What Are the Best Authentic Dishes You Must Eat in Hanoi?

Hailing from the northern Vietnamese city of Nam Dinh, Pho is served in households, street food stalls, and restaurants country-wide. The authentic noodle soup is more than just another traditional dish; it is Vietnam’s national dish, street food, comfort food, and a way of life. Pho’s popularity isn’t only limited to the Southeast Asian nation and is a delicacy relished throughout the Western Hemisphere — a glory owing to the dish’s intricate, distinct flavours and elegant simplicity. In its basic form, the soup is a combination of chicken or beef broth, rice noodles, herbs, and meat. As Pho’s popularity continues to make strides over time, a few regional varieties of the dish have also emerged — Pho Bac, made in northern Vietnam, and Pho Nam, made in southern Vietnam, being the most prominent.

For those craving a submarine or baguette in Vietnam, Banh mi is the Southeast Asian nation’s closest equivalent. It is a variety of traditional sandwiches that share the same submarine/baguette-like bread, but unlike a submarine, the bread is split lengthwise, where the savoury filling is stuffed. The origins of Banh mi trace back to the Colonial period, offering a distinct reflection of Colonialism in Vietnam. The delicate interplay of a thin, crisp crust and a soft, airy-textured short baguette is a testament to the influences of French and Chinese colonialism. Additionally, the array of vegetable ingredients highlights Vietnam's rich abundance of greens.

Cha gio are Vietnamese-inspired deep-fried spring rolls relished not only in Southeast Asia but also in Europe, North America & Australia, mainly as an appetiser. Tourists on vacation can enjoy Cha gio at virtually any cafe, eatery, or Hanoi restaurant, including upscale establishments like Pan Pacific Hanoi, which offers a luxurious and high-end dining experience. Grab a Cha gio or two and you will never be left unsatisfied.

The flavoursome local delicacy could be best described as crunchy crepes combined with a variety of savoury ingredients. The traditional Vietnamese twist on regular crepes is the addition of rice flour, which is then mixed with water, turmeric, and coconut milk or coconut cream, which gives Banh xeo its distinct thick yellow batter. For curious individuals wondering about the origin of the dish's peculiar-sounding name, it derives from the sound produced when the thin layer of rice batter meets the hot skillet.

Bun cha is a wholesome traditional dish in Vietnamese cuisine which has its roots right here in the capital city of Hanoi. In its basic form, Bun cha comprises three primary components: a dish featuring grilled pork meatballs immersed in a chilled broth, a serving of rice noodles, and an assortment of locally procured greens.