What to Eat in Hanoi

Hanoi sits in the Red River Delta, where four distinct seasons shape how people cook and eat. Cool, misty winters favor clear broths and charcoal grilling, while humid summers lean on fresh greens, light pickles, and bowls that cool the body without heaviness.

Meals cluster around morning markets and a late lunch, with small stools and shared condiments defining the city’s pace. Portions are modest, flavors precise, and rice in many forms—noodles, rolls, porridge—anchors daily eating from dawn to night.

Phở in Hanoi is built on a clear, aromatic beef stock simmered from marrow bones and brisket, with charred onion and ginger, star anise, cinnamon, clove, and coriander seed kept in balance so the broth stays bright rather than sweet. Flat bánh phở are blanched to a supple chew, then topped with thinly sliced tái (rare sirloin) or slow-cooked cuts like gầu and nạm, plus scallion, sliced onion, and sometimes a few cilantro leaves; on the side come lime, fresh chili, and dấm tỏi (garlic in rice vinegar) instead of piles of herbs. Long associated with chilly mornings, phở Hà Nội is eaten at breakfast and late at night, its restraint reflecting northern tastes, and locals may add a piece of quẩy (cruller) for texture but rarely bean sprouts, letting the clean broth, beef fragrance, and gentle spice lead.

Bún chả pairs charcoal-grilled pork belly and seasoned minced patties with a bowl of warm nước chấm diluted for dipping, lightly sweetened and balanced with vinegar, garlic, and pickled green papaya and carrot. The pork is marinated in fish sauce, sugar, shallot, and black pepper, then grilled over glowing coals until the edges caramelize and smoke perfumes the meat; diners add handfuls of bún (rice vermicelli), herbs like tía tô and kinh giới, and crunchy lettuce, building each bite in the bowl. A Hanoi original associated with midday eating since the early 20th century, it embodies the city’s love of balance—smoky, fatty, cool, and bright all at once—and is most commonly enjoyed at lunch when the grills turn streets into lanes of fragrant smoke.

Chả cá features river fish—traditionally cá lăng (catfish)—marinated with turmeric, galangal, fish sauce, and a hint of pepper, then seared in a sizzling pan tableside with generous thì là (dill) and scallions until the oils scent the room and the flesh flakes. Served with bún, roasted peanuts, herbs, and a dip of mắm tôm whipped airy with lime, sugar, and a splash of hot oil, it can also include a piece of grilled bánh đa for crunch; the result is lush and savory with gentle warmth from turmeric and the unmistakable northern use of dill. Tied to Hanoi for over a century and long associated with a street that took the dish’s name, it remains a cool-weather favorite for dinners and family gatherings, encouraging slow, communal eating as fish is lifted from the pan in small, hot portions.

Bún thang is an elegant Hanoi soup built on a clear, layered broth from chicken bones simmered with dried shrimp and aromatics, sometimes enriched with a piece of sá sùng for depth. Fine rice vermicelli is topped with neatly cut strips of poached chicken, giò lụa (pork sausage), golden egg omelet, dried radish, and mushroom, with scallion and coriander for fragrance; some diners stir in a pinpoint of mắm tôm to sharpen the umami. Historically served in Hanoi households after Tết to use diverse ingredients at hand, today it is a breakfast or light lunch that rewards patience in preparation and precision at the table, tasting clean yet complex with a lingering sweetness from the broth rather than sugar.

Bánh cuốn from Thanh Trì relies on a thin batter of finely milled rice and water steamed on cloth over boiling water, creating translucent sheets that are rolled around a sauté of minced pork, wood ear mushroom, and shallot. The rolls are topped with crisp fried shallots and eaten warm with a light nước chấm diluted to a gentle salinity, often scented with a drop of cà cuống essence when available, and sometimes accompanied by slices of chả quế for added protein. Soft, silky, and slightly elastic, bánh cuốn is a classic breakfast in Hanoi and a testament to skilled hands, the texture capturing morning humidity while the mild filling and warm dipping sauce suit the city’s preference for subtlety early in the day.

Hanoi cuisine stands out for clarity, balance, and technique: restrained broths, careful grilling, and rice in forms that mirror the city’s seasons. Dishes are built from fresh market rhythm and eaten at specific times, from dawn soups to smoky midday grills. Explore more food-focused guides and plan where to go using Sunheron’s smart filters for weather, seasons, and activities.