Rich in vegetables, rice and seafood, Hanoian speciates have incorporated Cambodia and Thai influences into style that is distinctively its own.

The fragrance of steaming khuc pie will live forever as one of most potent childhood memories of Hanoian.

Despite it is salty, slightly sour, and too hard for the taste of foreigners, the pickled baby eggplant has a special place in Vietnamese cuisine.

Autumn in the capital city is drier and cooler and has plenty to keep foodies satiated.