Northern Vietnamese and Hanoi dishes
The origins, cooking and ways of eating the Northern Vietnamese dishes we make.
Hanoi crab noodle soup (bún riêu cua): where the gentle sourness comes from and how it differs from the Saigon version
Hanoi bún riêu cua has a gentle sourness from giấm bỗng and tomato, with riêu made from field crab. How it compares with the Saigon bowl.
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What is tossed chicken pho (phở gà trộn) and how to eat it
Phở gà trộn is pho without the broth poured in: noodles tossed with chicken, herbs, roasted peanuts and sauce, with a separate bowl of broth. How to eat it.
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Hanoi chicken pho came after beef pho, and how to choose your cut
Chicken pho came after beef pho because beef was once too dear. The story of Hanoi’s phở gà, and how to pick breast, wing or thigh to suit you.
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Hanoi xôi cốm: young rice from Vòng village, lotus leaf and how to eat it in season
Xôi cốm is Hanoi’s autumn sticky rice made from young rice (cốm) from Vòng village, with mung bean and coconut, wrapped in lotus leaf. How to choose cốm and eat it.
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What is bún thang, and why does one bowl need so many ingredients
Bún thang is Hanoi’s clear-broth noodle bowl with shredded chicken, egg, pork sausage and shrimp floss. Where the name comes from and how to eat it.
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