Hanoian’s like to snack. And when it comes to their favourite bites, banh gio, a savoury, pyramid-like dumpling found all over the capital, sits top of the pile. Words by me. Edits by Nick Ross. Photos by Vu Bao Khanh. The article is published on Word Vietnam issue July 2015.
As the Vietnamese New Year gets close, people rush to the market to stock up on traditional food for Tet. Among the signature dishes prepared in Hanoi are chung cake or banh chung, Vietnamese-style ham or gio cha, sticky rice, chicken, dried bamboo shoots and bun thang, which is vermicelli noodle soup with chicken, pork and egg.
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Phở Gà – Back to basic
I was surprised myself when being told from our Chief Editor that we have not yet covered a full story on Phở Gà – Hanoi chicken noodle. To me, maybe Phở Gà is the most basic and an absolute staple of local street food, that makes us, Street Snacker writers, all think that it must have been covered long ago. It somehow explains why it remains uncovered story. Therefore, I decided to find my way back to Hanoi’s basic and simple but flavorful traditional Phở.
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For a pack of delicious, rustic and traditional xoi with only VND5,000, head to Hang Hom. Words by me. Edits by Nick Ross. Photos by David Harris. The article was published on Word Vietnam Issue December 2014.
For those travelling to Vietnam, looking at guides and travel sites like Trip Advisor or CNN travel seems like common sense, as these sites advise on “not-to-miss” local dishes and eateries. Yet when it comes to sticky rice or xoi, one of Hanoi’s most unique dishes, Xoi Yen is recommended as the go-to place. Xoi Yen is the modern side of sticky rice thanks to its range of mix-ins like chicken breast, steamed pork and egg. But there’s also another side to xoi — the original and traditional version.
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Banh xeo To Hien Thanh – one version of Hue’s original banh xeo made by a Hanoian who has deep love with the imperial city. Words by me. Edits by Nick Ross. Photos by Francis Roux. This article was published on Word Hanoi Issue March 2013.
Once the imperial capital of Vietnam, Hue is still renowned for its royal cuisine. So much so that a large number of Vietnamese including many Hanoians have the firmly-held belief that it is the best of the country. Take banh xeo or fried pancake as an example. This dish may be familiar to many of us and people may encounter different versions of banh xeo as it is prepared differently throughout the country. However, to many Hanoians, the Hue version of banh xeo is the one that they prefer most. And while the exact origin of this dish remains a question, many think this Vietnamese fried pancake has its roots in Central Vietnam.
Hot rice flan mixed with pork and mushroom and served with fish sauce, banh duc nong makes the perfect winter snacks. Word by me. The article was published on Word Hanoi Issue December 2013.
Familiar to Hanoians, and often street peddlers, snacks such as banh duc or plain rice flan, che con ong or hard caramel flavored ginger sticky rice disc, che dau xanh or mung bean and banh tro are found across the capital.
Known as quà quê or countryside traditional cakes, these snacks used to be signatory dishes representing celebrations like lunar New Year, or festive family gatherings. Nowadays, they have become equavilent of fast food.