Besides pho, what 5 dishes must tourists try in Hanoi?

Michelin Guide commented that Hanoi is the "culinary capital" of Vietnam, offering visitors a treasure trove of flavors and attracting food enthusiasts from all over the world .

Hanoi is famous for its vibrant street food culture, which thrives on small, family-owned businesses where recipes are often passed down through generations. The streets of the Old Quarter are filled with vendors selling everything from bun cha to banh mi and pho. Characterized by a delicate balance of flavors, Hanoi cuisine is distinct from the rest of the country. Southern dishes are often sweeter and spicier. Hanoi cuisine relies on a subtle use of sweet, salty, sour, and more. The aim is to let the natural flavors of the ingredients shine through. Recipes emphasize the use of fresh, locally sourced ingredients. Fresh herbs such as coriander, basil, mint, and perilla play an important role in enhancing flavors and providing a refreshing contrast in many dishes. Meanwhile, the region’s abundant freshwater resources also contribute to the use of fish, shrimp, seafood, and vegetables in the cuisine. While pho, Vietnam’s iconic noodle soup, often gets all the attention, Hanoi boasts a diverse array of dishes that deserve equal attention. To explore the flavors of Hanoi beyond pho, Michelin Guide spoke to Hanoian chef Sam Tran, co-owner and head chef of a Michelin-starred restaurant in Hanoi, about the must-try dishes besides pho.

Ngoài phở, 5 món nào du khách nhất định phải thử ở Hà Nội?

Below are some must-try Hanoi dishes that she believes visitors should not miss.

Bun Cha

A typical Hanoi dish, a delicious combination of grilled pork, rice noodles, fresh herbs and dipping sauce. Every time you visit a bun cha restaurant, the aroma of grilled meat fills the air. The tender pork pieces are beautifully decorated with sweet and salty fish sauce and combined with herbs and fresh rice noodles. Two restaurants to try: Tuyet Bun Cha; Bun Cha Ta.

Fried rice

Chef Tran shares her love of fried rice in Hanoi. She looks for a hearty dish of fragrant fried rice, served with a variety of sides, such as crispy fried quail. Side dishes often include grilled pork, vegetables, fried tofu, and a variety of interesting dipping sauces. Tran’s favorite is fried pig brain with egg, which she describes as “amazing.” A whole egg is fried in a pan with plenty of oil and cooked until fluffy.

Fish cake

A fried fish dish, originating from a street in Hanoi’s Old Quarter of the same name. It includes turmeric and dill, another Hanoi specialty that will stimulate the taste buds of diners. This hot meal has tender fish marinated in turmeric, fresh dill, peanuts and a portion of vermicelli noodles. It is a delightful explosion of fresh flavors and textures. Then, diners can decide the balance of ingredients for each bite. Two places visitors should try: Cha ca Thang Long; Cha ca Anh Vu.

Rice rolls

At Banh Cuon Ba Xuan, a Michelin-recommended spot, the two dedicated co-owners share shifts in the kitchen, each bringing their own unique twist to the dining experience. In the morning, the eldest sister prepares a thicker rice paper to give the rolls their signature texture. When her younger sister takes over in the afternoon, diners can expect a shift to paper-thin, much more delicate rice paper. These transparent rolls are served with a variety of fillings. For those looking for a lighter option, minced pork and wood ear mushrooms come with fresh herbs and dipping sauces to make a delicious dish.

Crab noodle soup

Bun rieu is a unique, rich broth made from crab. The broth is typically made by pounding freshwater crabs, including the shells, into a paste, which is then cooked with a variety of seasonings, such as rich tomatoes, shrimp paste, and sometimes tofu or pork. Hanoi bun rieu reflects the local ingredients and culinary traditions of the capital. The use of freshwater crabs, including tofu and pork, and the prominent role of tomatoes are what make the Hanoi variant unique.

Egg coffee

Amid the rise of coffee culture in the late 1960s, a visionary Hanoian changed the way Vietnamese people enjoyed coffee. At the time, coffee was considered a luxury. Only the wealthy could afford the milk that usually accompanied it. But Nguyen, the creator of egg coffee, wanted coffee to be accessible to everyone. Since eggs were plentiful, he decided to use them to create a rich, creamy coffee that everyone could enjoy. This unique blend, whipped to a frothy, delicious top layer, was an instant hit. Buoyed by its success, Nguyen opened a cafe in Hanoi, where he serves his legendary new recipe to this day.

Thanhnien.vn

Source: https://thanhnien.vn/ngoai-pho-5-mon-nao-du-khach-nhat-dinh-phai-thu-o-ha-noi-185240925083317775.htm