice-cream is the childhood and an inseparable part in Hanoians’ memory.

Stick ice-cream-the best seller

Buy selling the delicious ice-cream and the ticket to the childhood, Trang Tien ice-cream strongly exists despite changes of times, make its way to become an important part of local people and a small interest to foreign tourists. If you set foot in Hanoi, don’t miss the unique spot that only Hanoi can offer.

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Being one of the most famous dish in local menu, Cha ca La Vong is a combination of an excessive amount of herbs, dill and fish that should be recommended to anyone who wish to experience local cuisine. The dish consists of  Lăng fish, fresh turmeric, galangal, ginger, the pungent smelling Vietnamese shrimp paste, spring onions, rice noodles and a generous helping of fresh dill, coriander and mint and a scattering of peanuts.

Cha Ca La Vong

The dish was invented by the Doan family. Back to the French colonial period, the family stayed at no.14 Hang Son hosted De Tham army troop and served them the delicious grilled fish. The troop helped them open a business on the dish to make some earnings and make it a place for meeting in disguise. In the restaurant there was a statue of La Vong, a historical character presenting a brilliant man waiting for his time of career, then the restaurant was named La Vong.

Cha ca La Vong is perfect harmony complex of flavor and texture. The combination of turmeric, dill, shrimp paste and fish sauce delivers an intriguing muskiness bolstered with chiles, silky noodles and a thicket of other fresh herbs to season the chunks of moist fish.

Cha Ca is served on pan

The dish is always served on a frying pan put on a portable gas stove. Cha Ca (turmeric seasoned fish) is first grilled then fried in oil tableside. Heaping plates of dill, green onions and cilantro are accompanied to be placed into the sizzling pan. The dish will be ready for eating after around 5 mins on the pan. Enjoying Cha Ca La Vong is not only tasty but also a lot of fun because it involves tabletop cooking and do-it-yourself assembly.

Main ingredients for a true taste cha ca La Vong

The season grilled fish is adorned by a tangy combination of onion, ginger, green onion and dill. It is further fortified by the peanut and shrimp paste, which explode into a heady flavor. Again and again, you can mix all the ingredients together, eat, and repeat until your tummy is happy!

Mouth-watering outlook

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Banh mi, favorite breakfast of Vietnameses

Located in a small house at 16 Le Quy Don Street, only 10 minutes on the bike from Ho Guom, the 20-year-old Banh Mi shop serves only Banh Mi and is operated by an old lady, who is always so nice and talkative.

16 Le Quy Don where you can taste the best Banh Mi at pleasing costs

What makes Banh Mi 16 Le Quy Don special is its ingredients and origin. According to the owner, her Banh Mi are all homemade. Every morning, her relative delivers organic pork to Hanoi for her from country side. For more than 20 years, she only accepts the pork shoulder which has both lean and fat to make the best flavor pate paste.

Every batch of pate paste takes 8 hours to be completed, the lady after gathering all the freshest ingredients will process them one by one to make sure they are willing to deliver to best taste, grind and end up by steaming them for 8 hours. The pate paste then is used for Banh Mi topping and, and thanks to the lady’s exquisite work, it has been the top picked ingredients and push her selling from 20 loaves/day from the very first days to over 1000 loaves/day now after 20 years. Besides pate paste, she also offer many other kinds of topping as fried egg, tradition sausage and Chả quế (made from fresh pork paste by squeeze it with a special tool and steam it). Eaters can choose to put only one, more or even all the ingredients in their Banh Mi, at the end the owner usually put some slices of cucumber and herbs and add a little chilli sauce, if you do not like any of them, you’re free to ask the owner to remove it from your Banh Mi.

Cheap and nutritious meal

The lady owning the shop really put her own mind on every Banh Mi she made and it could be felt obviously by eating them. At first, you will find how crunchy, dense and scented the bread is as the flour is chosen carefully on her own. Next you will taste the blend of the ingredients, especially if you order a pate paste banh mi, it feels somehow buttery but never too greasy, just perfect in your mouth and smells on your tongue, the combination of all the topping is too good an enough nutrition for a meal, and the price is quite pleasing, only 1US dollar.

Banh Mi with fried egg and pate paste as topping

If you are looking for a spot to taste Vietnamese Banh Mi, 16 Le Quy Don, Hanoi would be one of the must try, let come to taste the flavor of hot homemade pate paste and sausage, I bet there will be next times if you wish to eat Banh Mi again.

Don’t hesitate to pack your luggage, come and discover the amazing land. For more information please visit our family website:

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Bun Cha

Do you know Bun cha?

It is basically a cold noodle soup with pork. You’ll be served by a plate of rice noodles, fresh herbs, and a bowl of cold broth with grilled pork. The rice noodles and fresh herbs are pretty common in a Vietnamese restaurant. The broth and the pork are the important igridients that make this dish unique.

Ingredients

• Meat: minced pork shoulder to make meatball, pork belly.
• Dipping sauce: diluted fish sauce with sugar, lemon juice, vinegar, stock, crushed garlic, chilli, etc.
•  Rice vermicelli
•  Pickled vegetables: green papaya (carrots, onion).
•  Fresh herbs: cabbage, basil, rice paddy herb beansprout, Vietnamese
•  Side dishes: crushed garlic, crushed chilli, vinegar, grinded pepper, sliced limes.

How to make bun cha

Bun Cha – The Vietnamese Dish President Obama Fell In Love With

Bun cha becomes global fame when President Obama went to eat bun cha with Anthony Bourdain.

The  restaurant called Bun Cha Huong Lien in Hanoi that has an honor to serve them. After that , the boss of restaurant even have a set menu called “Obama Set”, serves a list of dishes they ate. This restaurant is always full, and rightfully so.

Bun cha Obama

If you want to try Bun Cha, why don’t you book a tour to Ha Noi at  govietnamtourist.com and apply Vietnam visa at govietnamvisa ( If required)

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The scent of grilled corn coming along with chilly winds of winter nights always brings about a bit of warmth inside many Hanoians.

Vendors, who are mainly middle-aged and old women, begin to cook and sell grilled corn from late afternoon.

They often put corns on fire built by charcoal and constantly turn them over to make corns become well cooked but not burnt. As a result, while the cover becomes hard and browned, the inside is still glutinous, sweet and packed with flavors.

Grilled corn stalls can be found almost anywhere on the sidewalk of Hanoi during the night.

Hanoikids

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Although it’s easy to cook very few people know how to cook chao trai well because doing so demands choosing fresh and fatty clams and quality rice.

The process of cleaning and frying the clams is also important. Cooks have to carefully watch the boiled clams to prevent them from becoming too tough. The clams should be fried with dried onions and then poured into a bowl over the rice porridge.

The porridge is served with quay (youtiao) or bread sticks, fresh onions, and rau ram (fragrant knotweed or laksa leaves).

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