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When it comes lớn food, Hanoi is our favorite đô thị in Vietphái mạnh. That’s saying a lot considering how good Vietnamese food is throughout the country.

We enjoy the food in Hanoi so much that staying for just a week or two isn’t enough anymore. We want to stay for at least a couple of months on our next trip. The thought of having Hanoi food favorites lượt thích bun phụ vương, pho, thân phụ ca, and bun bo phái nam bo everyday for several months sounds incredibly enticing to lớn us. And let’s not forget about ca phe trung or egg coffee!

It’s important for us to lớn find the best versions of each dish so we consulted with locals, Hanoi food blogs, & crowd Đánh Giá websites lớn come up with this list of 25 restaurants và street food stalls offering the best food in Hanoi.

If you’re visiting Hanoi & enjoy Vietnamese food as much as we bởi vì, then this Hanoi restaurant guide will be very useful to you.


To help with your Hanoi trip planning, I’ve sầu compiled link lớn hotels, tours, và other travel-related services here.


Top-rated hotels in Hoan Kiem, one of the best areas to lớn stay for people on their first trip lớn Hanoi.




Before you visit Hanoi, be sure lớn check out our detailed Hanoi travel guide. It’ll have all the information you need – like where to lớn stay, which attractions lớn visit, what và where lớn eat, etc. – to lớn help you plan your trip.

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Twenty-five sầu Hanoi eateries are a lot lớn go through so I’ve sầu organized them by dish. If you want lớn find the best of something, then you need to lớn try it a few times which is why I sought out multiple places khổng lồ have Vietnamese food favorites like pho, bun phụ vương, & banh mày. You can cliông chồng on the links below to jump down to lớn restaurant suggestions for specific dishes.

Taste is subjective sầu so we won’t always agree, but I’ve sầu listed my personal favorites below. You can cliông xã on the links to jump down to lớn pictures and information about that specific restaurant.

BANH MI: Banh My PPHO: Pho Hang TrongBUN CHA: Bun Cha 74 Hang QuatBANH CUON: Banh Cuon Gia Truyen Tkhô giòn VanCHA CA: Cha Ca Thang Long


Banh ngươi is arguably the most well-known Vietnamese dish outside of the country. A staple in Vietnamese cuisine, banh mi is the Vietnamese word for “bread” but people use it to lớn refer to lớn the sandwich.

A small French baguette is split lengthwise and filled with a variety of ingredients lượt thích liver pate, cold cuts, pickled vegetables, cucumber slices, and cilantro. It’s a light sandwich that’s typically eaten as a snaông chồng.

This is just my personal opinion, but as good as the banh ngươi was in Hanoi, I felt that it was better in Hoi An và Saigon. With that said, I’m willing lớn wager that any banh mày in Hanoi is superior lớn most banh mày found outside the country. It’s something that you should definitely still try while you’re in Hanoi.

1. Bánh Mì 25

Google “best banh mày in hanoi” and this restaurant often pops up. Based on its 5,100+ TripAdvisor Reviews, Bánh Mì 25 is one of the most popular banh mi restaurants in Hanoi, especially aao ước tourists.

But that doesn’t mean it’s touristy and inauthentic. Filter Đánh Giá by language and you’ll find that most Vietnamese reviewers give it an “Excellent” rating as well.


This was my very first meal not just in Hanoi, but in Vietnam. I wasn’t completely satisfied with the banh ngươi we had two years ago so finding better banh mày restaurants was a priority. Hearing that crunch again from the baguette was lượt thích music to my ears!

I asked my hệ thống for recommendations and she suggested I get this mixed banh ngươi with pate, barbecued pork, si, và sausage. The fillings were delicious – sweet, smokey, savory, và crunchy all at once.

For me, a sandwich for me can only be as good as the bread it’s on and this baguette was fantastic. Served warm & toasty, it was crunchy on the outside & soft & pillowy on the inside, so it would sort of crumble in on itself every time I took a bite. It was delicious và a great start khổng lồ this Hanoi food trip.


Bánh Mì 25 is located along Hang Ca street in Hanoi’s Old Quarter. Pictured below is the takeaway stall but they have sầu a sit-down restaurant across the street.


I didn’t see this sit-down restaurant at first so I ordered my banh mày from the takeaway stall and they brought it here.

Bánh Mì 25 has to lớn be one of the most successful banh mày restaurants in Hanoi. The place was packed with tourists when I was there.

Bánh Mì 25

Address: 25 Hàng Cá, P, Hoàn Kiếm, Hanoi, VietnamOperating Hours: 7AM-9PM, dailyWhat to lớn Order: Mixed banh mi with pate, barbecued pork, đê mê, & sausageWhat We Paid: VND trăng tròn,000-40,000 per banh mi

2. Bami Bread

I already knew about this restaurant from my retìm kiếm, but my homestay host recommended it as well. It was confirmation that Bangươi Bread really does serve some of the best banh ngươi in Hanoi.

They market their sandwiches as “Hoi-An-style” banh mi, which says a lot because the best banh mày I had in Vietphái nam was in Hoi An. Based on what I’ve read, banh mày was invented in Hoi An.

Bread baked in Hoi An is said khổng lồ be different than in other parts of the country. They’re thinner, crispier, and lighter, & make for better sandwiches.

Looking at Bamày Bread’s thực đơn, the choice was clear. I went with the Hoi An Special made with pate, slow-roasted pork, pickled vegetables, coriander, and a secret sauce.

Juicy & succulent with good snap from the pickled vegetables, the fillings were terrific but the bread as always, was the star. Nicely soaked-in with the juices from the roasted pork, it held the sandwich together literally and figuratively.

I’m not sure if it’s on par with the bread in Hoi An but it did seem lighter and more delicate.


Bamày Bread has a fraction of the Review of Banh Mi 25 but they’re also a TripAdvisor Certificate of Excellence awardee with a stellar 4.5-star rating.

Bangươi Bread

Address: 98 Hang Bac | Hoan Kiem, Hanoi 10000, VietnamOperating Hours: 7:30AM-10PM, dailyWhat lớn Order: Hoi An SpecialWhat We Paid: VND 26,000 per banh mi

3. Banh Mi Pho

Banh Mi Pho is a chain of banh mi shops in Hanoi. I was working on a video clip in my homestay and I needed a quick bite khổng lồ go. Thankfully, I found a Banh Mi Pho branch nearby.

Of the five sầu banh mi restaurants listed here, this was my least favorite. The bread was good but I thought the ingredients were lacking. I got the Banh Mi Hanoi made with pate, si mê, sausage, pickled vegetables, cucumber, coriander, and a special sauce.

As you can see below, the ingredients were a bit sparse. As a result, it lacked the balance of flavors & textures that I’ve sầu grown accustomed lớn in a well put-together banh ngươi. Perhaps I ordered the wrong thing.


Banh Mi Pho is also a TripAdvisor Certificate of Excellence awardee but with a slightly lower 4-star rating.

Banh Mi Pho

Address: 8 Quan Su | Hoan Kiem, Hanoi 100000, VietnamOperating Hours: 6AM-10PM, dailyWhat to Order: Banh Mi HanoiWhat We Paid: VND 28,000-41,000 per banh mi

4. Bánh Mỳ Trâm

I read about this place in several articles listing the best banh mày restaurants in Hanoi.

For the past twenty years, Bánh Mỳ Trâm has been one of the most popular sandwich shops in the thành phố, known for their deconstructed banh mày served with a signature house-made sauce.

Most locals opt for the deconstructed version but I wanted mine to lớn go so I got it in sandwich khung. As always, I asked my server for recommendations and she made me this classic banh mày pate with cold cuts, coriander, pickled vegetables, và their famed secret sauce.

This was about as well-balanced a banh mày as you can make. The bread was toasty & terrific and filled with a perfect balance of ingredients. It was crunchy, sweet, savory, and just a little bit spicy.

I’m not sure why the locals prefer to lớn have the ingredients separate. Perhaps to maintain the crispness of the bread? Whatever the reason, I’d love lớn try it on our next visit lớn Hanoi.


I read that Bánh Mỳ Trâm gets crowded so I went during off-hours, in the middle of the afternoon. There were just a few people ahead of me at that time, và everyone was getting their banh mày to lớn go. Eating banh mi while walking around the thành phố is one of my favorite Hanoi food experiences.

Bánh Mỳ Trâm

Address: 252 Cửa Nam, Hoàn Kiếm, Cửa Nam Hoàn Kiếm Hanoi, VietnamWhat lớn Order: Banh Mi pateWhat We Paid: VND 25,000 per banh mi

5. Bánh Mỳ P

This was easily my favorite banh ngươi in Hanoi. By coincidence, it was the last restaurant I visited so it felt as if all previous banh mày experiences were leading up to this one. Everything just came together so beautifully in this sandwich.

Located a few blocks north of Hoan Kiem Lake, Bánh Mỳ P.. is a hole-in-the-wall restaurant known for serving some of the best banh mày in Hanoi.

I read that they’re known for their lemongrass beef but when I asked my hệ thống for recommendations, he confidently suggested the grilled chicken so I went with that. It was phenomenal – perfect bread paired with juicy grilled chicken & crunchy pickled vegetables.


Notice how deliciously soaked-through the bread is from the juices of the grilled chicken? Absolutely delicious.

The chicken was on the sweet side but it was tempered nicely by the pickled vegetables. I found myself doing the happy dance while I was eating this. It was the only time I had khổng lồ keep myself from ordering a second sandwich.


Appearances can be deceiving. Together with Bánh Mỳ Trâm, Bánh Mỳ Phường has the most unattractive storefront aý muốn all the banh mi restaurants listed in this guide. It really does rock that “hole-in-the-wall” look!

But through that unassuming exterior was the best sandwich I had in Hanoi.

Bánh Mỳ P

Address: 12 Hàng Buồm, Hoàn Kiếm, Hanoi, VietnamWhat to lớn Order: Grilled chicken banh miWhat We Paid: VND 12,000-35,000 per banh mi


When people think of Vietnamese cuisine, pho is one of the first dishes they think of. Like banh mày, it’s a Vietnamese national dish & a Hanoi food favorite.

It’s a noodle soup that originated in Nam Định Province in northern Vietnam, but is now enjoyed throughout the country. It’s typically made with four basic ingredients – a clear stochồng, rice noodles, meat (typically beef or chicken), và herbs.

Some of the country’s best pho can be found in Hanoi, so it’s definitely something you should have at least once. Many people love it, including Ren.

Personally, it isn’t one of my favorite dishes in Vietnamese cuisine. I prefer more potently flavored noodle soups like hu tieu, banh canh, and bun bo hue, but pho has a following that exceeds all other types of Vietnamese noodle soup.

6. Phở Gia Truyền Bát Đàn

This restaurant was on every “must-eat pho” danh mục in Hanoi. As soon as you arrive sầu, you’ll realize how popular it is from the long queue of people waiting to lớn have sầu their pho. A Hanoi institution, Phở Gia Truyền Bát Đàn has been serving some of the city’s best pho since the 1960s.

There are just three items on the menu here – pho chin, pho tai, & pho tai phái mạnh. Pho chin refers to lớn pho with fully cooked brisket. Pho tai refers lớn pho with lightly cooked meat while pho tai nam giới is a combination of both. I wanted the best of both worlds so I went with the pho tai nam.

As described, classic pho is served with four basic ingredients – soup, noodles, meat, & fresh herbs. You’ll find various condiments on your table lượt thích chopped chili, chili sauce, pickled vegetables, fish sauce, và hoisin sauce so you’re không tính phí to lớn add as much as you lượt thích.


Phở Gia Truyền Bát Đàn loads their bowls of pho tai phái mạnh with these tender cuts of beef. I read that what makes their pho truly special is the broth. They stew beef bones for hours, resulting in a mildly sweet & clean-tasting soup.

Compared to lớn more robustly flavored soups, pho is relatively mild & delicate in flavor. I think it takes a lot of experience khổng lồ truly understvà và appreciate the nuances of a good pho. Some people like the broth as is so you may want lớn try it on its own first before adding any condiments.


Phở Gia Truyền Bát Đàn is popular so expect a line at any time of day. I went here twice. They ran out of pho the first time I went for breakfast so I came bachồng later that night.

I guess they cđại bại in the afternoon khổng lồ prepare more stoông xã. There was a line both times but it does move sầu fairly quickly. The hardest part is securing a seat so it’s best khổng lồ go with two or more people.

Phở Gia Truyền Bát Đàn

Address: 25 Hàng Cá, Phường, Hoàn Kiếm, Hanoi, VietnamOperating Hours: 6-10AM, 6-8:30PM, dailyWhat lớn Order: Pho tai namWhat We Paid: VND 40,000-50,000 per bowl of pho

7. Phở Thìn

We visited this place on our first trip to Hanoi two years ago. Phở Thìn has long been considered as one of the best restaurants to lớn have pho in Hanoi, a reputation it maintains khổng lồ this day.

Opened in 1979, the restaurant’s owner Nguyen Trong Thin found a novel way to add flavor to lớn classic pho bo (beef pho). Instead of simply boiling the beef, he decided to stir-fry it with garlic before adding it to the soup.

This minute innovation added new flavor components lớn the dish, turning a traditionally gentle stock into lớn a more richly layered broth.

Here’s our beautiful bowl of beef pho smothered in green onion. This is typical of northern pho, though Phở Thìn puts more than any other restaurant I visited. I enjoyed it because it added texture to the dish.


The beef in this pho is noticeably different. It’s more flavorful – garlicky and smokey with hints of caramelization from the stir-frying process.

Just from looking at this picture, you can get a sense of how crunchy this bowl of pho is from all the green onions they put in it. It’s still one of the best bowls of pho I’ve sầu ever had.


Phở Thìn is located farther south so it’s a bit of a walk from the heart of the Old Quarter. Their pho goes for VND 60,000 per bowl, which is pricier than most.

I think it’s worth the effort if you want to lớn try pho that’s a little different. Many people were having it with quẩy or Chinese crullers as well.

Phở Thìn

Address: 13 Lò Đúc, Ngô Thì Nhậm, Hai Bà Trưng, Hanoi, VietnamOperating Hours: 5:30AM-9:30PM, dailyWhat to lớn Order: Pho boWhat We Paid: VND 60,000 per bowl of pho

8. Pho Hang Trong

This was my favorite bowl of pho in Hanoi, served in a place you’d never find on your own unless you already knew about it. I learned about it from this Saveur article describing the best bowl of pho in Hanoi.

Looking at this picture, can you tell where this pho restaurant is? It’s through that dark alleyway between the souvenir shops, where the man is emerging from.

I knew how to lớn find it because I had its precise location pinned on my bản đồ, but as far as I could tell, there are no signs from the street clueing you in to the location of this secretive sầu restaurant, one that could very well be serving the best bowl of pho in Hanoi.


Enter the alleyway and you’ll find this sign telling you to lớn go up the flight of stairs. The sign reads: “Looking for pho? This way —>”


The stairs leads you up khổng lồ what looks like someone’s home, where they have sầu these plastic tables & stools set up in what appears khổng lồ be a living room. You have sầu to lớn remove sầu your shoes before entering this room.

You can’t see it in this picture but behind those two customers is a bed where two kids were playing. This was clearly some family’s living space.

According to lớn the Saveur article, the elderly woman who makes the pho – Ms. Minh – had been selling pho on the street for nearly fifteen years until the police forced her khổng lồ relocate indoors, perhaps in a countrywide effort to lớn eradicate street vendors. So she moved her business inside her trang chủ, where she continues to lớn serve pho from 3-8PM daily.

In fact, on the dark wooden cabinet below are framed pictures of Ms. Minh’s late ancestors, watching customers devour bowl after bowl of her delicious pho.


Like Phở Thìn, Ms. Minh’s bowls of pho are swimming with green onions. The cuts of beef are thin and lean, & the broth perfectly clear.

Ms. Minch follows a secret family recipe that involves simmering beef bones for 24 hours while skimming off all traces of fat khổng lồ keep the broth as clear as possible and preserve its meaty flavor.


Like any streetside vendor in Hanoi, tables are stacked with various condiments. I took a few sips of the broth before adding in some chili sauce, chopped red chilis, & pickled vegetables.

I enjoy spicy food & these condiments had my nose running and beads of sweat dripping down my shaved head. Very nice.


Here’s a closer look at those soft and silky pho noodles and thin slices of tender beef. Clearly, this bowl of pho was made with much care và love.

As is often the case in Hanoi, the best food và coffee experiences are through dark alleyways & up decaying stairwells. Pho Hang Trong is another example of that. Do seek this restaurant out if you want khổng lồ try some of the best and most interesting bowls of pho in Hanoi.

Pho Hang Trong

Address: 8 Hàng Trống, Hoàn Kiếm, Hanoi, VietnamOperating Hours: 3-8PM, dailyWhat to Order: Pho boWhat We Paid: VND 30,000 per bowl of pho


Bun thân phụ is one of Hanoi’s core regional dishes & perhaps my single favorite dish in Vietnamese cuisine. It’s a must-try Hanoi food classic và the reason why a similar dish called bun thịt nuong exists everywhere else in Vietnam giới except Hanoi, where bun thân phụ is overlord and ruler.

Bun phụ vương is a dish consisting of charcoal-grilled fatty pork served in a soupy bowl with pickled vegetables, along with a side of sticky rice noodles and fresh leafy greens lượt thích lettuce, perilla, coriander, & mint.

If I could eat just one Vietnamese dish for the rest of my life, then it would definitely be bun thân phụ. I love this dish và ate it as often as I could in Hanoi. It’s commonly eaten with nem cua be, which are fried Vietnamese spring rolls made with crab.

9. Bun Cha Dac Kim

This was where we had our first taste of bun phụ thân two years ago. xuất hiện since 1965, Bun Cha Dac Kim has long been considered one of the best restaurants to lớn have sầu bun cha in Hanoi. In fact, when my brother & sister-in-law took a Hanoi food tour, their local guide took them here.

As described, bun phụ thân và nem cua be are often eaten together so you should definitely get a side of these crab spring rolls khổng lồ enjoy with your bun phụ vương. They go perfectly well together.


Every order of bun cha comes with two preparations of pork – seasoned pork patties and pork belly. Both are grilled over charcoal so they’re smokey, savory, & a little sweet.

They’re served in a thin soup that’s basically a watered down version of nuoc cham or Vietnamese dipping sauce. It’s made with nuoc mam (Vietnamese fish sauce), rice wine vinegar, lime juice, sugar, garlic, và chili, và may or may not contain slivers of pickled vegetables.


I can’t căng thẳng enough what a perfect pairing this is. Nem cua be is like the Robin to Bun Cha’s Batman.

Deep-fried và redolent with crab flavor, it has a crisp but delicate coating và is the igiảm giá sidekick khổng lồ the smokey caramelized grilled pork.


To eat, you heap a generous serving of greens và rice noodles into lớn your bowl along with a few pieces of pork. The noodles are sticky and clump together but quickly loosen up when you add in the soup from the bowl of pork.

Bun phụ vương with the noodles and greens are already perfect, but you’re welcome to add chili và garlic lớn impart even more flavor to the dish.

For me, bun phụ vương with nem cua be is the perfect balance of flavor and texture. It embodies everything I love about Vietnamese cuisine.


I believe sầu Bun Cha Dac Klặng has more than one restaurant in Hanoi. We went to the branch along Duong Tkhô hanh Street.

Bun Cha Dac Kim

Address: Smặt hàng Bông, 67 Đường Thành, Smặt hàng Bông, Hoàn Kiếm, Hanoi, VietnamOperating Hours: 10AM-8:30PM, dailyWhat to Order: Bun cha, nem cua beWhat We Paid: VND 90,000 per combo

10. Bún Chả 34 (Bún Chả Tuyết)

Bún Chả 34 is another often-recommended bun thân phụ restaurant in Hanoi’s Old Quarter. It was the first bun phụ vương place I went khổng lồ on my most recent trip, và arguably my second favorite in Hanoi.


I just love sầu these caramelized pieces of grilled pork swimming in that soupy bowl of nuoc cyêu thích. They’re redolent with sweet & smokey flavor, the fattiness cut by the acidity of the soup.

They aren’t at all unctuous so you don’t tire from eating the fatty pork. Vietnamese cuisine is all about balance which is a big reason why I enjoy it so much.


I think it’s customary lớn eat two pieces of nem cua be with every order of bun cha. My VPS looked confused when I told her I only wanted one. It wasn’t enough.


Located a bit farther north, closer to Truc Bach Lake, Bún Chả 34 gets pretty busy during lunch so you may want khổng lồ go at an off-peak hour.

Bún Chả 34

Address: 34 Hàng Than, Nguyễn Trung Trực, Ba Đình, Hanoi, VietnamOperating Hours: 8:30AM-5:30PM, dailyWhat to lớn Order: Bun thân phụ, nem cua beWhat We Paid: VND 48,000 for bun cha và nem cua be

11. Bún Chả Hương Liên

This is that bun phụ thân restaurant made famous by the Hanoi episode of Parts Unknown, the one where the late great Anthony Bourdain was teaching former US president Baraông chồng Obama the fine art of slurping over bun thân phụ & beer.

Because of the popularity of that episode, I expected this restaurant khổng lồ be more crowded and touristy than it was. Surprisingly, there were a good number of local customers here along with fans of the show lượt thích me.

I ordered the “Combo Obama” which came with bun phụ vương, nem cua be, and a can of Hanoi Beer (Bia Hà Noi). A holy trinity in Vietnamese cuisine!


Check out this beautiful fatty piece of pork belly. It didn’t have as much caramelization as the other restaurants on this menu, but it was still pretty good.

To be honest, the bun phụ vương at Bún Chả Hương Liên was my least favorite, which is something I was sort of expecting. It was decent but clearly a step down from the other restaurants on this các mục. It wasn’t as smokey nor as well-developed in flavor as the others. However, they did serve the best nem cua be.


The nem cua be at Bún Chả Hương Liên was my favorite. The coating wasn’t as delicate as some of the others but it was the most redolent with crab flavor.

It was rounder and considerably larger than the others as well, which is why they give you just one piece. It was delicious.


I admire both men so this was my fanboy moment in Vietphái mạnh. Encased in glass, this is the very table where Bourdain và Obama sat down khổng lồ bun thân phụ và beer.

Bún Chả Hương Liên is a big restaurant with two (or more) floors. You’ll find this on the second floor. Just walk up the stairs and turn right.


Bún Chả Hương Liên is located pretty far south of the Old Quarter. It took me about half an hour lớn get here on foot.

It was awesome seeing Obama và Bourdain’s table but in my opinion, you can find better bun thân phụ elsewhere. I suggest making the trip here only if you’re a tín đồ of the show.

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It was important for me to lớn go lớn the exact siêu thị featured on the show, but the restaurant has become so popular that they’ve opened up a second branch. It’s located west of the Old Quarter, near Dong Da Lake.

Bún chả Hương Liên

Address: 24 Lê Văn Hưu, Phan Chu Trinch, Hai Bà Trưng, Hanoi, VietnamOperating Hours: 8AM-8:30PM, dailyWhat to Order: Bun thân phụ, nem cua beWhat We Paid: VND 90,000 for the Combo Obama

12. Bun Cha 74 Hang Quat

Bun Cha 74 Hang Quat was far and away my favorite bun phụ thân restaurant in Hanoi. Open only for lunch, my homestay host highly recommended this restaurant khổng lồ me as well. It’s exceedingly popular aao ước locals và has been serving some of the best bun phụ vương in Hanoi for over twenty years.


I am seriously salivating just looking at this picture right now. You’d think grilled pork was just grilled pork, but I went on a Hanoi food & market tour led by a chef and she told me that bun phụ thân can vary greatly between cooks. It’s all in the seasoning. Eat here và you’ll quickly underst& that not all bun phụ vương are created equal.

With the perfect combination of sweet, fatty, smokey, and savory, the bun thân phụ at Bun Cha 74 Hang Quat may well have sầu been the single best thing I ate in Vietnam. It was effing delicious.


Their nem cua be was pretty darn good as well. Not quite as good I thought as Bún chả Hương Liên’s Vietnamese spring rolls, but pretty darn cthua kém. It wasn’t as flavorful but it was crisp & super delicate, giving way & crumbling between your teeth with little effort.


Bun Cha 74 Hang Quat is located at the end of this alley. It’s one of those well-established Hanoi street food restaurants that doesn’t seem to lớn have an actual space. You’ll see what I mean in the next few pictures.


Enter the alley và you’ll find these cooks busily grilling up the most mouth-watering medallions of pork. The smells wafting from this charcoal grill were ridiculous.


I don’t know what you hotline them but this is how they grill bun phụ vương. They sandwich a layer of pork between these wire tools then place them over hot coals to grill. They turn them over after a few minutes so the meat grills evenly on both sides. You’ll find Hanoi street food vendors grilling meat lượt thích this everywhere in the thành phố.


I sat inside but many customers were sitting on these tables và plastic stools randomly mix up in the alley. This narrow open space between buildings was basically Bun Cha 74 Hang Quat. With food this good, who needs an actual restaurant?!

Bun Cha 74 Hang Quat

Address: 74 Hàng Quạt, Hàng Gai, Hoàn Kiếm, Hà Nội, VietnamOperating Hours: 10:30AM-2PM, dailyWhat khổng lồ Order: Bun phụ vương, nem cua beWhat We Paid: VND 50,000 for bun cha & nem cua be


Another Hanoi food favorite is banh cuon. It’s a type of rice roll made from thin sheets of steamed fermented rice batter filled with seasoned ground pork and wood ear mushrooms.

The rolls are topped with fried shallots và typically served with a side of fresh herbs, gio lua (Vietnamese pork sausage), sliced cucumber, bean sprouts, and nuoc cđắm đuối.

13. Bánh Cuốn Bà Xuân

I had time for just one banh cuon restaurant on my most recent trip to Vietphái mạnh. The place on my radar was closed that night but I was lucky to find Bánh Cuốn Bà Xuân.

It’s located farther north, closer to Truc Bach Lake, so it doesn’t seem khổng lồ get as many tourists. But it was packed with locals at the time which is always an encouraging sign.

No one could speak English so I had trouble ordering. I basically had to lớn point lớn the rice rolls steaming over pots of boiling water for them to understvà what I wanted. Thankfully they did, and brought me back this heaping plate of banh cuon topped with crispy fried shallots và a side of gio lua.

Banh cuon is similar to cheong fun or Chinese rice rolls. They’re soft, slippery, và a little gummy, which is probably why they top them with fried shallots, lớn give sầu them texture.

They’re great with the fresh herbs and nuoc ctê mê dipping sauce. Banh cuon isn’t substantial enough for a full meal but it makes for an interesting snaông xã in Hanoi.


Based on a reviewer’s comments, Bánh Cuốn Bà Xuân is named after its owner, a Mrs Xuan. She operated the restaurant for many years before her death.

It was taken over by her daughter who was probably the woman making banh cuon at the front of the restaurant, the one I was signaling khổng lồ when I was trying lớn put in my order.

According khổng lồ the same reviewer, he was taken to Bánh Cuốn Bà Xuân on a Hanoi food tour, which leads me to believe that this restaurant really is highly regarded by the locals. It’s just around the corner from Bun Cha 34 so you can visit both on the same day.

Bánh Cuốn Bà Xuân

Address: Dốc Hòe Nnhị, Nguyễn Trung Trực, Ba Đình, Hanoi, VietnamOperating Hours: 6:30AM-11:30PM, dailyWhat khổng lồ Order: Banh cuonWhat We Paid: VND 30,000 for banh cuon

14. Bánh Cuốn Gia Truyền Thanh khô Vân

We visited Bánh Cuốn Gia Truyền Thanh hao Vân two years ago. It’s still my favorite banh cuon restaurant in Hanoi, largely because they offer more variety.

Servers making roll after roll seems khổng lồ be a standard at every banh cuon restaurant. I read that banh cuon rice sheets are traditionally made by steaming rice batter on a cloth stretched over a pot of boiling water, but that wasn’t the case here.

Instead, they’d ladle scoops of batter onto a convex metal surface. It would quickly solidify inlớn a thin delicate sheet that they’d scoop up and stuff with fillings before rolling up and cutting with scissors. You can tell they’ve been doing this for a long time by how quickly they were working.


As described, banh cuon is commonly made with pork (bánh cuốn nhân thịt), but this restaurant offers other varieties as well like shrimp (bánh cuốn nhân tôm tươi). We had the pork and shrimp, both of which were delicious.


Bánh Cuốn Gia Truyền Thanh khô Vân is popular. There were a few tourists inside the restaurant, including a couple of tour groups that stopped here for a bite to eat. It’s located closer to the heart of Hanoi’s Old Quarter so it’s a little easier to get to than Bánh Cuốn Bà Xuân.

Bánh Cuốn Gia Truyền Tkhô giòn Vân

Address: 12-14 Hàng Gà, Hàng Bồ, Hoàn Kiếm, Hà Nội, VietnamOperating Hours: 6AM-2PM, 5-10PM, dailyWhat khổng lồ Order: Banh cuonWhat We Paid: VND 85,000 for two orders of banh cuon


Like bun phụ thân & banh cuon, cha ca is another must-try Hanoi food classic. It refers to lớn grilled turmeric-marinated catfish served with a mountain of fresh dill.

It was invented by the Chả Cá Lã Vọng restaurant over a hundred years ago. That restaurant still exists in Hanoi today, though it’s best days appear to be behind it. People often complain about the service, hygiene, and poor value for money.

Today, there are far better thân phụ ca restaurants in the city. Like bun cha, it was one of our favorite dishes in Hanoi and something we’d look for on every return trip lớn Vietnam giới.

15. Chả Cá Lão Ngư

Chả Cá Lão Ngư was the restaurant I went lớn on my most recent trip lớn Vietphái nam. It wasn’t my first choice but it was delicious nonetheless.

For me, phụ vương ca is one of the most visually appealing Vietnamese dishes. What looks like a bushel of forest green dill is heaped onlớn a frying pan with golden orange nuggets of breaded catfish. It’s pan-fried on your table using a small burner, so you can hear it sizzling and popping as it cooks.

The fish typically used lớn make cha ca is the hemibagrus catfish, a genus of catfish caught in the rivers of northern Vietnam. It’s cut into matchbox-sized nuggets and marinated in galangal, turmeric, & other spices.

The fish is initially grilled on charcoal before being brought out khổng lồ pan fry on your table with spring onions and what appears khổng lồ be too much dill. The pan-frying process cooks it all down so what seemed lượt thích an excess of dill turns out khổng lồ be just right.


Cha ca is so good that Cha Ca La Vong was included in the bestsellling book 1,000 Places lớn See Before You Die. If you lượt thích fish, then you absolutely need to try this.


When ready, the cha ca is served with rice vermicelli, roasted peanuts, và coriander, along with a dipping sauce made with nuoc cmê mệt, vinegar, và garlic.

If you lượt thích, you can also add a bit of mam tom or Vietnamese shrimp paste mixed with lime juice. Mam tom has a svào pungent odor & flavor so it may not be for everyone, but we love sầu it. It’s similar khổng lồ Filipino bagoong.

The flavors & textures of phụ thân ca are wonderful so it’s easy lớn see why this dish is so highly regarded. The fish is tender và flaky on the inside with a slightly charred, caramelized coating. That’s probably why the fish is grilled first before being pan-fried, to lớn give it smokiness & texture.

The dill imparts a wonderful aroma to lớn the dish while the spring onions give it freshness and crunch. It’s so damn good và an absolute must-try in Hanoi.


As delicious as their thân phụ ca was, Chả Cá Lão Ngư wasn’t my first choice. I walked khổng lồ Cha Ca Anh Vu but they were fully booked for lunch during Vietnamese National Day, so I went to lớn Chả Cá Lão Ngư instead. Both restaurants are a bit of a trek from the Old Quarter so it’s best khổng lồ go by Grab.

Chả Cá Lão Ngư

Address: 171 Thái Hà, Láng Hạ, Đống Đa, Hanoi, VietnamOperating Hours: 10AM-10PM, dailyWhat to Order: Cha caWhat We Paid: VND 129,000 per person

16. Chả Cá Thăng Long

Chả Cá Thăng Long was where we got our first taste of phụ vương ca two years ago và it’s still my favorite. It’s located in the heart of the Old Quarter as well so it’s easy khổng lồ get lớn.


To be fair, the differences between restaurants were subtle, but they were just noticeable enough for me to lớn prefer Chả Cá Thăng Long.

It may have something to lớn do with how long they were kept on the burner, but the catfish here seemed more moist & succulent. The convenient location was a big plus too as we didn’t have sầu to go far to enjoy it.


As described, Chả Cá Thăng Long is located in Hanoi’s Old Quarter along Duong Thanh khô Street. If it’s your first time trying phụ vương ca, then I suggest having it at this restaurant.

Chả Cá Thăng Long

Address: 21 – 31 Đường Thành, Cửa Đông, Hoàn Kiếm, Hà Nội, VietnamOperating Hours: 10AM-9:30PM, dailyWhat to lớn Order: Cha caWhat We Paid: VND 129,000 per person


17. Bún Riêu Cua Hàng Bạc

We ate at Bún Riêu Cua Hàng Bạc two years ago but still rethành viên it well. They specialize in bun rieu which is a traditional Vietnamese rice vermicelli soup.

There are different types of bun rieu, but what we had here was bun rieu cua, a popular version made with crab, tomatoes, pork, & tofu.

It’s served with tomalớn broth and topped with freshwater crab, specifically rice paddy crabs, which are pounded with the shell inkhổng lồ a fine paste before being strained. The crab liquid is then used as a base for the soup with tomatoes, giving it a wonderful tangy flavor.


The rice vermicelli is shaped like spaghetti và firmer than pho noodles. The soup is flavorful enough as it is, but you can spruce it up with a host of condiments like chilies, lime, & shrimp paste.

The bun rieu is served with a basket of fresh greens like perilla, mint, lettuce, và water spinach, which you add freely into lớn the soup.

Bun rieu cua is a bright and tangy dish that’s great khổng lồ have sầu for breakfast. The acidity from the soup really wakes you up.


Bún Riêu Cua Hàng Bạc is located at 11 Hang Bac Street, underneath that xanh awning. I’m not sure if they have sầu indoor seating but we enjoyed our bun rieu cua on stools along the sidewalk.

Bún Riêu Cua Hàng Bạc was delicious but I had an even better version on my most recent trip. It was part of this Hanoi food and market tour with A Chef’s Tour, so I unfortunately don’t know the name of the restaurant. Along with the usual ingredients, it also had baby clams and gio lua.

Bún Riêu Cua Hàng Bạc

Address: 11 Hàng Bạc, Hoàn Kiếm, Hà Nội, VietnamOperating Hours: 7AM-10:30PM, dailyWhat lớn Order: Bun rieu cuaWhat We Paid: VND 30,000 per bowl

18. Quán Bún Thang Bà Đức

We went khổng lồ Quán Bún Thang Bà Đức a few years ago. It was our first secret Hanoi restaurant/cà phê experience. I remember that day well because we were so confused trying to look for this place!

The restaurant was listed at 48 Cau Go Street which took us khổng lồ this corner. As you can see from that sign on the wall, we were at the right place.

We kept walking baông chồng and forth, even peeking into that jewelry shop on the left, but we couldn’t find anything that resembled a restaurant. Only when they saw the puzzled looks on our faces did these two ladies point us inlớn the dark alley.


Like Pho Hang Trong, Quán Bún Thang Bà Đức is hidden in plain sight. It’s through this alleyway and up a flight of stairs.


Just follow the signs to lớn find another Hanoi original.


Quán Bún Thang Bà Đức specializes in bun thang, an interesting type of rice noodle soup that originated in Hanoi. I read that it’s a fussy dish to lớn make, one that’s typically reserved for special occasions.

Authentic bun thang requires a specific mix of ingredients lượt thích ga mai dau, which refers to hens of a precise age, and ca cuong, which believe it or not is pheromone extracted from a male belostomatid beetle. Yes, real-life beetle juice.


The ideal hens used khổng lồ make bun thang must only be old enough to have laid eggs for about a week. Any older or younger & the chicken meat isn’t ikhuyễn mãi giảm giá.

As for the beetle extract, an infinitesimal amount is added via the tip of a toothpiông xã to lớn give the dish a unique fragrance. Unfortunately, we weren’t aware of this at the time, so we didn’t pay attention khổng lồ any unusual aromas. I don’t remember noticing any smells that stood out.

Apart from those two unconventional ingredients, bun thang typically contains chicken, pork, và dried squid or shrimp, both in the broth & as toppings, in addition lớn thinly sliced egg shreds and gio lua.

Ours had fresh herbs và mushrooms as well. If you lượt thích, you can add chilies, shrimp paste, và lime for even more depth of flavor.

Bun thang is an interesting dish that doesn’t seem lớn be available just anywhere. If you have a fondness for noodle soups & want to lớn try something a little different from the typical pho, then I suggest giving bun thang a try.

Quán Bún Thang Bà Đức

Address: 48 Cầu Gỗ, Hàng Bạc, Hoàn Kiếm, Hà Nội, VietnamOperating Hours: 6AM-10PM, dailyWhat khổng lồ Order: Bun thangWhat We Paid: VND 35,000 per bowl

19. Bún Bò Nam Bộ Bách Phương

This was another restaurant that my homestay host recommended to me. They specialize in bun bo nam giới bo, a type of beef noodle dish that may or may not be from the south of Vietnam.

Though the name of the dish seems khổng lồ indicate that it’s from the south – bun means “noodle”, bo means “beef”, and nam giới bo means “the south” – some believe sầu that it actually originated in Hanoi, with the nam bo in its name merely suggesting that the dish was made in the southern-style – ie dry noodles without broth.

Whatever its true origins, it’s an absolutely delicious dish and something you need lớn try while in Hanoi.


Bun bo phái mạnh bo looks dry at first but phối the ingredients and you’ll find a shallow layer of broth at the bottom, similar to cao lau or mi quang in central Vietphái mạnh. It’s less of a broth and more like a sweet và sour dipping sauce made with nuoc mam, sugar, lemon, và chili.

Thinly sliced beef is marinated then stir-fried on high heat, before being added khổng lồ a bowl with rice noodles and lettuce. It’s then topped with fresh herbs, fried shallots, pickled vegetables, bean sprouts, and roasted peanuts.

We had actually learned how lớn make bun bo nam bo when we took a cooking class in Hoi An, but this was my first time trying it at a restaurant.

It was delicious – sweet, savory, soft, crunchy, and a little tangy. I imagine this to lớn be the type of universally appealing dish that most people will enjoy.


Based on the number of its Reviews, Bún Bò Nam Bộ Bách Phương is one of the most popular restaurants in this Hanoi food guide. It was packed with both locals and tourists when I was there.

Bún Bò Nam Bộ Bách Phương

Address: 67 Hàng Điếu, Cửa Đông, Hoàn Kiếm, Hà Nội, VietnamOperating Hours: 7:30AM-10:30PM, dailyWhat to Order: Bun bo phái mạnh boWhat We Paid: VND 60,000 per bowl

đôi mươi. Quán Gốc Đa

Quán Gốc Đa is the street food restaurant that really turned me on to Vietnamese cuisine. We first ate here a few years ago & I was taken here again on a Hanoi street food tour.

I don’t know if there’s a collective sầu word for these types of dishes but Quán Gốc Đa is known for many varieties of deep-fried street food like nem cua be, banh goi, và banh tom.


On this plate are banh goi and banh tom. Banh goi is lượt thích a Vietnamese empanadomain authority filled with minced pork, mushroom, glass noodles, and a quail egg. The filling is placed in the center of the pastry skin which is then folded & pinched closed in a half circle before being deep-fried khổng lồ a golden crisp.

Banh goi literally means “pillow cake”. It gets its name from its shape which is said lớn resemble a pillow. The ones with shrimp are the banh tom, which are sweet potato shrimp fritters.


Here’s a closer look inside the banh goi. This was fantastic & probably the single best fritter we had at Quán Gốc Đa.


Quán Gốc Đa also makes a mean version of nem cua be, which more than one blog has crowned the best in Hanoi. It was good but I’m not sure I’d agree.


The picture below was from my most recent Hanoi food tour. My guide ordered this plate of banh goi, banh ran ngọt, và pho cuon.

Pho cuon are basically noodle rolls filled with beef and fresh herbs. They’re similar to lớn banh cuon except the rolls are made with sheets of pho noodles.

As you can see below, the fritters are served with fresh greens and a nuoc ctê mê dipping sauce made with garlic, chili, sugar, lime juice, fish sauce, cucumber slices, & water.

There are condiments on the table as well like vinegar and chili sauce that you can add to lớn the nuoc cyêu thích. You dunk the fritters inkhổng lồ the bowl along with some greens to lớn temper their oiliness.

This is the dish that made me realize how important balance is to lớn Vietnamese food. Oily is tempered with acidic, soft with crunchy, savory with sweet to lớn achieve sầu a balance of flavors and textures.

When your food is well-balanced, it leads to lớn a much more interesting và enjoyable dining experience.


For dessert, we had the banh ran ngọt which is a sesame-covered glutinous rice ball filled with a sweetened mung bean paste. It’s basically the same thing as bubỏ ra balls served at Chinese dimsum restaurants.


Quán Gốc Đa is located along Ly Quoc Su Street, just a minute away from St. Joseph’s Cathedral.

Quán Gốc Đa

Address: 52 Lý Quốc Sư, Hàng Trống, Hoàn Kiếm, Hà Nội, VietnamOperating Hours: 10AM-9:30PM, dailyWhat to lớn Order: Banh goi, nem cua be, pho cuon, banh ran ngọtWhat We Paid: VND 4,000-12,000 per piece

21. Dong Thinh Nha Hang Mien Luon

We ate at Dong Thinch Nha Hang Mien Luon two years ago. I had read that they’re known for being one of the best restaurants in Hanoi to lớn have luon or eel.

If I rethành viên correctly, they serve sầu eel in six different ways here. We ordered two dishes, the first being this eel with vermicelli called mien luon tron. You can’t see them that well in this picture but the dark strips are the slivers of eel.

We’re used to having barbecued eel or unagi in Japan, but in Vietnam giới, eel is usually dried then deep-fried so it’s crispy lượt thích dried anchovies.

We had never tried eel like this before so it was an interesting experience. They were very crunchy but still had that familiar sweetness that I love sầu from eel.

The luon was served with glass noodles (mien), fried garlic and shallots, cucumber slices, chopped peanuts, & fresh herbs and greens with just a shallow layer of broth made from eel bones and ginger.


The second dish we ordered was this mien xiao luon or eel with fried vermicelli. The pieces of deep-fried eel are more noticeable here.

It’s pretty much the same as the previous dish except the vermicelli is fried và served dry without any broth.


Both dishes were great but the vermicelli in the fried version had a subtle smokiness that was missing from the other. Either way, the deep-fried eel is fantastic.

It starts off really crunchy then softens up after a bit of chewing. That’s when you start to notice the natural sweetness of the eel.


When we ate at Dong Thinch Nha Hang Mien Luon a few years ago, we were lucky khổng lồ be joined at the table by a Vietnamese chef who works at a nearby 5-star khách sạn. He was on his break & told us that he frequents this restaurant lớn have eel. That just goes to show you how good this place is.

Dong Thinch Nha Hang Mien Luon

Address: 87 Hàng Điếu, Cửa Đông, Hoàn Kiếm, Hà Nội, VietnamOperating Hours: 5-11PM, dailyWhat to Order: Mien luonWhat We Paid: VND 55,000 per order

22. Xôi Yến

If you’re really hungry and want value for your money, then one of the best things you can have sầu is xuyên or sticky rice. Xôi Yến is known for making great bowls of xoi xeo, which is sticky rice with mung beans and fried shallots.

More than one blog has proclaimed the xoi xeo at Xôi Yến to lớn be the best in Hanoi. One expat who’s lived in the country since the late 1990s even called it the best she’s ever had in all of Vietphái nam.

We ordered the “varied” xuyên xeo which looks lượt thích it came with everything but the kitchen sink. For VND 50,000, this overflowing bowl will fill up all but the biggest eaters. Ren and I shared one bowl và we couldn’t even get through the whole thing!

Xoi or sticky rice is very heavy & makes for an exceedingly filling meal. Maybe not the smarkiểm tra thing to lớn eat when you’re on a multi-stall Hanoi food crawl!


Underneath that blanket of toppings is the xuyên. The rice’s yellow tint comes from turmeric which is mixed with water & glutinous rice. Mung beans are then peeled, steamed, pummeled, and rolled into balls before being mixed inkhổng lồ the rice and topped with fried shallots & a tablespoon of liquid fat. See what I mean about this dish being so filling? And we haven’t even gotten khổng lồ the toppings yet!

I’m not sure exactly what the varied bowl comes with but it looks to have sầu pork floss, gio lua, Chinese sausage, egg, roasted pork, chicken, and maybe a few other ingredients. It’s served with a side of Vietnamese cucumber salad.

If you’re stumbling to lớn your hotel from bia hoi corner one night & want something lớn soak up all that cheap beer, then you may want khổng lồ stop at Xôi Yến & smash your face into one of these bowls of xoi xeo.


Thankfully, Xôi Yến is just a few stumbles và faceplants away from bia hoi corner.

Xôi Yến

Address: 35b Nguyễn Hữu Huân, Hàng Bạc, Hoàn Kiếm, Hà Nội 100000, VietnamOperating Hours: 6AM-12MN, dailyWhat khổng lồ Order: XoiWhat We Paid: VND 50,000 for the “varied” xuyên xeo

23. Chim Sao

I’m perfectly happy with street food, but I thought it might be nice khổng lồ include one nice restaurant on this menu.

I got the idea when someone reached out to lớn us on Instagram và asked if we wanted more restaurant suggestions in Hanoi I said yes, of course, and one of the places she recommended was Chyên Sao. She described it as one of the best restaurants in Hanoi. I was impressed with their Reviews so I went.

Poring over their thực đơn, I was intrigued by more exotic offerings lượt thích fried pig’s stomach & frog hotpot. I asked my hệ thống for recommendations but he quickly pointed out less adventurous dishes like this nem thit ran or fried spring rolls with pork.

Turns out he knew exactly what he was doing because these fried spring rolls were the best spring rolls I have ever had in my life. And I’m not just talking about Vietnamese spring rolls either, I mean any spring roll!

They were tasty & so delicate that it felt as if they were dissolving between my teeth while I was taking a bite. So incredibly delicious.


Unfortunately, the second dish he suggested wasn’t as great. He recommended I get this vit xao rau xanh hung or sauteed duông chồng with basil leaves. It was tasty but the meat was a little dry, perhaps from overcooking.

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I came across this article from Conde Nast Traveler & they mentioned that Chim Sao “highlights the cuisine of Vietnam’s ethnic minorities”. They recommended getting the grilled pigeon with sauteed young bamboo, garlicky molten eggplant, or lap suon (smoked pork sausage).


Chyên Sao is a lovely restaurant phối in an old French-style house towards the south of Hanoi. It took me about 20-30 mi