Four best Hanoi Street dish

Nộm Bò Khô (Vietnamese salad)

Nộm Bò Khô (Vietnamese salad).

Green papaya and beef jerky salad (Vietnamese salad) is a light appetizer, a great choice for a snack or appetizer. It was popular because of its affordability and great taste, even if students didn’t get as much beef jerky as shown above. You can find this appetizer at some Vietnamese restaurants. A northern Viet favorite, green papaya salad made with beef jerky includes slivers of smoked liver and on occasion, lung too. Both the jerky and liver are a tad chewy, the liver adding a slight minerally quality to the salad. It’s no great shakes.

Nộm Bò Khô is a quintessential street food of Hanoi, Vietnam.

Papaya salad is a quintessential street food of Hanoi, Vietnam. When you’re in Hanoi, you’ll see plenty of street stalls serving a constant stream of customers and pedestrians looking for a quick refreshing snack. No tables, just people at curbside munching on their plates of green papaya salad. 
Cháo Sườn (Spare rib porridge)

Cháo Sườn - A delicious food for morning.

Waking up in the early morning and going out, you suddenly remember that it is a long time you do not enjoy rib porridge, and you feel hungry. Then, you decide to go for rib porridge.
Spare rib porridge is made of two main ingredients: white rice and spare ribs. The ribs are first stewed for one hour. The cook then takes them out, put the rice in the broth and cook until it turns into porridge. Next, the ribs are deboned before being put back into the porridge pot. A perfect bowl of spare rib porridge is the combination between the sweetness of the broth, thanks to ribs stewed for hours, and the tenderness of the pork and porridge. Enjoy it, and see if you can feel the same as what I mention above.

Cháo Sườn is made of two main ingredients: white rice and spare ribs.

You can eat spare rib porridge for breakfast or enjoy it in the late afternoon. One of the most popular addresses in Hanoi Old Quarter for enjoying this dish in the afternoon is Ngõ Huyện Str., which intersects with Lý Quốc Sư Str..
Bánh Rán (Vietnamese donut)

“Bánh rán” is a delicious finger food for breakfast in Vietnam.

“Bánh rán” is a delicious finger food for breakfast in Vietnam. There are two main kinds of Bánh Rán, namely salty cake and sweet one with the latter being much more common than the former.
While the filling of sweet cake is sweet mashed mung bean, that of salty cake is quite similar to pillow cake‘s, a mixture of minced meat, prawn, glass noodle, veggie and etc. What is more, among different types of sweet cake, the cake coated with sesame seeds is the best choice due to its moderate sweet taste, crispy cover and subtle fragrant.
The dough is a blend of glutinous rice flour, rice flour, mashed potato and sugar. Mashed mung bean filling is rolled into ball shape, wrapped inside the dough and then rolled over a plate of sesame to make its sesame coat. After deep-fried, the cake is getting golden brown, crispy and aromatic. Hiding under that crispy cover is the sweet and nutty flavor of potato, rice, and mung bean. You can eat Bánh Rán in Ly Quoc Su Str., Hoan Kiem district, Hanoi, Vietnam.
Nem Chua Nướng (Grilled Fermented Pork)

In particular, Vietnamese fermented pork sausage or nem chua is a favourite among young Hanoians.

In Hanoi old quarter, it is easy to find street vendors selling a variety specialities such as grilled corn, fried bread sticks, boiled snails, fried banana cakes and grilled fermented pork sausage.
In particular, Vietnamese fermented pork sausage or nem chua is a favourite among young Hanoians. And as famous as the cheap bia hoi at the international crossroad Ta Hien Str., Nem Chua nướng joints nearby have become a place where young Hanoians and foreign tourists head for the best Nem Chua nướng in town.

Plates of nem chua are paired with fruits, like green mango, jicama and various types of grilled dried fish or fried potatoes.

Wandering around Ly Quoc Su in the Old Quarter of an evening, you will encounter the appetizing aroma of sizzling fermented pork roll grilled on barbecue over charcoals. The aroma will lead you to nem chua joints hidden in an alley on Au Trieu alley - where people squeeze into the tiny space, sitting on tiny plastic stools at dimly-lit stalls enjoying grilled and fried nem chua.
This dish combines sweet and sour tastes, spiced up by local home-made chilli sauce. Plates of nem chua are paired with fruits, like green mango, jicama and various types of grilled dried fish or fried potatoes.