After a long day of walking around and doing all the touristy things in Hanoi, hubby and I suddenly missed the bánh mì we loved back in Saigon in 2024. Every time we stepped out of our hotel, we noticed both tourists and locals eating at the same bánh mì stall, so we finally decided to give it a try.

We ordered two kinds of bánh mì — one with Sizzling fillings and another with Pork Barbecue.Unfortunately, the Pork Barbecue Bánh Mì disappointed both of us. The barbecue flavor barely came through, lacking that smoky and slightly sweet taste we expected. The serving was also quite small, and the meat leaned more on the fatty side. It came with white onions and fried shallots, but surprisingly no greens at all. That felt a bit sad since we got so used to fresh herbs and vegetables in most dishes we tried around Vietnam.

Good thing hubby also ordered the Sizzling Bánh Mì. The bread was served separately while the sizzling plate came with two semi-fried eggs, ground pork, potato slices, and green onions. It was a bit oily but definitely better than the barbecue version. Still, it somehow lacked the flavor depth we were looking for compared to other bánh mì spots we’ve tried before. Despite the crowd of locals and tourists eating there, it just didn’t hit the spot for us.

Thankfully, the night was saved by our visit to Ốc Nóng Hà Trang. We had passed by this place several times and always noticed people dining inside or waiting outside for a seat. Since we were still hoping for a better food experience after the failed Bánh Mì dinner, we decided to try it. We waited for a table indoors where the air-conditioned dining area was separated from the street only by thick plastic covers. The cooking and food preparation happened outside along the roadside, which made the place feel even more authentic and lively.

Our first order was the Fried Fermented Pork Roll for VND 60,000. It was served with calamansi slices and two dipping sauces — one tangy sauce with dill and another with a shrimp-paste flavor. Both sauces paired perfectly with the pork rolls, though honestly, the rolls already tasted great on their own.

I expected the fermented pork to taste sour, but surprisingly it didn’t. Instead, it had a rich, savory flavor that was unique and hard to describe. The texture looked like it might be too processed or spongey, but you could still clearly taste the pork. The dipping sauces elevated it even more.

Then came the highlight of the meal — the steamed clams worth VND 80,000.

I’ve never tasted steamed clams quite like this before, even back home in the Philippines. Usually, clam dishes have a slight aftertaste from the sea or tiny bits of sand, but this one tasted incredibly clean and refreshing. The soup alone was memorable. You could taste the sweetness from the pineapple and ginger, while the mint and basil added freshness to every sip. The kaffir lime leaves and lemongrass completed the dish beautifully and made the flavors stand out even more.

It was one of those simple dishes that stays in your memory long after the trip ends. If you ever find yourself staying in Hanoi, Ốc Nóng Hà Trang is definitely worth trying. Here’s their Menu: