Category: Foods and Drink

One of the most tasty dishes of Vietname is noodle soup (pho) . Here is 5 best pho restaurants in hanoi which you can find a high quality bowl of Pho.

  1. Yen Ninh’s Chicken noodle soup

Expensive but still crowded: Although it doest not have decades’ seniority over its business to Make a culinary culture of Hanoi, Pho Ga ( Cham’s Chicken noodle soup) at Yen Ninh Street is still on the list of one of the best Pho restaurants in Hanoi. The price is quite expensive – 60,000 VND / a bowl of white meat chicken noodle soup and 100,000-150,000 VND / a bowl which is more special pho with thigh meat, wings, eggs, heart of chicken.

Yen Ninh's Chicken noodle soup - best pho restaurant in Hanoi

Hanoi Chicken Noodle Soup.

Pho Cham is a small restaurant and so crowded that guests have to hustle to sit on the sidewalk, the inside house is also not decorated beautifully … In short, it is not equal to the exorbitant price. In terms of quality, a bowl of chicken noodle, green onion, full of flavor, tasty but not even eat once and remembered forever. Many visitors for the first time here who have to pay hundred thousand dongs/bowl of pho will inevitably feel a little angry. Nevertheless, Cham Pho restaurant still Sell like hot cakes, even guests have to line up to wait for it.

Of course, Regular guests of the shop must have money, big spenders. Most of them have the same view “It’s worth of money” or “High feeding”. In addition, some people think that this is one of the best pho restaurants in Hanoi with a delicate service attitude.

  1. Pho Hang Trong Street – One of the best pho restaurants in Hanoi

A famous “self-service” restaurant: Located right at 1 Hang Trong Street, this pho restaurant only opens from about 16h until 20h-20h30 pm will out of stock. This restaurant is very famous because of the famous nickname: “phở bưng” ( self-service pho restaurant ).

Pho Hang Trong Street - Pho Bung - best pho restaurant in Hanoi

Pho Bung- Hang Trong Street 

Come here, you can not hope that you will have a high table or chair to put your bowl of pho on it, you have only a spoon and chopsticks to enjoy. although the bowl of noodles is really hot, but guests still have to hold it in their hands to eat, One hand lines the bowl by paper, one hand hold chopsticks, no need spoon, That is exactly the style of “phở bưng“, style of Hanoi, but still strangely delicious.

Many people say that eating noodles is difficult, but worth it. The noodles’ broth is clear but still rich, beef cooked thin, soft, onions make the bowls of pho have aromatic flavor.Not to mention that next to the restaurant, there is ice tea shop also selling Fried Breadsticks extremely delicious: golden, crispy. This type of hot and fresh Breadsticks combine with “phở bưng” is the number 1. those advantages would make the Hanoians forget about the hardship, tiredness and sadness

  1.  Pho Bat Dan

One of the most famous pho restaurants in Hanoi: it is famous because to eat here, guests have to stand in line and wait for sitting. With more than half century of age, traditional pho restaurant at 49 Bat Dan Street is considered one of the best pho restaurants in Hanoi.

Pho Bat Dan - best pho restaurants in Hanoi

Pho Bat Dan – one of the best pho restaurants in Hanoi

Age is just one part of the reason, what makes the restaurant brand is the image of the line of people who are waiting for a bowl of pho like subsidy period in Vietnam which happens every day as a unique and interesting culinary culture. Here at peak hours, there is no waiter serving for you. Who in turn will be called, pay and receive the “reward” is a bowl of traditional beef noodles with clear water, aromatic, fresh and soft beef.

  1. Hung Ben restaurant – Fresh Rice Noodle Rolls ( Pho Cuon)

Fresh Rice Noodle Rolls of Hung Ben restaurant: Speaking of Pho Cuon (Fresh Rice Noodle Rolls), the Hanoi people will immediately think of Ngu Xa – a Small winding street, hidden behind the Truc Bach Lake. Here, the shops, restaurants grow up close together, at noon and the afternoon this street is always crowded and busy.

Hung Ben restaurant - best pho restaurants in Hanoi

Fresh Rice Noodle Rolls ( Pho Cuon) of Hung Ben restaurant.

Looking at the bustling atmosphere of eating and drinking in this place, few people know that more than ten years ago, Ngu Xa village was very quiet, peaceful, and only thanks to Fresh Rice Noodle Rolls ( Pho Cuon) of a small pavement restaurant which has a simple name is Hung Ben, become crowded

At that time, the Hung Ben restaurant was simple and small located at crossroads of Nguyen Khac Hieu Street and Ngu Xa Street. In the evening, the restaurant was quite crowded, but just regular guests who lived around and some “new people” who just knew it. But strange dishes, processing skillfully so Fresh Rice Noodle Rolls ( Pho Cuon) and Fried Pho Noodle ( Pho Chien Phong) of the restaurant are sold like hot cakes a few years later, the restaurant was enlarged, there were also many competitive restaurants growing up. After an interval of time, Ngu Xa is really a food street with the main dish is Pho CuonPho Chien Phong. Of course, this time, Hung Ben Restaurant has had a long development.

  1. Pho Thin restaurant at Lo Duc street

One of the oldest noodle restaurant and richest noodle soup in Hanoi: With the age of more than 30 years, Pho Thin Restaurant affirms its name by only one dish that is Hanoi beef noodles soup with rare beef and rich broth. If most traditional noodle restaurants try to make noodles soup with clear but still rich broth, then Pho Thin choose a completely different way.

pho thin - best pho restaurants in Hanoi

Pho Thin

The broth here is really fat by the combination of the fried rare beef with sweet and fragrant of ginger, garlic.
Of course, This cuisine style will make people who eat this dish will hard to forget it but the chef will have to work harder, Choose more carefully that why many pho restaurants nowadays do not want to follow this way. only Pho Thin restaurant is still confident in their own secret recipe to make their guests become Addicted to Pho Bo.

Of course, not everyone enjoys this “fat” pho, but in fact, the long age and the large number of visitors each day is enough to prove the quality of this most famous pho Hanoi.

Read more about Vietnamese Food and Drink 

If you have heard about Vietnamese Beef noodle soup, certainly, you must hear about Hanoi Beef Noodle Soup ( Pho Hanoi).

Day or night, a tasty bowl of Hanoi Beef Noodle Soup is never difficult to find in Vietnam.Like Thai pad in Thailand, Pho is an unofficial national dish that is exported to all over the world with pride of Vietnamese people. A bowl of pho consists of white rice noodle soup and broth. On each dish is full different veggies and herbs, such as basil leaves, limes, peppers and so on, they are used to help customers can enjoy every taste of Pho according to their favorite. Harmony of sweet, salty, sour, spicy spread strongly. Pho always becomes a favorite food of those who have visited Vietnam one time.

Pho - Hanoi Beef noodle soup

Pho – Hanoi Beef Noodle Soup.

History of Beef Noodle Soup

Although Pho is one of the most popular foods in Vietnam, there are still many opinions surrounding the origin of Pho. Most of Culinary experts agree that the noodles made by Guangdong immigrants in Guangdong province in southern China. Some people say that Pho itself was influenced by the French when they invaded Vietnam. However, the locals argued against this theory.

History of pho - Hanoi Beef noodle soup

History of Pho.

The Vietnamese claimed that Pho came from Nam Dinh, southwest of Hanoi. Then spread to other parts of the country. Refugees fled out of Vietnam in the 1970s, brought the noodles to the West and made it become popular quickly. Even President Clinton also ate a bowl of pho in the historic visit to Vietnam at Pho 2000 – a small Pho restaurant in Vietnam.

What is “Pho”? ( Hanoi Beef Noodle Soup )

Pho is pronounced like “fuuuh” with a long vowel, pho’s pronunciation is really hard for Westerners because of its tone. Fortunately, pho is easier to eat than its pronunciation. Traditionally, pho is often eaten by Vietnamese people on breakfast or sometimes eaten at lunch. However, both locals and foreigners are able to find Pho from strollers of hawkers that sell throughout the night.

Traditional Hanoi Beef Noodle Soup

Some fastidious customers may refuse to eat real noodles made from cow’s bone, tendon, stomach or cow’s fat and occasionally cow’s tail. Meat is trimmed from the Cow’s bones, then Cow’s bones are stewed in the small fire with a big pot of water to be broth.

Beef Noodle Soup - Hanoi Beef noodle soup

Traditional Hanoi Beef Noodle Soup.

With the popularity of noodles, many restaurants today have removed some ingredients that can scare customers. the broth is made from beef, pork, chicken bone. Only lean meat is added in order to be suitable for the customer’s needs, besides, if you are a vegetarian, it is not also a problem because vegetarian noodle soup and tofu noodle soup can be found in big cities like Hanoi, Hue, and Ho Chi Minh City.

Spices in pho

Broth for Hanoi Beef Noodle Soup is often cooked thin and clear. With some slices of coriander, onion, ginger and a little cinnamon.

To enjoy a delicious bowl of pho properly, it must be the mix of ingredients that pho is served with. In fact, there is a little difference in pho’s ingredients between the restaurants, but most of them still consist of bean sprouts, Basil Leaf, Spicy peppers, onions and a lemon slice.

Variations of pho

The spices and style of Pho are different together across regions throughout Vietnam.
“Chicken” usually means dishes prepared with chicken. “Cows” are dishes prepared with beef.
Here are some variants of Vietnamese Pho:
• Phở gà ( Chicken noodle soup )
• Phở bò ( Beef noodle soup )
• Phở bò cay ( Spicy beef noodle soup )
• Phở tái ( Underdone beef noodle soup )
• Phở hải sản ( Seafood noodle soup )

The last pho – not for unhealthy people – is called “specialty pho” or “special pho“, which will be put into with all the ingredients available in the restaurant including chicken heart, liver Beef, stomach, meat and so on.

Have you ever asked yourself that is there any best pho restaurant near me? or where can you find best pho restaurant in old quarter Hanoi?. Today Hanoi Free Tours will introduce to you three of best pho restaurants in the old quarter.

1. Pho happiness ( Pho Suong )

Delicious Pho, fragrant broth, meat is tasty and fresh, This is really Hanoi’s Pho. The name of the restaurant is also the message that its owner wants to send to all customers. who have come to eat pho Happiness, will certainly feel happy to go out by the quality of noodles here make you satisfied.

Address 1: 24 Yen Trung Street, Open from 05h30 – 11h00 and from 16h30 – 21h30

Address 2: 1/26 Nguyen Hong, Open from 06h30 – 21h30

Address 3: 36B Mai Hac De, Open from 06h30 – 22h00

Price: From 20.000VNĐ / bowl of pho.

2. Glad Pho ( Pho Vui )

The name of the restaurant is easy to memorable and full of implications. The owner of the restaurant wants customers who have enjoyed a bowl of pho here, will always feel happy and happy. Pho Vui is near the famous Floating Rice Cake (Bánh trôi) restaurant of actor Pham Bang. Pho Vui is savory with the smell of beef, always received high appreciations of the old quarter’s people, who are famous gastronomes. Do not miss this restaurant if you want to have a real tasty bowl of noodle in Hanoi

Best pho restaurant - best pho restaurant near me

One Of The Best Pho Restaurant in Old Quarter, Hanoi.

Address: 25 Hang Giay, Hoan Kiem, Hanoi.
Sale time: 07h00 – 22h00.

Price: From 30.000VNĐ.

3. Pho Ly Quoc Su

One of the most famous Hanoi Beef Noodle Soup restaurants is Pho Ly Quoc Su. This is a long-established pho brand. Pho here is very delicious and has many flavors, there are many kinds of beef noodles for guests to choose from beef-rate or medium ..etc.. depending on choices of customers. The broth is rich and aromatic thanks to the ways of cooking and selection of spices of the owner. Pho Ly Quoc Su has many Facilities, but the main Facility at 10 Ly Quoc Su Street still considered the best. The shop is available from 06h00 to 14h00 and from 17h30 to 22h00 daily.

Facility 1: 10 Ly Quoc Su – 0438.257.338c

Facility 2: 42 Hang Voi – 0915088586

Facility 3: N2A Hoang Minh Giam

Who has visited Vietnam must try Pho at least once unless you will not really visit Vietnam

Price: From 40.000VNĐ to 80.000VNĐ

See more: 8 Delicious Dishes in Vietnam

Known as the biggest producer of Robusta coffee of the world, Vietnam is considered one of the greatest place to enjoy a cup of coffee. Espectially Egg Coffee In Hanoi With a taste of acrid and bitter tendencies, Vietnamese coffee is different from other kinds of coffee in the world. Vietnamese coffee is prepared using traditionally by a small metal drip filter and is most commonly served over ice because of Vietnamese tropical monsoon climate. You can’t walk a block of any street in Vietnam and not see someone enjoying a cup of coffee in one form or another.

Vietnam Coffee - Egg Coffee In Hanoi - Vietnam

Vietnam Coffee

1. The richness Of Vietnamese Coffees

Vietnamese people have many ways to enjoy a cup of coffee. At any stall, you can order cà phê đá (iced black coffee) or cà phê sữa đá (iced coffee with condensed milk) of normal mode (coming with four or five teaspoons of sugar) or “ít đường” (a little sugar) or”không đường” (no sugar).

Sai Gon has coffee underground and on high floor, etc., whereas Hanoi has traditional cafeteria and street coffee. The competition between modern Cappuccino coffee, 3 trong 1 coffee ( three in one coffee )Trung Nguyen coffee system, and traditional coffee is still equal. This reveals that the Hanoi’s people retain some uniqueness of their traditional lifestyle.

2. Egg Coffee In Hanoi

If you have an opportunity to visit Hanoi one time in future, please don’t forget to enjoy a egg coffee in Hanoi. Why do I say so? You may hear a lot about Vietnamese egg coffee somewhere, and this kind of coffee may be found in other cities or provinces of Vietnam, and even in some parts around the world or in your country, but Hanoi is the birthplace of egg coffee.

2.1. How did this kind of Egg Coffee In Hanoi appear?

Egg Coffee In Hanoi was born at the end of the 1940s when condensed milk was not as abundant as today. It was originally made a man who named Mr. Nguyen Giang, he used to be a bartender of the 5-star Sofitel Legend Metropole hotel when French still dominated Vietnam.

Egg Coffee - Egg Coffee In Hanoi - Vietnam

Egg Coffee In Hanoi

2.2. How is egg coffee prepared and served?

An egg coffee wich is made in Vietnam traditionally prepared with sugar, egg yolks, condensed milk, and Robusta coffee ( some people add some honey in it). The drink is made by beating and heating egg yolks with sugar and Robusta coffee, then extracting the coffee into the half of the cup, followed by a similar amount of egg yolk cream. The cup is served inside a hot water bowl to retain the temperature of it. The marriage of the romantic coffee and egg’s rich taste wafting through the air then makes up a specific taste.

To enjoy an egg coffee, people must slowly stir bobbed froth of whipped egg cream on the top and the coffee below. tasty and sweet of egg and milk are in harmony with a bitterness of coffee and leaves behind the mesmerizing scent.

3. Where to find the best place for a cup of Egg Coffee In Hanoi?

Here is some best coffee shop in Hanoi

3.1. Giang Café (39 Nguyen Huu Huan)

This is one of the best coffee shops in Hanoi where egg coffee was born. Giang Café is simply hidden on a small lane on Nguyen Huu Huan Street in the Hanoi’s old quarter. It may be difficult to find for foreign travelers, but it is very well worth the effort. It continues to be destination coffee shop of Hanoi’s coffee addicts with its special ca phe trung ( egg coffee ).

3.2. Dinh Café (13 Đinh Tiên Hoàng)

Packed in a small space but offering a beautiful view from Hoan Kiem Lake, this is also a great coffee shop for egg coffee. It was founded by the daughter of Mr. Quang – the father of egg coffee. who name Ms. Bich.

4. Coffee and Hanoians

Hanoi people’s drink often contains a lot of the dark, caffeinated beverage and they prefer sipping their stronger blends at a traditional coffee shop in the old quarter or in front of a small shop with a spoonful of sugar and some sweet milk. Every morning, on hot days of summer or cold and dull days of winter, you can easily find some here with a small cup of coffee in one hand and a newspaper in the other of Hanoians.

sidewalk coffee in hanoi - Egg Coffee In Hanoi - Vietnam

Sidewalk coffee in Hanoi 

For many people in Hanoi, the most important factor to make a cup of coffee is not its luxuriousness but the quality of the product. Old people love coffee which has been around a long time, located on old streets of the old quarter or inside deep alleys. Office workers like cafes with quiet styles and romantic like those in Pho Co Quarter. Young people prefer the busy and noisy atmosphere of luxury and modern or pavement cafés.

4.1. Street Coffee…

Soaking up the rhythms of the old quarter and embracing Hanoi from all of its sides, from traditional to modern & quirky ones and from old to new ones, you will tenderly see that, nothing can be better to refresh yourself after a hard working day than a delicious cup of coffee on a street near Hoan Kiem Lake (Sword Lake).

Basking with the sunshine from the early morning to the end of sunset when the noise of vehicles become less, Hanoi ends a busy day as others and opens a new paradise for people who want to culture experiences.

Street Coffee in Hanoi - Egg Coffee In Hanoi - Vietnam

Street Coffee in Hanoi

Taking over culture and ancient tradition as well as legacies from bygone years with the involvement of an irresistible French factor, the locals here have embraced café culture from western countries in a great way. So nowadays, There are so many famous and unforgettable coffee shops in Hanoi,such as Nhan (39D1 Hang Hanh), Nang café (6 Hang Bac), Quynh (Bat Dan), Quat (Quan Thanh) to Ca phe pho co ( 13 hang gai )  and Giang (Hang Gai and Lam (60, 91 Nguyen Huu Huan)… the traditional Chairs in the cofffee shops are small, literally child-sized, and are sometimes painted wood or made of blue plastic and The tables are covered with glasses of ca phe sua da (iced coffee) or ca phe den (black coffee), which come with their own picturesque drip top, some tables also painted wood, that makes people feel their cups of coffee have something natural inside, Not only just for connoisseurs,  these places are ideal for meeting old friends, having gossip, talking to pass  time of day, or even stealing precious moments for romantics …

Now, let’s discover about a coffee connoisseur…

A special example of the coffee shops in Hanoi is Hang Hanh, an atmospheric slender street in the old quarter with veering off the city’s central Hoan Kiem Lake.In the afternoon, people may find themselves inexplicably drawn to its’ wall-to-wall cafés which unfold below the Shade of The leaves. Here, the annoying young Vietnamese people and cool Vietnamese often relax and watch the peaceful life of Hanoi in front of their eyes. In the late afternoon, with the last rays of sunset, the place starts to buzz.

At weekends, it is positively heaving with gangs of youths or dating couples desiring to be couples. If this sounds too frenetic, a more subdued place like Giang Café can be chosen! Though situated in a busy tourist shopping street and that unique thing make the tiny confined Giang Café attracts the serious permanent coffee lovers and soccer addicts.

coffee-in-hanoi - Egg Coffee In Hanoi - Vietnam

Coffee in Hanoi

If you have an opportunity to visit Hanoi one time in future, please don’t forget to enjoy its egg coffee. Why do I say so? You may hear a lot about Vietnamese egg coffee somewhere, and this kind of coffee may be found in other cities or provinces of Vietnam, and even in some parts around the world or in your country, but Hanoi is the birthplace of egg coffee.

Lam café – One of the best Egg Coffee shop In Hanoi

Our next stop is Lam café – one of the most perfect refuges for artists, thespians, and poets to refresh their minds for creativeness. Situated on a shaded street of the old quarter of Hanoi, it helps you have the relaxed moments by the artistically-decorated but simple bamboo furniture, ceiling fans, colorful framed oil paintings on the wall as well as wooden table with a lot of tiny traditional teapots.

cafe-lam-hanoi - Egg Coffee In Hanoi - Vietnam

Cafe lam Hanoi 

Yet, if give me a question about my favorite one, I will not hesitate to answer immediately that it is Quynh Café. Situated in a quiet side street, the entrance of this unassuming coffee shop is marked by a simple red lantern hanging in front of ornate ironwork doors..

Stepping inside Quynh café, you will not only see the bamboo furniture on tiled floor but also the cute plants adorn wooden shuttered windows. hanging on damp-streaked walls, you will be surprised with wooden arrows and trumpets,  ancient hunting pistols and farming implements. wallowing in soft French background music. Breathing the cool air from the antiquated table-fan, all these special things will make you desire to stay longer…



What is the Best Banh Mi in Hanoi ?

The Vietnamese roast pork roll is bursting with the signature flavors of this beautiful country: coriander, mint, chilies and pickled vegetables. This is fusion food at its best, where the soft French baguettes of the colonizers were used to hold these distinctly ingredients of Vietnam. In addition, a good slathering on mayonnaise is necessary to cool the heat from the chilies, and the whole thing is finished with a light soy dressing. In the end, you will have a perfectly balanced sandwich which is full of flavor and freshness.Today Hanoi Free Tour Guides Will bring you to ” Banh Mi 25 ” where sell the Best Banh Mi in Hanoi.

Best Banh Mi in Hanoi 1

Best Banh Mi in Hanoi

The history of Best Banh Mi In Hanoi?

In the Western Hemisphere, particularly in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on bread, found in Vietnamese bakeries. Unlike the traditional French baguette, Banh Mi is made with rice flour along with wheat flour. Typical fillings include pan-roasted, steamed or oven-roasted seasoned pork belly, grilled pork, Vietnamese sausage, grilled pork patties, spreadable pork liver paté, chicken floss, grilled chicken, pork floss, canned sardines in tomato sauce, soft pork meatballs in head cheese, tomato sauce, mock duck, fried eggs, and tofu. Accompanying vegetables typically combine fresh cucumber slices, pickled carrots, cilantro (leaves of the coriander plant) and white radishes in shredded form. Common condiments are spicy chili sauce, mayonnaise, sliced chilis, and cheese.

Discover Vietnamese Hanoi Beef Noodle Soup.

In the Vietnam, these sandwiches would be referred to as e.g a baguette with crushed pork meatball, a baguette or sandwich with pâté, Vietnamese sausage, and meat like pork bellies, because it is the most common kind of meat. Almost all of those varieties are innovations made by in Saigon and they are known as Saigon-Style” Banh Mi; the most popular form is meat Banh Mi. Nevertheless, even in Vietnam, a best Banh Mi for breakfast implies a meat-filled sandwich for breakfast, it is not just bread.

How to make Banh Mi?

  1. In a large mixing bowl, combine lukewarm water and the yeast. You can add sugar to easy activate the yeast. Then stir well to dissolve. Add a half of the flour and stir them to create a thick mixture with the consistency of pancake batter. After that, cover and leave it in a warm place for 2-3 hours, until bubbles appear all over its surface.

How to make best banh mi 1

How to make Banh Mi 1.

  1. Add salt and the rest of the flour and then stir well with a wooden spoon until well combined. Transfer the mixture to a floured working surface and knead well until it forms into a soft, smooth and elastic piece of dough. Kneading method: fold the dough and you can use the wrist to push and stretch without tearing it. That helps gluten to develop or you could switch hands alternately.

How to make best banh mi 2

How to make Banh Mi 2.

  1. Place the dough back in the mixing bowl. Cover it with the kitchen towel and let it rest in a warm place about 35-37°C or 95-98°F for one hour or until it doubles in size.

How to make best banh mi 3

How to make Banh Mi 3.

  1. Transfer the dough onto the working surface carefully. You should try not to deflate the gas inside. With a scraper or a knife, divide the dough into 3 equal portions and each one should weigh around 130g. Twist each portion inside out and form into a ball. Cover them with a kitchen towel and let them rest for 10 minutes.

How to make best banh mi 4

How to make Banh Mi 4.

  1. Take out one portion, hold the side and bang it three times on the counter. You can use the wrist of your hand to flatten it out roughly into a 20×10 cm rectangle. Roll it lengthwise and then pinch the edges together. Place both hands on top of the dough, roll it back and forth on the counter, apply more pressure on your baby fingers than your thumbs to shape it into Banh Mi from.

How to make best banh mi 5

How to make Banh Mi 5.

  1. You should place the shaped dough on a piece of parchment paper and cover with kitchen towel. Let it rest for another one hour until it rises double in size.

How to make best banh mi 6

How to make Banh Mi 6.

  1. Preheat oven and the baking tray at 230°C for at least fifteen minutes before baking. Then place a tray of hot water at the bottom of the oven.

How to make best banh mi 7

How to make Banh Mi 7.

  1. To slash the baguette, you should use a paper cut knife or a razor blade, keep it at 45° angles, make a quick and determined slash across the dough lengthwise. Ater that, bake immediately after slashing.

How to make best banh mi 8

How to make Banh Mi 8.

  1. Next step, remove the preheated baking tray from the oven and lift up the parchment paper in order to transfer the shaped dough onto the tray. You should spray water on both sides of the oven and on the dough.

How to make best banh mi 9

How to make Banh Mi 9

  1. Bake for 20-25 minutes at 230°C/450°F. After the first eight minutes, spray water one more time on the baguettes and you can rotate the baking tray or the parchment paper to bake the baguettes.

How to make best banh mi 10

How to make Banh Mi 10.

  1. If the bottom part of the baguettes isn’t as golden as the upper part, you should remove the water tray and lower the baking tray. Turn off the heat and let the baguettes sit in the oven for a few minutes. The crust of the baguettes continues to crack after removed from the oven.

How to make best banh mi 11

How to make Banh Mi 11.

Where can you find a Best Banh Mi in Hanoi ?

One of my favorite foods is Vietnamese sandwich which called Banh Mi. I would like to introduce one of the Vietnamese Sandwich places in Hanoi which I visited in July 2016. It is called “Banh Mi 25” where sell Best Banh Mi In Hanoi.

Best Banh Mi in Hanoi 2

Banh Mi 25.

If you are around Hanoi Old Quarter, Vietnam, I think that you should try a Best Banh Mi In Hanoi at “Banh Mi 25”.  It’s big and tasty. The baguette is crispy outside and soft chewy inside texture with juicy meats. I chose a Banh Mi with pork – mixed that includes BBQ pork, pate, ham, and sausage. Its price is VND 25,000, high quality, but low price!

Store Banh Mi 25 is a famous place which is basically a stand on the street. I visited around, right after their opening. There were endless customers of mostly local Vietnamese. Banh mi was made after your order, You can do to go, but you can eat there. They have some small chairs on the street for you to enjoy your breakfast.


Price of a Best Banh Mi in Hanoi.

A sandwich’s price is VND15,000 – 25,0000 (USD $0.7 – 1.1).

You will be very satisfied with what you get based on what you pay.

Some kind of Best Banh Mi in Hanoi.

– Omelet Bread

– Chicken Bread

– Grilled pork bread

– Shredded pork skin bread

– Vegetarian bread

– Juicy crushed pork meatballs bread

Read More about Vietnamese Food and Drink.

Hanoi is the capital of Vietnam, has plenty of sights to appeal to traveler – Ho Chi Minh Mausoleum, One-Pillar Pagoda, the old quarter with its busy streets – but if you really want to discover more about the Vietnamese people and their culture as well as tradition, you’ll need to try deeply into Vietnamese street food and Know “Where to eat in Hanoi”.

This is 5 Best  Places which use to answer your question.

Where to eat in Hanoi?

Banh Cuon Gia Truyen

14 Pho Hang Ga | Old Quarter, Hanoi, Vietnam

Bánh cuốn is one of Hanoi’s best breakfast items and essential to any list of must-try street food in Hanoi.By itself, the pale white rice batter is quite smooth and soft but besides rather bland. Flavor and texture of this street food come from a filling of seasoned ground pork, shallots, and mushrooms.

where to eat in hanoi

Banh Cuon Gia Truyen

Banh Tom Ho Tay

1 Thanh Nien, Truc B_ch, Ba Dinh District, Hanoi, Vietnam

Banh Tom is another Vietnamese food originating from Hanoi. It’s cooked with battered, shrimp, and deep-fried sweet potato.

where to eat in hanoi 2

Banh Tom Ho Tay

The bright orange color comes from the nature of a fresh potato and a bit of turmeric powder in the batter. Often served as an appetizer, Banh Tom is commonly wrapped with herbs, lettuce, and pickled vegetables and dipped in a dipping sauce.

Bia Hoi Ha Noi

9B TA Hien, Hanoi, Vietnam

Vietnam is also very famous for beer. Bia hoi or fresh beer is a special type of homemade beer of Vietnam, unpreserved, brewed daily and delivered in kegs for local beer street shop. Unlike bottled beer or canned, Bia hoi should be consumed in one day after it leaves the factory.

Snack food Bia Hoi (draught beer - Fresh Beer )

Bia Hoi Ha Noi

Pho Gia Truyen

49 Bat Dan | Old Quarter, Hanoi, Vietnam

A local noodle soup for a long time, Pho Gia Truyen, one of most famous place in Hanoi for a delicious bowl of Pho Bo.

Pho (Vietnamese Noodle Soup) - 8 Dilicious Dishes in Vietnam

Pho Gia Truyen

Pho Bo is conceivably the most well-known of all Vietnamese soups. It was inspired by French colonizer who commonly ate beef, where Vietnamese traditionally preferred chicken, pork, and fish.

Madame Hien

15 Chan Cam, Hanoi, Vietnam

where to eat in hanoi 1

Madame Hien

Located in the central of the old quarter, Madame Hien is an amazing, century-old Hanoian villa dishing up meals that celebrate Vietnamese familial culture, regional knowledge and artisanal foods accumulated over more than a thousand years. Let try the crab noodle soup, famous fresh summer rolls, and banana flower salad.

[quote align=”center” color=”#999999″]Hoping this post can help you answer the question ” Where to eat in Hanoi” when you visit this beautiful city.[/quote]

Lau – Vietnamese HotPot (also known as the steam bowl in other Asian countries such as Thailand, China, Malaysia, Brunei, Indonesia, etc.. ) consisting of a simmering metal pot of stock at the centre of the dining table. When the hotpot is simmering, its ingredients are put into the pot and are cooked right at the table.

Hot pot in viet nam - Lau - Vietnamese HotPot

Lau – Vietnamese HotPot

HotPot is my most favourite dish after heavy drinking. You will need a hot pot—you can find one along the streets in any Asian marketplace, little food stalls, particularly in larger cities.

Typical hotpot dishes include thinly sliced beef, chicken or pork meat, fresh vegetables, tofu skin, mushrooms, wontons, taro, egg dumplings, and seafood.

For the hot pot, in a large pot, place fry garlic cloves, ginger, lemongrass, tamarind paste, chillies, fish sauce, sugar. When hot and fragrant, add the chicken stock, simmer it for half an hour. While the hotpot is simmering, add your favourite types of meat that you want to add (sometimes chicken breast, beef, veal, whole shrimp) into your hot pot for few minutes before eating. (leave the head and tail on to have more flavour), fish balls, etc

Lau - Vietnamese HotPot

ingredients of Lau – Vietnamese HotPot

For a vegetarian version, try shiitake and different kinds of mushrooms, bok choy, cabbage, Thai spinach, fresh herbs, chicken egg, and rice or instant noodles.

Adding any other meats, vegetables, noodles, or dumplings that you like! The more ingredients you place in, and the longer they are being simmered, the more fragrant your hot pot gets.

Vegetarian Lau - Vietnamese hotpot

Vegetarian Lau – Vietnamese hotpot

After cooking the food is usually eaten with a traditional dipping sauce (Mixture of lime juice, fresh chilli, garlic, salt). Hotpot dishes are usually eaten in the cold winter during dinner time.

The traditional coal-heated steamer or hot pot has been replaced by electric, propane, butane gas, or different induction cooker types.

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Fried Rice is a steamed rice that has been stir-fried in a hot frying-pan usually, mixed with other ingredients, such as eggs, vegetables, and meat, leading to countless variations.

Com Rang - Vietnamese Fried Rice

Com Rang – Vietnamese Fried Rice

It’s a great way to make use of extra rice and meats too.  I usually refrigerate leftover rice within a few days to have enough rice for a batch.  The trick for making fried rice is to use COLD leftover rice – just cooked or warm rice will give a sticky version of fried rice.  If you want to cook fried rice but don’t have any leftover rice, you can spread the warmed/cooked rice onto a baking sheet, let it cool for 10-15 minutes before putting it in the fridge around half an hour or so to have chilled/cold rice (not frozen!).

How to Cook Com Rang - Vietnamese Fried Rice

How to Cook Com Rang – Vietnamese Fried Rice

If you have never had Vietnamese fried rice, you are in for a surprise. Many popular varieties of fried rice have their own specific list of ingredients. It’s not as greasy as the Chinese fried rice and the fish sauce adds a nice depth of flavour.

Rice in Viet nam - Com Rang - Vietnamese Fried Rice


Rice in Viet nam – Com Rang – Vietnamese Fried Rice

This fried rice version is made with cooked pork – leftover from a pork tenderloin dish. A great substitute will be Chinese barbequed pork if you have it on hand.  If you need to cook up some pork, slice up some meat from a pork tenderloin and give it a quick stir-fry with the onion and garlic. The most common form of Vietnamese fried rice consists of some mixture of eggs, scallions, and vegetables, and usually flavoured with soy sauce instead of table salt.

Ingredient of Com Rang - Vietnamese Fried Rice

ingredients of Com Rang – Vietnamese Fried Rice

Tip:  If you don’t like the carrots, vegetable or peas, you can substitute bean sprouts instead.  Be careful not to stir-fry over the rice – more than 10-15 minutes you will have dried out fried rice.

Hanoi Free City Tours

In Hanoi, it is very easy for you to find the simplest corner bar on Earth with small tables on the ground, tiny plastic stools on the sidewalk, laden with glasses of beer. You should come to Vietnam to try Vietnamese beer and see how Vietnamese men drink beer with favorite refrain such as “drain your glass of every drop”, “tram phan tram” (100 percent) and so on.

Bia Hoi (draught beer - Fresh Beer )

Bia Hoi (draught beer – Fresh Beer )

           Bia Hoi (draught beer) is one of the things that you shouldn’t be missed when you come to Hanoi. There are plenty of local as well as imported beer brands in Hanoi such as Carlsberg, 333, Tiger, Hanoi, LaRue, Saigon, Heineken and San Miguel. Nevertheless, Bia Hoi is the most popular beverage throughout the country and the cheapest beer in the world (only 2,000 VND for each glass). It accounts for more than 30 percent of total beer consumption in the country. It may be an unpasteurized beer with low alcohol content (approximately 3%) and is sold in mugs in simple street restaurants of Vietnam. Bia Hoi is an integral part of the North Vietnamese beer culture. Most men drink it at least 4 or 5 times a week during peak season.

Being a developing nation, Vietnam’s per capital beer consumption remains relatively low at roughly 12 liters a year, particularly compared with such giants of the suds-swilling world as Germany, which consumes more than 120 liters each person per year. However, Vietnamese people tend to drink beer in large quantities. That is true! It isn’t uncommon to see a group of 4 or 5 men with 24 empty bottles on their table at lunchtime. Humorously speaking, as their drinking capacity increase, their business prospects seem to be bright.

Ta Hien Bia Hoi (draught beer - Fresh Beer )

Ta Hien Street – Bia Hoi (draught beer – Fresh Beer )

        That is the reasons why bottled beer market of Vietnam has been enjoying double-digit growth for many years. Upscale brew pubs are starting to crop up with more than a dozen openings in Hanoi in the last year. “It is an attractive industry – a quickly growing industry,” said Van Dinh who opened a brew pub in a Hanoi discotheque.

When opening Red Beer brand in Hanoi a year ago, Truong Viet Binh expected to sell about 200 litres a day. Nowadays, he is selling 300 to 400 daily and planning to open a new branch in Ho Chi Minh City where at least 4 brew pubs have already been opened.

Despite all the changes in beer industry of Vietnam, the most popular drinking establishment of Vietnam remains the traditional Bia Hoi. Those ubiquitous establishments are regularly on the sidewalk where clients will raise their voices over the clouds of diesel belch over the plastic tables from a passing bus or the din of motorbike traffic. The clients have no need for the sleek furniture and fancy entertainment that they could find in a brew pub.

No one minds whether the sidewalk is littered with paper napkins or the tables are dirty or not. It is simply the place where everybody comes to unwind: truck drivers returning from a stressful shift or college professors who use Bia Hoi as a sort of street-side salon. “We usually come here twice a day,” said a 67-year-old man, sitting at a Bia Hoi in the shadow of the central Hanoi train station. He is a retired doctor whose drinking pals include a filmmaker, a retired soccer star, a newspaper photographer and finally an engineer. They gather for 1-2 hours at lunch, and of course, convene again at the end of the day. They said that they shared their ups and downs.

Snack food Bia Hoi (draught beer - Fresh Beer )

Snack Food – Bia Hoi (draught beer – Fresh Beer )

          At Bia Hoi Viet Ha which is a humble stall just down the Lang Ha Street, 5 friends are gathering after a hard-working day at a Hanoi print shop. They have been coming to this place 4 times a week for 6 years. They suck down 8 glasses as soon as sitting but claim they are sober. “Our wives will be furious if we come home drunk” one of them explained. “If we drink less than 8 glasses, we are fine,” said Tien Anh, while picking at a plate of fried tofu with his chopsticks. “Chuc suc khoe!” (Here is for your health), they cheered and then ordered another toast.

        Vietnam is a country which has a unique beer culture, said Nguyen Hong Linh, the director of planning for Hanoi Beer, which has recently doubled production capacity. “When customers go to a Bia Hoi, it will promise a unique atmosphere”, “Everybody is very pleased. That is all”, Linh said.
Nowadays, when wondering on a particular street in Hanoi, you can easily accidentally hear the sentence “Bottoms up!” and question yourself “what is the only thing that makes those men forget their homes and wives?” The answer is “beer only”.

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Vietnamese fresh Spring Rolls

Goi Cuon Vietnamese Fresh spring roll (summer roll) have become more and more popular around the world. It is also known popularly as Vietnamese fresh spring rolls. We’ve got a surprise in our store called jicama; they’re just about the freshest thing I can put in it: a mixture of crunchy herbs, aromatic leaves and crisp, squidgy noodles, all filled snugly into a feather light thin rice wrapper.

Goi Cuon - Vietnamese Fresh Spring Roll

Vietnamese fresh Spring Rolls

In fact, fresh spring rolls have what first hooked me on the tasty flavours of Vietnamese way of cooking: so much lighter and punchier than the fried snacks I was expecting. Gourmet magazine’s description – “a salad stuffed into an edible container” – sums them up nicely.

Once you’ve learned the basics of preparing it, you can cook with the recipe to your heart’s content (many versions are quite low in fat). But the guiding principle should always be to stuff as many contrasts of taste and texture into eating as possible while retaining the fresh roll’s elegant appearance. But what’s the best way to start?


The most familiar version online seems to be a little prawn roll, with or without pork. Most recipes just for specifying cooked shrimp, we briefly simmer them in lemongrass-infused coconut milk before use. The lemongrass is a good touch, but we can’t taste the coconut so remember that’s more crucial, I think, to buy the shrimps raw and boil them in salted water, we suggest, so you should act as the tasty element in what’s differently a sweet dish. Shrimps in Vietnam tend to be big spiny ones that are halfway to langoustine, but there’s no reason you shouldn’t use smaller prawns in your country if you’d prefer – although the big, vibrantly coloured Vietnamese versions do look more beautiful in the rice wrappers.

ingredient Goi Cuon - Vietnamese Fresh Spring Roll

Ingredient Goi Cuon – Vietnamese Fresh Spring Roll

Some the recipes also suggest you add pork, usually cooked belly as Hanoi Free Tours By Foot suggests, by simmering the pork meat in salted water until tender, then it needs to be thinly sliced before use. As well as making the dish more important, the meat, like the shrimps acts as a tasty balance to the other components, while also adding a richness of this delicacy. For a lighter dish, though, I’d leave it out.

(If you eat neither pork or prawns, Hanoi Free Tours By Foot suggests chicken thigh as an alternative, or you can find a lot of vegetarian versions online)

The vegetables and fresh herbs

Fresh Lettuce – the soft sort rather than other crispy vegetables – seems to be the one of an essential ingredient in this dish. The leaves are usually used whole as a second layer in themselves, although someone calls for them should be shredded before eating, which I think gives the rolls a better for enjoying. However, some people uses Chinese cabbage instead, which I’m not going to do that, it may be crunchier a little bit, but the slightly real flavour seems all wrong.

We stop with lettuce, but the most people stuff in a few more fresh vegetables: Some of my friends prefer bean sprouts, shredded carrot, cucumber and or even pineapple, and carrots. Of course, some aren’t just any carrots; they’re also tossed with lime juice and sugar in the texture before use, which makes its taste a bit mushy. It also spoils the intended contrast between the slightly soft, crunchy roll and the punchy dipping sauce. Pineapple is too sweet to me – but otherwise, I usually pack in it as many different ingredients and flavours as possible, except bean sprouts, which, though quite crunchy, don’t taste fresh enough for my liking.

recipe Goi Cuon - Vietnamese Fresh Spring Roll

The vegetables and fresh herbs

Herbs play a crucial part in Vietnamese cooking – they’re used more as a salad leaf than a garnish, and in the fresh rolls, it’s no exception. We keep things simple with just coriander, but everyone else goes a little bit crazy. Our friends use garlic and Chinese chives. Some of them also go for Thai basil, while others suggest also adding fresh mint, perilla leaves and coriander, describing fresh mint as resembling “minty lemon balm” and perilla leaves as having “peppery, cinnamon and dill flavours”. Cycling around Hanoi on the hottest day of the year, but I’m pleased I’ve got it: the perilla leaves especially to add an unusual, sweetly spicy taste to the rolls. If you can’t get them but have local markets nearby then Thai basil is an excellent substitute and works well with the coriander and the freshness of mint. Don’t be tempted to substitute Italian basil if you can’t get either, though; just leave it out.

Noodles and Wrappers

The only big element of this delicate dish – they are surprisingly difficult to get right. The ideal texture, as I can tell, is yielding but still slightly chewy. Many recipes dodge the issue by taking you towards “packet instructions of fresh rolls making”, but we suggest dunking them in boiling water for two minutes, while our friend (Huong) goes for 5–10 minutes, “until soft”. I find our friend’s a bit too squidgy, so we think four minutes seems ideal. All the recipes are careful to teach you to soak the noodles, to stop them cooking any further, and then to drain them carefully before use, or you’ll end up with wet summer rolls, which would be a terrible thing indeed. Gourmet, which I’m beginning to suspect of wilful non-conformity, instead uses rice sticks of the flat, wide kind usually seen in dishes like pad thai, soaked for 10 minutes and then tossed with lemon juice before use. So, I don’t think the texture needs any extra liquid or indeed flavour – that’s exactly what we want the dipping sauce is for – and the noodles themselves are too big for easy rolling.

wrapper goi cuon - Vietnamese Fresh Spring Roll

Noodles and Wrappers

Rice paper rounds are used to roll up the filling ingredients, but this needs treating with some special care; it must be soft enough to roll, but not so gourmets that it tears apart in the process of rolling. I find a variety of wisdom intended to help me achieve this. Our friend Huong (owner of a little authentic restaurant in Hanoi French Quarter) suggests placing them in lightly wet cloth and then rubbing them with wet hands before use. We advise you dip one wrapper into the warm water for 2 seconds to soften and then lay it flat or sometimes we just pat them with our wet fingers. By this way, the wrapper is soft and easy to work with, and the water dries quickly. I try out both methods in the interests of fairness and see that you don’t need to test the softness of wrappers in boiling water. The patting method works much better, but it’s far easier to do as we do and only dunk the wrappers in cold water. I’d pat them in the cold water until they feel pliable. It is an easy way to roll the wrappers after a couple of goes, and wrappers are so cheap so it is okay if you make a few mistakes in the process of preparing.


We sometimes add roasted peanuts, which we like, we add a burst of both texture and salt to the rolls. Chilli is usually put to the dipping sauce, but they use it in the texture too.


And here is the trickiest part of making fresh spring rolls; you do need a little practice before making perfect. We would like to suggest you “Not putting too much filling on the rice wrapper for the first time of rolling” Otherwise, it’s hard to seal the rolls. You start your rolls with a pile of noodles, but actually, it’s nicer to see some pink prawn and fresh herbs through the translucent rice wrapper. You can also do two layers of filling, folding the rice paper over one lot before wrapping the next. We usually fold uncovered sides inward and then roll the wrapper tightly, beginning at the end with the lettuce. So by this way, I think it is easier to manage it.

how to cook goi cuon - Vietnamese Fresh Spring Roll

How to cook goi cuon – Vietnamese Fresh Spring Rol

Dipping Sauces

There doesn’t seem to be one standard dipping sauce for summer rolls. Vietnamese people have different types of the dipping sauce. We make a classic sweet, sour and savoury number from sugar, water, fish sauce and cumquat juice, flavoured with Thai chilli and chopped garlic, and Stein’s is the same but without the water, and with added ginger. Brissenden adds rice vinegar and sliced carrots. I’m not keen on the vinegar, so I think that cumquat juice should be sour enough, and as I include shredded carrot in my fresh rolls, there’s no point having it here.

Dipping sauces Goi Cuon - Vietnamese Fresh Spring Roll

Dipping sauces Goi Cuon – Vietnamese Fresh Spring Roll

Both Tuan and Huong do something quite different. Luu’s sauce starts with fried chopped garlic and adds hoisin, vinegar, minced chilli sauce and water, garnished with crushed roasted peanuts, while gourmets is a mixture of hoisin, peanut butter, water, lime juice and soy sauce, stirred together until smooth. Both delicious, but I find them too cloying and heavy: I’m after something lighter and zingier to match the taste of the rolls themselves. A simpler mixture of lime juice, chilli, sugar and fish sauce fits the bill perfectly.

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Banh Mi – Vietnamese Bread or Saigon baguette or Fried pork bread which is tradditional food in Vietnam is very popular.

Banh Mi - Vietnamese Bread

Banh Mi – Vietnamese Bread

Bread is usually made with wheat and rice flour and it is considered as a combination of sandwich and baguette with its ingredients: Thinly sliced carrots, cucumbers, pickles, mayonnaise, liver paté and various meats. They are put into bread and covered by a little soy or fish sauce.

how to cook vietnamese bread - Banh Mi - Vietnamese Bread

How to cook Vietnamese bread

Vietnamese people usually sell bread in small stalls on the street-side, specially in Hanoi Old Quarter and the seller will offer lots of types of bread depending on customer’s needs. Common varieties are omelet bread, chicken bread, grilledpork bread, shredded pork skin bread, juicy crushed pork meatballs bread. If you are vegetarian, you can eat bread with vegetables and tofu. It makes Vietnamese cuisine various.

vietnamese bread Banh Mi - Vietnamese Bread

Eating Vietnamses Bread

It is the reason why this baguette plays an important role in Vietnamese life- specially with officers and people in a busy city. Any time, they can eat Vietnamese Traditional Bread at breakfast, lunch or even dinner; when doing something, walking and won’t feel bored because there are a lot of flavors to change.

here for the Best Banh Mi In Hanoi if you have a chance to visit Hanoi, Vietnam.