Hanoi is lively and chaotic, especially on the streets. Traffic doesn’t really follow a clear flow—motorcycles come from all directions, sometimes even on the wrong lane, with constant beeping even at pedestrians who are already walking properly. It felt overwhelming on our first night, and honestly, the walkways took some getting used to. But once you taste the food, you somehow learn to forgive the chaos.

We arrived at our hotel way before check-in time, left our luggage, and headed straight to Aeon Mall Long Birn for an early lunch. After scanning the food court, we settled on Nét Huế. It was just past 10 a.m., so there were only a few diners—more like late breakfast for locals, but early lunch for us.

We ordered:

– Hến xúc bánh tráng (Stir-fried baby clams with grilled rice cake) – VND 85,000 (~₱189.97)

– Bánh ram ít đậu xanh tôm bằm (Ram ít cake with mung bean and shrimp) – VND 52,000 (~₱116.22)

– Cơm cá bông lau kho tộ (Braised fish in clay pot meal) – VND 88,000 (~₱196.68)

The Hến xúc bánh tráng was a feast for both the eyes and the palate. Crunchy grilled rice cakes paired with nuts, fried garlic, and tender clams, finished with a tangy, vinegar-like sauce you drizzle on top. The flavor was new to me—savory with a gentle kick of spice. It’s known to come from Central Vietnam, especially the Huế region, and you can really taste the contrast in textures and flavors.

Next was the Cơm cá bông lau kho tộ, a Southern Vietnamese favorite. It came with rice, soup, and simple sides like carrots, cucumber, stir-fried cabbage, and other greens. The fish arrived in a small covered clay pot to keep it warm, with about 3–4 slices inside. The yellowtail catfish was soft and flaky, braised in a soy-based sauce with hints of sweetness, caramelized sugar, garlic, shallots, and pepper—well balanced, comforting, and with no fishy aftertaste at all.

Lastly, the Bánh ram ít surprised me. I initially thought it was dessert because it was served cold, but it’s actually savory. Mashed mung beans and minced shrimp are wrapped in a soft dumpling, sitting on top of a crispy fried sticky rice base. Gooey and crunchy at the same time—small, but very filling.

Overall, our experience at Nét Huế was solid and satisfying—walang tapon. If you ever come across this restaurant, give it a try. You won’t regret it.