The capital city of Hanoi, our home city, is today mixed with centuries-old architectures and modern high-rise buildings. Top of many high-rise buildings are rooftop bars with fantastic city views, giving visitors stunning perspectives of the thriving Hanoi.
On our food tours in Hanoi, we often talk to our guests not only about the food they get to sample, but also the history of the people who are cooking the food. In this blog post, we would like to brief the history of the Vietnamese and the character of our food.
Flavors of Hanoi specializes in private walking food tours in Hanoi. Our food tours not only feature tailored typical street food tastings, but also expose the profound history of the city and the welcoming spirit of the Vietnamese hospitality.
Hours before the sun shines over Hanoi, Vietnam’s capital, streets that were sleepy at night quickly come alive with sounds of honking motorbikes delivering fresh produces to markets, street sweepers tidying up, and vendors setting out to sell breakfast.
When preparing the food, we use variant fresh herbs like lemongrass, mint, cilantro, and scallions to add freshness and flavors to the dishes. While spices like lime, chili, garlic, shallot, and fish sauce are always used to balance the tastes.
In Vietnam, chè means a sweet, tapioca, coconut cream, or sweetened condensed milk-based dessert. To the Vietnamese, chè refers to any traditional sweet soups, drinks, or puddings that can be served hot or with crushed ice, and it could be eaten as snack or dessert.
