According to Conde Nast Traveller, Hanoi is a place worth exploring not only for those who like to eat meat but also for those who are inclined towards frugal dishes with lots of green vegetables. The number of vegetarian dishes is also very diverse thanks to the extensive use of fresh herbs, vegetables, and fruits.

Whether you're a dedicated vegetarian or simply seeking a respite from meaty meals, Vietnam’s capital city Hanoi has a remarkable culinary scene.

Stir-fried tofu in tomato sauce (Dau Sot Ca Chua)

This is a very simple fried tofu and softened tomatoes (Dau Sot Ca Chua), seasoned with fish sauce and quickly simmered, topped with sliced scallions, and served with hot fluffy rice.

Photo: Cookbeo.com

Indulge in the tangy flavors of Dau Sot Ca Chua, a dish that evokes childhood memories in most Vietnamese homes. The deep-fried tofu, marinated in a silky homemade tomato sauce, is both comforting and flavorful. It is best enjoyed with a bowl of steamed rice, which perfectly soaks in the textures and flavors. As you savor each bite, the vibrant herbs used in the dish add an extra punch of flavor, creating a delightful balance of sweetness, tanginess, and spiciness, according to CNTraveler India.

Stir-fried water spinach with garlic (Rau Muong Xao Toi)

Rau Muong Xao Toi is a favorite among staples in Hanoi. The dish showcases the sublime combination of fresh water spinach, garlic, and various seasonings. Prepared in a sizzling wok or large frying pan, meticulously cleaned and trimmed water spinach is stir-fried to perfection.

Photo: Dien may XANH

The garlic and herbs release an enticing aroma and lend it all the flavor. The humble nature of this dish is a tribute to the fresh high-quality local produce that defines the cuisine. The dish can be enjoyed by itself or as a delightful accompaniment to a main-course dish.

Banana blossom salad (Nom Rau Chuoi)

Nom Hoa Chuoi is a salad that brings together tender layers of banana flower with a tangy dressing, resulting in a symphony of flavors. As the salad is assembled, the banana flower takes center stage and is surrounded by an array of fresh produce including bean sprouts, green papaya, carrots, and coriander, infusing the dish with refreshing aromas. It is finished with a dash of lime juice or vinegar, perfectly balancing the salad's slight bitterness.

Photo: Noi That Cosy

Sour star fruits are sliced thinly, combined with bean sprouts, banana blossom, sliced big ears, mint, and cilantro. To make the dressing, along with sugar and vinegar, garlic, lemongrass, chili, lime juice, and fish sauce are mixed to a fine proportion. When the dish is relished, the salad is placed into a banana blossom bowl, tossed finely with the dressing, and topped with chopped roasted peanuts and fried shallots. It looks more than an artistic work. Just enjoy every bite and make the most of the subtle flavor of herbs, the crispiness of banana blossom, big ears, the chewy and tender taste of chicken, the nutty flavor of roasted peanuts, and the harmony of the seasoning.

Tapioca coconut pudding with banana (Che Chuoi)

Photo: Bach hoa XANH

When it comes to Vietnamese desserts, Che Chuoi reigns supreme. This pudding is a blend of ripe bananas, chewy tapioca pearls, rich coconut milk, and a touch of aromatic pandan leaves. It’s a warm dish that is perfect for a breezy day in Hanoi.

Green papaya & mango salad (Nom Du Du Xoai Xanh)

Photo: Le-Thuy

This colourful salad combines raw, green papaya and ripe mangoes. The julienned green papaya provides a crunch and tang to the salad, while the juicy ripe mangoes contribute a rich sweetness. The salad is often adorned with an array of aromatic herbs such as cilantro and mint, which infuse the dish with a delightful fragrance. It is finished with lime juice dressing for some zest. The dish is a celebration of Viernam’s fresh ingredients.

Soupy noodle bowl (Bun Cha Chay)

Photo: Dien may XANH

In 1959, Vietnamese food writer Vu Bang described Hanoi as a town that was "transfixed by Bun Cha". Not a lot has changed, as this culinary creation hailing from Hanoi remains just as popular even today. Aromatic and flavourful, the soupy vegetable broth is poured over a bed of vermicelli noodles and herbs with a side dish of sweet and sour sauce. While traditionally meat-based, the dish has evolved to be just as delicious for the vegetarian palate.

Rice Flour Pancake (Banh Xeo)

Photo: Takes Two Eggs

The batter for Banh Xeo is made from a blend of rice flour, turmeric, and coconut milk. The pancake is traditionally cooked in a large skillet, sizzling and crackling as it hits the hot oil—the sounds adding to the anticipation. Once cooked to crispy perfection, the pancake is folded over a sumptuous filling of abalone mushrooms, bean sprouts, and your choice of proteins. It’s topped with aromatic herbs like mint and perilla leaves.

Sticky Rice (Xoi)

Xoi is a staple enjoyed throughout Vietnam for breakfast, lunch, or as a snack. The main ingredient of this dish is glutinous rice which has a sticky and slightly chewy texture.

Photo: Bach hoa XANH

The rice can be served either savoury, or sweet. Xoi is often enjoyed with a side of pickled vegetables, and can also be topped with toasted mung beans, fragrant fried shallots, or crushed roasted peanuts. Whether had is a quick and satisfying breakfast dish on the go or savored as a hearty meal, xoi embodies the essence of Vietnamese comfort food.

Floating glutinous rice dumplings (Banh Troi)

Photo: Dien may XANH

Vietnamese iced coffee (Ca Phe Sua Da)

Photo: Win R&D

Coffee is not merely a beverage in Hanoi; it is a way of life, a form of art, and a social ritual. And so, this list wouldn’t be complete without the hugely popular beverage Ca Phe Sua Da. Vietnamese coffee is typically brewed using a traditional metal filter called a phin. The coffee beans are roasted to perfection, resulting in a bold and intense brew with strong flavors.

What sets ca phe sua da apart is the addition of condensed milk. This sweet and creamy component adds a luscious texture and a touch of indulgence to the drink. As the coffee is poured into a glass of ice, the condensed milk melds with the rich brew, creating a harmonious blend of bitter and sweet notes.

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