Phở is a Vietnamese noodle soup that contains either beef (bò) or chicken (gà). In my opinion, it is the most popular and known Vietnamese dish in the world. I remember years back when Vietnamese cuisine started becoming famous in Malaysia, the first Vietnamese dish I learned of its name is phở. Funnily even after all these years, I have never tried phở before. That is until my visit to Hanoi.
While walking around the street of Hanoi, we saw many places selling phở. I almost always want to try ’em but oh save my stomach I need to. If I’m visiting Hanoi for a longer period, I would do many unplan pitstops.
My very first phở at Phở Gà 26, Hanoi.
Bánh mì and phở gotta be the two most popular dishes exported out of Vietnam. I’ve tried bánh mì several times in Malaysia and loved ’em every time. I figured this is one Vietnamese food that’s hard to mess up. Right?
What’s bánh mì? Bánh means baked/steamed/fried/boiled food items like bread, bun and cake while mì is wheat. In this case, it refers to wheat bread. In a complete food term, it’s a Vietnamese sandwich bread which consists of crispy and soft Vietnamese baguette (French-inspired) filled with meat, pâté, pickled vegetables, fresh vegetables and condiment.
Bánh mì thập cẩm (mixed bánh mì) at Bánh Mì 25.
Are you a fan of bún chả? It’s a big YES for me! Although I’ve never eaten bún chả prior to visiting Hanoi in October 2019, I always knew I’d liked it. True enough, my very first bún chả at Bun Cha Ta Hanoi on our first night in Hanoi had me fall head over heels in love with it. I thought the one at Bun Cha Ta Hanoi was very good. But wow oh wow Bún Chả Hàng Quạt is even better!
Our wonderful brunch spread at Bún Chả Hàng Quạt.
Cafe Giảng was our last eating feast pit stop for day 2 in Hanoi. Psst, we continued on our eating feast back at the hotel, devouring the super-rich Marou brownie. Our main mission at Cafe Giảng is to sample the famous egg coffee invented by the founder, Mr. Nguyen Giang. What’s egg coffee? Egg coffee or cà phê trứng is a Vietnamese coffee drink with beaten egg yolk and usually sweetened with condensed milk.
Left: Cà phê trứng đã (egg coffee cold)
Right: Đậu xanh trứng đã (egg with green beans cold)
Our Hanoi day 2 trip has been an eating feast so far = hotel buffet breakfast, ice-cream at Kem Tràng Tiền, cheese tart at Pablo Cheesetart, lunch of chả cá Lã Vọng at Chả Cá Phan, avocado smoothie at Coconut Juice and chocolate break at Maison Marou. Rest assured I have two more places to blog about for day 2 and this is the first one.
We went to Xôi Yến for dinner which is just about 5 mins walk from our hotel. This is one of the eateries that I was looking forward to because I’m a lover of mung bean and sticky rice (also known as glutinous rice). In Chinese cuisine, we have a dish that combine mung bean (whole) and sticky rice and that is Cantonese bak chang (Cantonese rice dumplings). It’s my very favorite when done right. So, I can imagine if we were to marry mung bean (paste) and sticky rice and then top with offsprings (various good looking toppings), it would be lip-smacking good.
A bowl of deliciousness.
Ahh chocolate… it’s my very favorite food
before after egg. I was extra thrilled when I found out about Maison Marou while digging information for my oncoming Hanoi trip over a year ago.
Maison Marou is a chocolate café and shop and they currently have three stores (as of writing) in Vietnam; two at Ho Chi Minh City and one in Hanoi. Maison Marou offers many things chocolate from single origin Vietnam chocolate drinks, pâtisserie to single origin chocolate bars and provisions and as well as non-chocolate drinks like coffee and tea.
Chocolate break at Maison Marou Hanoi.
Their chocolate brand; Marou Faiseurs de Chocolat (Marou Chocolate Maker) makes bean-to-bar single origin Vietnam chocolate. In bean-to-bar chocolate, the chocolate maker is in charge of the whole process from sourcing raw cacao beans to the crafting and creation of the chocolate bars. This means that the chocolate maker has the control of the quality right from the beans to the kind of additives added.