10 Most Wanted Street Foods in Hanoi

1. Noodle Soup ((Pho) 

Noodle soup is a staple of Vietnamese cuisine, as well as one of the most well-known and delectable dishes in the country. The first pho restaurant in Vietnam is located in Hanoi, which is well-known. It is now so popular that you won't have to travel far to find a bowl of Pho from a street vendor, restaurant, or café. It can be made with a variety of ingredients, but locals enjoy it with thin slices of beef or chicken in a rich beef broth, with chile, hoisin sauce, fresh Vietnamese herbs, and bean sprouts on top.

2. Bun Cha (Bun Cha)

There may be no greater crime than leaving Hanoi without trying Bun Cha, which is one of the city's most delicious street foods. Bun Cha Hanoi (grilled pig vermicelli soup) may not seem particularly delicious, but trust us when we say that this thin rice vermicelli served cold with grilled marinated pork is a legendary dish. A steaming broth, fresh herbs, and a plate of white rice noodles (bun) are always included in the Bun Cha. In tradition, a marinated pork patty is served alongside the pork (cha), and another type of it (small chunks of fatty pig belly) is frequently served after the patties.

3. Snail noodles (Bun Oc)

In Hanoi, snail noodles (Bún ốc) are a unique street snack. It is known for its distinct sour flavor, known as "bong," as well as its red broth. Boiling Helix Snails and twisted white rice vermicelli noodles are the main components (similar to regular white rice vermicelli noodles but thinner). Snail noodles can be served in two ways: with a separate bowl of soup and veggies (called "cold snail noodles"), or in their own broth (called "hot snail noodles"). During the summer, "cold snail noodles" are the more popular type, which are relished by dipping the noodles in the broth. Tomatoes, stewed bones, and other components go into the soup.

4. Crab Paste Vermicell (Bun Rieu Cua) 

Crab paste vermicelli (Bun rieu cua) is a traditional Vietnamese vermicelli dish that is topped with crab or shrimp paste and served with a tomato broth. This meal has a variety of freshwater paddy crabs, including the brown paddy crab found in every rice field in Vietnam. The shells of these freshwater crabs are mashed until they form a fine paste. The crab-infused liquid is then filtered and utilized as a base for the "riêu cua" soup (along with tomato). Garcinia multiflora pig's blood, split water spinach stems, annatto seeds (hạt điều màu) to redden the broth, shredded banana flowers, Elsholtzia ciliatar (rau kinh gioi), ch chay, bean sprouts, vegetarian sausage (cha chay), spearmint, and perilla leaves. It's a delectable dish, but it's also somewhat complicated.

5. Rice Vermicelli with Flavorful Broth (Bun Thang)

Bún thang (vermicelli with eggs, chicken, and pig) is a traditional Hanoi dish. This is a complicated recipe that requires at least twenty components to prepare. Vietnamese coriander leaves (rau răm), shredded chicken, shredded pork, Eryngium, white rice vermicelli served in a clear broth, and shredded fried chicken eggs are among the components. To begin with, Lethocerus indicus (tinh dầu cà cuống) was used to give the dish a distinct flavor.

6. Steam Rice Rolls (Banh Cuon)

Rolled cake (Bánh cuốn) is a meal made with a thin, wide sheet of steamed rice batter rolled with seasoned ground pork, minced wood ear fungus, and minced shallots. It is typically served with Vietnamese pork sausage (chả lụa) and a dipping sauce. Lethocerus indicus (tinh dầu cà cuống) essence is traditionally added to the sauce to give it a distinct flavor and scent.

7. Fresh Spring Rolls (Goi Cuon/ Nem Cuon)

Vermicelli noodles, shrimp, pork, rice paper wrapped around herbs, or whatever vegetables and protein you have on hand are used to make the fresh and refreshing summer rolls.

8. Fresh Rolling Pho (Pho Cuon)

The rolled noodle (Rolled phở or Phở Cuốn) is a popular Hanoi dish. Wrap lettuce, coriandrum sativum, basil, fried beef with onion, and other vegetables in a thin wrap constructed from the same rice noodles material used to make noodles. A tiny cup of dipping sauce is given beside the rolled noodles. Inflated fried noodles (phở chiên phồng) and crispy fried noodles (phở chiên giòn) are also available in rolled noodle establishments. Inflated fried noodles are made up of square rice noodle "pillows" that are fried until golden brown, whereas crispy fried noodles are made up of noodles combined with an egg and deep fried. Brassica rapa and beef are found in both of these types of noodles.

9. Grilled Fish with Turmeric and Dill (Cha Ca)

Hanoi's favorite cuisine is grilled or fried fish (Chả cá). The main ingredient in this dish is catfish, which is marinated and then fried in oil after being roasted over charcoal. Marinating the catfish is an important step in preparing a good dinner. Different restaurants have their own secret methods for marinating fish and serving it with various herbs and vegetables, rice crackers, white rice vermicelli noodles, shrimp sauce, or peanuts.

10. Crab Meat Spring Rolls (Nem Cua Be)

These flaky, deep-fried spring rolls are square in shape, unlike other spring rolls that are tube-shaped. Ground crab, pork, mushrooms, and more make up the heart of this dish. Taste them with lettuce and fresh herbs to cut through the greasiness.