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.
– 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.
Stir-fried baby clam with grilled rice cake
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.
Braised fish in clay pot
Rice platter with soup (Braised fish in clay pot Meal)
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.
Ram it cake with mung bean and shrimp
Biting through Ram it cake with mung bean and shrimp
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.
After a tiring morning at Marble Mountain, which is about 11.8 km to Hội An (as per our Grab Ride), we arrived hungry and worn out from the travel and walking. We ended up at Cơm Gà Nga Hội An for a late lunch—an unplanned stop that worked out perfectly, with fewer crowds but still plenty of diners.
Lunch at Cơm Gà Nga Hội An
Chicken Rice (VND 70,000 / ~PhP 157.96). Their signature dish is Cơm Gà (Chicken Rice), a well-known specialty from Quảng Nam Province in Central Vietnam. It typically comes with (light) yellow rice cooked in chicken broth, shredded chicken, herbs, and vegetables.
The plate arrived with fragrant rice that reminded me of Hainanese chicken rice, but slightly stickier. It was topped with tender shredded chicken, slices of white onion, shredded green papaya, Vietnamese coriander, and a small cube of chicken blood. There were also a few vegetables I tasted for the first time—simple but refreshing and surprisingly good. The chicken was soft, juicy, and well-seasoned, while the rice had its own savory depth. Simple, comforting, and satisfying—exactly what we needed after a long morning.
Cơm Gà (Chicken Rice)
Cơm Gà Nga Hội An : Cao Lầu – Hội An’s Signature Noodles (VND 70,000 / ~PhP 157.96). We also ordered a bowl of Cao Lầu, another must-try dish in Hội An. This iconic noodle dish usually includes thick rice noodles, sliced barbecued pork (char siu-style), fresh greens, crispy crackers, and a small amount of broth. Traditionally, the noodles are made from rice soaked in lye water, giving them a chewy texture and slightly yellow color as per Google. The broth is very minimal—more like a sauce resting at the bottom of the bowl.
Cao Lầu (noodles are at the bottom – not seen on this photo)
To be honest, I’m not a big fan of thick noodles, especially when there’s broth involved because the flavor doesn’t easily absorb. This time, hubby happily finished the bowl for me.
What I did enjoy, though, was the contrast of textures—tender meat, crunchy crackers, chicken blood, and lots of fragrant herbs, especially Vietnamese coriander. If there were an option to swap the noodles, I’d probably love this dish more.
Cơm Gà Nga Hội An : Vietnamese Iced Milk Coffee (VND 30,000 / ~PhP 67.70). We wrapped up our late lunch with an iced milk coffee. Normally, I avoid coffee after 12 PM because it messes with my sleep—but rules don’t apply when I’m in Vietnam. Vietnamese coffee is just that good. Strong, smooth, and perfectly balanced with milk. Since the weather was hot, an icy glass was exactly what I needed.
Vietnamese Iced Milk Coffee
Cơm Gà Nga’s menu is simple and straightforward—only a few dishes—but that’s what makes it good. You can tell they focus on their specialties without compromising quality.
Cơm Gà Nga’s Food MenuCơm Gà Nga’s Drink Menu
Quick Stop at Bánh Mì Phượng – Famous Since 1989
When we arrived in Hội An via Grab, we immediately noticed a long line—it was for Bánh Mì Phượng, one of the most famous bánh mì shops in Vietnam. We initially passed by because we wanted a heavier late lunch, but curiosity got the best of us later.
Bánh Mì Phượng has been around since 1989 and gained international fame after being featured by the late Anthony Bourdain—something I only found out after we got back to our hotel. Aside from bánh mì, their menu also includes Bún Thịt Nướng and Cơm Xá Xíu. The shop runs on a number system, making orders organized despite the crowd. Seating inside is limited, so many people wait along the side street.
Bánh Mì Thập Cẩm (VND 35,000 / ~PhP 78.98). We ordered their best-seller Bánh Mì Thập Cẩm, described as mixed pork with pâté. The baguette was medium-sized, with a nicely crisp crust and a denser interior—not airy, not soft, and slightly on the firmer side. The bread leaned more toward crunchy than fluffy.
Bánh Mì Thập Cẩm (mixed pork with pâté)
Flavor-wise, it was okay, but not memorable for me. The filling lacked punch, and there was very little pâté in my order. My expectations might have been high since my personal benchmark is Huỳnh Hoa Bánh Mì in Saigon, which I featured in a previous post.
Avocado Shake (VND 40,000 / ~PhP 90.26). Thankfully, hubby ordered the Bơ (avocado juice)—which turned out to be more of a thick avocado shake topped with toasted coconut chips. It reminded me of bokayo in the Philippines, but crunchier. The shake was extremely thick—almost pure avocado—with the coconut chips providing the only sweetness. I loved the texture, but because it was so hot, it didn’t quite quench our thirst. We ended up ordering Pocari Sweat afterward just to cool down.
Bơ – Avocado Juice ShakeBơ – Avocado Juice Shake with toasted coconut chips
Here are some phots of Bánh Mì Phượng‘s take our / order counter and menu:
Bánh Mì Phượng’s Order and Takeout Counter
Bánh Mì Phượng Menu
Final Thoughts. This late lunch adventure in Hội An was a mix of happy accidents and famous food stops. Cơm Gà Nga surprised us with comforting flavors and simplicity, while Bánh Mì Phượng—though iconic—didn’t quite top my personal favorites. Still, it’s always worth trying local legends for yourself. Sometimes, the best food moments happen when you’re tired, hungry, and just following your feet. 🙂
My eatsperience 
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