Top cuisine In Ha Noi

1. Banh cuon (Rolled rice pancake)

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. The cake is called Banh cuon Thanh Tri due to its origin is Thanh Tri Village of South Hanoi. Besides Banh cuon Thanh Tri, 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.

2. Banh tom Ho Tay (Ho Tay fried shirmp cake)

All people who used to live in Hanoi are familiar with Banh tom Ho Tay Restaurant on the Thanh Nien (Young) Street. The cake preparing process includes wheat flour mixed with potato fibres, placing on shape with shrimps upper, then fried with oil. The cake is brittle, soft, sweet-smelling, and served with vegetable pickles and sweet and sour fish sauce for best taste.

3. Pho (Rice noodle soup)

Pho, a typical dish of Hanoi people, has been existing for a long-time.

Pho 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 Pho to enjoy, would make you experience the complete flavor of the special dish of Hanoi.

Ingredients for 06 pax
2 oz (60g) dried rice stick noodles
4 cups beef stock
½ onion—finely chopped
1 teaspoon finely grated fresh ginger
2 tablespoons hoisin sauce
1 tablespoon fish sauce
½ teaspoon ground black pepper
½ teaspoon five-spice powder
1 cup bean sprouts
1 scallion (spring onion)—thinly sliced
5 oz (150g) very thinly sliced bite-sized lean beef
1 tablespoon lemon juice
fresh cilantro (coriander) leaves and strips of fresh red chili, to garnish

How to cook

SOAK the noodles in boiling water for 10 minutes.
PLACE the stock, onion, ginger, hoisin and fish sauce, black pepper and five-spice powder in saucepan. BRING to the boil, cover and simmer over a medium heat for 10 minutes. DRAIN the noodles and place equal amounts into two soup bowls. PLACE equal amounts of the sprouts, scallion and beef slices on top of the noodles. POUR over the boiling stock to cover and allow to stand for a minute to poach (ensuring the beef is immersed). SERVE the soup drizzled with lemon juice and garnished with cilantro leaves and chili strips on top.

Variations:Use thinly sliced firm tofu or smoked salmon instead of beef.
Tips: To help cut the beef into paper-thin slices, place the meat in the freezer for about 30 minutes to firm up before slicing with a very sharp knife.

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