Top 39 Northern Vietnamese Foods

Phở bò tái chín is a Northern Vietnamese version of phở bò (beef pho). This soup is prepared with well-done (chín) and rare or half-done beef (tái) that's cooked by the broth when served. Other common components of the soup include beef broth, bones, ginger, onions, fish sauce, sugar, anise, cloves, cinnamon, and rice noodles. A few slices of roast beef and raw beef are served in each bowl before the broth is ladled into the bowls. Phở bò tái chín is usually garnished with Thai chili peppers, bean sprouts, cilantro, and Asian basil, while lime wedges are often served on the side.Expand

Bún chả is a pork and noodle dish that is intricately connected to Hanoi, where it is believed to have originated. The dish combines three elements: a bowl of grilled pork meatballs served in a cold broth, a plate of rice noodles, and a combination of various fresh greens such as perilla leaves, lettuce, coriander, and morning glory. Although bún chả or similar varieties can be found in other parts of Vietnam, the local Hanoi version is held in high regard. Not much is known about its history or origin, but the dish became internationally recognized in 2016 when it was featured on the show Parts Unknown – in which the host Anthony Bourdain enjoyed bún chả together with the former president Barack Obama.Expand

Cơm chiên is the Vietnamese take on fried rice. The dish is very versatile because almost anything can be added to the rice to enrich it, but it's usually prepared with white rice, garlic, salt, and pepper. The rice is cooked and it's then stir-fried in hot oil. Cơm chiên is served while still hot, and it can be enriched with various vegetables, eggs, or sausage meat. Soy sauce or fish sauce can be used as a seasoning, while chopped spring onions provide extra texture and a nice visual contrast to the rice.Expand

This traditional Vietnamese dish consists of rice vermicelli noodles, fried tofu, and fermented shrimp paste. All the elements are served separately, along with a heap of fresh green herbs. The dish is occasionally accompanied by slices of boiled pork, and before serving the shrimp paste is traditionally drizzled with few drops of lemon or kumquat juice. Bún đậu mắm tôm is mainly associated with Northern Vietnam, and it is especially popular in Hanoi. Although it is served in restaurants, this unique combination is best known as a street food item that is sold by numerous street vendors.Expand

Bánh cuốn is a popular Vietnamese street food item consisting of steamed rice rolls stuffed with pork (banh cuon nhan thit), mushrooms (banh cuon than tri), or both (banh cuon Ha Noi). The dish is usually served with a fried shallot dip, sweet and sour fish sauce (nuoc mam chua ngot), a variety of fresh herbs, and lime-based sauce on the side. It takes a special kind of skill to prepare these steamed rolls which should always be extremely thin and translucent. Bánh cuốn is usually consumed for breakfast in Vietnam, while a similar version of the dish is also present in Thai cuisine, where it is known as khao phan.Expand

This traditional Vietnamese dessert originated in Hải Dương. It combines mung beans, vegetable oil or pork fat, sugar, and flavorings to create a cake with a fudge-like consistency and a smooth texture. It is believed that the cake first appeared in the 1920s, and since then, this simple combination has earned a status of a favorite local sweet and has become well-known in the entire country. Traditionally, pieces of bánh đậu xanh are accompanied by a cup of green or lotus tea.Expand

Nộm is a traditional salad. It's made with a combination of fresh, grated vegetables such as cabbage and turnip, along with papaya, green mango, banana flowers, cucumber slices, and sometimes even shredded boiled pork. Other common ingredients include hot chili peppers, roasted ground nuts, and grated carrots to make the salad more visually attractive and colorful. Nộm is the name in the North, while in Southern Vietnam, the salad is known as gỏi. The salads are usually dressed with nước chấm, and they're often served with prawn crackers on the side.Expand

This colorful noodle soup is a local specialty hailing from Hai Phong. It consists of pork-based broth that is topped with a variety of ingredients such as crab meat, fresh herbs, pork balls, chả lụa sausage, or ground meat wrapped with betel leaves (bò lá lốt). The ingredients may vary, but each bowl needs to have a serving of locally made noodles (bánh đa) that are characterized by their light red hue. Lime wedges, lettuce, perilla leaves, or sliced chili peppers are usually served on the side.Expand

Cơm lam is prepared by stuffing sticky rice into bamboo tubes which are first wrapped in banana leaves and then roasted over hot coals. It was invented as a convenient and portable dish that was intended for long journeys, and its origin is usually associated with Northern and Northwest Vietnam, especially in Sapa, though similar techniques and dishes can be found in Laos, Cambodia, Myanmar, and Thailand. Cơm lam is typically served with grilled pork or chicken, and it is usually sprinkled with sesame seeds or roasted peanuts.Expand

Cơm cháy is a traditional dish and a specialty of Ninh Binh. The dish is made from steamed rice that's sliced into flat and round shapes. The rice needs to be glutinous Huong rice, with round and pure grains. It is then dried in the sun for a few times and preserved in dark and cold space to keep the flavor and avoid the development of mold. After the drying, the slices of rice are fried in hot oil until the rice develops a crisp texture. Cơm cháy is typically served with goat meat, beef, pig's heart, carrots, and mushrooms.Expand

Bánh cốm Nguyên Ninh is one of Hanoi’s oldest and most iconic traditional sweets, originating in the 19th century in the former village of Yên Ninh, where today’s Hàng Than Street is located. The cake is made from young green sticky rice (“cốm”), which is carefully processed by hand to preserve its natural color and fresh rice aroma, while the filling consists of a smooth, sweet mung bean paste often enriched with coconut and a light floral citrus note from bitter orange blossom. The preparation remains largely manual, requiring precise mixing, cooking, and shaping - a technique the Nguyên family has preserved and passed down for more than 150 years. The result is a soft, slightly sticky confection with a delicate balance of fresh rice fragrance and gentle sweetness, long regarded as a culinary symbol of Hanoi and a traditional gift offered to guests and on special occasions to convey a sense of heritage and local identity.Expand

Trà Sen Hiền Xiêm is a family-run artisanal brand from Hanoi’s Tây Hồ district, recognized as one of the most respected guardians of the traditional technique of infusing green tea with fresh lotus petals. Their production relies entirely on manual craftsmanship - from harvesting lotus flowers at dawn, to carefully separating the petals, and repeatedly layering fine tea leaves with the fragrant “gạo sen” pollen over several days. This demanding method, which requires more than a thousand lotus flowers to produce a single kilogram of tea, results in a delicate brew with soft floral notes, gentle bitterness, and an elegant, naturally sweet finish. The brand holds a prestigious four-star OCOP certification and is often chosen for ceremonial occasions and high-quality gifts. Despite modern challenges such as urbanization and declining lotus cultivation, Hiền Xiêm remains a symbol of authenticity, cultural continuity, and the highest level of traditional Vietnamese lotus-tea craftsmanship.Expand

Hoàng Trà is a Hanoi-based tea brand specializing in Trà Sen Tây Hồ, a traditional Vietnamese green tea naturally infused with lotus petals harvested around West Lake. The tea is made from high-quality leaves sourced from the Tân Cương region, which are repeatedly layered with fresh lotus petals so the leaves absorb a delicate, authentic floral aroma without artificial essences. This slow, meticulous process - typically four to seven infusion cycles per batch - creates a tea with subtle lotus fragrance, gentle bitterness, and a lingering sweet finish. Hoàng Trà offers several forms of this tea, from fresh-lotus–infused versions to dried-lotus variants suited for longer storage. As part of Hanoi’s cultural heritage, their lotus tea is regarded as a symbol of elegance, tranquility, and refined artisanal craftsmanship.Expand

Hồng Lam is one of Vietnam’s most renowned brands specializing in ô mai - traditional candied, marinated, or dried fruits that balance sweet, sour, and mildly spiced flavors. The brand modernizes an old artisanal practice by preserving the authentic taste of plums, apricots, kumquats, and other local fruits while applying strict hygiene and quality-control standards. The production process involves careful fruit selection, multi-stage marination, and controlled drying to achieve consistent flavor and texture, while the packaging is designed as elegant gift items that highlight the cultural value of the product. Hồng Lam has successfully transformed a once street-side delicacy into a contemporary, widely accessible specialty, positioning ô mai as a distinctive symbol of Vietnamese culinary heritage.Expand

Overmorrow Brewing is a Hanoi-based craft brewery that blends classic global beer styles with local Vietnamese ingredients and a distinctly experimental approach. Their portfolio ranges from Belgian-inspired farmhouse and saison ales to multiple IPA variations, as well as dark ales, stouts, sours, and modern reinterpretations of traditional European styles. The brewery stands out for its use of regional raw materials such as Vietnamese cane sugar, rice, fruit, and aromatic herbs, which give their beers a subtle local signature while maintaining stylistic balance and technical precision. Beers like Hồ Ly Water Brut IPA, Sơn Sette farmhouse ale, and Leann on Mía Scottish export ale illustrate their commitment to merging historical brewing traditions with contemporary sensibilities, always emphasizing drinkability, aromatic depth, and authenticity. Overmorrow positions itself as a brewery that bridges global brewing heritage and Vietnam’s terroir, creating beers that are both technically refined and creatively distinctive.Expand

Turtle Lake Brewing Company is a Hanoi-based craft brewery and brewpub situated along the edge of West Lake, known for combining quality beer, striking industrial design, and a strong community-oriented concept. The venue is designed as a social hub - a spacious, light-filled area with glass walls that allow visitors to observe the brewing process while tasting a wide range of styles, from easy-drinking American pale ales to robust imperial IPAs, rich stouts, and aromatic saisons. With rotating guest taps, collaborations with other Vietnamese breweries, and regular events, Turtle Lake stands out as a place that embodies Hanoi’s emerging craft culture - blending beer, community, and atmosphere into a cohesive and inviting experience.Expand

Hanoi Cider is a pioneering craft cider producer in Vietnam, founded in 2016 and centered around its Hanoi Cider House taproom in the capital. The brand emerged from the idea of creating natural, small-batch cider that blends traditional fermentation methods with local fruit and seasonal ingredients. Their lineup includes dry apple ciders, fruit-driven variations featuring mango, passion fruit, mulberry, or vanilla, as well as experimental hop-infused ciders that appeal to craft beer drinkers seeking something different. Most of their products lean toward a refreshing, fruit-forward profile with light acidity, while some expressions highlight richer, aromatic sweetness depending on the fruit used. Over the years, Hanoi Cider has evolved into a recognizable local brand that combines creativity, regional produce, and a relaxed bar culture, offering ciders that reflect both the spirit of Hanoi and a modern approach to artisanal production.Expand

C-Brewmaster is a Vietnamese craft brewery that blends modern brewing techniques with locally sourced ingredients to create beers shaped by the country’s tropical and botanical character. With production facilities in Hanoi and Tien Giang, the brewery operates with a capacity of around 6,000 liters per batch, allowing for a diverse portfolio that spans lagers, pilsners, amber and pale ales, IPAs, stouts, and seasonal specialties. Their brewing approach combines imported malts and hops from the US, Germany, and Australia with Vietnamese fruits, honey, and aromatic herbs, most evident in their IPA styles featuring notes of mango, pineapple, and citrus. The assortment also includes limited editions and curated gift sets, while their beers are available in dedicated taprooms and through nationwide online delivery. The brand places strong emphasis on local identity, reflected in label designs inspired by Vietnamese culture and regional symbolism, positioning C-Brewmaster as a brewery that authentically showcases the country’s terroir within the contemporary craft beer scene.Expand