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Eat by dish

Pick a dish to see every guide we've written that mentions it. Most dishes have at least one dedicated guide; some are still in our queue.

Phở

Hanoi's defining noodle soup — clear-broth phở bò, served at dawn and after midnight, never with bean sprouts.

A French baguette filled with Vietnamese ingredients — pâté, pickles, herbs, charcoal-grilled pork.

Charcoal-grilled pork patties served with rice noodles, herbs, and a sweet-tart fish-sauce broth.

Cà phê trứng — strong black coffee topped with whipped egg yolk and condensed milk. Invented in Hanoi in 1946.

Steamed paper-thin rice paper rolled around minced pork and wood-ear mushroom, served with fish-sauce dip.

Tomato-based crab broth with rice noodles and tofu — sweet, sour, slightly funky.

Spicy beef noodle soup from central Vietnam — lemongrass, chili, thicker noodles than phở.

Turmeric-marinated grilled fish, served sizzling with dill and rice noodles. A Hanoi specialty.

Crispy Vietnamese spring rolls — pork, glass noodles, wood-ear, wrapped in rice paper and fried.

Rice noodles, fried tofu, herbs, served with fermented shrimp paste. An acquired taste — try a small bite first.

Fresh-brewed Vietnamese draught beer, sold in plastic cups for under 50 cents on roadside corners.