When winter comes, the birds may fly away to escape the cold, but us Hanoians? We gather. We find warmth not just in cosy blankets, but in the sizzling grills, steaming bowls and fragrant snacks of our city. Winter in Hanoi is more than a season; it's a unique food culture.
Today, Hanoi feels the kind of cold that seeps through your layers, the real winter chill. You'll find us braving the chill, huddled around smoky street stalls, savouring every bite, sharing stories and laughter with friends and family. Is it the cold that makes us hungry, or is Hanoi's winter street food just so irresistible? Perhaps both.
Thịt xiên nướng (BBQ pork skewers)
The irresistible aroma of smoky, freshly grilled pork skewers wafting from a street-side charcoal grill is enough to stop anyone in their tracks. Perfect as an afternoon snack after school or work, or as a treat during an evening stroll, these skewers are loved by Hanoians of all ages.
You can enjoy them with chilli or tomato sauce, but a popular twist is to pair them with a crispy bánh mì. It's an easy, budget-friendly snack and, of course, delicious! Yum!😋
Thịt xiên nướng - BBQ pork skewers
Nem chua nướng (Grilled sour pork sausgae)
Nem chua nướng is a winter favorite for Hanoians, especially among students and young people. Made from minced pork, pork skin, spices, garlic, chili, and a hint of roasted rice powder, the ingredients are mixed and tightly wrapped to ferment naturally for 2–3 days. Timing is crucial—leave it too long, and the nem becomes overly sour, losing its perfect balance.
When ready, the sausages are skewered on bamboo sticks and grilled over glowing charcoal. As they cook, the tangy, savoury aroma fills the air. Pairing the slightly sour, fatty and smoky nem with a spicy chilli dipping sauce creates a harmony of flavours that's simply irresistible.
Nem chua nướng - Grilled sour pork sausage
Chân gà/cánh gà nướng (Grilled chicken feet/wings)
Another favourite, especially among the younger crowd, is grilled chicken feet and wings. It may sound unusual to you, but this is a dish we Hanoians absolutely love! 😍
The chicken feet and wings are perfectly marinated in a blend of aromatic spices, brushed with a layer of honey and skewered on bamboo sticks before being grilled over hot charcoal. The result? Golden, crispy skin with a delicious smoky aroma, while the meat inside remains tender and juicy. Each bite is a perfect balance of texture and flavour - crunchy, savoury and slightly sweet. A winter street food classic that's hard to resist!
Chân gà/cánh gà nướng (Grilled chicken feet/wings)
Ốc luộc (Boiled snails)
While other regions in Vietnam favor stir-fried snail dishes, Hanoians (whether from rural areas or the city) have a deep love for the simplicity of boiled snails. Sure, we enjoy snails prepared in various ways, but nothing beats the classic appeal of ốc luộc—warm, fragrant, and comforting.
The snails are thoroughly cleaned, then boiled with lemongrass, ginger, and either lime or pomelo leaves to give them with a delicate aroma. But the real star of this dish? The dipping sauce. Crafted from fish sauce, sugar, salt, kumquat juice, ginger, lemongrass, garlic, chili, and lime leaves, it’s a perfect balance of sweet, tangy, and spicy flavors that take the snails to the next level.
Ốc luộc (Boiled snails)
Bánh trôi tàu (Vietnamese mochi soup)
Bánh trôi tàu has long been a cherished part of Hanoi's culinary heritage. The soft, chewy rice balls float in a warm, amber-coloured syrup infused with the spicy aroma of ginger. The outer layer is smooth and tender, while the filling of fragrant black sesame and crunchy peanuts offers a blend of nuttiness and subtle sweetness. The syrup, sweetened with cane sugar and spiced with aged ginger, ties it all together with a harmony of sweet and spicy.
Bánh trôi tàu (Vietnamese mochi soup)
Chè sắn nóng (Cassava sweet soup)
This sweet soup combines the gentle sweetness of cassava with the spicy warmth of ginger, creating a comforting treat that feels like a cozy hug.
The cassava pieces are soft and chewy, swimming in a golden brown, thick syrup that’s perfectly balanced in sweetness. Served piping hot, chè sắn nóng is the ideal antidote to a chilly day. You can find it from a street vendor or enjoy it at a small, hidden stall, all delicious.
Chè sắn nóng (Cassava sweet soup)
Bánh đúc nóng (Hot rice pudding)
Bánh đúc nóng is one of those simple, soul-satisfying dishes that Hanoians love. A creative twist on the traditional bánh đúc lạc (rice cake with peanuts), it is a popular choice for breakfast or a light meal.
The rice cake is made from a smooth blend of rice flour and water, giving it a soft and velvety texture. The filling is a delicious mix of minced pork, wood ear mushrooms, tofu and spring onions, creating a savoury and aromatic combination. Served hot in a bowl, the dish is topped with a rich broth and garnished with coriander and fried shallots for an extra touch of flavour.
For me, this is the ultimate comfort food - I could easily eat two bowls every day and never get bored! Whether it's a chilly morning or just a craving for something warm and satisfying, bánh đúc nóng is always the answer. Give it a try and you might just find yourself addicted!
Bánh đúc nóng (Hot rice pudding)
Cháo sườn (Pork rub porridge)
Cháo sườn is a beloved, comforting dish that has been part of Hanoi's food culture for generations. It's originally a simple porridge served with crispy quẩy (fried dough sticks), plenty of black pepper and a dash of chilli powder if you like a bit of heat. It's the perfect meal for any time of day, but especially in the evening or late at night.
But over time, street vendors have adapted this dish to cater to changing tastes. Now, you’ll find many variations, with toppings like savory minced pork stir in fish sauce, stir-fried clams with onions and Vietnamese coriander, or even sausage for kids. Some stalls add pork floss (ruốc heo), fish floss (ruốc cá), or fried shallots to enrich the flavor, giving each bowl its own unique twist.
Cháo sườn (Pork rub porridge)
Bánh giò (Pyramid rice dumplings)
The magic of bánh giò lies in its two main components:
- The soft, smooth rice flour dough, typically a blend of regular rice flour and tapioca flour.
- The savory filling, which features minced pork mixed with aromatic wood ear mushrooms (mộc nhĩ) and other fragrant spices, creating a flavorful, hearty center.
Wrapped in a banana leaf and steamed to perfection, bánh giò takes on its signature pyramid shape from the folds of the leaf. The steaming process gives the dumpling with a subtle, earthy flavor, as the banana leaf imparts a unique aroma that enhances the dish.
Bánh giò (Pyramid rice dumplings)
Bánh chuối/khoai (Banana/sweet potato friiters)
Banana fritters are made from ripe Sứ bananas, selected for their natural sweetness, which ensures no bitterness when fried. Sweet potato fritters are made from thinly sliced sweet potatoes, which are soaked to remove excess starch before being fried to a golden crisp. Each fritter is crispy on the outside, rich and indulgent, with a soft, sweet banana filling inside. The sweet potato fritters offer a satisfying crunch with an earthy, slightly sweet flavour, enhanced by the natural sweetness of the banana. Freshly fried to order, these treats are perfect for a warm, delicious snack.
Bánh chuối/khoai (Banana/sweet potato friiters)
Bánh gối (Fried pillow dumplings)
Bánh gối, or "fried pillow dumplings", is one of Hanoi's most popular street foods. However, many people have confused them with Spanish empanadas, so let's see what the difference is.
Shaped like a small pillow, these dumplings are deep-fried to golden, crispy perfection with a delicious filling that's both savoury and satisfying. The filling typically includes spiced minced pork, wood ear mushrooms (mộc nhĩ) and a special twist - fried quail eggs - adding a touch of richness and a little surprise to every bite.
The outer crust of bánh gối is made of thin, light dough, which ensures that the dumplings remain crisp without being too greasy. These dumplings are often served with fresh herbs and a side of sweet and sour dipping sauce, which perfectly balances the savoury flavours of the filling.
Bánh gối (Fried pillow dumplings)
Bánh chưng rán (Fried stickey rice cake)
Bánh chưng is an essential part of the Vietnamese New Year (Tết) celebrations, symbolising the earth with its square shape and simple yet delicious ingredients. After Tết, many families have leftover bánh chưng, which they deep-fry to give the cake a crispy exterior while keeping the inside soft and flavoursome. The fried version adds a satisfying crunch and a warm, comforting flavour that's perfect for colder weather.
Bánh chưng rán (Fried stickey rice cake)
Ngô/khoai nướng (Grilled corn/sweet potatoes)
As winter sets in, take a stroll through the streets of Hanoi and you'll soon come across a small sidewalk stall selling grilled corn (ngô nướng) and sweet potatoes (khoai nướng). These humble stalls are far from fancy. All they have is a charcoal grill, a few small plastic chairs that double as seats and tables, and the warmth of sizzling snacks that draws people from all corners of the city.
It's not just about the food - it's about the experience. Locals gather around these stalls to enjoy the simple pleasure of freshly roasted corn and sweet potatoes, chatting and laughing with friends or family, their faces lit by the soft glow of the grill.
Ngô/khoai nướng (Grilled corn/sweet potatoes)
Chả cá (Pan-fried turmeric fish and dill)
Chả Cá is a classic Hanoi dish that requires careful preparation - fresh fish is marinated, grilled over charcoal and served sizzling hot. It's typically eaten with rice noodles, roasted peanuts, dill and a spicy dipping sauce made from mắm tôm (fermented shrimp paste), lime, sugar and fried fish oil.
On a cold winter's day, there's nothing better than gathering around a hot pan of chả cá, enjoying the smoky fish and rich flavours with friends and family. It's a perfect winter treat that captures the essence of Hanoi.
Chả cá (Pan-fried turmeric fish and dill)
Lẩu (Hotpot)
A hot pot, or lẩu, is the perfect dish for cold winter days in Hanoi. Made with a variety of fresh ingredients such as meat, seafood, vegetables and noodles, it's served bubbling and hot, bringing warmth to everyone at the table. The beauty of lẩu is that it's not just about the food, it's about the experience. You sit around the pot, cooking together, sharing stories and connecting with friends and family. It's the ultimate bonding dish for the cold season.
Lẩu (Hotpot)
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