Posted on

Discover Hanoi’s must-visit food heavens in Hanoi

As Hanoi enters autumn, the best season in the city, travelers are treated to the perfect chance to wander through the city’s charming streets and hidden alleys, celebrated as true culinary havens.

The heart of Hanoi’s culinary scene beats within its narrow alleys, offering an authentic taste of its rich gastronomic culture while remaining totally convenient for visitors.

Photo: collected

Hoan Kiem “snack street”

Located just a few steps from Hoan Kiem Lake, the 50-meter-long Hoan Kiem Street has rightfully earned its nickname as Hanoi’s “snack heaven.” Famous for its nom bo kho, or beef jerky salad, this lively street is home to legendary eateries such as Long Vi Dung, Thanh Hai, and Hai Sinh.

Hoan Kiem Street’s nom bo kho is a flavorful mix of beef jerky, tendons, liver, and spleen, paired with shredded green papaya and tossed in a tangy-sweet.(Photo: collected)

This vibrant salad blends beef jerky, tendons, liver, spleen, and shredded green papaya, all tossed in a tangy-sweet fish sauce dressing and topped with fresh herbs, creating a dish that’s both bold in flavor and refreshingly light.

Open from morning until late at night, these eateries reach their busiest hours around 4 to 5 PM. Along with their main dishes, they also serve fried spring rolls, sour sausages, and refreshing drinks—making them an ideal spot for a quick yet fulfilling meal.

Trung Yen Alley

Tucked away near Hoan Kiem Lake and the well-known Hang Be Market, the 200-meter-long Trung Yen Alley is a hidden culinary hotspot lined with beloved, time-honored eateries. Among its highlights is **Pho Suong**, a family-run restaurant operated by the descendants of a renowned pho vendor. The restaurant’s signature broth is carefully simmered from beef bones for 14–15 hours, enhanced with ginger and fish sauce while intentionally omitting cinnamon and anise to preserve its clean, distinctive flavor.

The *pho* broth is simmered from beef bones for 14-15 hours with ginger and fish sauce to create a unique, pure flavor.(Photo: collected)

Another highlight is Bun Ca Sam Cay Si (Sam’s Fish Noodle Banyan Tree Restaurant), renowned for its tender fried fish rolls stuffed with minced meat and wood ear mushrooms. The dish features a light, tangy broth made from fish bones, pineapple, and tomatoes, and is complemented by crispy fried fish and a medley of fresh seasonal herbs.

Bun Ca dish features a light, tangy broth made from fish bones, pineapple, and tomatoes, and is complemented by crispy fried fish and a medley of fresh seasonal herbs.(Photo: collected)

From this spot, visitors can take a short stroll to Hang Be Market, where they can indulge in more local favorites such as Huong Tra’s flavorful chicken pho or the richly seasoned roasted pigeon.

Dong Xuan Alley

Nestled in the heart of Hanoi’s Old Quarter, right beside the famous Dong Xuan Market, this narrow 200-meter-long alley has earned its reputation as one of the city’s beloved street food havens. Though small in size, Dong Xuan Alley is packed with flavor, featuring dozens of vibrant stalls offering local favorites like crispy shrimp fritters, snail noodles, and bamboo-skewered grilled pork.

Banh Tom Co Am (Aunt Am Shrimp Fritters) restaurant, located right at the entrance of the alley, stands out for its unique shrimp fritters. The crispy batter, made from wheat, tapioca flour, egg, and turmeric, is mixed with sweet potato strips and served with a sweet and sour dip and papaya salad.

Banh Tom Co Am restaurant, located right at the entrance of Dong Xuan Alley, stands out for its shrimp fritters.(Photo: collected)

Further inside, Bun Oc Thuy (Thuy’s Snail Noodles), a nearly 70-year-old eatery, delights diners with its clear, sweet broth subtly infused with the mild tang of fermented vinegar, offered in both traditional and banana tofu varieties.

Ngu Xa “Pho cuon Paradise”

Located on the peninsula beside Truc Bach Lake, Ngu Xa Village has earned its reputation as the ultimate “pho cuon (spring roll) paradise.” Well-known eateries such as Chinh Thang, Hung Ben, and Huong Mai sit just steps apart, allowing visitors to easily sample and compare the village’s signature flavors.

Pho cuon (Spring rolls) – one of Hanoi’s specialties.(Photo: collected)

Pho cuon, the restaurant’s signature dish, features large, silky rice noodles wrapped around tender sautéed beef and fragrant herbs, then dipped in a flavorful blend of savory-sweet fish sauce. Beyond the traditional rolls, diners can also savor creative variations such as crispy fried pho, egg-fried pho, or refreshing tamarind pho salads—each offering a unique twist to please every palate.

These four destinations offer a delightful journey for travelers eager to savor the authentic taste of Hanoi.

You’ll discover even more great eateries as you dive into Hanoi’s vibrant street food scene. These spots are perfect to recommend to family and friends visiting the city—or to revisit yourself on your next trip back to this charming destination. So, get ready to explore the streets and indulge in the delicious flavors of Hanoi today!

But most importantly, don’t forget to order visa to Vietnam at vietnamvisapro before departing to this wonderful place.We as a trusted and reliable visa service, we are here to help turn your dream vacation into reality from the very first step.

Posted on

Cha ca La Vong – one of world’s top 10 seafood dishes

Cha ca La Vong – one of world’s top 10 seafood dishes

Cha ca La Vong, featuring turmeric-marinated fish with dill and noodle, has earned ninth place in TasteAtlas’s 2025 ranking of the world’s top seafood dishes.

The ranking by the international magazine drew on more than 35,800 diner ratings, with around 23,600 verified as authentic.

>>> Apply Visa to Vietnam <<<

Cha ca La Vong (turmeric fish with dill and noodles) dates back to 1871, when the Doan family first served it at 14 Hang Son Street in Hanoi during Vietnam’s early resistance against French colonial rule. The dish was named “La Vong” after a statue that stood outside the family’s home.

Firm fish, often catfish, cod, or tilapia, is marinated in turmeric, galangal, shrimp paste, and fish sauce. Diners cook it at the table with dill and then savor it with herbs, peanuts, and vermicelli.

Over nearly 150 years, it has remained a local specialty, once favored by resistance fighters in the Old Quarter, and is now a must-try for travelers visiting Hanoi.

Earlier this year, cha ca La Vong also ranked 4th among Asia’s best fish dishes.

Originating during early Vietnamese wars against the colonial French, cha ca or cha ca La Vong was first made by the Doan family at 14 Hang Son Street in 1871. Diners began referring to it as cha ca La Vong due to a statue named La Vong at the family’s doorstep.

This recipe serves about 4 to 6 people, takes approximately 90 minutes to prepare, and provides around 2,017 calories in total.

Ingredients

– 1 kg fish fillet: Crystal eyed catfish are highly recommended. Snapper, sea bass, catfish, and tilapia are also good choices

– 1 galangal root

– 1 fresh turmeric root

– Spices: fish sauce, shrimp paste, MSG, pepper, ca cuong – lethocerus indicus extract (optional)

– Dill, scallions, water mint, coriander

– Roasted peanuts, fried shallots, lime, chili, onion (optional)

– Me – sour Vietnamese fermented rice

– Vietnamese rice wine

– Pork fat or chicken fat

– Vermicelli noodles

Instructions

1. Preparation

– Clean the fish by removing any scales, entrails, or impurities.

– Then, remove the bones from the fish fillet and cut it into rectangular pieces.

– Cut the fish intestines into bite-sized pieces.

– Finely filter sour Vietnamese fermented rice.

– Pound and squeeze the galangal to extract its juice.

– Crush the turmeric, add a splash of lime juice or sour Vietnamese fermented rice to preserve the turmeric’s color.

– Wash and chop dill, scallions, water mint, and coriander.

– Trim the ends of the spring onions into small pieces and soak them in a bowl of ice water to crisp them up, while adding a splash of vinegar to reduce their pungency.

– Place the fish in a bowl and pour turmeric juice over it, ensuring to coat the surface evenly to eliminate any fishy odors.

– Add galangal juice, 3 – 4 tablespoons of melted pork fat, 3 tablespoons of filtered sour Vietnamese fermented rice, 3 tablespoons of fish sauce, 1 tablespoon of shrimp paste, 1 teaspoon of MSG, 1 teaspoon of pepper, and 1/2 teaspoon of salt.

– Thoroughly mix the ingredients and marinate for at least 2 hours.

– If time allows, wrap the bowl with plastic wrap and refrigerate overnight.

2. Cooking process

– Grill the fish over charcoal (or bake in the oven) until each piece is golden brown and firm.

– If charcoal is unavailable, you can grill the fish in an oil-free fryer or oven.

– After grilling, allow the fish to cool.

– When ready to serve, heat a pan and add pork fat, scallions, dill, and water mint.

– Roast peanuts until golden and crispy.

– After roasting, rub the peanuts to remove the shells, and set them aside for later use.

– In a bowl, mix together 3 tablespoons of shrimp paste, 1 tablespoon of sugar, and 1 teaspoon of Vietnamese rice wine.

– Squeeze the juice of 1 lime into the bowl with the shrimp paste mixture.

– Whisk the ingredients thoroughly to ensure they are well combined.

– If available, add a drop or two of ca cuong extract to the mixture to impart a unique aroma. Ca cuong is a water bug found in ponds, lakes, swamps, and fields. When grilled, it releases a strong, spicy scent that can be used as a dipping sauce condiment.

– Spread a layer of dill and scallions on a cast iron pan to keep warm.

– Arrange the grilled fish on top.

– Pour pork fat or chicken fat into the pan and heat.

– Stir-fry the fish until hot.

3. Final product

– The outer surface of each piece of fish is golden yellow in color, and when you slice it open, you’ll find that the inside is soft and sweet.

– The shrimp paste should achieve a balanced taste of savory and sweet.

– The dish is typically served with shrimp paste for dipping, along with vermicelli, water mint, roasted peanuts, and sesame rice cracker.

Source: VNExpress International

Photo: Collected

 Apply For Vietnam Visaapply Vietnam visaApply visa vietnamBest Vietnamese foodBook E-visa Vietnambook visa vietnamCha Ca La VongCheap Vietnam VisaE-visa Vietnamevisa VietnamEvisa Vietnam onlineexpedited e-visaexpedited E-visa to Vietnamexpedited Vietnam E-visaGet a Vietnam visaGet Vietnam Visaget vietnam visa onlineget visa to vietnamget visa VietnamHaNoi Foodmultiple entry visamy vietnam visaOrder Vietnam E-Visaquick vietnam evisarush vietnam visaTraditional Vietnamese dishesTurmeric fish Vietnamese recipeUrgent Vietnam VisaVietnamVietnam E-visaVietnam EvisaVietnam touristVietnam travelVietnam vacationVietnam VisaVietnam visa costVietnam Visa ExemptionVietnamese cuisineWhere to eat in Hanoi