Buzz
Cool snail vermicelli, grilled pork skewers, butter sauteed squid, and grilled fingernail snails with scallion fat... are the enticing snacks that perfectly match the transitioning winter weather in Hanoi.
Embark on a journey in Hanoi to savor hot banh xeo and butter sauteed squid.
There are many tempting dishes concentrated around Doi Can Street, Hanoi, and you can enjoy them with your friends this evening.
Sizzling pancakes and grilled pork skewers have long been considered distinctive dishes on this street, originating from the Central region and adapted to suit the taste of the Northern people.
Banh xeo and grilled pork skewers have long been regarded as two characteristic dishes that define the identity of this street. Originating from the Central region, both dishes have been adapted to suit the taste of the Northern people.
Banh xeo captivates diners with its crispy golden crust, packed with a fragrant blend of shrimp and tender meat, complemented by the refreshing sweetness of mung beans. Best enjoyed hot, sliced into small pieces, rolled in rice paper with fresh vegetables, sour star fruit, and green bananas. When consumed, the banh xeo is dipped in a perfectly balanced sweet and tangy fish sauce, delighting the palate.
Grilled pork skewers, crafted from finely ground seasoned meat, are grilled directly over glowing charcoal, exuding a tantalizing aroma throughout the neighborhood. The accompanying dipping sauce for the skewers is a special savory broth that maintains the authentic flavor of the dish. It can be enjoyed directly or wrapped with fresh vegetables for a burst of flavors.
Squid teeth sautéed with butter
Though squid teeth sautéed with butter are a recent addition to Hanoi's culinary scene, they rival other snacks in allure. At first glance, this dish may not seem very appealing, with small, simple white squid pieces on a bed of velvety yellow butter sauce. However, once you take a bite and inhale the rich, fragrant aroma, satisfaction will gradually set in.
As you savor it, the sauce's flavor will spread in your mouth, undoubtedly enchanting you. This dish is often paired with crispy hot baguettes. The fresh sweet taste of squid, combined with the rich sauce, creates a perfect and delightful harmony that is sure to please diners.
Banh mi skillet from Binh
A serving of skillet bread at Doi Can doesn't differ much from other places, featuring pate, sausage, eggs, accompanied by pickles, and crispy hot bread. The plus point here is the spacious, clean establishment that serves promptly.
When ordering, you only need to wait for about 5 minutes before the sizzling hot skillet bread is brought to your table, enveloped in enticing smoke. Perhaps, these are the reasons why Binh's bread shop always sees a bustling crowd of customers coming and going.
Grilled snails with lard and onions
If you're a seafood enthusiast, you can't miss this enticing dish. Grilled snails, actually finger snails but nearly three times larger than normal ones, are thick, chewy, and sweet. Ordering this dish might require a bit of patience, but whether you order in large or small quantities, the owner cheerfully prepares it through each step with quality ingredients.
When the hot plate of snails is brought out, you'll realize that the wait was well worth it. The plump finger snails lie on the plate, round and succulent, blending with the fragrant scent of grilled onions, sprinkled with roasted peanuts and golden fried shallots.
Cool snail vermicelli
When the weather turns chilly, it's the perfect time for hot dishes made from snails to take the spotlight. However, there's a snail dish that, while not steaming, is still beloved by diners in this weather: Cool snail vermicelli.
Each plate is adorned with banana leaves, topped with about a dozen portions of vermicelli. The stuffed snails are carefully prepared, perfectly cooked to maintain their crispiness and sweetness. Notably, the dipping sauce must feature delicious rice vinegar, expertly concocted.
According to Vnexpress.net
***
Reference: Travel guide Mytour
MytourNovember 24, 2015
