Special food in the North

Phở (Rice noodle soup)

phở

Phở, a typical dish of Ha Noi people, has been existing for a long-time.

Phở is prepared not only in a sophisticated manner but also in the technique which is required to have sweet but pure bouillon, soft but not crashed noodle, soft and sweet-smelling meat.

Only in cold days, having a hot and sweet-smelling bowl of Phở to enjoy, would make you experience the complete flavor of the special dish of Ha Noi.

Banh cuon (Rolled rice pancake)

banh-cuon-dai-dong-thanh-tri

Banh cuon is popular to Vietnamese as disk for breakfast. The cake preparing process includes grilled rice which is steamed and oil-spread to have sweet-smelling. Banh cuon is prepared available. Leaves of cake put on plate as the customers ask for the disk.

There is rolled rice pancake with the filling of the cake is made from minced pork mixed with Jew’s ears and thin-top mushrooms. The cake, placed on plate, serve with salted shredded shring and fried dry onions. The customers immediately experience the disk as it is just finished and stilI very hot.

It is the sauce of the cake that fascinates the customers. The cake-makers have their own know-how, some of them prepare Banh cuon with Belostomatid essence to have sweet -smelling to attract to the customers.

Cha ca La Vong (La Vong grilled fish pies)

cha-ca-la-vong

Cha ca La Vong is a unique specialty of Hanoi people, therefore one street in Ha Noi was named as Cha Ca Street.

Cha ca is made from mud-fish, snake-headed fish, but the best one is Hemibagrus (Ca lang). Fish bone is left away to keep fish meat only, then seasoning, clipping by pieces of bamboo, and frying by coal heat. An oven of coal heat is needed when serving to keep Cha ca always hot. Cha ca is served with roasted peanuts, dry pancakes, soft noodle soup, spice vegetables and shrimps paste with lemon and chilly.

The Cha ca La Vong Restaurant on No.14 Cha Ca Street is the “ancestor restaurant” of the dish.

Leave a Reply

Your email address will not be published. Required fields are marked *