Here’s a simplified but more vivid and definitive version for your food blog:
Strolling around the Old Quarter in Hanoi leads you to dishes you won’t usually see on travel vlogs. One of our best finds was Thủy Bà Già, a humble spot known for its stewed chicken noodles (Mỳ gà tần) and herbal chicken soup. With branches along Hàng Bồ Street (houses 16, 42, and 51), it’s easy to miss—but worth stopping for.
Thủy Bà Già Menu
Their black-skinned chicken stew was such a surprise. The broth had a gentle sweetness with a slightly tangy, herbal taste we couldn’t quite name. It came with bean sprouts and fresh herbs that made the soup even more comforting. The chicken was incredibly tender—so soft it fell off the bone with just a light pinch of chopsticks. A half chicken costs only VND 50,000 (around ₱111.70), making it both delicious and budget-friendly.
Half stewed sweet herbal chicken for VND 50,000
We found this place by accident while wandering the streets and noticing young locals enjoying dinner on small green stools. That’s when we knew it had to be good.
For dessert, we discovered a halo-halo–style treat near our hotel. Instead of evaporated milk, it used canned coconut milk poured over crushed ice. It was packed with colorful jellies, fresh cubed fruits like watermelon, pineapple, jackfruit, and ripe mango, plus pearls and black beans. It even had a soft, silky pudding that reminded me of taho. I forgot the exact price, but it was definitely worth it. The stall was always full—we were just lucky to grab seats.
Order preparation Table of Chè Thập Cẩm
Chè Thập Cẩm – coconut milk, jellies and crushed ice
Chè Thập Cẩm – a coconut milk-based dessert filled with jellies, beans, fruits, and crushed ice
When the weekend night market began on Friday, the streets became even livelier. One stall that caught our eye was Spud Gang, a small business run by siblings. The younger sister handled the orders and cashier (she spoke English well), while the older brother prepared the food. I loved their teamwork.
Spud Gang Menu
We tried their Butter Chicken Curry Spud for VND 85,000 (~₱189.89). It was a soft baked potato loaded with creamy chicken curry and melted cheese. The curry sauce generously covered the entire potato and was topped with crispy garlic, shallots, and scallions. Slightly pricey, but satisfying and flavorful.
Butter Chicken Curry Spud (with 1 stick of pork BBQ)
To end our first night food trip, we stopped by a fruit stall offering a Buy 1 Take 1 promo—two large cups of fresh fruits for VND 50,000 (~₱111.70). You could enjoy it as is or have it blended into a smoothie. Either way, it was the perfect refreshing dessert to wash down everything we ate.
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 relaxing afternoon walk along My Khe Beach, we realized something was missing—we hadn’t crossed off any well-reviewed restaurants from my saved list yet. That’s how we ended up at Nhà Bếp Xưa Restaurant, a spot often mentioned in reviews and tucked along a busy street lined with other food establishments. With that much competition, consistently good feedback usually means one thing: it’s worth a try.
We arrived in the early afternoon to avoid the usual dining rush. From the outside, the restaurant already felt inviting—relaxed, unpretentious, and easy to spot, with more diners visible compared to nearby open eateries. That alone was reassuring.
To play it safe, we ordered dishes marked as Best Seller. Our table quickly filled with Phở Bò Đặc Biệt (Special Beef Pho), Cơm Chiên Trái Thơm (pineapple fried rice with seafood), stir-fried morning glory with garlic (kangkong), and Thịt Kho Tàu, served in a mini pot to keep the dish piping hot. Shortly after ordering, we were pleasantly surprised with a pitcher of free cold tea—something we hadn’t experienced in other restaurants we tried in Da Nang.
Free cold tea
We started with the simplest dish: the stir-fried morning glory with garlic, priced at VND 45,000 (~PHP 100.24). It was straightforward and lightly seasoned, likely with fish sauce and minced garlic with a hint of spiciness. Nothing fancy, but clean and familiar—though a bit pricey compared to how affordable kangkong dishes are back home in the Philippines.
stir-fried morning glory with garlic
The pineapple fried rice stood out more. Served beautifully in half a pineapple, it came packed with pineapple bits that added a gentle sweetness and slight tang, along with small shrimp pieces, green beans, bell peppers, corn, carrots, green onions, ham, and more. It’s a complete meal on its own—rice and ulam in one. Hubby really enjoyed this dish, and at VND 75,000 (~PHP 167.06), it felt well worth the price.
Pineapple fried rice
The special beef pho featured medium-rare beef slices that were tender and thinly cut, swimming in a clear, simple broth that wasn’t overly oily. It was comforting and familiar, similar to other good beef pho we’ve had—nothing surprising, but definitely satisfying.
Special beef pho featured medium-rare beef slices
Last, and certainly not least, was the Thịt Kho Tàu. This dish consists of caramelized pork belly braised in coconut juice. The pork was cut into small, flavorful pieces, with a noticeable hint of sweetness from the caramelization. It reminded me of adobo, but elevated—richer, slightly sweeter, and more indulgent. Priced at VND 75,000, the portion was good for one person and served hot in its mini pot.
Thịt Kho Tàu
We kept our order light since we were still full from earlier snacks, but overall, the experience was pleasant. Is it worth visiting? If you’re staying in Da Nang, I’d say yes—it’s a good, comfortable introduction to Vietnamese home-style dishes. The menu may feel familiar if you prefer playing it safe, like we did, but sometimes that’s exactly what you want after a long beach walk.
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. 🙂
Vietnamese cuisine always pulls us back, so on this trip we explored Da Nang and Hanoi. We originally planned to include Sa Pa and even booked our hotel ahead of time, but after calculating the long travel hours and limited transport schedules, we decided to postpone it for another visit—another reason to return.
After settling into Pavilion Hotel Da Nang past dinner time, we explored nearby food spots and found Quán Lùn Mập along Võ Văn Kiệt Street. The restaurant serves a wide range of local dishes, including seafood, rice, porridge, noodles, and hotpot—casual, affordable, and satisfying.
Quán Lùn Mập – What we ordered: Stir-fried frog with lemongrass and chili – VND 89,000 (~PHP 200.83), Chicken stir-fried with lemongrass and chili – VND 99,000 (~PHP 223.40) and Egg fried rice – VND 69,000 (~PHP 159.70).
The frog dish was surprisingly clean-tasting, with no fishy aftertaste. It was generously cooked with lemongrass, onions, and scallions, creating a fragrant, savory sauce. The flavor was so good that I reused the sauce for the chicken. The chicken was deep-fried and mildly seasoned. It wasn’t spicy unless you bit into the chili peppers, and while slightly dry, the portion was generous—almost half a chicken, including one foot.
Stir-fried frog with lemongrass and chili
Chicken stir-fried with lemongrass and chili
The egg fried rice was simple but flavorful, slightly salty and satisfying enough to eat on its own. Meals like this highlight why Vietnamese food stands out: good flavor, generous portions, and reasonable prices.
Egg fried rice
On weekday night, we visited Dragon Bridge (Cầu Rồng) and walked around Son Tra Night Market. Compared to night markets in Taiwan or the Philippines, this one is smaller, but it still offers a lively mix of street food, seafood, souvenirs, and clothing. If you’re buying coffee souvenirs, prices here—especially for Cà phê trứng (egg coffee)—are cheaper than in Hanoi.
Son Tra Night Market – Seafood by the Bridge: We chose a busy seafood stall facing the bridge and ordered: Ốc Bay (Flying snails) for VND 150,000 (~PHP 338.84), grilled pork for VND 110,000 (~PHP 248.48) and Sò Dương Nướng (Grilled elongate cockles) for VND 110,000 (~PHP 248.48). For our tirst quenchers, hubby had Huda Lager Beer for VND 50,000 (~PHP 112.95) and mine was Sugarcane juice with lemon – VND 50,000 (~PHP 112.95).
The grilled pork was simply seasoned, but Vietnamese herbs and the signature fish sauce added depth and balance. While the flying snails were mildly flavored and likely steamed with lemongrass—simple and straightforward.
Grilled pork with fish sauce and herbs
Steamed Flying Snail with lemon grass
The standout dish was the grilled elongate cockles. The creamy, buttery sauce was unlike any shellfish sauce I’ve tried before. The meat was large, tender, and cooked just right. Even though the serving had only a few pieces, the sauce was so good that I poured it over the pork and snails and finished every last drop. The sugarcane drink with lemon was refreshing and perfect for the warm night while hubby enjoyed his can of beer.
Grilled Elongate Cockles with sauce topping
Sugarcane Juice with lemon and Huda Lager Beer
We skipped rice since we were already full and ended the meal with Bánh Bao Chay, a siopao-style steamed bun filled with vegetables and vermicelli for VND 20,000 (~PHP 45.18)—light, comforting, and flavorful.
Bánh Bao Chay (similar to steamed vegetable siopao)
Before wrapping up our Da Nang stay, we explored the area near our hotel, just a short walk from Da Nang Beach, and discovered Quyen’s House, a cozy spot that feels like a residential home turned mini-restaurant. They offer single-served dishes and combo meals. We ordered the Combo 2 which includes Bún Chả, 3 fried spring rolls, 2 shrimp cakes) for only VND 105,000 (~PHP 237.19).
The Bún Chả tasted familiar, but the fish sauce stood out with chunky radish and carrot that added a pleasant crunch. The shrimp cakes were a highlight—crispy and flavorful, similar to Filipino maruya, but made with shrimp instead of banana. Even the shrimp head and tail were edible. The spring rolls were slightly over-fried for my taste, but still filling and comforting.
Bún Chå
2 shrimp cakes (top) and 3 spring rolls (bottom)
As with many Vietnamese eateries, portions were generous, herbs were plentiful, and flavors were bold without being overwhelming. The friendly service and quick preparation made the experience even better.
Here’s the menu of Quyen’s House:
Menu of Combo MealsMenu of Noodle dishes and spring rolls
Menu of drinksSingle-served Menu
Overall, Da Nang impressed us with its generous portions, bold yet balanced flavors, and excellent value for money. Every meal felt satisfying, making the city an easy favorite for food lovers.
My eatsperience 
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