HANOI

HANOI FAMOUS PLACE:

HANOI FOOD: Vietnamese food is frequently described as

‘light’, ‘fresh’ and ‘flavoursome’ but missing from that palette is
also ‘textural’, ‘salty’, ‘sweet, ‘bitter’ and ‘rich’.
1. PORK RIB CONGEE:
+ Chao suon (pork rib congee), a popular food in Hanoi, can be eaten all year
round. A hot bowl of pork rib congee served with crispy crullers and a little
pepper and chili powder has an appealing flavor.
+ Though pork rib congee iss a dish with few ingredients, it requires
meticulousness in the cooking process to make perfect bowl:
- A full bow of pork rib congee includes minced porked, salted shredded
meat, pork ribs, an egg, and stir-fried liver, mushrooms and pork fat,
which make it more fragrant and richer in flavor.
- To make the dish, They need to start by making a broth by stewing pork
bones for 6 hours. The rice is pre-soaked and then coarsely ground before
cooking it slowly in the broth. The congee must be neither too thick nor
too watery.
2. PHO BO
you gain it from the beef, the broth, which is made from pork bones, and the
noodles which come from rice, which are all very good for you. Phở is also
served with a lot of fresh herbs, as well as spices such as cinnamon and star
anise, all of which are so nutritious.
3. CRISPY FRIED BANANA CAKES:
+ SHOP OWER: 25c Thai Phien.
For a long time, crispy fried banana cakes are well known as a street food
with amazing taste for locals and visitors to Hanoi. The banana cake eatery
in Thai Phien alley is one of the best addresses to try.
 + The thinly pressed bananas are sipped into the batter made from wheat
flour and the optional ingredients. The cake is deep-fried in cooking oil until
it turns crispy and golden brown.
+ The cover is crispy but the inside is very soft; the banana is sweet.
( Bananas are not too ripening or too unriped)
In here: You have a variety of fried cake choices: banana cakes, potato cakes
and corn cakes, as well.
4. GRILLED RICE CRACKED: BANH TRANG NUONG
Banh Trang Nuong, or Grilled rice crackers is one of the most popular street
snacks for students and teenagers in Vietnam. You can grab it at almost any
street corners along the way home.
+ The image of a lady sitting on the footpath grilling rice crackers over little
charcoal braziers has become so familiar to many people. The most ok thing
about the snack is its price, which is just around 50 US cents.
+ The necessary ingredients for the snack:
Making grilled rice crackers is not complicated. The toppings include green
onion, fried onion, stir-fried pork, fried shrimps, and fresh quail eggs and add
sausage if you like
+The grilled rice crackers are crispy and super hot outside and deliciously
soft inside. The combination of various ingredients makes a perfect
afternoon treat, or anytime you feel the urge for some tasty snack.
5. TAY HO’S SHRIMP CAKE AND SNAIL RICE NOODLE
 Tay Ho’s Shrimp Cake:
+ Address: SHOP OWER: Le Thi Thuy ( has sold for nearly 25 years)
+ When it comes to shrimp cake, Tay Ho (West Lake) will always be the
place to enjoy this dish.
+ Use different kinds of flour and sweet potato flour and eggs.
+ Not only beautiful but delicious; we can’t find them very greasy. The
outside is crispy and the inside is moist and soft. The sweetness of the
shrimp blends with the crispiness, making it very easy to eat.
 Snail Rice Noodle: Smell very appetizing.
 + The first impression of the snail rice noodle is that the snail is very fat
and chubby and great with fried tofu.
+ The ingredients of the broth often has tomato, piapple, … All make the
dish with special flavoursweet, sour, and colourful but it don’t contain
chemical ingredients… tao mau..
+ Use a small and medium-sized. The broth is sweet and sour and mix
with vinegar.
After visiting the temple, people can come here to enjoy
6. BOILED PORK WRAPPED IN RICE PAPER (DA NANG)
( a delicious and inspiring no-cook summer dinner recipe )
+ In each roll, you can find: the saltly taste of sauce, the sweet and sour taste
of pineapple, the spicy taste of chilli or ginger, and the bitterness of the
vegetables. All the ingredients are blended and balanced to make a nutritious
and healthy meal.
+ The main ingredients for this dish include pork meat, Vietnamese herbs:
( lettuce, sawtooth herb, cilantro, mint herb, perrila leaves, Vietnamese balm,
chive, Giang leaves, and so on. Giang leave, which has a gentle sour flavor,
is not easy to find); rice paper, and fermented anchovy dipping sauce. ( man
nem)
- Sauce, which can hardly be replaced by any other kind of sauce, is the
highlight of the dish. The original sauce is mixed with sugar, pineapple
juice, passion fruit juice, and chopped garlic for extra flavor.
+ To best enjoy the dish, spread a sheet of rice paper on your palm and add
in the vegetables, afterwards adding some slices of boiled pork. Roll it up
and dip it into the sauce before eating.
7. THANG LONG GRILLED FISH: CHA CA LA VONG
(Vietnamese restaurant at Sofitel Legend Metropole Hanoi Hotel – Ms.
Nguyen Thanh Van)
Thang Long grilled fish or Cha ca La Vong are offered in many restaurants
not only in Hanoi but also in other areas like Da Nang and Ho Chi Minh
City. But Hanoi grilled fish still has its own unique flavor - a specialty of
Hanoi.
 + The most significant characteristics of Hanoi cuisine are its sophistication
and deliciousness. Thang Long, or Hanoi-style grilled fish is a good example
of the sophistication of Hanoi’s cuisine, using a variety of spices and herbs in
one dish.
- The fish has unique flavor. It is marinated with various kinds of strong
spices like galangal, turmeric, shrimp sauce. And its flavor is also
enhanced with different herbs.
- The spices we use to make Cha ca are: galangal, turmeric, fermented rice,
shrimp sauce, fish sauce, and a little bit of sugar. We serve it with dill,
green onion, peanuts, and shallots.
- Cha ca, normally we not only eat with rice but will served with fresh bun
or vermicelli, or some kinds of crackers and a few kinds of herbs like
basil, coriander, and the white part of the green onion, we cut it julienne
with lime juice and fish sauce.
(Cha Ca was made with Ca lang from the Red River. But in recent years, Ca lang has
become very rare, so people use one of the many other kinds of cat fish. And now
people are raising Ca lang on farms.
Catfish doesn’t have a nice smell. So, after we kill the fish, we cut a fillet, remove the
smell, bones, then clean it with coarse salt. We use salt to clean the surface of the fish
skin. Then we wash it a second time using vinegar to eliminate the smell of the fish.
We wash it a third time with clean water. )

8. PHO CUON - Fresh rice paper rolls with stir fried beef and herbs
Pho cuon” - Fresh rice paper rolls with stir fried beef and herbs is very fresh
and tasty with various herbs and beef. It has become a famous street food of
Hanoi for more than two decades.
- Any kind of herb - coriander, spearmint, mint, basil.
- For fresh rice paper rolls with stir-fried beef and herbs, we use a dipping
sauce made from sugar, rice vinegar, fish sauce and some spices like
chilli and garlic but the garlic and chilli need to be finely chopped.
+ Lettuce is important to put in spring rolls because when you put lettuce
inside, the lettuce covers the filling and the rice paper won’t break when you
roll it. Another ingredient is carrot. Carrot is very crunchy. The last
ingredient we should put in the spring roll is shallot. You can fry the shallot
My mouth is watering. I’m sure the dish will delight your children, who will
have fun rolling their own. Now, we must say good bye.
9. VIETNAMESE PADDY CRAB NOODLES
Beside famous "Pho", there are other awesome noodle dishes in Vietnamese
cuisine. For example, paddy crab noodles. The broth, the rice vermicelli
noodles, the crab paste, and the beautiful selection of condiments like shrimp
paste, chilies, limes, and fresh herbs are what make the soup so delicious.
…
DESSERT
-SUMMER-
1. SWEET TOFU PUDDING: smooth, creamy, texture of light flan, but
the taste of soy milk. A battch of smooth-as-silk tofu pudding to cool you
off during hot summer. It is fresh and fragrant.
The dessert can be served warm or cold with palm sugar syrup that has
been flavored with pandan leaves and ginger and topped with jelly or
shredded coconut.”
Tofu pudding should be served right away with spicy ginger syrup,
coconut water, or black bean sweet soup. The syrup will be more fragrant
if you add some jasmine or pomelo flowers.
2. BLACK BEAN SWEET SOUP: Consuming black beans is a great
way to add low-fat, high-fiber protein to your diet, which will help
you feel full while keeping your energy up.
There is nothing more enjoyable on a summer day than a full-to-the-brim
glass of black bean sweet soup. The natural sweetness of the beans blends
so well with the creamy coconut shreds. It's a combination that makes for
a very lovely summer treat. ( at the top of the dessert list for the summer).
“The soaked black beans are simmered over low heat until they become tender, which
takes about an hour. If the boiling water starts getting low, you should add more water
and continue simmering until the beans are soft. Remember not to add salt or sugar to
the soup until the beans are almost entirely cooked, as this may harden the skin of the
beans and prevent them from cooking properly. When the soup is done, I recommend
using yellow sugar to taste, as dishes made with yellow sugar have a richer flavor than
dishes made with regular sugar.”

-WINTER-
1. CASSAVA SWEET SOUP:
 A hearty hot bowl of sweet soup to stay warm those days during the
winter. This is a so familiar dessert that sticks in many people’s childhood
memories. For me, the time when the winter really comes is when street
vendors start to sell this delicious sweet soup. Just one last guess for you.
The tiny pieces of cassava blended so well with the hot flavor of ginger,
and the sweet young coconut milk, which definitely melts even the most
frozen heart.
+ You can add sliced coconut or coconut milk to the soup to bring an
amazing flavor to your mouth.
+ Pieces of cassava mixed with golden brown sweet soup will be an
unforgettable treat for you guys.
2. MANH CONG CAKE: BÁNH MÃNH CỘNG - authentic flavor of
ancient Hanoi.
An ancient Hanoi dessert that embodies the ancient tastes and also the
spiritual values of Vietnam’s capital city. The name of the cake is Manh
cong. This name may be unfamiliar to the younger generation now, but I bet
that name rings a bell with many Hanoians.
- The cake, with its fresh green color, sweet aroma of glutinous rice, and
fragrance of green beans melts your heart from the first bite.
- The Manh cong leaves are ground until smooth to extract their juices.
The extract is then mixed with glutinous rice flour and sugar before
cooking over low heat. When it’s steamed, the dark green dough turns
translucent, so the filling will be highlighted and eye-catching. When you
enjoy a piece of the cake, you will see just how elegant and sophisticated
Hanoi cuisine is.
“Manh cong” is a kind of Herbaceous plant, which can be found growing
wild in forests, wet fields, and village ponds. Manh cong leaves, a source of
calcium, are not only tasty but also good for human bones, especially
important for children and the elderly. In the past, Manh cong leaves were
served as a vegetable, or used to treat small open wounds. Hanoians, with
their skillful hands, exploited this wild herb in colorful cakes combining the
fragrance of manh cong leaves and glutinous rice.”
curl up under a blanket with a book in one hand, and a cup of coffee in the
other, I mean, it’s true happiness.

HUE
 PLACE:
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