V
ietnam’s capital and second-largest city is a
dining destination unto itself, with cuisine that
blends French, Chinese, and Vietnamese
traditions. From street food to fine dining, we
look at Hanoi’s can’t-miss eats.
BÁNH MÌ
One of the earliest examples of east-meets-west fusion cuisine, the
bánh mì
combines local veggies and French sandwich ingredients —
in fact, the name bánh mì comes from the Vietnamese name for
bread, introduced to the country during French colonialism. The
traditional version is the
bánh mì thịt nguội
, a single-serving rice-
flour baguette, sliced open, spread with butter, mayonnaise, and
chicken- or duck-liver pâté; stuffed with sliced Vietnamese cold cuts,
cilantro, cucumber, daikon, peppers, and pickled carrots; and then
finished with a drizzle of hot sauce. But in Hanoi, which is hip to new
trends, you can find even more varieties than in other parts of the
country — in addition to cold cuts, you’ll see sandwiches filled with
fried egg, french fries, fermented sausage, and doner kebab.
Try it:
Carts serving bánh mì can be found throughout the Old
Quarter. Try the highly recommended Bánh Mì 25 (25 Hàng Cá
Street, Hoàn Kiếm District, Hanoi).
Hungry in
Hanoi
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BY AIMEE WONG
PHỞ
This internationally famous dish originated in the early 20th century
in northern Vietnam, just southeast of Hanoi. As such, throughout the
country’s capital you can find this dish of white rice noodle soup,
served with chicken or beef in a corresponding bone broth. The
southern style of the dish,
phở Sài Gòn
, comes topped with a variety
of fresh ingredients including cilantro, bean sprouts, lime wedges,
fresh chili peppers, onions, and Thai basil. Northern phở (
phở bắc
)
uses wider noodles but is sparse on veggies: it comes topped with
only green onion, fish sauce, vinegar, and chili sauce.
Try it:
With over 60 locations throughout Vietnam and around
the world, you’re sure to find a Phở 24
nearby.
SPRING ROLLS
Found on the menu of many Vietnamese restaurants,
chả giò
is
made with ground meat, mushrooms, vegetables, and seasonings
wrapped in moist rice paper and deep-fried until crispy. The rolls
usually contain ground pork meat, but they can also be found filled
with chicken, shrimp, snails, or tofu, and the vegetables are
selected for their crunchy texture (carrots, jiacama, and kohlrabi)
to add an additional bite. For a healthier choice, opt for
gỏi cuốn
, a
Vietnamese spring roll made with rice paper wrapped around pork,
shrimp, rice vermicelli, and diced vegetables. Served at room
temperature with peanut sauce or
nước chấm
, a condiment similar
to fish sauce, these rolls are perfect as a light snack or appetizer.
Try it:
Founded in a 19th-century villa, Madame Hien
(
) serves up elegant
versions of traditional Vietnamese street food.
VIETNAMESE COFFEE
Vietnam is a major exporter of coffee, with the
Coffea arabica
tree being introduced to the country by the French in 1857.
Because dairy farming was not widespread at the time, locals
flavored their coffee with sweetened condensed milk. Made with
coarsely ground, locally grown dark-roast beans, Vietnamese
iced coffee (
cà phê đá
) is brewed with a French drip filter.
Try it:
Giang Café Hanoi (
) is
acclaimed by local coffee connoisseurs.
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