Top 16 Cool Foods and Drinks in Hanoi

Hàng Than Coconut Ice Cream is a delightful treat you won't forget once you've tried it. Served in a large coconut, meticulously carved and clean, the abundance of ice cream inside is visually stunning. The coconut ice cream is rich, fragrant, and not overly sweet. You'll enjoy the ice cream, especially when combined with grated coconut, crushed peanuts, and the aromatic chocolate flavor.

Priced at 70,000 VND, it might seem a bit high, but it's worth it for the ample quantity and impeccable taste. If you prefer a moderate amount of ice cream and want to leave room for other dishes at the venue, one serving of coconut ice cream is sufficient for two. However, in reality, one person can indulge in this particularly special coconut ice cream as it is irresistibly delicious and aromatic.

Ingredients:

• Fresh milk: 250 ml.
• Coconut juice: 250 ml.
• Coconut: 50 grams (finely grated).
• Egg yolks: 3.
• Sugar: 50 grams.
• Tapioca starch: 1 tablespoon.
• Vanilla: 1 tube.
• Condensed milk.
• Roasted peanuts.
  

Instructions:

• Step 1: Beat the egg yolks: First, crack 3 eggs, separate the yolks, add sugar, and use an egg beater to beat the mixture until smooth and creamy.
• Step 2: Boil coconut juice with milk. Pour coconut juice and milk into a pot, place it on low heat, and bring it to a gentle boil. Turn off the heat and let the mixture cool completely.
• Step 3: Mix the ingredients. Pour the beaten egg mixture from step 1 into the cooled coconut milk from step 2 and stir vigorously by hand to blend the two mixtures together.
• Step 4: Boil the mixture. Place the mixture from step 3 on the stove, turn on low heat, add tapioca starch, and continue stirring by hand. Boil until the mixture becomes smooth and gradually thickens. Add vanilla and stir well once again, then turn off the heat. Be cautious not to bring it to a vigorous boil as it may cause the mixture to clump.
• Step 5: Let the mixture cool. Allow the mixture to cool completely, or you can use a whisk to expedite the cooling process.
• Step 6: Roast the coconut. Place a pan on the stove, add the finely grated coconut, and stir quickly and evenly until the coconut turns golden and has a fragrant aroma. Be attentive during this step as the finely grated coconut can easily burn.
• Step 7: Mix the roasted coconut with the mixture. Add the roasted and finely grated coconut from step 6 into the mixture and stir well to ensure the coconut is evenly blended into the ice cream mixture. Seal the container tightly and refrigerate. After that, place the coconut ice cream in the freezer for about 3 to 4 hours until it hardens.
  

Wishing you success with making this coconut ice cream and savoring the delicious, rich, and refreshing treat for this hot summer with your family, friends, and loved ones!

This is the yogurt dish that has been making waves among the young people throughout Hanoi recently. The special sweet rice cake and grass jelly yogurt dish, priced at only 15,000 VND per bowl, is a refreshing delight in Hanoi that will lure you back for more. The bowl of yogurt is full and rich, with white yogurt blending seamlessly with the greenish, transparent sweet rice cake and grass jelly. When the bowl is served, you will be mesmerized by the sweet aroma of yogurt combined with the gentle scent of sweet rice cake, creating an irresistibly enticing experience.

The yogurt is fragrant, soft, and absolutely delicious. If you enjoy slightly creamy yogurt with a touch of sweetness, this dish will keep you coming back for more. The sweet rice cake adds a distinct flavor of rice leaves, with a chewy and sweet texture that is incredibly refreshing. With generous portions of sweet rice cake, this yogurt dish is a flavorful and cooling choice. This yogurt drink, not only a thirst quencher but also a beauty enhancer, is sure to make your casual chats with friends much more enjoyable.

Ingredients:

• 1 liter of unsweetened fresh milk
• 1 can of condensed milk
• 1 can of yogurt
• Pandan leaves
• 1 pack of agar-agar powder for soft jelly.

Instructions:

• Step 1: Clean the pandan leaves, cut them into small pieces, and then blend them with 200ml of water. Strain to remove the fiber and extract the pandan water.
• Step 2: Boil 1000ml of water in a pot, then reduce the heat and gently stir in the agar-agar powder to prevent lumps. Once the agar-agar powder is dissolved, add the pandan water and stir well. Bring it to a boil again, then turn off the heat. Pour the pandan mixture into molds and let it set.
• Step 3: Add fresh milk to a pot and heat until it simmers. Add condensed milk and yogurt, and stir well. Pour the yogurt mixture into a container and place it in an insulated box for 8 hours to allow the yogurt to ferment.
• Step 4: Cut the set pandan jelly into pomegranate-sized pieces.
• Step 5: Serve with a spoon and enjoy!

This is the fresh ice cream rumored to be the beloved specialty of students at the University of Commerce. Not only attracting a large number of students here, but this affordable and delicious fresh ice cream also captivates many young people everywhere.

The ice cream comes in flavors such as vanilla, chocolate, green tea, and sweet potato. You can also mix multiple flavors if you like. The ice cream has the authentic taste of green tea, chocolate, vanilla, or sweet potato, not bland like many other places. You can enjoy the ice cream with cinnamon sticks or keep it in a plastic cup to prevent melting. Priced at only 5,000 VND, the ice cream is quite generous, with a sweet, creamy, soft, and fragrant taste.

Ingredients:

• 6 eggs
• 200 grams of sugar
• 0.5 liters of fresh milk
• 1 packet of vanilla powder

Instructions:

• Step 1: Cook the milk. First, pour the fresh milk into a pot and heat it until it boils. Turn off the heat and set it aside.
• Step 2: Beat the eggs and mix the egg yolks with sugar. Add this mixture to the pot of freshly boiled milk. Continue to heat on low heat, stirring with a spoon.
• Step 3: When the milk is about to boil, continue stirring until you see the egg and milk mixture slightly coagulate. Turn off the heat and set the pot aside. Add the vanilla powder and stir again.
• Step 4: Strain the ice cream mixture through a sieve and let it cool completely. Pour the mixture into the ice cream maker and beat for about 25-30 minutes until the ice cream is fluffy. You can add an additional 300ml of fresh cream and mix it with the beaten ice cream to enhance the flavor.
• Step 5: This is the final step; just place the ice cream in the freezer compartment of the refrigerator. When serving, you can enjoy it with fruits or chocolate that has been finely grated for added deliciousness.

The fresh yogurt at 80 Hang Non, Hoan Kiem, is the most worthwhile yogurt you've ever tasted, priced at only 25,000 VND. The shop offers many flavors along with the soft yogurt, but the cocoa-flavored soft yogurt is the most beloved. The yogurt is smooth, not easily melted, with a fragrant and creamy yogurt taste. The cocoa flavor is aromatic, sweet, making it extremely enjoyable. The added layer of finely shaved ice underneath the soft yogurt keeps it always cold, not becoming too soft when eaten. When finishing the yogurt, the cocoa blends into the ice, making it delicious. Thanks to its deliciousness, this cocoa-flavored soft yogurt is a sensation, sure to captivate you from the first taste.

Ingredients:

• Fresh milk: 1 liter (with or without sugar)
• Sweetened condensed milk: 1/2 can
• Plain yogurt: 1 box

Instructions:

• Step 1: Mix the mixture of milk types. Clean the pot and pour 1 liter of fresh milk into it. Then add about 2 tablespoons of sweetened condensed milk and mix it well with plain yogurt (you can adjust the amount of sweetened condensed milk according to your taste, whether you like it sweet or mild).
• Step 2: Boil the milk mixture. Place the pot of mixed milk on the stove and turn on low heat. Heat until the milk in the pot boils and then turn off the heat (while heating, stir to mix the mixture well). Then pour the mixture into a large bowl and stir evenly to cool the mixture.
• Step 3: Pour yogurt into the above milk mixture. Continue pouring the plain yogurt into the mixture from step 2 to make it easier for the yogurt to ferment. Then stir the mixture of yogurt and condensed milk evenly to make the mixture blend together (This step is very important because if you stir well, your yogurt will be smoother and more delicious).
• Step 4: Ferment the yogurt. Pour the mixture evenly stirred in step 3 into the warm water pot, cover the pot tightly, and let it ferment for about 5 to 8 hours. Alternatively, you can pour the well-stirred mixture into each jar or small nylon bag prepared in advance and place it in a pot of warm water (You should not ferment for too long because if it ferments too long, the yogurt will not taste good).
• Step 5: Finished product. After fermenting for about 5 to 8 hours, take out the soft yogurt from the pot and place it in the refrigerator to freeze, making it even more delicious when enjoyed.

Nhung Khoat Fruit Salad is the cool delight in Hanoi you shouldn't miss this summer. This dish brings a variety of delicious and irresistible fruity flavors.

The fruit salad here is made with a special recipe, satisfying and not overly sweet. The main fresh fruits include red dragon fruit, papaya, and watermelon, which can vary depending on the season. Fresh, crisp fruits, blending with yogurt or fresh milk, will offer a unique and delightful taste. The richness and sweetness of the milk, combined with the refreshing and fragrant fruit flavors, will make you want to keep eating. Notably, your Nhung Khoat Fruit Salad is topped with coconut jelly and homemade white pearls, adding an extra layer of excitement to your taste buds. All these colorful and flavorful 'specialties' come at only 14,000 VND - a quite affordable price.

• Pineapple: About 300 grams of peeled and cored pineapple (approximately half a medium-sized pineapple).
• Watermelon: Prepare about 300 grams of seedless watermelon (you can choose seedless watermelon to save time).
• Ripe Mango: 1 ripe mango. Choose a ripe mango of medium size, avoiding overripe ones to prevent the mango slices from becoming mushy.
• Pear: A quarter of a medium-sized pear (about 100 grams).
• Jackfruit: 10 peeled jackfruit bulbs, seedless (about 150 grams).
• Fresh Coconut: 1 piece of grated coconut + 1 xiêm coconut for extracting coconut water.
• Milk: About 220 ml of unsweetened fresh milk (1 pack of milk available at the supermarket) + 150 – 200 grams of sweetened condensed milk (Ong Tho or Southern Star brand).
• Crushed Ice, Fresh Lime, Avocado Soy (or you can use another plant-based avocado substitute).

Instructions:

• Step 1: Prepare the ingredients. Pineapple: Peel and core, cut into small pieces along the pineapple eyes. Watermelon: After peeling and removing seeds, cut into small pieces equivalent to the size of pineapple pieces or smaller, depending on your preference. Pear, mango: Rinse, peel, and cut into square pieces the size of pomegranate seeds or slightly larger. Jackfruit: Cut jackfruit bulbs into small, edible-sized strands (about 10 small strands from one jackfruit bulb). Coconut: Grate the coconut flesh into small strands, and separately extract the water from the xiêm coconut. Fresh lime: Extract lime juice, removing seeds.
• Step 2: Complete the fruit salad. Layer the watermelon, mango, pineapple, pear, and jackfruit one by one. Then pour the mixture of fresh milk + coconut water + condensed milk + avocado soy so that the liquid part is approximately equal to the fruit part. Continue this process until you use up the prepared fruit. After completing the prepared fruit layer, sprinkle a layer of grated xiêm coconut on top. If you are reluctant to grate coconut, you can replace it with dried coconut. Then, sprinkle about ½ teaspoon of prepared lime juice on top.

The requirement for the fruit salad is to capture the aroma of milk, coconut, and maintain the characteristic taste of each fruit, such as obtaining the slightly sour sweetness of lime.

A refreshing, exotic, and irresistibly appealing dish like Strawberry Peach Yogurt undoubtedly relieves the heat of summer instantly.

This Strawberry Peach Yogurt has a very unique flavor, irresistibly attractive. Strawberries or peaches are sliced into thin layers, mixed with yogurt according to the special recipe of the shop. All blend together to create a sweet, pleasant, and easy-to-eat flavor. The combination of strawberries or peaches is both sweet and slightly sour, making it a drink that will captivate you.

Ingredients:

• 1 can sweetened condensed milk
• A bit of hot water
• 1 box of yogurt
• Pre-soaked peaches

Instructions:

• Step 1: The first step in making Strawberry Peach Yogurt is to pour the condensed milk into a large bowl, keeping the can lid to measure the following ingredients quickly and accurately. Next, you need to fill a can of hot water and pour it into the condensed milk bowl, then stir well by hand to dissolve the condensed milk. Continue to fill 2 cans of unsweetened fresh milk and add 1 box of yogurt to the bowl, then mix well to dissolve the ingredients into each other.
• Step 2: After completing step 1 in making Strawberry Peach Yogurt, you proceed to cut the soaked peaches into small, pomegranate-sized pieces and then put them in the yogurt bowl. Pour the yogurt mixture into small cups and place them in a foam box, then pour the mixture over about 2/3 of the yogurt cup. Remember not to fill it up.

Finally, in making Strawberry Peach Yogurt, you just need to wait for the yogurt to ferment for 8 – 12 hours, and you have completed this delicious and nutritious dish.

With just 7,000 VND in hand, what can you eat? That's a tough question for many people. In this article, Mytour will suggest to you a dish priced at only 7,000 VND that is still incredibly delicious, suitable for the hot summer.

This is a jelly dish that is loved by many young people in Hanoi. A large cup of rainbow jelly, fragrant, crispy, and cool will make you change cups continuously. The flavor of the jelly is abundant with watermelon, strawberry, cocoa, coffee, peppermint, ... each flavor is delicious, each flavor has its own attraction. The cup of Rainbow Jelly is attractive, eye-catching, crispy, and cool, accompanied by coconut flesh and syrup, creating a very special flavor. The cup of Rainbow Jelly will be your favorite refreshing drink with your close friends in this summer.

Ingredients:

• Agar powder: 2 small tablespoons.
• Pure fresh coconut water: 500 ml.
• White sugar: 30 grams.
• Coconut pulp (shredded, crushed, or finely sliced).

Instructions:

• Step 1: First, take about 500 ml of pure fresh coconut water. To make the jelly dish have a characteristic fragrance of coconut and a sweet taste of coconut water, you should choose fresh coconut, not old coconut (old coconut water is often sour, making the jelly dish not delicious).
• Step 2: For the coconut pulp, you cut it into strands, and if the coconut is still young, you can use a spoon to scrape the coconut into slices one by one.
• Step 3: Take a pot and pour agar powder, pure fresh coconut water into the pot. Then add sugar and stir well by hand to dissolve the agar mixture, then let it sit for about 15 minutes.
• Step 4: Place the agar mixture pot on the stove and turn on the heat. When boiling, use salt to stir well so that the sugar and agar powder dissolve completely!
• Step 5: You take the shredded coconut and arrange it in layers in the jelly mold. Then pour the boiled agar mixture on the surface.
• Step 6: Let the agar cool completely, then place it in the refrigerator compartment. Leave it for about 1 hour, and you can take it out and enjoy it right away.

Red Bean Yogurt Cup at 32, Alley 64 Kim Giang will instantly cool you down in the Hanoi heat. This yogurt brings you a refreshing experience.

Smooth and sweet red bean yogurt with a delightful coolness. The layer of red beans mixed with sweetness on top looks absolutely stunning. Enjoying this delicious yogurt with the addition of plump red beans might make you go for 2-3 cups in one go. The grated coconut layer on top adds extra richness, aroma, and allure to this yogurt cup. Trying yogurt this way is truly a unique and special experience. This Red Bean Yogurt Cup is a must-have in the list of refreshing treats in Hanoi.

Ingredients:

• Red beans: 300g
• Yogurt: 5 boxes
• Sugar: 70g
• Honey
• Black jelly
• Shaved ice.

Instructions:

• Step 1: Wash and soak the red beans in water for 1-3 hours to make them soft and delicious.
• Step 2: Put the red beans in a pressure cooker and add water without filling it up too much. Cook for 30-40 minutes. Then, drain the first water, pour in some more water. Bring it to a boil, add sugar, stir well until the sugar is completely absorbed into the beans, then turn off the heat.
• Step 3: Put yogurt in a cup. For one box of yogurt, add 1 to 2 tablespoons of red beans. Then add honey, black jelly, shaved ice, mix well, and enjoy.

Freshly squeezed fruit juice is a familiar beverage to many. Due to its refreshing, nutritious, and easy-to-drink taste, this type of beverage is always on the list of favorites whenever summer arrives.

The fruit juice here will be prepared right in front of you, so don't worry about freshness and cleanliness. The pre-cut fruits, though not abundant, are fresh, tasty, and appealing. The favorite juice choices here include strawberry, orange, grapefruit, etc.

For only 15,000 VND - 30,000 VND, you'll have a cup of rich, pure, and safe fruit juice. Especially, the fruit smoothies at this place are also delicious. You can ask the owner which fruits to mix for a tasty smoothie. After receiving your smoothie, you'll surely be surprised and delighted by its delicious and creamy taste.

Ingredients:

• 1 or 2 oranges.
• A little sugar depending on your preferred sweetness.
• Crushed ice, or large ice cubes according to personal preference.

Instructions:

• Step 1: Use the palm of your hand to squeeze or roll the orange on the table to soften it, doing so will yield more juice when squeezed. Cut the orange in half and remove the seeds from the flesh, leaving the seeds can make your orange juice bitter. Squeeze the orange by holding half of it in your hand and squeezing hard. You can use a manual orange juicer to squeeze until all the juice comes out.
• Step 2: Use the remaining orange pulp to make the juice more delicious and fragrant. Be careful when using a hand-held orange juicer, make sure to take all the pulp and add it directly to the orange juice.
• Step 3: If you don't like any orange pulp, you can use a strainer to filter out the pulp before drinking.
• Step 4: Add sugar if you feel it's not sweet enough for your taste. Enjoy the cool and crisp glass of orange juice right after squeezing. You can add some ice for a chilled drink.

You can also use various types of fruit juicers to make juicing more convenient, faster, and more efficient.

Coconut sticky rice ice cream is a trendy snack for today's youth, combining the refreshing taste of fresh cream with the rich flavor of sticky rice, making this dish irresistible.

On scorching days in Hanoi, it's hard to find a more blissful feeling than being handed a piece of cold ice cream. Taking a bite of the cold cream, along with a chewy piece of fragrant sticky rice, salty with the scent of coconut milk, will make the exhaustion of a hot day vanish. In Hanoi, there are quite a few good coconut sticky rice ice cream stalls where you can enjoy it at an average price of around 15,000 VND.

Ingredients:

• 200g glutinous rice
• 1 bunch of pandan leaves
• 3 soft yogurt boxes
• 100ml fresh milk
• 200ml fresh cream
• White sugar (prepare more or less sugar according to your taste)
• Coconut milk.

Instructions:

• Step 1: Making ice cream: If you don't have an ice cream maker, after mixing fresh milk with sugar and whisking it into a foam, mix it with fresh cream + fresh milk + yogurt and beat the mixture thoroughly. Next, refrigerate it for about 2 hours, take it out and beat it evenly every 2 hours, about 4-5 times. If you have an ice cream maker, you just need to mix fresh milk, yogurt, and fresh cream together and refrigerate, then put it in the machine for about 30 minutes.
• Step 2: Making sticky rice: Grind and strain the pandan leaves to get the juice. Soak 200g of glutinous rice until soft, usually about 10-12 hours. Then, wring out the sticky rice and mix it with coconut milk and pandan leaf water to create a beautiful natural color. Next, cook the sticky rice as usual until done, then let it cool.
• Step 3: Final product: After completing the above 2 steps, you already have a coconut sticky rice ice cream. Pay attention to how to decorate it so that your ice cream looks most attractive by placing the sticky rice at the bottom and the ice cream on top because the ice cream melts quickly and needs to be eaten first.

16. Tofu Pudding Variety