Special dishes that you should try when traveling to Hanoi

Com Lang Vong

When talking about Hanoi specialties, among the first things that come to mind, it is indispensable to have nuggets. Com is always considered a unique gift, a unique gift of the country, an offering of green rice fields, bringing in all the rustic, simple and pure flavors of the countryside. grass. It is made from products close to the countryside. It is an offering that the field offers to man.

Eating nuggets, the best is still in the fall. When the dew drops spread all over the path, bringing with it the cold that will blow in each monsoon, the lotus leaves have gradually turned old and curled, condensing the most quintessential fragrance of heaven and earth, autumn nuggets begin follow the street vendors into each alley. Thanks to the favorable weather, the taste of autumn nuggets is always more supple, green and fragrant than summer. Hanoi people regret, hurry to receive some elegant gifts at the end of the season of young rice, which is also why.

For many people in the Central and Southern regions, nuggets may be something strange, some have never even eaten them, but those who live in Hanoi must have eaten it at least once in their life. Because nuggets in Hanoi, in addition to being green and green gifts wrapped in lotus leaves, tied with yellow dried straw, there are also countless dishes made from nuggets, then dishes with the participation of nuggets, then there's che com, com cakes, sticky rice com, shrimp bao com... and cha com. In any dish, nuggets bring both color and flavor, contributing to the formation of "Hanoi delicacies" - what makes writer Vu Bang "love Hanoi deeply, miss Hanoi deeply" and "Vietnamese people" When I eat it, I feel the smell of the country, I feel more Vietnamese.

When eaten by Vong village, it smells like sticky rice, the scent of the autumn wind, and the faint smell of pure lotus leaves, leaves, fresh, full of vitality, soft green color, flexible and soft, fragrant with fresh sticky rice.

It is not an exaggeration when asserting that: "Whoever has never eaten Com once cannot feel the soul of Vietnam, Hanoians who have never eaten Com are not true Hanoians".

As the years have passed, nuggets are not only a mouth-watering gift, but also hold the hearts of Hanoians far from their hometown...

Banh Che Lam

Banh Che Lam is a famous specialty of traditional craft villages in Hanoi or old Ha Tay. Anyone who has ever tasted this specialty surely cannot forget its characteristic soft, chewy and aromatic taste.

In the past, lam tea was often made during holidays and Tet. Now, this cake is not only a specialty of Ha Tay people but also follows tourists to all directions.

With the main ingredient is glutinous rice starch with yellow flowers, white sugar, malt, ginger, sesame and other special heirloom flavors, Banh Che Lam will bring you an interesting experience with the cuisine of the homeland. !

Delicious che lam cake is a harmonious combination of ingredients: the stickiness of honey, the fineness of the dough... That requires the thoroughness and skill of the baker. Banh Che Lam is full of flavors so it is very attractive: it is the supple taste of glutinous rice flour, the sweetness of honey, a little spicy of ginger, a little bit of peanuts. All give the cake a passionate flavor to ecstasy.

Che lam is most delicious and best when you enjoy it with green tea. In addition, if you want to make che lam more delicious and special, the weather has to be cold, then it's great to eat che lam!

On cold autumn and winter days, enjoying this cake is really interesting. Cut the cake into small pieces, then eat it slowly with tea. Bite a piece of che lam, melt in your mouth is the supple taste of glutinous rice flour, the sweetness of honey, a little spicy of ginger and a little bit of peanut flesh, take a sip of tea, how sweet is it!

Banh Cha

Banh Cha is one of the traditional and heirloom cakes of old Hanoi, but people still whisper to each other that "nowhere has this flavor, the oldest in Hanoi, the best in Hanoi". This type of cake is addictive because of the distinctive flavor of lemon leaves and the luscious sweetness of fatty meat, all resonated in a crispy flour crust, making banh cha a traditional snack. of Trang An land.

It's called banh cha because it's a small, beautiful, golden cake with mixed fillings wrapped in flour, very similar to minced meatballs. Like other traditional pastries, banh cha is best enjoyed with hot tea.

Banh Cha has long become a familiar snack of Hanoians, loved by the elderly to children. No one knows who made banh cha and when it was, only known that in the streets of Ha Thanh formerly there were families specializing in craft production and trading of this type of cake. Through a long process, banh cha has become one of the traditional snacks of the people of Ha Thanh.

"This cold season, eating a piece of banh cha, taking a sip of tea, tasting the sweetness, fleshy, aromatic, and greasy taste of banh cha, there's nothing better than ...". In the cold early winter of Hanoi these days, eating a piece of crispy golden rice cake that melts in your mouth and then the chewy, greasy taste of fat has become an unmistakable taste with any other cake.

Tra Sen

In autumn Hanoi has the scent of nuggets, in summer tourists will be immersed in the ethereal beauty of Tay Ho lotus. In the hot June summer weather, it is also the time when the lotus flowers begin to bloom, and it is also the time when people enjoy cups of sweet lotus tea dispelling the harsh heat of summer.

If you choose this West Lake lotus tea as a gift for someone from afar, please advise your loved ones on how to make tea so that the tea has the most flavor. The best way to make West Lake lotus tea is: we will use a porcelain pot or a zisha pot coated with boiling water to keep it warm, use a small bamboo stick to take the tea and drop it into the kettle, make boiling water that has lowered the temperature to 90 - 95 degrees Celsius to avoid making the tea strong.

Next, we need to make the water into a large stream so that the tea leaves follow the roll of water and rotate evenly in the kettle, we need to make the water until the foam rises through the mouth of the kettle. Incubate for 10 seconds and then pour all of this first batch of tea into a special kettle, or small cup, and enjoy this first turn of water. When it comes to the second water, we need to open the lid of the brewing pot, use the bamboo stick earlier to stir the tea leaves up so that the tea is not braised to a strong taste, then drop the lotus rice into the kettle and prepare the water. In the third round of water, we drop more lotus toothpicks, in the fourth turn, we come to the small yellow lotus flower. Each turn of water is a different interesting level of tea. Enjoying tea that way, you will understand the feeling of happiness of tea lovers when sipping really delicious cups of tea.

Lotus tea is processed very sophisticatedly, so when enjoying tea, visitors will feel the quintessence and richness spreading in the mouth.

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