Drinking Traditions of Hanoi: 6 Local Beverages That Define the Capital

Set in the Red River Delta, Hanoi drinks to the rhythm of its climate: light, crisp beers in humid summers and warming rice spirits when winter turns damp and chilly. Sidewalk stools, battered aluminum kegs, and tiny shot glasses say as much about the city as its lakes and pagodas.

Agriculture underpins what’s poured—fragrant glutinous rice, mountain corn, and herbal “men lá” starters shape local ferments. To toast, Hanoians call “Một, hai, ba, dô!” and share modest rounds over snacks or family meals, where respect for ancestors and seasonal festivities guide how and when people drink.

Bia hơi is Hanoi’s emblematic draft beer: an unpasteurized, low-alcohol lager (typically 3–4% ABV) brewed for immediate consumption. Made with pale malt, rice adjuncts, and lager yeast, it undergoes rapid fermentation and minimal conditioning before being delivered fresh each morning in metal kegs. It’s poured into small glasses with a fast-fading head and almost no packaging—an ultra-local, short-shelf-life beer designed for daily turnover in the heat.

Expect a pale straw color, soft cereal sweetness, light body, and gentle bitterness—refreshing rather than complex. Bia hơi thrives in the late afternoon and evening, when workers gather on low stools along busy corners in the Old Quarter and beyond. It pairs with salty, shareable snacks like boiled peanuts, fried tofu with shrimp paste, or grilled pork skewers. The beer’s sessionable strength and affordability reflect Hanoi’s climate and pace, encouraging conversation, repeated toasts, and a communal style of drinking that defines the city’s street culture.

Rượu nếp cẩm is a semi-sweet, un-distilled rice wine made from black (purple) glutinous rice, prized for its natural violet hue. Steamed rice is inoculated with men rượu—pressed yeast-and-mold starters often blended with local herbs—that saccharify starches and drive fermentation. The mash is pressed, yielding a gently alcoholic wine (commonly around 12–16% ABV) with residual sweetness; some families serve the fermented grains themselves as a dessert-like side known as cơm rượu.

In the glass, it’s aromatic and softly fruity, with rice-pudding notes, hints of banana and spice from the starter culture, and a smooth, lightly viscous texture. In Hanoi, nếp cẩm appears during family gatherings, betrothals, and Tết, sometimes used for ancestor offerings thanks to its auspicious color. It’s served cool or at room temperature in small glasses alongside northern dishes like poached chicken and pickled mustard greens. The wine’s balance of sweetness and gentle warmth makes it a bridge between celebratory drinking and everyday meals.

Làng Vân rice liquor—named for Vân Village north of Hanoi—is one of northern Vietnam’s most respected distilled spirits. It begins with premium glutinous rice (often the fragrant Nếp Cái Hoa Vàng variety) and a leaf-based men lá starter that contributes both yeast and enzymatic molds. After a slow, controlled fermentation, the mash is pot-distilled—traditionally twice—and the clear distillate is rested in ceramic jars to round off edges. Bottled strength typically falls between 30–40% ABV, depending on the maker and intended use.

The result is a clean, soft spirit with a faint rice sweetness, light floral aromas, and a warming yet smooth finish. In Hanoi, you’ll find Làng Vân at banquets, weddings, and specialty bottle shops; it’s gifted during holidays and poured for formal toasts. Restaurateurs prize it for pairing with bold northern fare—chargrilled pork, crab spring rolls, or fatty river fish. While production has modernized in places, the village reputation, rice choice, and ceramic aging remain touchstones for quality that Hanoians recognize.

Rượu cần is a communal rice wine with roots among Vietnam’s upland ethnic groups, brought to Hanoi through migration, festivals, and cultural showcases. Sticky rice is cooked, cooled, and mixed with men lá (starter cakes often made with forest herbs), then sealed in an earthen jar to ferment anaerobically. When it’s time to drink, water is added and the wine is sipped through long bamboo straws. As an un-distilled beverage, rượu cần usually sits around 7–15% ABV, though it varies by recipe and fermentation time.

Flavor runs from lightly sweet to tangy and herbal, sometimes with a lactic twang and pleasant earthiness from the jar. In Hanoi, you’ll encounter it at community events, cultural spaces, or restaurants that spotlight highland cooking—especially during winter and festival seasons. It’s consumed in a circle, each guest taking turns at the straws while musicians play and hosts lead call-and-response toasts. The shared vessel turns drinking into ceremony, emphasizing hospitality and connection as much as the liquid itself.

Rượu thuốc—medicinal rice spirit—is a hallmark of Hanoi’s traditional apothecaries, particularly around Lãn Ông Street. The base is a clear rice liquor (often 30–40% ABV) that’s macerated with carefully selected roots, barks, and spices such as ba kích (Morinda officinalis), đinh lăng (Polyscias fruticosa), ginseng, star anise, and cinnamon. Vendors balance botanicals for aroma and perceived tonic properties, steeping the jars for weeks to months until the spirit deepens in color and fragrance.

In the glass, rượu thuốc can be amber, russet, or gold, with warming spice, resinous herbs, and a bittersweet finish. Hanoians sip small amounts after dinner, especially in colder months, or offer a shot to guests as a courtesy. While not a substitute for medicine, these infusions sit at the intersection of traditional healing and hospitality. Visitors can browse labeled jars to learn about ingredients; reputable shops will explain their blends and suggest pairings with rich dishes like braised pork or grilled river fish.

Rượu ngô is a distilled spirit made from mountain-grown corn, carried to Hanoi by traders and migrant families from the northern highlands. Dried kernels are cooked, cooled, and inoculated with men lá—starter cakes often incorporating wild leaves and local microbes. The fermented mash is double-distilled in small pot stills, yielding a clear spirit commonly in the 35–45% ABV range. Some producers rest it briefly in ceramic to soften sharper notes.

Well-made rượu ngô smells of warm corn porridge with faint smoke, tasting gently sweet at the start and drying toward a clean, peppery finish. In Hanoi, it’s served in small glasses at hill-tribe eateries and neighborhood quán nhậu, where it pairs with grilled pork belly, smoked buffalo, or stir-fried mustard greens. The liquor’s mountain origins contrast with delta rice spirits, giving city drinkers a seasonal option that feels especially fitting on cool nights. Its craft-scale production and straightforward ingredients make it a favorite among those who value rustic authenticity.