Vietnam Street Food – Hidden Street Food Gems in Hanoi 🇻🇳 Northern Vietnamese Food Tour of Hanoi

Vietnam Street Food – Hidden Street Food Gems in Hanoi 🇻🇳 Northern Vietnamese Food Tour of Hanoi

One, two, three, cheers! One, two, three, cheers! One, two, three, cheers! Hey everyone,
I’m Steph, Chris is behind the camera, and today we are continuing our food
series here in Hanoi. So far we have just been loving
the Northern Vietnamese cuisine, and today we have got a big day planned eating
some more delicious northern specialties, starting it all off with a jam packed
breakfast. Are you hungry? Let’s go! We’re here at this very local shop this morning
for a popular Northern Vietnamese breakfast. Now, this is Bánh Giò,
which is ultimately a massive pyramid shaped rice flour dumpling. And inside the rice flour is this delicious smelling mixture of pork and mushrooms. And just… Look at that. It is absolutely packed
with that pork there. And on the side we’ve got with it. Oh, my gosh.
This thing is exploding. We’ve got some pickled cucumbers as well
as, I think, at least four different kinds of Vietnamese sausage,
which all look super good. Look at this. And it is piping hot
because these are steamed for several hours, and then they’re all kept super toasty
and warm, ready to serve to you. Bu,t I just want to get
a nice big bite to start. Of just this pork and rice. Oh my gosh, this looks so good. Oh wow, that is really nice.
Mmm. The texture
it just completely melts in your mouth. You can just swallow it straight down. Wow, that is super comforting and hearty. And to be honest the flavours are quite mild. The pork itself, you can really just taste
the flavour of the pork and the mushrooms. Mmm. Oh… they give it a nice earthy flavour. But, wow! I have to say, the flavour that’s imparted from the banana
leaf is so fragrant. Wow. That is incredibly delicious. Oh, my goodness. We’ve got some hot sauce that looks like an soy sauce on the side here, which seems like
a lot of people are putting on theirs. So, let’s just get a little bit… On there. It’s so orange! Super orange. I don’t want to put like
too, too much because to be honest, just like, the flavour of it itself is so nice. That I feel like
you don’t need too much to go on with it. Okay, let’s got a nice bite
with a little bit of everything here. All right. Look at that, super orange there. Mmm. Ooh… That is spicy! I gotta say, that a hot sauce
has got quite a kick to it. Just hit me right in the back of the
throat and… whoa! it definitely gives it a nice heat. The soy sauce adds a salty savouriness to it. But I have to say, those pickled,
cucumbers are really, really nice. Adds a sourness to it. And the Vietnamese sausage.
Can’t go wrong with more meat, I feel like. Look at all this meat that you get here,
with the cucumber. There’s so many different cuts. Oh, my gosh, look at all this. Honestly, I just love this on its own. Mmm. It’s so sticky. I mean, look at that. It’s like a Jell-O, it just jiggles around. And I love how it’s steamed in the banana leaf
because the flavours, like I said, they just really meld together
through the steaming process, and really shine through, just the flavour of the meat, of the rice flour,
and of that banana leaf itself, mmm. Mmm. I can see why this is a popular breakfast, because not only is it massive,
but it’s quite filling and just warming. So, I can see why it’s popular here in the north of the country
where it’s a little bit colder. This is super good and I feel like, definitely a lot of people
are eating one to themselves. But I’m glad we’re sharing this
because we have a lot of eating to do today that we’re super excited for. Mmm. But you got to start with a good breakfast. One thing that’s awesome about Hanoi is the amount of trees that are in the city,
and they’re huge, huge trees as well. So they provide a lot of cover from the sun,
but also just makes the city look like one big forest.
It’s actually really cool. Like, look at the size of this tree. Up next
we’re going to go for a second breakfast. A very unique sticky rice. Thank you. We are right here on the street in Hanoi for a very popular Northern Vietnamese street food
of Xôi Xéo Now, this is a sticky rice
that is filled with so many ingredients. You can see this bowl is just packed. So, what we have
is that yellow sticky rice underneath here, and she shaves a whole ton of mung
bean paste. You can see that yellow mung
bean paste there. We got our “Thập Cẩm”,
which is a mix of everything. So we have that Chả, that Vietnamese sausage, that bologna
sausage that we love here in Vietnam. We got a poached fried egg there. Look at that. So, so yellow and orange in there. And of course, we had to get it
with our Thịt, our meat. And look at this pork belly. Ooh, so fatty, juicy and meaty. Ooh. And of course, sorry. We have the pork floss on top as well,
as well as a whole ton of dried shallots. Now, the worker here is making
so many of these bowls of Xôi Xéo. And she’s so quick about it, just making
the bowls in like, a split second. So, so cool to see. Let’s have a nice taste of this sticky rice. And you can see there,
just all the ingredients. But, just look at the mung
bean paste there. Oh, it is like… so yellow. Ooh. So you have the yellow rice with that
yellow mung bean paste as well. Let’s just go for a bite
with that pork floss first. Mmm. Mmm. What interesting textures. The sticky rice is nice and chewy,
and like, glutinous. But, that mung bean paste is so soft
and almost just coats your mouth, is a little bit mushy. So, it’s a really different consistency
compared to that chewy sticky rice. Oh… Those dried shallots though. So crunchy. That sticky rice is ultra sticky
and really firm. And she also pours on, I think it’s like a garlic oil
because it is really garlicky tasting on there as well, but
it just makes the rice really oily as well. I just want to pick up this nice
big chunk of rice here so you can see just how compact that sticky rice is. And again, just so chewy and glutinous. Mmm. I love sticky rice because, it almost tastes
less starchy than normal rice. Mmm. That is delicious. I want to get a bite
of that delicious pork belly. And we’ll get some egg in there, too. Mmm. Ooh… So tender. Mmm. Mmm. That egg is delicious. I think… And it is like a poached fried egg,
but that egg white has got a nice springiness to it. And that yolk. Cooked to perfection. Adds a nice creaminess to the dish as well. Let’s try some of this Chả. That sausage. Mmm. Nothing better than the Chả. This Vietnamese bologna sausage
here in Vietnam, it goes with everything. And I feel like it’s in so many dishes
here in Vietnam, mmm. That is so good. That pork floss Adds that dryness
to the dish, too, but just really meaty. With this bowl,
you get a ton of that sticky rice, too. Just a massive ball. Look at all that. Such a mixture in this bowl
of so much good stuff. Like a flavour explosion. But I think the star has to be
this mung bean paste that is just really unique and yellow. On its own, it’s…. So mushy. It’s… it’s quite savoury and has almost
the taste of, like, mashed potatoes. That is really, really unique. And again, such a awesome street food. Here on the street, again, you can see it’s
so busy. Let’s get an ultimate, ultimate bite
with everything there. Mmm. Mmm. Mmm hmm, mmm hmm. Apart from the really beautiful
architecture here in Hanoi, there’s actually quite a few different
lakes around the city, which makes it really nice to walk around,
and just kind of cool off on some of these hotter days. It’s really beautiful. We’ve come to that point in a new city
where it is time for a new Banh Mi. Hello. Hello. We’re in a very local neighbourhood
outside of the centre of Hanoi for a banh mi
that you can only find here in Hanoi. Now, this is Bánh Mì Nem Khoai,
which is actually stuffed with French fries, and these fermented pork sausages
that are breaded and fried up. Look at these guys here.
They’re pretty, like, floppy. So it’s pork fermented with, chili
fish sauce and a few other different spices. I have to say,
this is probably one of the most unique and different Vietnamese banh mi
that I think we’ve ever had, but. All right, the bread actually looks super
nice and fluffy, and crispy on the outside, which is usually
like, one of the best parts of the banh mi. So, let’s give it a shot. Mmm. There’s a lot of bread in that bite. So, I’m going to go in for another one here. Crispy bread! Mmm. Bread is really nice. That is interesting
because the majority of the flavour is those French fries there,
which is like a mushy kind of potato, which is actually kind of nice. Like, it’s a different type of texture
with the crusty crispiness of the bread. But the “Nem Chua” has a nice flavour. It’s a little sour, kind of tangy because it’s fermented,
but the sauce that they put on gives it a really nice taste too,
because it’s a little bit spicy. It’s kind of creamy. This is definitely a very, very different
banh mi. Mmm. Mmm. Look at that bread! See, we’ve got some nice crispy French fries
here, as well as some pickled veggies on the bottom. But this fermented
sausage is very interesting. It’s super pink
when they first put it in, when it’s raw. And it’s kind of
almost like a meat paste, to be honest. Mmm. Hmm. It has a unique texture. Definitely sausagey. Nice and crispy on the outside. Soft on the inside. Had a bit of a chewiness to it as well. But actually,
when you have it on its own, it’s not too overpoweringly fermented,
as you expect some fermented meats to taste. The breading and the texture of this “nem chua”
reminds me of a chicken nugget. It almost has a sweetness to it, actually. That’s quite nice. That is quite nice. This is a very, very different type of banh mi
than the typical Vietnamese sandwiches here, hmm. Mmm. Mmm hmm. Of the three sources on there, one of them must be like
a sweet cheese sauce… It’s really nice,
but I’d have to say, overall, for banh mi, this is a super carb packed sandwich. And it makes sense
because we’re actually in this local area, has a lot of schools nearby. So, it was made as a very like, affordable
and I think like, student loving meal. And I can totally see this as being
something students would love. Mmm. Gotta say, I like that fermented
pork sausage, mmm. That is good. Casually walking on the sidewalk. You have some chickens just playing. In the plants here. Hey, guys. Just random chickens. Up next, we’re going to go for a nice
smattering, a platter of northern eats. Beautiful! We are here for a very traditional
Hanoi dish. This is Bún Đậu Mắm Tôm, which is fried
tofu and shrimp with vermicelli. And the interesting thing
is there’s actually no shrimp in this dish. The shrimp refers to the ‘Mắm Tôm’,
which is a fermented fish paste sauce that you dip everything in, actually. Ooh, and we’ve had the Mắm Tôm before
in other dishes, but it is a pungent, really strong shrimp paste,
and you can smell it from miles away. But, that looks delicious. And the plate,
the platter that we have here is filled. We got the Thập Cẩm. So, a little bit of everything. So, we have the pieces of fried tofu here,
which are fried fresh over there, along with some sort of sausage,
that looks delicious. We have pieces of spring roll. Some fresh herbs,
some cucumber, some boiled pork as well. And of course, the Bún, the rice vermicelli
that she cut up into these little cubes. Look at that. So, so cool. So, this is just a platter of deliciousness,
and you’re supposed to dip everything in that sauce. So, let’s get dipping. Before we get dipping,
let’s add some calamansi to our Mắm Tôm here. Oh, look at that. And you can just see how dark
that shrimp paste is. And she adds a little bit of the tofu
oil on top there as well. And a few chilies to go in there as well. Let’s give that a nice stir. Oh look at that. So thick, that shrimp paste. To start, for sure I want to try this delicious fried tofu
with our Bún. Our rice vermicelli. Let’s give it a nice dip into our Mắm Tôm. Wow. Just look at that sauce. That paste. It’s like purpley brown, black. Just so dark. Oh, and again, extremely pungent and strong. Okay, here we go. Mmm… ooh. Mmm. That shrimp paste
is extremely, extremely strong. It has an ultra super strong shrimp
flavour to that. Wow. But surprisingly it goes really well
with the tofu and the rice vermicelli. That tofu though just soaks up
that shrimp paste sauce though. And the sauce is like, really quite savoury. Has like a umami flavour. Just a nice saltiness to it. And again, the tofu is fried up so well, it’s super crunchy,
but soft on the inside. Mmm. Such a unique sauce, mmm. There’s so much on this platter,
so let’s give some of this other food a try. Ooh, look at this boiled pork there. We also have a nước chấm, which is that,
fish sauce, that nice sweet fish sauce. So, let’s dip that in that fish sauce along with our… Mắm Tôm. Mmm. Mmm. Dipping in the fish sauce first really adds a nice sweet
and tanginess to that shrimp paste. Because it’s so strong. The sweetness actually counteracts
that strength of that shrimp paste. The boiled pork is really nice, it’s cold. So it has a bit of chewiness to it. But nice and tender, really good
with the Bún, the vermicelli as well. There’s so many crispy
fried things here, too. So we got a nice spring roll. Mmm. So crunchy!
Mmm. Those spring rolls are absolutely packed
with ingredients. Just veggies. I’m pretty sure there’s crab in these
because these are the special spring rolls here in Hanoi, Just incredibly flavourful. Mmm. That Mắm Tôm, really zings up everything. And then we have a nice sausage there. Let’s eat some with our cucumber here. I love the mix between meat, protein,
the tofu, the veggies. It all just melds together. Incredible textures. Mmm. Mmm. There’s something… Really crunchy… in that sausage. That’s super crunchy and chewy. Whatever that is. It might be like, a blood sausage. Maybe some tendons in there. Let’s give it a try on its own. Hmm. I think there’s like, organs in that. It has a pretty strong flavour of organs, mmm. It’s pretty crunchy. I’m not sure how I feel about that one You get quite
a few pieces of the fried tofu as well. And some of them are
massive and it’s so fried up. Ooh. Look at that. Just full of tofu, mmm. So good. Ooh. It goes so well with the Mắm Tôm. What I love about this
dish is the presentation. It’s such a beautiful platter
with all the food on the leaves. This is such a unique dish here in Hanoi,
and if you come here to try this, I suggest getting to be one with everything,
the Thập Cẩm, because you get a little taste
of all the different foods. But, I just love the communal sharing culture
in Vietnamese cuisine, how you just get a platter of
different foods, and you can make every bite whatever you want, whatever you like. So unique and different. And this Mắm Tôm, is truly just something so different and a bit strange that you just have to try it
when you’re here in Hanoi. But, what a dish. So delicious. Mmm. One thing that you must have
when you come to Hanoi is Bia Hơi. So, instead of a coffee break today,
we are going to have a beer break We have got our Bia Hơi, which is fresh beer. This is super popular in Vietnam,
especially here in Hanoi. And it is so fresh. It’s brewed daily, no preservatives,
just the freshest you can get. It smells so good, so fresh. And here in Vietnam, to say cheers. You go…. One, two, three, cheers! One, two, three, cheers! One, two, three, cheers! Cheers! Ooh… So smooth. Oh, that is refreshing. It’s really nice, actually,
because it’s a light beer. I think it’s only about 3%. You can see there, yeah. Super easy drinking, and just a casual beer that you can have like, tons of then
because it’s so light ,you know, so… Yeah. Ooh. So easy to drink. Yeah. It’s so nice. And I just love the Bia Hơi experience. Like, they’re always such casual places. And it’s super affordable, like these ones here are… 8,000 dong for a glass,
which is like $0.30 USD. Yeah. Like $0.45 Canadian. Like, super affordable. Umm… and most places are like 8,000 to 12,000. So this is one of the most affordable, which we found of course, and… Probably the cheapest beer you can find in the world. I would have to say at $0.30 USD. Yeah. And for a nice of fresh draft
beer like that, I mean, you can’t go wrong. Seriously. And it’s just so local. Like Steph was saying,
the experience that a lot of Bia Hơi places,
you see them all over Hanoi especially. But even around Vietnam,
you have the Bia Hơi. It doesn’t get fresher than the beer that they brew here
fresh every day in the city of Hanoi. And yeah, we’re right
underneath like, a train track. So this place,
this one’s really cool. Filled with locals. You can just see that
people love their fresh beer. And even outside our accommodation
there’s a Bia Hơi literally next door. And there’s people out there at 8 a.m. getting and drinking fresh beer. So, it’s enjoy it at all hours of the day. Yeah. Pretty much like right from morning
until night, it’s great. And you can get as many or as little
as you want because it’s so affordable. Probably as many, I would say. And, I would also have to say
one thing I love that’s like so characteristic of the Bia Hơi’s is the glasses here. They are called… “Cốc Vại”. Cốc Vại, thank you for that. And you can see, it’s blown glass,
and each glass is different than the next, which is really, really cool. And it kind of
has this like, bluish green tinge to it. Yours is definitely misshapen. Yeah.
At the top there. Like, we’ve had some where they’re like,
almost like an oval, which is really cool. So it just adds
to the whole experience, because if you’re not drinking it in
one of these glasses, you’re not really having Bia Hơi. No. Definitely not. This is like, the Bia Hơi experience here. And look, it’s just so easy to drink. I’m almost done. It seriously is. But, because it’s so affordable,
we probably need to order a few more 100 percent. 100 percent! So, so delicious. Ooh… That is good. For me, two beers. Thank you. Ordered, another two. Thank you. Thank you. Here we have our fresh next glass of beer. And you can see the little specks. It’s got all little flecks throughout it . Of that blown glass. So, so cool. Yeah. Look at this side. Oh, my gosh. So cool. And yeah,
this is definitely misshapen as well. But, wow. All right, one, two three, cheers! One, two three, cheers! Mmm. Ooh. Mmm.
Bia Hơi actually has such a rich history. Like, beer itself was brought over
by the French in the late 1800s. But the Bia Hơi we know today
turns into this in around, like the 1950s, when the locals really
turned it into their fresh daily beer like this. And honestly, it’s just such a
cultural thing that you have to experience. Just sitting on the side of the road
like this. You have to have, yeah, the fresh beer when you’re in Vietnam,
just enjoying life, number one. And just people watching, motor bike watching,
just watching everything go by. It’s such an experience that you must do
when you’re here in Vietnam, especially when you’re here in Hanoi. Which is the land
of the Bia Hơi fresh beer. One, two, three, cheers. One, two, three, cheers! So smooth. Everyone would love this. You can’t go wrong. Not a person that wouldn’t like it, yeah. Cheers. Oh, yeah. That’s good beer. So good. That Bia Hơi was delicious
and definitely necessary. Yeah. Now, last up on our food tour of Hanoi… If you come here to the city
and only have one dish… It’s got to be this next one. Thank you! Here we have our famous Hanoi Chả Cá Lã Vọng,
which is grilled catfish and, oh, my goodness. Look at this spread of food that we get. This is crazy. So crazy. And you get this little, device here
so you can cook it and keep it hot at your table,
which is really, really cool. In a little cauldron, almost. Yeah.
So, what the dish is, it’s Chả Cá Lãng,
which is grilled catfish, and it’s marinated in turmeric. Yes. And it’s all grilled up on the charcoal first,
and then thrown into this cauldron. And what’s added in
is green onion and fresh dill. So, the aromas… Really nice yellow ginger, too.
So like… The smells coming off of
this are insane. Insane aromas. And we have a Thai catfish salad, I believe, here as well, Looks
so fresh, looks spicy. And what you have with the Chả Cá Lã Vọng
is the Bún noodles, the rice vermicelli. So you got little pieces there. And we have fresh herbs here. We have the Mắm Tôm, which is that shrimp paste,
that fermented shrimp paste again. So special. We’ve just had that. Yeah. This is so thick there. But, you’re just supposed to once again,
just make a bite each time, which again,
such communal food here in Vietnam, it’s so awesome
to just sit at the table and just eat. So… I think we should make a bite. Yes, I think so too. Let’s just try it first and then we can make
some more of that sauce in a minute. Okay. And look how big the pieces of fish are here. Like, massive pieces of catfish, steaming hot
because it’s being cooked right here, fresh. And all those fresh veggies, the spring onion
and the dill there. So green. Again, all I smell is dill. I was going to say, that dill
is, like, insanely delicious smelling. Oh, man. Okay,
let’s just try the fish first. Yeah. Because I just want to try the fish
before we make it a real bite. Okay. Catfish cheers. Mmm. Wow. That fish is so juicy
and tender, for fish. It’s just like,
bursting with those fish oils. Oh, that is so good. And honestly, even though it’s been cooked twice, it’s
still so tender and juicy, and flaky. Wow, it tastes so good.
I’m with the charcoal as well. It gives it a little smokiness. Yeah. But I have to say, that dill with it. And the green onions,
is like the perfect green side to the fish. Yeah. It just gives it that fresh taste. But, okay.
How you’re supposed to make a bite. If you don’t just eat the fish on its own
because it’s so delicious. Is, we gota spice up
our Mắm Tôm with some fresh lime. As well as some chili. Give her a mix. Grab our Bún . Our rice vermicelli. Love these little packets, almost, of vermicelli. So there you go. I forgot we had these
to be completely honest with you Yeah, we gotta make the proper way
to eat Chả Cá Lã Vọng here. What I think
is the favourite part of this dish for me. Is you’re supposed to add
some peanuts on top as well. So… I’ll take a few. Yeah. Thank you sir. Get some peanut there. Thank you sir. And then we dip it in the Mắm Tôm
fermented shrimp sauce, so. Here we go. Nice dip. Get it completely soaked. Oh, man, that is a massive dip! Look at that. Oh wow. I’m going to get just like, a little bit
of a smaller one myself there, I think. Thank you. All right. Let’s have a nice, proper
Chả Cá Lã Vọng bite. Mmm. Mmm hmm. Mmm. Okay, that definitely gives it
an extra fishy, shrimpy flavour to it. I’d have to say,
I think me personally, I actually prefer it without it because the flavour of the grilled catfish with the tumeric
and everything like that is so nice as it is. That Mắm Tôm
is definitely like, very strong. Yeah. It’s very overpowering, I think. A little too overpowering for my liking. Once again, it’s very, very pungent. Very pungent. Here we have our special salad,
which we were told to have with the Chả Cá Lã Vọng here. Look at that. Onions, it looks really spicy
actually with a lot of chilies in there, so. Ooh, and look, there’s pieces of the catfish
there as well. So, let’s have a nice ultimate
bite of the salad. Steph… Let’s get a nice bit here. Cheers, all right. Mmm. Mmm. Cold salad, mmm. Oh, that’s nice. Very fresh. Such a change to the hot. The onions. I was gonna say, the onions
are really nice with it. Big onion flavour there. And just like, it’s a little bit
actually decently spicy, but actually not overpoweringly so. I thought it
was going to be hotter than it is. But the greens there with the onions and everything, it adds such a nice freshness to the fish. It is the perfect complement
to the hot Chả Cá Lãng here. Ooh. Just going to get another dip. Of this delicious catfish. Ooh, still steaming too
because you just cook it right here. And we still have… Oh, my gosh, yeah. A portion here to cook up ourselves. Heat back up, once we finish what’s in here. Mmm. Mmm. I can’t believe we forgot about this. So… We also have… Some fish guts. So, grilling on the charcoal as well. You can get an order of fish guts, so… They look like intestines, almost,
like pork intestines. Yeah, they do. Let’s have some fish guts. Hmm. Super chewy Hmm. Has a pretty big fishy flavour. I got some greens with mine, so actually
the dill has quite a strong taste with them for me. It almost tastes like fish organs,
which I guess it is, because it’s fish guts. Yeah. They honestly taste like intestines. Like animal intestines.
Like pork intestines. They have quite an oiliness to them as well, actually. Crunchy as well. Mmm. But smoky from the charcoal That is delicious with the Mắm Tôm. I’m loving the taste of this catfish, too. It’s so nice. There’s no strong fishy flavour
or anything like that. Yeah, no strong smell too. And I just love how
this is boneless catfish. So, it’s just ultra meaty. Just super juicy fish meat. Alright, we finished our first portion of the
Chả Cá Lãng, so let’s make another one. Yes, I was gonna say, first round is done. Round two commences. So we add in the dill and the spring onion.
Just so fresh. I was gonna say, look,
is that dill. The dill, honestly, is like the best part for me. Smells so, so amazing. I have to say, I just do love the flavour, and the smell of that dill is insane. Ooh, those veggies are looking good, so. Okay, I think it’s time
for some more of that catfish. Yeah. And the guts too. Just get it all in there. And, got to get all of that ginger, that nice yellow tumeric
ginger as well. It adds such a nice flavour to it. Again, it’s such a cool experience
having this dish here in Hanoi, because you just get to cook it
on the table yourself. And it’s always so much more enjoyable. Yes. And you can eat your own pace
when you cook yourself. Yes. Agreed. last of the veggies in here. I can see why
this is such a popular dish here in Hanoi. Because it is like, hot. It’s heating me up. Yeah. Especially with the sauces,
the chilies and everything. So, in the cold winters here in Hanoi. This is definitely a comforting, warm
dish to have. Yeah. Sitting around the fire
cooking the catfish like this. It is like you’re around a fire. Catfish roasting on a cauldron fire… Our fish is grilled up again. Ooh. Look at that. Steaming,
steaming hot with all of that dill. What a dish. Love this, I love this. I want to try that Nước chấm out. Mmm. Mmm. It’s so hot. That dill is incredible. It just makes this dish, for sure.
Mmm. Goes perfectly with fish. Mmm. Perfectly, mmm. I have to say, I really love
the Northern Vietnamese cuisine today. They use such fresh, local,
and simple ingredients that I find just really highlights
the natural flavours of the foods themselves. Honestly, I feel like everything we’ve had
today has just been so tasty. So amazingly delicious. Yummy. Because we have all this food. We got to end with an ultimate… Bite. And actually… The peanuts… are grilled. Oh, yeah. So they make it so, so crunchy. Yeah, add a little few of those. That’s, like, the best part of this dish,
is just that crunch from the peanuts. I always love a good peanut. All right. What a perfect end to the day. And once again, if you are in Hanoi
and you can only eat one dish… Definitely try the Chả Cá Lã Vọng. Yes. The Chả Cá Lãng
because it’s such a unique dish. Cool experience.. Yeah, fun to make it, enjoyable. Right on the street here, too. Yeah. Communal. Just like, the epitome of…
Hanoi street food. Northern Vietnam. Yeah, mmm hmm. Hanoi street food at its finest. All right. Should we do this? Ultimate bite. I have a huge bowl here. Yeah, let’s just go for it. Cheers. Mmm mmm. Mmm. Mmm hmm. Mmm hmm. Mmm. Yup, mmm hmm. Thanks so much for watching everyone. We hope you enjoyed our food
tour here in Hanoi today. If you did give the video a LIKE,
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Vietnam street food, some of the best food in the world! Today we explored Hanoi for hidden street food gems on an epic Northern Vietnamese food tour.

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Hanoi is full of some of the best street food in Vietnam, so to start our Northern Vietnamese food tour of Hanoi, we headed to a very local spot for banh gio. Jam packed with meat and veggies, this is a flavourful, comforting dish you can’t miss! Next up we went for xoi xeo, followed by a unique Hanoi banh mi and some very pungent, shrimpy tofu.

The north of the country is where you’ll find some of the most popular food in Vietnam. This includes the famous bia hoi ha noi. Some of the most affordable beer you’ll ever find, it’s hard not to stay for several!

We finished off our Vietnam street food tour with cha ca lang, an incredibly tasty grilled catfish that’s a known food to eat in Hanoi. A lot of popular Vietnam food comes from Hanoi, finding those hidden street food gems makes it all that more delicious.

We hope you enjoyed our Northern Vietnamese food tour of Hanoi, tasting all the hidden street food gems we could find. This is true Vietnam street food. Stay tuned next week for more food adventures!

#vietnamesefood #vietnamstreetfood #hanoi #vietnamfood #hanoifoodtour #vietnam

Places we visited:

Name: Bánh Giò Cô Béo
Address: 3 Đ. Thụy Khuê, Thuỵ Khuê, Ba Đình, Hà Nội, Vietnam
what3words location: ///chest.over.crumbles

Name: Xôi Mây
Address: 31 P. Lý Thường Kiệt, Hàng Bài, Hoàn Kiếm, Hà Nội 100000, Vietnam
what3words location: ///rises.dignitary.mule

Name: Bánh Mì Nem Khoai Cô Ngà
Address: 6 Ng. 28 P. Hương Viên, Đồng Nhân, Hai Bà Trưng, Hà Nội, Vietnam
what3words location: ///stewing.jetliner.barstool

Name: Bún Đậu An An
Address: 7 Ng. Gạch, Phố cổ Hà Nội, Hoàn Kiếm, Hà Nội, Vietnam
what3words location: ///broccoli.term.cork

Name: Bia Hơi Việt Pháp
Address: 1 P. Lê Văn Linh, Hàng Mã, Hoàn Kiếm, Hà Nội, Vietnam
what3words location: ///bulletins.concluded.flagpole

Name: Chả Cá Lăng Ngon 3B
Address: 115B P. Phùng Hưng, Hàng Mã, Hoàn Kiếm, Hà Nội 00084, Vietnam
what3words location: ///wipes.worms.confronts

00:00 Introduction
00:57 Bánh Giò (Rice Dumpling)
06:13 Xôi Xéo (Sticky Rice)
12:40 Bánh Mì Nem Khoai (Special Sandwich)
17:44 Bún Đậu Mắm Tôm (Fried Tofu Platter)
25:21 Bia Hơi (Fresh Beer)
31:01 Chả Cá Lã Vọng (Grilled Catfish)

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Hey there, we’re Chris and Steph, an adventurous couple in search of trying out all the amazing food the world has to offer! We believe the ultimate best way to experience a culture is through their food and the people that you share it with.

On this channel, we’ll share with you our love of trying new and interesting foods, while experiencing different cultures and street food around the world. We hope you enjoy our food tour videos and follow along with us as we explore the globe, stepping out of our comfort zone to try new foods and be adventurous.

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THANKS FOR WATCHING 🥰

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