Ba Xuan steamed rice rolls

Ba Xuan’s traditional steamed rice roll shop, tucked away on a slope on Hoe Nhai Street, has drawn a steady stream of customers for many years.

The shop serves two types: rice rolls filled with minced pork and wood ear mushrooms, and egg rice rolls, accompanied by pork patties, cinnamon pork sausage and fresh herbs, and topped with homemade fried shallots.

In recent years, the shop has added egg-filled rice rolls to cater to a wider range of customer preferences.

Quan Thanh steamed buns

The 36-year-old nameless steamed bun shop at the intersection of Quan Thanh and Dang Dung streets is a favorite among many local diners.

Its menu includes vegetarian steamed buns, filled steamed buns and soy milk. 

To distinguish it from other steamed bun shops, customers often refer to the shop run by Oanh’s family as Quan Thanh steamed buns or Quan Thanh square steamed buns. The buns are “very unusual”: rather than being round, they are square and large in size.

Ong Toi steamed rice rolls

Ong Toi’s steamed rice roll shop at 31 Hong Phuc Street in Ba Dinh Ward serves rice rolls with thin, smooth wrappers that are both chewy and fragrant, filled with minced pork and wood ear mushrooms stir-fried with rich seasoning and little oil.

In addition to familiar accompaniments such as pork patties and grilled pork, the shop also offers creative options such as Chinese sausage, giang water bug (Lethocerus indicus) extract and shrimp floss, catering to different tastes.

Co Hue snail noodle soup

Operating for nearly 40 years on Dang Dung Street, this small eatery is run by Bui Thi Hue.

The shop is known for its clean, non-slimy sea and freshwater snails served in a balanced, savory broth. Prices range from VND40,000 to VND100,000 per bowl depending on the selected toppings and snail sizes.

Van Fish Noodle Soup 

Located on Quan Thanh Street and run by Nguyen Thi Van, this eatery serves noodle bowls with fried fish cakes, peeled shrimp, fresh greens, and rice noodles or dry rice sheets (banh da).

Customers can choose between two fish options: deep-fried till golden, or fresh raw slices cooked directly in the broth. The fish is left unmarinated before cooking to preserve its natural sweetness.

Tuyet Bun Cha 34

Situated on Hang Than Street, Tuyet Bun Cha 34 was included in the Michelin Bib Gourmand selection in 2024.

Michelin describes the restaurant as being known for made-to-order grilled bun cha and recommends ordering crispy fried spring rolls to accompany the dish.

Oc Di Tu

Located on Quan Thanh Street, Oc Di Tu has been named in the Michelin Selected list for four consecutive years.

The restaurant offers a menu of approximately 70 seafood dishes made from various fresh and saltwater snails, along with shrimp, crab, oysters, squid, and octopus. Some key ingredients such as sweet snails, razor clams, and Ca Mau crabs are air-shipped daily from southern Vietnam to maintain freshness.

Chinh Thang pho rolls

It is conveniently located at 7 Mac Dinh Chi Street in Ba Dinh Ward.

The pho rolls are said to retain their original flavor and are sold by the serving, with each serving containing 10 neatly rolled pieces. The thin rice noodle sheets are packed with beef and plenty of fresh herbs.

The beef is seasoned and lightly stir-fried, giving it a rich flavor that pairs well with the mildly sweet, sour and spicy dipping sauce.

Ong Viet mixed salad

Despite its modest space and lack of a signboard, the salad shop run by Do Trong Viet, 58, on Hang Bun Street is packed with customers every afternoon.

According to Viet, the names “wood papaya salad” and “mixed papaya salad” were coined by his customers.

The dish is called “wood papaya salad” because his family’s papaya salad is served with dried beef. Once dried, the pieces become firm and dark brown, resembling chunks of ironwood.

The mixed papaya salad was created when Viet’s parents began combining the salad with various cuts of beef offal.

Tien chicken pho

Tien’s chicken pho shop on Nguyen Truong To Street attracts customers not only with its pho but also with its attractive setting.

The chicken is not sliced in advance. Instead, the owner slices it to order. He believes this keeps the meat fresh and juicy rather than dry or tough.

Thao Trinh