Chris and Steph, two Canadian travelers with over 250,000 subscribers on their YouTube channel, recently shared a food journey through Hanoi that has gained attention for their rave review of cha ruoi - a traditional Vietnamese delicacy made from ragworms.

The couple noted this wasn’t their first trip to Hanoi, which they fondly described as a "food paradise" brimming with unique street dishes beyond the usual classics.

“There are countless well-known dishes, but Hanoi also offers many rare and special flavors. That’s what we came to experience this time,” they shared.

Their culinary adventure began with bun cha on Chau Long Street, steamed rice rolls at Hang Vai, dried beef salad near Ho Hoan Kiem, egg coffee and egg beer on Nguyen Huu Huan Street.

In the late afternoon, they visited a bustling snail eatery on Dinh Liet Street. When Chris and Steph arrived, the venue was packed with diners. They were intrigued by the continuous activity of the owner boiling snails in steaming pots of water.

They sampled oc mit and oc van, types of boiled snails seasoned with lemongrass and lime leaves. Chris carefully extracted the snails, praising their juicy, chewy texture, especially when dipped in the signature sauce.

“The dipping sauce is spicy and aromatic,” Steph added, noting it elevated the snails to a perfect light meal.

In the evening, they ventured into a tucked-away eatery behind the busy shops on Hang Bun Street. With a modest signboard and a loyal local clientele, the restaurant offered dishes like grilled pork, spring rolls, stir-fried vegetables, and grilled fish (cha ca lang).

What caught their attention, however, was cha ruoi - a seasonal delicacy made from ragworms, rarely found even in Hanoi.

“The main ingredient is a kind of ‘worm’,” Steph remarked in surprise as they watched the cook prepare the dish. The ragworms were mixed with minced pork, dill, green onions, chili, orange peel, eggs, and spices into a fragrant mixture before frying.

The appearance of raw ruoi - soft-bodied worms from brackish water - can be off-putting for some, especially foreign visitors. However, as South China Morning Post once described, fresh ruoi and cha ruoi are worlds apart: the former is cold and fishy, the latter fragrant and inviting. French media have also praised cha ruoi as a must-try winter dish in Hanoi.

While most places serve cha ruoi pre-fried, this particular spot let diners cook it themselves over tabletop burners. Guests scooped ladles of the seasoned mixture into hot oil to fry their own savory cakes, eaten immediately with vermicelli, fresh herbs, and dipping sauce.

The shop owner demonstrated how to shape round patties from the batter. “Looks delicious,” Steph exclaimed.

Steph was thrilled by the flavor, calling it bold, unique, and unexpectedly delightful.

“This dish is seriously amazing. You should try it! It looks strange and different but tastes unbelievably good. It’s the perfect way to end our Hanoi food journey,” she said.