It is true that Vietnam cuisine tends to be associated with pho and most travelers are so satisfied with their pho experience on their Hanoi food tours that they do not bother searching for others. However, the Vietnamese have come up with a lesser-known to foreigners yet more popular among locals bun. In fact, like Italy and pasta, Hanoi is usually associated with bun by the locals. Here are a few signature bun dishes to further extend your food experience in Hanoi: Bun rieu When it comes to simplicity, popularity, and a perfect start for a Vietnam food tour nothing can compare with bun rieu cua(Vietnam foods---->https://www.hellovietnam.com/tour/hanoi-foodie-tour-116.html). Bun rieu cua is built from the bowl up, just like other bun dishes in Vietnam. Vermicelli noodles are blanched then bathed in crab broth. An assortment of greens is laid aside. Thinly sliced banana stem, Vietnamese balm, shiso, coriander, and helancha are some common herbs that usually accompany bun rieu cua. Bun rieu cua also comes with salt and chili; pepper is not usually used as the dish is enough mouth-watering without it. Slurp the broth of bun rieu cua and you will see how Vietnamese cuisine highly regards the balance among the spices. The savory taste comes from crab butter and the tart-sweet flavor is contributed by tomato wedges. The most authentic sourness can only be achieved by adding fermented cooked rice or wine vinegar; qua doc (Garcinia multiflora fruit), star fruit, or tamarind can be substitutes but the taste will be slightly altered. Bun cha There aren’t many types of smoke that are soothing and can trigger your appetite like the way that of bun cha does. And you wonder why in the age of electric ovens people are still char-grilling bun cha?. The answer is the coal will add the final essential touch to the meat-the signature smoky flavor. There are two options when it comes to bun cha’s meat, flat pork patties with fine chopped onion included and slices of pork belly, both are grilled until crispy-edged and put into the dipping sauce bowl so that they can absorb part of the flavors. Unlike other bun dishes that rely heavily on the quality of the broth, bun cha takes its dipping sauce as the determining factor. Again, it’s all about the balance. There is no fix ratio for the sauce but the strict rule here is no flavor is the dominant. The herbs are there to reduce the fatty taste of that much meat. Bun thang This used to be an unaffordable luxury catering to the elite in Hanoi.Bun thang broth is made by brewing pork, chicken, and prawns, an ideal warming dish for winter. Unlike other bun dishes, bun thang meat topping is diverse and plentiful. The meat here are egg omelette, chicken, gio lua and prawn. The greens of bun thang are Vietnamese coriander, spring onion, and regular coriander. The two last spices are belostomatidae essence and mam tom (fermented shrimp paste). Mam tom by itself emits a pungent smell that can drive most of first-time diners away, but when dissolved into bun thang’s stock, the smell totally disappears. Bun oc Oc is the main ingredients of this dish and is the type of snail that inhabits ponds and paddy fields. The stock of bun oc is quite similar to that of bun rieu cua with tomato, vinegar and mam tom. Here in Vietnam, even street food is served to please the eye as well as the stomach. A handful of spring onion and herbs in contrast with the redness from tomato is accompanied by turmeric stained tofu cubes. As tofu tastes absolutely bland, it absorbs the flavorful broth like a sponge. The snail to make the most authentic bun oc is oc nhoi (a large edible snail) and escargot and sometimes when the two types become too expensive, black snail is used too. You can see anything at "Việt Nam" in hellovietnam company: hellovietnam.com <===Website!