Buzz
From Pho Bat Dan to Bun Thang Ba Duc and the exquisite grilled fish sticky rice at Lo Duc, these morning treats allure numerous tourists visiting Hanoi.
Breakfast delights that define Hanoi's gastronomic legacy
As a visitor to this city, don't miss indulging in three morning dishes beloved by locals here.
Pho Bat Dan
Locals flock to Pho Bat Dan not only for its delicious flavor but also for its long-standing history.
Many visitors might be surprised to find themselves queuing up and carrying their own bowls to find a table. But for the locals of Hanoi, it's not an inconvenience; rather, it's considered a unique characteristic of the eatery. The pho broth is sweet and clear. It's not the sweetness of instant noodles but the rich broth simmered with plenty of bones. There's plenty of delicious beef, enough to satisfy even the heartiest appetite until noon. If you dislike queuing, you can sit at a roadside café and ask the staff to bring over some pho. However, don't forget to tip the runner for their service.
Grilled carp sticky rice from Lo Duc Street
Anyone who has eaten at Xoi Bu on Lo Duc Street will find it hard to forget the specialty grilled carp sticky rice here. When people think of carp, they usually imagine crispy fried carp dipped in chili fish sauce, or carp noodles cooked with vegetables. However, this is carp eaten with sticky rice, a unique and fragrant dish.
The name sounds simple, but preparing this dish is quite intricate and requires skill. The sticky rice must be the type with yellow flowers, soaked for at least three hours before being meticulously cooked until soft. The carp is selected from the fattest fish, then the fishy smell is removed, and it's steamed until fully cooked. Then the fish meat is removed, seasoned with just the right spices, and stir-fried with fried shallots to make the fish meat fragrant and flavorful.
Scoop a few spoonfuls of carp meat onto the sticky rice, add some crispy fried shallots, and customers enjoy each bite, savoring the aroma of the fish combined with the softness of the sticky rice, creating a rich and flavorful dish that's not greasy. A bowl of sticky rice usually comes with a plate of pickled cucumbers.
Additionally, this place is also known as the first eatery to use bottlefish, a type of fragrant, tender fish, to make accompanying sausage.
The eatery opens from 6:30 AM to 10:30 PM daily. Grilled carp sticky rice is priced at 25,000 Vietnamese Dong per bowl.
Bun thang at Mrs. Duc's
Considered the most sophisticated among Hanoi's breakfast options, bun thang stands out with its 20 ingredients. When consumed, diners can still distinguish the distinct flavors of each component without them blending together, showcasing the refinement in Hanoi's cuisine. Therefore, bun thang is carefully crafted, not as widely available as pho or other types of noodles.
Many believe that Mrs. Duc's bun thang on Gỗ Bridge Street is the best in Hanoi. Before serving, the bowl is filled with thinly sliced omelet, shredded chicken, fine vermicelli, pickled radish, shiitake mushrooms, dried shrimp floss, and then topped with broth simmered from chicken bones and dried shrimp. Mrs. Duc's bun thang is fragrant and clear, with tender yet firm chicken. Those who enjoy shrimp paste can add a small spoonful to their bowl, enhancing its flavor.
According to Vnexpress.net
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Reference: Travel Guide by Mytour
MytourJanuary 15, 2016
