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Top 10 different noodle-based dishes that you must try in Hanoi

  • 15/12/2019

With an overwhelming number of variations of noodle-based dishes, the chances are that you leaving Hanoi without trying them all. But let's find out some of these to know whether which ones put the most significant impression on you that you couldn't help but trying! 

1. Pho Hanoi

Pho Hanoi

Pho is the quintessential dish that anyone who comes to Hanoi must try. Pho is a special gift of Hanoi. Pho Hanoi does not mean that this dish is only present in Hanoi, but it is not exaggarating that Pho Hanoi is the most delicious. The first to mention is the traditional Hanoi Pho. The main ingredients of pho are pho noodles and broth with thinly sliced beef or chicken. Also comes with spices such as soy sauce, pepper, lemon, fish sauce, chili, etc. Broth is usually simmering water from beef bones with many spices including roasted cinnamon, star anise, ginger, cardamom, cloves, coriander seeds, and onion. It is said that a bowl of Hanoi Pho need at least 18 ingredients in it! 

The famous Pho restaurants in Hanoi must be mentioned are:  Pho Gia Truyen Bat Dan, Pho Thin Lo Duc, Pho Ly Quoc Su, Pho Sung, etc. 

2. Rolled rice pancake (Pho cuon)

 Rolled pho

If you have the opportunity to visit Hanoi to explore this capital and cuisine here, do not forget the Hanoi noodle dish. Pho is one of the typical Hanoi delicacies of Hanoi people. Beef rolled in big noodle cake, combined with herbs, salads creating an attractive, delicious and popular dish. In addition, there is also fried rolled pho which is also super delicious!
 

Here are some suggestions for you to enjoy the rolled pho: Ph? cu?n Hıng B?n – 33 Ng? Xá, Ph? cu?n Hıõng Mai – 25 Ng? Xá, ...

3. Bun thang Hanoi (Hot rice noodle soup)

Bun Thang hanoi

bun thang

Bun thang Hanoi is the most sophisticated of Hanoi delicacy. Made from about 20 ingredients to make a bowl of noodles. These are the main ingredients: thinly fried chicken eggs, shredded chicken breast, thinly sliced silk rolls, shrimp, squid, laksa leaves, Chinese sausage, etc., all sprinkled on a bowl of vermicelli like a picture.

Some famous restaurant:
+ Bun thang Cau Go: 32 Cau Go, Hoan Kiem, Hanoi.
+ Bun thang hàng hòm: No 2 Hang Chi, Hang Hom, Hoan Kiem, Hanoi 

4. Bun cha Hanoi

 Bun cha

Bun cha of Hanoi is used with a bowl of papaya juice with sweet and sour salt inside. Bun cha is added raw vegetables, steamed chilli, and chilli to create a great flavor. In addition, some restaurants still retain the delicate sophistication. Meat here is grilled with fresh bamboo sticks thus creating a very unique aroma.

While Pho is considered as a light breakfast, Bun cha is usually eaten for lunch. Choosing time to enjoy bun cha seems to be an art of time: eating bun cha at what time is appropriate. This is a very specific feature of the terrestrial culinary culture. However, there are now some bun cha shops selling lunch and dinner.

 Some famous restaurant:
+ Bun cha Huong Lien, 24 Le Van huu, Hai Ba Trung, Ha Noi
+ Bun cha Cua Dong, 41 Cua Dong, Hoan Kiem, Hanoi

5. Bun Rieu Cua Hanoi (Crab Paste Vermicelli Soup)

Bun Rieu Cua
Bun rieu cua is a Vietnamese traditional soup of meat and rice vermicelli. Bun rieu is always one of the great culinary suggestions for summer days, both for cold winter days and especially during the cold, but still sunny, seasonal delivery time. This is one of the most favorite traditional dishes of Vietnam. There are many types of vermicelli and crab vermicelli, including crab paste vermicelli soup or fish vermicelli soup. The ingredients for making vermicelli soup or crab pastye vermicelli soup are just freshly washed crabs, ripped and then grated, filtered and boiled with water to simmer so that the crab meat becomes really strong on the surface of the water. A delicious bowl of bun rieu has bun (rice noodle), red brown crab pastes, red tomatoes, green onions, a little shrimp paste, non-aromatic, more picky onions, cook can also add golden fried tofy or mushroom and then eat with raw vegetables like marjoram, lettuce, coriander.

Some restaurnat you can try 
+ Bun rieu cua Nguyen Sieu, 23 Nguyen Sieu
+ Bun rieu Quang Trung, Number 2F, Quang Trung

6. Bun dau mam tom 

bun dau mam tom

Bun Dau Mam Tom can be understood as noodle with fried tofu and shrimp paste. This is a popular dish, especially in the North of Vietnam. It can attract you by the unique taste and special flavor which is really different from other street food. Only by seeing how the ingredients are arranged on the dish, you can feel a delicious urge. The fatty taste of tofu, the savour of noodle and the uniqueness of Mam Tom create a perfectly harmonious set which is extremely wonderful for you. It is sure that for every tourists who are Hanoi food lovers, Bun Dau Mam Tom is very popular.

Some restaurant for you to try
+ Bun dau mam tom Trung Huong (Phat Loc, Cau Giay)
+ Bun dau mam tom Cay Da (Thuy Khe)

7. Bun doc mung

bun moc mung
Bun moc mung – rice vermicelli and colocasia gigantea (also called giant elephant ear or Indian taro) is one of the most popular dishes in Hanoi, represent for the rusticness of Vietnamese cuisine. It is also convenient to eat in Vietnamese restaurants or even it is easy to be cooked at home. “Bun doc mung” or “bun bung”, whose the compositions are the same, nothing change, a bowl of rice vermicelli with some “moc” (ground pork misxed with other ingredients shaped into small spheres), a little bit of pork hock, a few pieces of pigs trotters, come with green Indian taro and red tomatoes. Looking over, it looks attractive already.

As with all other noodle soups, the craft of making the broth is an art that defines this dish. The broth of Bun doc mung is judged by its clarity, and is made from hours of simmering a combination of pork ribs, hock, and feet. The meatballs are made with a mixture of ground pork, mushroom, and seasoned with salt, fish sauce, and rock sugar, then cooked in the broth. A bowl of Bun doc mung is satisfying with every bite of rice noodles, savory meatballs, thinly sliced pork hock, and soft doc mung that has absorbed all the flavors of the broth.

8. Bun oc (Snails noodle soup)

Bun oc Hanoi

Oc means snail in Engli sh. Bun oc is another specialty of Hanoi and another comfort food whose flavors depend largely on family recipes. No matter how many disagreements on how to make a proper traditional broth for bun oc, all Vietnamese chefs can agree that the dish absolutely requires fresh snails, vinegar made from rice, and chilli jam.

9. Bún ngan 

Bun ngan hanoi

Hanoians are so creative with their noodle soups that just when you think there couldn’t be any other types, you learn that a dozen other kinds exist. Unlike bún riêu or bún thang which have become icons of Vietnamese cuisine, bún ngan—a noodle soup with goose meat—is rarely found outside of Hanoi. However, in the capital city, bun ngan is widely popular and very affordable.

Besides a whole, fresh goose, the essential ingredient of bun ngan is dried bamboo shoots, a staple of Vietnamese cuisine. Once boiled and rehydrated, the dried bamboo shoots have a chewy tenderness and fragrance that would remind any Vietnamese of comforting stews. The flavor of bun ngan is built slowly by simmering the whole fresh goose until the meat is cooked just right and intensified by adding dried bamboo shoots stir-frying with shallots and onions. This dish is simple but subtly complex and can drive residents of big streets to very small alleys of the city to find a good bowl.

10. Cha ca

Cha ca Hanoi

Cha ca is simply translated as grilled/braised fish, but its minimalist name doesn’t hint to the complexities of its flavours. The river fish is marinated with turmeric then fried with dill and scallions. The fish is fried twice, once by the chef and then at the dining table. The dish must be eaten straight from the pan and additional ingredients added by the diner moments before consumption to maximise its taste bud sensations. Along with the dining table stove and frying pan, ch? cá also comes with a plate of vermicelli noodles (bún) and several small dishes of lime, fish paste, peanuts and fresh chili. A delicate portion of each ingredient creates a dish which is much much distinctive compared to any others.

Fish is the main raw material. The chef cut the fish into chunks, fried in oil and then carried both the stove and frying pan to the dining table for guests. People eat onions, dill in the pan and stir well. Put a small vermicelli into the bowl, add some peanuts, a stem of herbs, a piece of fish and some sautéed onions in a steaming hot pan, sprinkle it on a small spoon of shrimp sauce and start enjoying.

Each of these things mixed together to create the famous taste of Hanoi specialties. Wish you have a happy experience in Hanoi!

by Quynh Nhi

 

 

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