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.

Pho “Suong”, 24 Yen Trung Lane, Dinh Liet street, Hoan Kiem district
Pho “Ly Quoc Su”, 10 Ly Quoc Su street, Hoan Kiem district
Pho “Bat Dan”, 49 Bat Dan street, Hoan Kiem district
Pho “Thin” Lo Duc, 13 Lo Duc street, Hai Ba Trung district
Pho “Thin” Bo Ho, 61 Dinh Tien Hoang street, Hoan Kiem district
Pho “Mai Anh”, 32 Le Van Huu street, Hai Ba Trung district

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Banh cuon - Rolled rice pancake
It is a paper-thin steamed rice flour pancake, much like delicate sheets of fresh rice noodles. The pancakes are plucked off of the linen steamer base, and immediately rolled with minced pork and mushrooms, then piled on a plate, sprinkled with deep fried shallots, snipped with scissors into bite sized sections, and topped with fresh herbs such as cilantro or Vietnamese basil. A plate of banh cuon is a light dish traditionally eaten as breakfast in Hanoi but now can also be found as a late night snack. To eat, dip a section of rolled noodle goodness into the accompanying warm fish sauce broth, brightened with a squeeze of fresh lime. You can also pick the leaves off the herbs and add them to the dipping sauce, grabbing a leaf or two as you dip, or you can follow each bite with a chaser of herbs. Banh cuon are often eaten with different sides of pork sausages, including sheets of an orange hued, roasted cinnamon sausage called "Cha que"

Banh Cuon Ba Hoanh, 66 To Hien Thanh street
Banh Cuon Thanh Van, near Hang Da market, Hoan Kiem district
Banh Cuon, 14 Hang Ga street
“Quan An Ngon”, 18 Phan Boi Chau street

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Bun cha is a Vietnamese dish of grilled pork & noodle, which is thought to have originated from Hanoi, the capital of Vietnam. Bun cha is served with grilled fatty pork (cha) over a plate of white rice noodle (bun) and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984) who described Hanoi as a town "transfixed by bun cha." Hanoi’s first bun cha restaurant was on Gia Ngư, Hoan Kiem District, in Hanoi's Old Quarter. "Bun cha" is popular in the Northern region of Vietnam. In the South, a similar dish of rice vermicelli and grilled meat is called "Bun thit nuong".

Bun cha Hang Manh, 1 Hang Manh street
Bun cha Duong Thanh, 67 Duong Thanh street
Bun cha Quynh Nga, 1 Pho Hue street