Cactus Homestay

Popular with tourists, Bun Cha Ta offers various bún chả and fried spring rolls. The classic bún chả features tender, smoky grilled pork, well-seasoned meat patties and smooth rice noodles with a balanced soup base. Among the crispy spring rolls, the seafood crab version delivers a consummate umami flavour, while the chicken is rich and meaty. They also offer rice noodles with fried tofu and tomato sauce and fried spring rolls for vegetarians.

Now with a two-storey expansion and lush courtyard, English-speaking staff and a photo menu, this vintage tea house is more tourist-friendly. It retains its North Vietnamese charm with antique decor, artwork and a rustic elegance, and continues to impart the essence of Vietnamese cuisine. Highlights include chả ốc (ham with periwinkle snails) served with herbs, vegetables, vermicelli and fish sauce, and the subtle crab soup with malabar spinach in a clear broth.

Located near Hàng Hòm Street, this no-frills chicken phở eatery has earned loyal fans with its rich, satisfying bowls. Native fowl is gently simmered to retain a chewy tenderness, and paired with rice noodles, herbs and steaming hot broth. Xôi gà – sticky rice with chicken and extras like egg or gizzards – is also popular and often sells out early. Always buzzing, from morning to midnight, this is one of Hanoi's long-standing specialists in chicken phở.

As its name suggests, this long-standing family-run spot specialises in bánh cuốn, keeping alive a craft passed down through generations. Everything is made from scratch using traditional methods, resulting in rice rolls that are thin, delicate and soft. The family-recipe dipping sauce strikes a pleasing balance of salty, sweet and sour. Fillings include pork, shrimp and chicken, with extra toppings available. The bún thang, a Hanoi-style noodle soup with assorted toppings, is also worth trying.

Early risers delight in this beef phở haven, open from 5:30am until mid‐morning, when beef cuts and broth are sold out. Fresh ingredients shine in the signature beef heel muscle, which boasts tender meat and gelatinous tendon with a pleasant chew. Order phở with eggs and fried dough, just like the locals.

At nearly 40 years old, this gem in Hanoi’s Old Quarter is popular for its array of eel dishes — cold or stir-fried, served with vermicelli in soup, as well as in congee and spring rolls. In winter, a steaming bowl of vermicelli with crisp, shredded eel is hard to beat; in summer, a refreshing salad is a must-try.

One of three branches in Hanoi, this small phở eatery enjoys a fine reputation, but beware of imitations in the city. The menu offers 10 impressive phở options, including tái and chin (brisket), nạm (flank beef) and bắp trần (beef fillet). A competent team operates the compact corner kitchen, which is visible through a glazed partition. The phở itself is hearty and supremely refreshing with tender pieces of beef that melt in the mouth.