Where to eat in Hanoi?
Food scene
Good place to try egg coffee: Dinh cafe, 2nd floor at 13 Dinh Tien Hoang, opposite to Hoan Kiem
An egg coffee (Vietnamese: Cà phê trứng) is a Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee. The drink is made by beating egg yolks with sugar and coffee, then extracting the coffee into the half of the cup, followed by a similar amount of "egg cream" — egg yolks which are heated and beaten, or whisked
Vietnamese Egg Coffee is generally attributed to a bartender working at the Sofitel Legend Metropole hotel in Hanoi in 1946.The legend goes that fresh milk was in short supply and so whisked egg yolk was used as a replacement. The son of the café's founder Nguyen Giang claims that his father developed the recipe for the drink when milk was scarce in Vietnam in the late 1940s, replacing the dairy product with egg yolk.
Ingredients for making coffee include fresh chicken eggs, sugar, milk, and coffee. The egg yolks are hand-whipped with milk and sugar, and then boiled. Hot or iced coffee is poured into the beaten eggs, which will form a beautiful and aromatic foam. A teaspoon is provided in order to eat the foam before drinking the coffee at the bottom.
Egg coffee is contained in a small cup. To keep the drink warm, the waiter puts a cup of coffee in a bowl of warm water. After being poured over the cream made from eggs, the coffee at the bottom of the cup acquires a richer taste. In the past, eggs were just hand-beaten, so it took time and the foam of the eggs could not be achieved. Now, after the eggs have been smoothed with the machine, hot or iced coffee is added, together with cocoa eggs, egg white beans and matcha (tea powder) eggs. It can be served either hot or iced.
23 locals recommend
Cafe Đinh
13 Đinh Tiên HoàngGood place to try egg coffee: Dinh cafe, 2nd floor at 13 Dinh Tien Hoang, opposite to Hoan Kiem
An egg coffee (Vietnamese: Cà phê trứng) is a Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee. The drink is made by beating egg yolks with sugar and coffee, then extracting the coffee into the half of the cup, followed by a similar amount of "egg cream" — egg yolks which are heated and beaten, or whisked
Vietnamese Egg Coffee is generally attributed to a bartender working at the Sofitel Legend Metropole hotel in Hanoi in 1946.The legend goes that fresh milk was in short supply and so whisked egg yolk was used as a replacement. The son of the café's founder Nguyen Giang claims that his father developed the recipe for the drink when milk was scarce in Vietnam in the late 1940s, replacing the dairy product with egg yolk.
Ingredients for making coffee include fresh chicken eggs, sugar, milk, and coffee. The egg yolks are hand-whipped with milk and sugar, and then boiled. Hot or iced coffee is poured into the beaten eggs, which will form a beautiful and aromatic foam. A teaspoon is provided in order to eat the foam before drinking the coffee at the bottom.
Egg coffee is contained in a small cup. To keep the drink warm, the waiter puts a cup of coffee in a bowl of warm water. After being poured over the cream made from eggs, the coffee at the bottom of the cup acquires a richer taste. In the past, eggs were just hand-beaten, so it took time and the foam of the eggs could not be achieved. Now, after the eggs have been smoothed with the machine, hot or iced coffee is added, together with cocoa eggs, egg white beans and matcha (tea powder) eggs. It can be served either hot or iced.
located at no. 14 Cha Ca street, in the Old quarter, 100-year-old restaurant that is often a must-not-miss in guidebooks for travelers to Hanoi. The tiny Hanoi restaurant is famous for a single eponymous dish: fried white fish marinated in turmeric and served over rice noodles with plenty of herbs, in particular dill. It serves one iconic, delicious dish, Grilled Fish called Cha Ca La Vong, also name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusquie ceremony of tablet cooking and do-it-yourself assembly. Cha Ca, or tried fish or grilled fish, is the only dish that you will find on the menu in this historic restaurant
34 locals recommend
La Vong Grilled Fish
located at no. 14 Cha Ca street, in the Old quarter, 100-year-old restaurant that is often a must-not-miss in guidebooks for travelers to Hanoi. The tiny Hanoi restaurant is famous for a single eponymous dish: fried white fish marinated in turmeric and served over rice noodles with plenty of herbs, in particular dill. It serves one iconic, delicious dish, Grilled Fish called Cha Ca La Vong, also name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusquie ceremony of tablet cooking and do-it-yourself assembly. Cha Ca, or tried fish or grilled fish, is the only dish that you will find on the menu in this historic restaurant
Good places to try “pho”:
Pho Suong (beef noodle soup): 24B Ngo Trung Yen (5.30 – 12pm, 5.00 – 9.30pm)
Pho ga (chicken noodle soup): 17 Hàng Hòm (open 5 - 10pm)
"Pho Hanoi" (Hanoi noodle soup) is known as a Vietnamese specialty made from flavorful broth, soft (but not mushy) rice noodles and tender meat (beef or chicken). A delicious bowl of pho is the mix of ingredients: bean sprout, Basil Leaf, Spicy peppers, onions, coriander and a lemon slice. Broth for Noodle Soup is often cooked thin and clear with flavors of ginger, cinnamon, star aniseed
Pho is not only a popular dish but also a national dish of Vietnam. As a culinary ambassador, Hanoi’s Pho promotes the city's culture around the world. In the early days of the 20th century, pho was sold by street vendors who carried it to every corner of the city. Then famous pho restaurants opened in the 1910s. At that time, there was only one kind of pho called "pho bo chin" (well-done beef soup), but people later created more kinds such as "pho bo tai (rare beef pho) and "pho ga (chicken noodle soup).
19 locals recommend
Phở Sướng
24B Đinh LiệtGood places to try “pho”:
Pho Suong (beef noodle soup): 24B Ngo Trung Yen (5.30 – 12pm, 5.00 – 9.30pm)
Pho ga (chicken noodle soup): 17 Hàng Hòm (open 5 - 10pm)
"Pho Hanoi" (Hanoi noodle soup) is known as a Vietnamese specialty made from flavorful broth, soft (but not mushy) rice noodles and tender meat (beef or chicken). A delicious bowl of pho is the mix of ingredients: bean sprout, Basil Leaf, Spicy peppers, onions, coriander and a lemon slice. Broth for Noodle Soup is often cooked thin and clear with flavors of ginger, cinnamon, star aniseed
Pho is not only a popular dish but also a national dish of Vietnam. As a culinary ambassador, Hanoi’s Pho promotes the city's culture around the world. In the early days of the 20th century, pho was sold by street vendors who carried it to every corner of the city. Then famous pho restaurants opened in the 1910s. At that time, there was only one kind of pho called "pho bo chin" (well-done beef soup), but people later created more kinds such as "pho bo tai (rare beef pho) and "pho ga (chicken noodle soup).