Best restaurants and what to eat
Vietnam
Hanoi’s cuisine is elegant, aromatic, and deeply tied to northern Vietnamese traditions, where balance and restraint matter as much as freshness. The city is famous for clear broths, subtle herb use, rice-based snacks, and refined street foods that highlight delicate seasoning rather than heavy spice.
A silky Vietnamese pork sausage made from finely pounded lean pork and fish sauce, wrapped and steamed into a smooth, springy loaf. In Hanoi it is prized for its clean pork flavor and is sliced for banh cuon, sticky rice, or festive meals.
Hanoi-style seasoned fish, typically turmeric-marinated and cooked until fragrant, with a tender interior and lightly crisp edges. It is often paired with dill, herbs, vermicelli, and peanuts for a dish that is both rich and bright.
A beloved northern freshwater perch used in home-style Hanoi cooking, appreciated for its firm flesh and sweet, earthy flavor. It appears in soups, braises, and fried preparations that emphasize simple seasoning and rice accompaniment.
River shrimp from northern waters, small and intensely sweet, often used in stir-fries, savory cakes, and light broths. Their delicate bite and mineral sweetness make them a classic Hanoi ingredient with seasonal appeal.
Sun-dried squid with a chewy, concentrated flavor and smoky sweetness after grilling. In Hanoi it is a favorite snack with beer or rice alcohol, valued for its savory aroma and satisfying texture.
Delicate steamed rice rolls made into paper-thin sheets, soft and silky with a faint rice perfume. They are traditionally filled with minced pork and wood ear mushroom, then served with herbs and dipping fish sauce.
Hanoi’s best-known local beer, light-bodied and crisp with a gentle malt character. Commonly served very cold with street food, it is a cornerstone of the city’s casual dining culture.
Fresh draft beer brewed for immediate consumption, famously served in simple glasses at neighborhood beer halls. It is pale, highly drinkable, and designed to accompany grilled meats, seafood, and snacks.
A traditional fermented rice spirit with a warm, rustic aroma and a soft grain sweetness. In Hanoi it is often sipped in small amounts with savory dishes or festival foods.
A clear rice spirit distilled in northern Vietnam, typically strong, clean, and slightly sweet on the finish. It is served in small cups and paired with hearty dishes, salted snacks, or celebratory meals.
A fragrant apricot liqueur made by steeping local apricots in alcohol, yielding a rounded sweet-tart profile. It is usually served as a cordial, sometimes lightly chilled, after meals.
A distinctive banana-infused liquor with a mellow sweetness and faint tropical aroma. It is often presented as a home-style specialty and sipped in small portions.
Hanoi’s quintessential beef noodle soup, with a clear, aromatic broth, tender rice noodles, and thin slices of beef. The northern style is elegant and restrained, typically finished with scallions, herbs, and a few drops of lime.
Chicken pho from Hanoi, prized for its clean broth, silky noodles, and delicately poached chicken. It is a gentler, lighter expression of the city’s pho tradition, often served with fresh herbs and lime.
Grilled pork patties and sliced pork served with rice noodles, herbs, and a sweet-sour fish sauce broth. Smoky, fresh, and balanced, it is one of Hanoi’s most iconic lunch dishes.
A refined noodle soup assembled from shredded chicken, egg ribbons, pork sausage, and dried shrimp in a delicate broth. It is a Hanoi specialty admired for its intricate texture and quiet, layered flavor.
Turmeric-marinated fish cooked with dill and scallions at the table, then served with noodles, peanuts, and fermented shrimp sauce. Fragrant and theatrical, it captures the distinctive culinary identity of Hanoi.
Very thin steamed rice sheets from Hanoi’s Thanh Trì area, folded and served with fried shallots, herbs, and dipping sauce. The texture is supple and airy, making it a quintessential northern breakfast dish.
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