What to Eat in Hanoi Vietnam – A Hanoi Food GuideSponsored •

What to Eat in Hanoi Vietnam – A Hanoi Food Guide

Wondering what to eat in Hanoi Vietnam? Our Hanoi food guide showcases the best food that we ate in Hanoi over five weeks in Vietnam’s chaotic capital city. Check out our favorite Hanoi restaurants, cafes, bars and street food because you won’t want to miss a thing during your visit.

Stepping into the chaotic streets of Hanoi can be scary. Wherever you are, motorbikes and cars whiz by haphazardly. There aren’t many crosswalks, and the relative few in the city are more suggestive than heeded. In fact, we jokingly refer to these walkways as suggested crossings! Yes, pedestrian conviviality has never been a Hanoi strong suit.

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Bun Cha (Vietnamese Pork Meatball and Noodle SaladSponsored •

Bun Cha (Vietnamese Pork Meatball and Noodle Salad

Bun Cha (Vietnamese Pork Meatball and Noodle Salad)

INGREDIENTS

Bun Cha (Vietnamese Pork Meatball and Noodle Salad)

• PORK MEATBALLS 
• 2 tablespoons sugar 
• 5 tablespoons water 
• 1 lb ground pork 
• 1 large shallot, minced as small as possible 
• 3 tablespoons fish sauce 
• 1⁄4 teaspoon fresh ground black pepper 
• SAUCE 
• 
  
• 2 tablespoons fish sauce 
• 2 tablespoons rice vinegar 
• 1 -2 teaspoon brown sugar 
• 1 cup water 
• 1⁄2 teaspoon minced garlic (or grated) 
• 1 red Thai chile, minced 
• FOR SERVING 
• 1 lb thin rice noodles 
• 1⁄2 head lettuce, torn into small pieces (use soft leaf lettuce, red adds more color, but green is fine) 
• 2 cups loosely packed of a mixture of asian herbs (such as cilantro, mint, shiso, Thai basil, etc.) 

Bun Cha (Vietnamese Pork Meatball and Noodle Salad)

INSTRUCTION:

You may like: Vietnamese-style mango and prawn no-cook salad

In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.

In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.

Meanwhile, combine all ingredients for the sauce in a large mixing bowl.

When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.

Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.

Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.

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Hanoi Breakfast - an essential part of the Vietnamese cuisineSponsored •

N o matter how busy and modernized Hanoi has become, the Hanoi food and the traditional breakfast habit of the Hanoians have been well preserved. Their breakfast menu is quite diversified with dried food, including rice, bread or pastries, and many different types of noodles and noodle soup. The Hanoians make their breakfast at home or go to a small restaurant on the street - some prefer to buy the food on the street and eat it at home.

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Vietnamese Lemon Grass Chicken CurrySponsored •

Ingredients

• 2 tablespoons vegetable oil
• 1 lemon grass, minced
• 1 (3 pound) whole chicken, cut into pieces
• 2/3 cup water
• 1 tablespoon fish sauce
• 1 1/2 tablespoons curry powder
• 1 tablespoon cornstarch
• 1 tablespoon chopped cilantro (optional)

Instruction: 
- Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. - Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
- Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

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Quick Bun Rieu (Crab Meat Ball Noodle Soup)Sponsored •

6 Servings
1 Hour

Traditional bun rieu is very time consuming. Getting bun rieu at the restaurant pretty much guarantees that you will not be getting real crab. This quick version takes the work out of it but still maintains the authentic taste with real crab meat. It's not cheap to make, but the perfect treat- yourself-dinner for a cold night.

Ingredients :

• meat balls
• 1 lb shrimp (shell, devein and finely chop)
• 1 lb ground pork
• 2 eggs, beaten
• 1 tsp black pepper and salt
• 3 scallion (finely chop)
• 1 tbsp red boat fish sauce
• 1 can fresh crab meat (prefer lump)
• soup
• 2 lemon grass, discard green part. Use white part and cut into 3 inch stalks and bruise
• 2 tbsp tomato paste
• 4 tomatoes, quartered
• 2 can chicken stock (low sodium)
• 1 cup dried shrimp broth (made by boiling and seeping dried shrimp for 10 min) this is optional as it provides a very intense flavor
• 4 cup water
• 10 piece fried tofu
• 3 Shallots chopped finely
• 5 garlic cloves finely chopped
• 1 tbsp fish sauce
• 2 tbsp avocado oil
• 2 bay leaf
• bowl
• 1 packages Rice noodles boil until tender and drain
• 1 cup bean sprout
• 1 bunch basil
• 1 cup chopped cabbage
• 1 bunch cilantro
• 1 Lime cut into quarters

Instruction :
1. Combine all ingredients for the meat ball and set aside.



2. In a stock pot sautee Shallot and chopped garlic until aromatic.



3. Add tomatoes and lemon grass and sautee until tomatoes are soft. add tomato paste and then bay leaf.

4. Pour in chicken stock, fish sauce, shrimp broth, water and bring to a boil for 10 min. Skim off foam from top



5. With two spoons, form small meatballs with crab-shrimp-pork mixture and place into boiling soup
6. Add fried tofu, let boil until meatballs and tofu float to the top



7. Cook rice noodles until tender. Drain water. Place rice noodles in a bowl, arrange meatballs and tofu and garnish with basil, bean sprout, cabbage and cilantro. Squeeze 1 wedge of lime into bowl. Pour in hot soup last.

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