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Noodle soup
Pho is a traditional Vietnamese dish, and arguably one of the most iconic dishes of Vietnamese cuisine. Its main ingredients are rice noodles and broth, along with thinly sliced beef or chicken. It also includes condiments such as soy sauce, pepper, lime, fish sauce, chili, etc. These condiments are added according to individual taste. Pho is commonly eaten for breakfast or dinner.
That bowl of pho, hidden beneath a layer of glistening golden oil, contains soft, flat, thin noodles—the quintessential Hanoi pho noodles—along with evenly arranged slices of fresh, pinkish-brown meat, cooked to perfection by the broth, fragrant with cinnamon, star anise, cardamom, and roasted ginger and onions, yet retaining the sweet and savory flavor of each tender piece of meat. And, most importantly, it wouldn't be complete without pickled garlic, finely ground chili paste, and fragrant black peppercorns… Everything blends together, creating an irresistible aroma that captivates both the sense of smell and taste.
Bun rieu
Crab noodle soup (Bún riêu cua) is a particularly familiar dish, especially in the northern provinces of Vietnam, with the rich flavor of freshwater crab, the refreshing sourness of tomatoes, and other spices. Different regions may have their own variations in preparation. In Hanoi, diners can enjoy the rich, fragrant flavor of crab roe and ground crab. The broth is made from beef bone stock cooked with tomatoes, fermented rice vinegar, and chunks of ground crab. Bún riêu is usually served with blanched beef, pork sausage, tofu, fried shallots, and fresh vegetables. On a chilly day, diners will savor a bowl of bún riêu with its authentic Hanoi-style sour, spicy, and aromatic flavor.
Bun thang
Bun thang is a quintessential dish representing Hanoi's culinary art. It's said that Hanoi's dishes are elaborate and refined, and that's certainly true of bun thang. Anyone who has tasted it once will, no matter where they go or what they do, remember their homeland and the rich, authentic flavor of this noodle dish. Bun thang is appealing because of its sweet, rich, clear broth, and the strong aroma of shrimp, giving the dish a very distinctive and irresistible taste. On a chilly day, enjoying a steaming bowl of bun thang with its fragrant shrimp paste is truly unforgettable.
Sticky rice
Perhaps among Hanoi's breakfast dishes, sticky rice is the most special because it boasts a rich and diverse menu, something not all dishes can offer. Fragrant, chewy sticky rice served with various toppings like pork sausage, meat, eggs, pate, etc., drizzled with a little meat sauce, creates an unforgettable rich and delicious flavor. In the cool morning air of Hanoi, enjoying a hot, fragrant packet of sticky rice wrapped in lotus leaves evokes a sense of nostalgia for visitors to Hanoi.
Bread
For many Hanoians, banh mi (Vietnamese baguette sandwich) is a breakfast treat they never tire of, thanks to its rich and appealing toppings. The sandwich can be filled with pate, fatty sausage, char siu pork, grilled beef, fried eggs, fried egg patties, cucumber, pickled vegetables, herbs, chili sauce, and more. Depending on the seller's intentions and the customer's preferences, the banh mi will have a perfectly harmonious and delicious balance of salty, sweet, refreshing, and rich flavors.
Porridge
A little pork rib or minced meat porridge, topped with a few crispy fried dough sticks, makes for a delicious bowl of porridge for breakfast. Unlike other breakfast dishes, porridge with fried dough sticks in Hanoi is usually sold in residential areas, markets, or places with many children. Here, you'll often see vendors with a large pot on one side and bowls and spoons on the other. Simple, compact, and unpretentious. Porridge with fried dough sticks is sold year-round, but it's especially popular in winter. With the cold of Northern Vietnam, a bowl of porridge with fried dough sticks is perhaps the most effective way to warm the body.
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