Danny and Diggy, two travelers from the UK, recently returned to Hanoi after their first visit seven years ago. Alongside sightseeing, they were eager to revisit the city's famed street food culture - and their first breakfast upon arrival sparked quite the culinary adventure.

The dish that kicked off their day was mi van than (wonton noodles), a hot, comforting soup perfect for a Hanoi morning. While Danny found it immediately delicious, Diggy admitted she was unsure at first, finding the flavor unfamiliar.

They stumbled upon the dish by chance during a morning walk, spotting a sidewalk noodle stall at the corner of Hang Chieu Street near O Quan Chuong Gate. Curious, they decided to give it a try.

“I didn’t even know what they served, but it looked interesting. There was a large pot of steaming broth, and the aroma was irresistible,” Diggy recalled.

Danny was particularly intrigued by the vendor’s technique - fresh egg noodles were blanched by hand on the spot, with vibrant ingredients arranged in trays nearby.

They each ordered a full bowl for 40,000 VND (around USD 1.60). When the bowls arrived, Danny was visibly surprised by the presentation: generous portions of various meats and toppings in a fragrant broth.

“It looked amazing. Just sitting on a tiny plastic stool on the pavement, enjoying this dish - it was a perfect Hanoi moment,” he said.

The bowl included fresh shrimp, char siu pork, boiled egg, mushrooms, dumplings, and cilantro. What stood out to Danny was watching the vendor prepare each component right beside them, ensuring freshness.

“The dumplings were rich and flavorful, with a hint of pepper heat. Paired with the chewy egg noodles, they were incredible. I loved it,” Danny added.

Encouraged by Danny’s excitement, Diggy took her first sip of the broth but wasn’t immediately convinced.

“It had a slightly unfamiliar taste, maybe a bit fishy to me,” she said. However, once she added some chili sauce and lime juice, her opinion changed dramatically.

“It was like the whole dish transformed. The flavors balanced out beautifully. It turned out to be very tasty,” she admitted with a smile.

Diggy hesitated at first but later praised the wonton noodles after adding lime and chili.

In addition to the dish’s unique flavor, both tourists were delighted by the street-side dining experience. Sitting on small stools amid Hanoi’s bustling streets made the meal even more memorable.

Mi van than, or wonton noodles, originally hails from Guangdong, China, and was introduced to Vietnam in the 1930s. In Hanoi, it has become a popular dish, known for its thin yellow egg noodles that stay springy in broth, and a hearty mix of toppings like char siu, dumplings (both steamed and fried), shrimp, mushrooms, and boiled eggs.

The broth plays a critical role. While the Chinese version is often rich with herbs, the Vietnamese adaptation features a lighter, cleaner taste more suited to local preferences.

Visitors can find great mi van than at popular local spots such as Phuong Beo, Duy Anh, Phung Gia, and Binh Tay, or at noodle shops on streets like Hang Chieu, Dinh Liet, Han Thuyen, and Hoe Nhai.

Danny & Diggy