Pho tiu

Pho tiu is a mixed-style pho that blends sour, sweet, and savory flavors. It is not as widely available in Hanoi as chicken or beef pho, but visitors can try it at Ba Phuong’s pho tiu stall in Dong Xuan alley. The shop is now run by her children, open daily from 7:30am to 5pm, with evening service at their home on Hang Chieu Street.

The dish features simple ingredients. Rice noodles are briefly blanched, then combined with char siu pork, bean sprouts, fried shallots, roasted peanuts, herbs such as coriander and mint, and fresh vegetables.

What sets it apart is the sauce - prepared from a family recipe - offering a rich, slightly thick consistency that blends sourness, sweetness, and a creamy depth.

The sauce is made primarily from pork broth and bones, combined with three different sauces and vinegar - with or without garlic depending on preference. Despite being a mixed dish, it is served warm.

Diners simply toss the ingredients together, adding chili paste or a squeeze of kumquat to taste.

The char siu pork is made from shoulder and thigh cuts, resulting in a naturally sweet, tender texture.

Chicken pho with dipping sauce

While steaming bowls of traditional pho are popular in winter, chicken pho with dipping sauce is a favored summer variation.

Less common than the traditional version, this dish can be found at a few well-known spots such as 40 Nha Chung, 15 Cao Thang, or Pho Ga Phuong on Hang Buom Street (now relocated to Nghi Tam).

A serving includes separated components: noodles, sliced boiled chicken, dipping sauce, and a bowl of broth.

When ordered, the noodles are arranged on a plate with thin slices of chicken, still glistening with golden skin, topped with kaffir lime leaves, coriander, and fried shallots.

The dipping sauce is made from soy sauce, sugar, lemon or vinegar, and a bit of broth to balance the flavors. The accompanying soup is light and naturally sweet, enriched by chicken fat.

Each portion costs around VND50,000 (US$2).

Sour pho

Originally a specialty from Cao Bang and Lang Son provinces, sour pho can be found in Hanoi at eateries serving regional dishes, such as Lang Son restaurant in Tu Do alley or Thanh Hoi on Trung Kinh Street.

The soft, chewy noodles are mixed with a tangy-sweet sauce and served with crispy roasted pork belly, flavorful roast duck, honey-glazed fried liver, shredded cucumber, fried taro strips, peanuts, and fresh herbs.

The essence of the dish lies in its sauce, made from a blend of ingredients, most notably vinegar fermented from bananas, unrefined cane sugar, tapioca pearls, and juices from roast duck, enhanced with garlic, chili, and ginger.

Today, the dish has been adapted to suit local ingredients and regional tastes.

Mixed chicken pho

Food enthusiasts in Hanoi often associate mixed chicken pho with Pho Hanh on Lan Ong Street. Here, chopped rice noodles are combined with chicken, scallion oil, roasted peanuts, fried shallots, fresh herbs, and soy sauce.

The restaurant’s signature sauce is a sweet-and-sour blend made from sugar, fish sauce, salt, and mineral water, following a family recipe.

The owner shared that the dish was inspired by Lang Son’s sour pho but adapted to suit Hanoi’s palate.

Another popular spot is Pho Anh on Hang Dao Street, known for its well-prepared chicken - crispy golden skin, firm texture, and naturally sweet flavor. The menu centers on chicken-based dishes such as shredded chicken salad, mixed chicken, chicken pho, and chicken glass noodles.

Typically, diners order a bowl of pho with a plate of shredded chicken. Unlike other places, the noodle portion is modest, lightly seasoned with soy sauce and simple spices, served with a bowl of chicken broth.

The “soul” of the dish lies in the shredded chicken mixed with herbs and a tangy blend of fish sauce, lime, and chili sauce.

Clay oven roasted chicken pho

This is a relatively new variation that has drawn attention at a restaurant in Kim Lien, Hanoi.

The highlight is the richly seasoned chicken, with crispy skin and glossy sauce, combining harmoniously with the noodles and side ingredients.

Whole chickens are marinated with a mixture of 17 spices, including pepper, Korean chili powder, honey, and Thai salt, for two hours. They are then air-dried before being roasted in a clay oven.

Depending on size, each batch is roasted for 12 to 13 minutes at temperatures between 200 and 250 degrees Celsius. The timing and heat are carefully controlled to ensure the meat is cooked through without becoming dry or burnt.

After roasting, the chicken is briefly deep-fried to achieve a crisp golden skin and enhanced aroma.

Diners can choose between soup-based or mixed versions of clay oven roasted chicken pho, depending on preference.