Hanoi street food

Hanoi cuisine is considered as the representative of cuisine in the north of Vietnam. The sophistication of Hanoi culinary is in how to prepare and enjoy. Each of Hanoi’s dishes has its own taste, beauty and especially, has the traditional way to enjoy. Hanoi’s dishes did please the Hanoian expatriates and tourists those who first came to Hanoi.

There are many cuisines that visitors should not miss to taste when visiting Hanoi:

1. Pho (Phở - Vietnamese noodle)

No matter what time day or night, a steaming bowl of pho noodle soup is never hard to find in Vietnam. Pho is Vietnam's unofficial national dish exported with pride all over the world. If any visitor, especially international visitors, is asked that what cuisines of Hanoi that they remember the most, the answer would be “Pho”. Pho is also listed in "the world's 50 most delicious foods" according to CNN.

Pho consists of flat rice noodles in a light, meat-based broth. The dish is usually accompanied by basil, lime, chili, and other extras on the side so that eaters can season the soup to their own taste. The balanced tastes of sweet, salty, spicy, and citrus are highly contagious; pho usually becomes an instant favorite for anyone visiting Vietnam.

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Caramel Spare Rib with Shrimp

1 lb lean sparerib, cut into 2-inches pieces
12 medium shrimps, shelled and deveined
1 shallot, minced
1 clove garlic, minced
1/2 onion, cubed
1 green onion, cut into 1-inch length
1 T vegetable oil
1 T white wine
2 T sugar
Fish sauce, salt, pepper to taste

Put spareribs + garlic + shallot + 1 T fish sauce + 1/4 t salt + 1/2 T sugar + fresh ground black pepper, mix well, cover and refrigerate overnight or 4 hrs.

Heat oil in a heavy bottom skillet. Add the ribs and cook until brown, about 15-20 minutes. In a small pan, make caramel sauce from 1 T sugar. Add caramelized sugar and stir for 5 minutes. Add 1 T white wine and let it simmer for 5-7 more minutes. Add shrimps and onion, stir for few more minutes until shrimps are cooked (3 minutes. Season with 1/2 T sugar and some fish sauce to taste. Sprinkle with black pepper and green onion then serve with steamed rice.

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