If you are craving for tasteful snacks of Hanoi recipe such as Banh Cuon (steamed rice pancake rolls), Bun Cha (vermicelli served with grilled pork and pickled cucumbers), .., you definitely satisfy your appetite with the mouthful right in Sai Gon.
Lau Rieu Cua Bap Bo (Sour crab soup hotpot with beef and rib cartilage)
Lau Rieu Cua Bap Bo (sour crab hotpot with beef and rib cartilage) is one of the most popular dishes in the North, especially during cold days. When it first appeared in Sai Gon, it was immediately highly recommended by the young. The tasteful and fragrant sour crab soup is made from crab-roe, blended and filtered crab body, tomatoes, grease, vinegar and other spices. This amazing dish is accompanied by various kinds of vegetables and accompaniments for 3 – 4 guests.
You might enjoy this delicious dish at Tu Xuong Street, Truong Dinh Street, Hong Ha Street, ect at the price of 15$ per portion for 4 people.
Bun Dau Mam Tom
Bun Dau Mam Tom has been a favorite dish to travelers. It is served as street food at food stalls, restaurants, or even at small stands at narrow alleys. This amazing dish is made from 3 main ingredients: yellow fried tofu, vermicelli noodle, and “mam tom” (“smelly” fermented shrimp paste) which is added in chili, a little of monosodium glutamates (MSG) and whipping grease. Additionally, they accompany this dish with different kinds of vegetables which promise to release wonderful flavor in your mouth when eating.
Bun Dau Mam Tom used to be considered a snack but now you can get a “full belly” because it is accompanied with other tasteful foods such as cha com (fried nuggets), boiled pork, etc. This simple, moreover, the cheap dish has been so popular that we can enjoy it whenever and wherever you’d love to. You might enjoy this tasteful dish at Hog Ha, Phan Xich Long, and Tran Hung Dao Streets. Just spend 1$ to 2$ and you will have a full belly afterward.
Bun Cha has been familiar with people in Hanoi for a long time. Pork shoulder, which is used to make grilled meat, is chopped or minced, then grilled on the charcoal. You definitely order one or both, depending on your taste. Bun Cha offers the best taste when eating with “Bun La” (round pieces of noodle), sweet and sour sauce mixed with garlic and chili, a pickled unripe papaya and, of course, a dish of salads.
It’s not challenging to make Bun Cha but how to make a tasteful one depends mostly on experience and family recipe, especially the sauce. Bun Cha (in the North) and Bun Thit Nuong (grilled meat vermicelli -in the Central and the South) seem to share some common things. However, their eating style and taste of sauce are totally different. In Sai Gon, Bun Cha is best known in restaurants and food stalls serving Northern cuisine in Tan Binh District with only 1,5$ to 3$.
Bun Ca Ro Dong (Fish noodle)
Being processed from familiar ingredients such as perch, Indian taro stem (doc mung), dills, tomato,..Bun Ca Ro Dong is undoubtedly an ideal choice during such a hot day. You might enjoy this tasteful and fragrant dish at restaurants on Hong Ha Street, Tan Binh District or those on Nguyen Dinh Chieu street, District 1. A bowl of Bun Ca Ro Dong is priced at 35,000 VND.
Bun Gia Cay (false dog soup)
Bun Gia Cay (false dog soup) is one of the most delicious dishes in Hanoi in winter. The main ingredient is pork leg undergone complex processing process. A false dog bowl is greasy with meat, sour with bamboo shoots and fragrant with the mixture of galangal roots and fermented rice. Most importantly, this amazing dish must be cooked with Mam Tom (“smelly” Vietnamese shrimp paste) to create its own taste. It is usually served with noodles cut into pieces. Don’t forget to mix it to enjoy the best taste of meat and flavor of herbs in your mouth. Spend 4$ and you will have a full belly afterward at Northern cuisine restaurants in Tan Binh District.