Hanoi – a metropolis – is the capital of Vietnam, not just economy but culture, tradition and cuisine. After thousands of years of development, Hanoi conquered the peak of cuisine with multiple variants.
Hanoian know how to spread the seasonal spirit into the taste and aroma of their dishes with all of their heart and passion.
Hanoi winter (November – March) is the season of steam fly out of mouth watering soup, warm cakes and grilled delights. As the cold air sweeps through the city, streets fill with the irresistible scent of sizzling meats and simmering broths, offering comfort and warmth to locals and visitors alike.
1. Banh Cuon (Steamed rice rolls)
A familiar dish of any vietnamese, especially during winter. It consists of thin, delicate rice flour sheets that are steamed typically filled with a flavourful mixture of minced pork, wood ear mushrooms, and fried shallot. Normally, the rolls are served with fresh herbs, sliced cucumber and a special sauce with fish sauce. Sometimes it’s topped with crispy fried onions or additional garnishes.
Not just that, there are plenty of different kinds of Banh Cuon, which originate from different regions, but most famous of them all is from Cao Bang, Nam Dinh and Hanoi.
2. Pho
Needless to say, this well known dish proved its deliciousness with high rank in the world’s cuisine map.
However, besides the way too famous duo: Pho bo (beef noodle soup – originate from Nam Dinh province) and Pho ga (originate from Hanoi city), there are also other worth-trying pho that you can consider put in your check-list: Pho heo (pork pho), Pho cuon (summer roll), Pho xao (stir-fried pho),… which is perfect for a basic taste of Vietnam
3. Bánh Trôi Tàu (stuffed sticky rice balls)
A traditional Vietnamese dessert made of glutinous rice dough filled with sweetened mung bean paste and served in a warm, sugary ginger syrup. The rice dumplings are usually round in shape and are often topped with roasted sesame seeds or ground peanuts for added texture and flavor.
The dessert is popular during the Lunar New Year and other special occasions in Vietnam, especially in the northern regions. It is enjoyed for its comforting and slightly chewy texture, combined with the sweet, fragrant syrup and the richness of the mung bean filling. The ginger syrup adds a nice warmth to the dish, making it particularly popular in colder months.
In some regions of Vietnam, bánh trôi tàu may also be served with variations, such as the addition of red beans or other fillings, but the classic version remains a beloved treat throughout the country.
4.Lẩu Bò Nhúng Dấm (Vinegar Hot Pot Beef)
This dish is lesser known even with the locals – a communal dish, often served for gatherings or family meals, and it’s a fun and interactive experience, as everyone cooks their own beef slices in the pot. It’s particularly popular in the southern regions of Vietnam, where the dish is commonly enjoyed during cooler months or special occasions. The tangy broth and the freshness of the accompanying vegetables make it both satisfying and refreshing.
The vinegar broth is infused with aromatic flavors like lemongrass, ginger, garlic, and sometimes chili, creating a balance of sour, savory, and slightly spicy notes. The beef is quickly swirled in the hot broth for just a few seconds, allowing it to cook lightly while preserving its tenderness. After dipping the beef, you can enjoy it with a dipping sauce made from fish sauce (nước mắm), garlic, chili, and sometimes a bit of sugar to balance the flavors.
5. Egg Coffee
What is more wonderful than sipping a cup of rich, flavourful and strong egg coffee early in the morning or late when the sun sets, seeing people passing by and heating up your body in a cozy cafe of Hanoi Old Quarter. The aroma, the tranquil and the taste will definitely bring you peace.
Originally made by mr. Giảng, after decades of development, egg coffee has now become a signature drink of Hanoi.
