Hanoi Food Market

I have been around a couple of food markets in Hanoi, but none were as extensive as the one we were taken to during my cooking course courtesy of Old Hanoi restaurant. There was definitely an ‘eclectic’ mix of spices, meats, vegetables and a few things in between…

Chicken plucked and ready to go. Vietnamese eat all parts of the bird, including the head and feet.

Vietnamese and Western bananas – slight size difference!

Pig trotters; a staple of any Vietnamese pregnant woman – apparently they help to produce good quality breast milk.

A bit of beef filleting going on – it is very common to see meat left out in the open air throughout the markets. I asked Anh, our chef, why it wasn’t refridgerated and she told me that every morning it was brought from locals who had dissected the meat earlier that morning, and therefore it didn’t need to be put on ice or refridgerated.

Huge beef loin!

Pig intestines.

Pig hearts and a few livers in the top left corner.

Caged birds, not sure what sort, but I got the impression it wasn't for pets.

A huge selection of different types of rice, beans and lentils.

Massive bucket of snails, not something I'll be dipping into!

Close up.

Selection of fresh fish Catfish – this is the same fish we used for our Steamed Catfish in Lotus Leaf and Tamarind Sauce recipe.

Not sure of name of these fish, however I thought it was a shame they did not have room to swim about, even if they weren’t going to be around much longer!

Chickens to be sold as pets for laying eggs.


So as you can see, the food of Hanoi reaches far and wide, and these were just a few selection shots from our tour. I noticed that duck eggs were as common as chicken eggs, and also bird eggs (quite small) were available easily. If only I had a kitchen and a Vietnamese translator!

Old Hanoi Cooking Class

I was lucky enough to be able to take part in a short cooking course not too far from the Old Quarter in Hanoi, where Anh, Head Chef Old Hanoi restaurant, took three salivating tourists on a tour of the market, before teaching us a thing or two in the outdoor kitchen.


It was a great experience, and Anh was very friendly and spoke good English, and it was easy to ask her questions about the food and the process of each of the four recipes we learnt. The class cost $30 (around £18); while I know there are classes available for a few dollars cheaper, I would definitely recommend Old Hanoi.

You can choose from a daily cooking class, or a customised cooking class. I took part in the first one, and was able to choose from a selection of two menu options, consisting of one starter, two main courses and a dessert. For those who are already competent in working with Asian food (Chinese/Vietnamese/Thai cooks for example), Anh said they were happy to work with customers to create more complex menus.

These four recipes are all great dishes, and my favourites were the Fresh Spring Rolls and Chicken with Lemon Leaf Skewers. Find them all here:

• Fresh Spring Rolls
• Chicken with Lemon Leaf Skewers
• Steamed Catfish in Lotus Leaf with Tamarind Sauce (other fish options available)
• Sweet Potato with Ginger Soup (dessert)

Old Hanoi restaurant can be found at:

#4 Ton That Thiep, Ba Dinh, Ha Noi
T: +84 (04) 3 747 8337
E: info@oldhanoi.com, booking@oldhanoi.com

Squidilicious

Welcome to my first post! I'm currently sitting in Hanoi, Vietnam writing up about food in Thailand - apologies for the delay but internet is a lot cheaper here (albeit a lot slower as well)…

Thailand, as I'm sure you're all aware, is an incredible place for food, but you have to be willing to step off the Koh San Road to find some really cheap and tasty treats. Luckily for us, our first great foodie experience was only one road away from Bangkok’s most famous strip, but unfortunately for those who hope to visit, I couldn’t even begin to tell you its name. As you can see from my first bit of food photography (I promise to only include people whose eyes are open from now on), the very modest street restaurant was simply, but aptly, named, ‘VERY NICE THAI FOOD.’

A few plastic chairs and tables are all that’s needed to enjoy some of the best seafood I’ve had the pleasure of tasting, and tasting all the greater for the price tag. Comparatively Thailand is a hell of a lot cheaper than the UK, but tourist prices are still in abundance. VERY NICE THAI FOOD, however, is not overpriced - only excellent value for money. We didn’t even have to wait particularly long for food for a table of five, even after finding out there was only one lady cooking the food for at least 20 tables.

I shared the wok-fried red snapper fried in garlic with accompanying vegetables, along with chicken fried rice and fried squid with garlic and green beans. Although presentation may not quite be to classic restaurant standards, it was the taste that really won me over. The crispy skin of the snapper (all edible) led way to incredibly tender white meat, and was no way overpowered by the visible amounts of garlic. The combination of the crunchy outer layer and moist fish was incredible, and I’m still licking my lips at the thought of round two on my return to the capital (and please just trust me when I say the photo does it no justice)! And if that isn't enough to convince you check out the King prawns that my friend ordered:

The chicken fried rice – a classic Thai dish – was a great accompaniment, and not too oily; and wherever I have visited in Thailand, the squid is always cooked well, not overcooked and rubbery (which I personally have found out does not take long if you aren’t careful!). Green beans were a great add-on to the dish, and if cooking at home I would recommend the contrast of the crunchy veg to the squid. Ideally cut the squid into rings and stir-fry with dried garlic and fresh green beans and a splash of light soy sauce for no more than 3-5 minutes.

Check out my Salt and Pepper Squid if this has got you in the mood...