Don't Miss This Food When You're in Hanoi | Vietnam Food & Travel Guide (Michelin Selected) 🇻🇳

Good afternoon guys so another fun day here in Hanoi and we are trying a quite unique dish known to Hanoi right? Yes something that we haven't actually showcased in any of our videos maybe once maybe once but a meal that we just don't see on the streets here in Vietnam at all. Yeah and I think the main reason is because it's probably mostly popular here in Hanoi and because we are here of course we are going to try it today so we found a spot that has a Michelin at one. Let's head on in. So it's quite busy at the moment we're going to try line up for a table for two. It's a beautiful venue oh my gosh. Okay so this place is so busy but we've managed to get a great table outside which will make this experience for us a little bit better because it is more quiet out here and the fish is already cooking. Yes which is lovely. So we have Bún chả cá lá nhầm which is the fish with turmeric and dill and spring onions I can see spring onions in here there's fish obviously I've added some peanuts in because that's the way I like it I tend and there's just so much dill so a whole bowl of dill and I think we've only ever had this meal once in Vietnam which was in Saigon when we went to another Michelin restaurant that specializes in bánh xèo and we decided to also get that dish and I think that was one of the first times I recall trying it I think maybe my mum has made it before but not so like fresh on the spot kind of eating style so I'm really excited for this and it smells so good there's so much fragrance it's a fragrant smell. It is isn't it it just hits you in the face and such a fresh for me it's a fresh really really fresh smell because of the dill. You can smell it right? So this meal is known here in Hanoi. Yeah and I saw on the menu that there was a quote from a person in Hanoi saying that you have to try this dish once before you die kind of thing like and I'm like wow it's a powerful kind of quote. That's a really bold statement to be honest. And the place like in the menu and the way you order is that it goes per person so it's a set for one person which comes with your side of fish sauce, a little cute coriander, more onions spring onions, some chili and some vermicelli noodles as well as peanuts and two spring rolls per person so. And these spring rolls I believe it's like a specialty here because you have about 10 people around the side just rolling it. Fresh yeah and another guy just boxing it up and he can't even box it up in time so he's just boxing it up and then transporting it to the kitchen to fry up straight away. It's just so busy here. There is buses full of people coming here coach buses and they've just reserved lots of tables so it's a very funky kind of spot too. It's very pretty, modern, nice kind of vibe. Yeah. Interesting statue here behind Dion. You move that way a bit? Yeah. But it is an ambience for Michelin. It really holds up that kind of kind of value I guess. It's nice and I don't know it's just a really nice atmosphere. When can we eat? I might give it one more second because I just want to flip this because the skin on it it's kind of sticking. It looks good and it smells incredible. I'm not going to wait. I'm going to serve up a piece for us. So they do help you with the cooking process at the beginning and then I think the rest is kind of left up to you depending on maybe how you like it cooked. So it's kind of a slow meal that you just enjoy because the more it kind of cooks the more it tastes like a good taste and a good texture and taste. So wow. I want to give you this piece. This piece looks amazing. The skin on the fish itself is just cooked amazingly. I'll give you guys a look. That's what it looks like. It's cooked up so well. I don't know how this is watering. Same. The peanuts look so good as well. I'm gonna taste a couple of mine. So how do you eat it? Do you just dip the fish into the fish sauce or do you kind of put the fish sauce onto everything? You kind of place the fish sauce onto everything. But the way I used to eat it back home is we used to get rice paper and then put the vermicelli in and then the fish and then wrap it up and then you can eat it with various different sauces. So some people like it more fishier. They eat it with more fish sauce. Some people like it with mum nam which is more fermented and more salty. Smells amazing. I'm gonna go for the fish just as is. Okay let's try it on its own. Wow. Smells really good. That's so meaty and juicy. That's so good. Crispy. Wow. And the skin is so crispy. Meaty but soft. Wow. Do you know what kind of fish it is? I'm not too sure. I thought it was kind of like snakehead fish. Yeah. I'm not too sure. If someone does know, please let us know. I'm surprised we didn't go free sex this prior. Yeah I was gonna ask him but I haven't managed to ask him. We just forgot it. And it's very interesting. So, you know, dill is like something you either like or you don't. But yeah, so very interesting. It's very hard to find this place and on google you cannot actually find it so we had to cross check on the michelin website to then try to get the address. But if you actually type in just the name it will come up with a google search and i read through the reviews people were saying that they thought that that was the michelin restaurant so when they got there they were like it's so weird there's no michelin park um there's no actual menus they got charged all sorts of different prices uh so just be mindful so how i found it in the end was going on the facebook page and then clicking directly on that link but it is uh 6b of this street which is uh i don't know how to pronounce it but i think and uh we almost got mixed up because on the way in we saw another one same name and we went to park up then i was like no it's a number two that one's number two not number six so then we realized oh we've almost gotten like mistaken so many copies so if you are heading here there is a big archway that you'll see and it has the name on it as well it's a michelin park yeah so that's a big tip for to make sure you get the right location because it's very easy to get mixed up it was so close which would have been maybe funny but upsetting it would have been very tragic i've got everything so i've placed everything in my bowl again i'm gonna go for this bite with fish sauce now because the way i like to eat it with is with fish sauce in like a rice paper roll but this is the closest we'll get okay take that bite wow there's two types of fish sauces as well one which seems to have pickles yum that is so good so good i kind of miss these kind of meals i don't know why but for some reason i haven't been searching for it more often in our own time than i would like to because these kind of meals are like a homey meal that you gather around with your family and kind of have that's true it's fun too you eat it so fresh and i think for us usually we don't really opt for fish uh fish uh meals so when we do have fish it tastes extra delicious because we haven't had fish in a while yes and the seafood here in vietnam is so cheap i think we went grocery shopping the other day and it was about 60k vietnamese dong for a whole fish big fish yeah so that's about three dollars in australian dollars it's ridiculously cheap i want to try the spring roll before it gets cold i want to try that i have high hopes i have high hopes for the spring roll just because of the amount of spring rolls they're making my goodness that's really good skin the skin is really tasty it's nice and crispy still very hot a load of veggies in it and the take a look at that guys there's a little bit of dill in it there's meat i believe i believe a pork add some fish sauce to that well i'm really enjoying this meal i don't know which fish sauce or sauce to be using so i'm gonna go for a combination because i feel like one's definitely saltier than probably the other one one might be more of a pickled vinegar yeah it's one's the nik mam jam which is the sweetened one and the other is just the plain old fish sauce and it really depends on how you want it you can add it in the actual dish itself as well grab some of this dill serving for two people and we saw probably like eight to eight to ten pieces of fish would you say yeah a generous amount i mean it's enough to fill you up there's a plate of vermicelli on the side as well so glad we actually get to try this in at night because i always thought that mom's my mom's variation of it was different because of how she made it but no it's kind of exactly the same it definitely seems to be a very straightforward dish just a few ingredients and the best part about it is the they've used like this type of style of pan so it's gonna get stuck on it with a decent amount of oil to get that color to get that crispiness um and the turmeric gives it that beautiful color and i believe this dish sometimes you can add mom dorm in it yeah so shrimp right yeah shrimp paste for the extra kind of salty saltiness wow it's delicious i think i might add some more dill hey might use up all the dill today has really shown us how hard it can be to be a blogger like a food blogger because generally we're very comfortable and remind you eating scenes like this or eating at a restaurant we love to sit next to each other to kind of have that experience together and it just is more fun i'm not sure if it's hopefully it's more fun for all of you guys as the viewer as well but today was really hard just because of how busy they are we couldn't really get a table that had sufficient lighting so the lighting is that kind of dim romantic orange yellow lighting so it can be very hard on camera and so waiting for a table and kind of communicating back and forth because they were just always on the go was a little bit tough but you know we're so glad to get this outside table because it's just such a more pleasant experience also because we don't use microphones it can be really hard to kind of project our voice as well sometimes when we're in a crowded spot and yeah i mean these are the things we thought would share just to let you guys know how sometimes it's not as straightforward as just grabbing a camera and going there doing your research and filming there are so many factors to take into play which is kind of stressful sometimes yeah the one thing i've noticed as well is a lot of um restaurants that we go to it's very very like tight seating so yeah so if you're big like me and it's yeah it's just very uncomfortable you kind of just got to get used to it sitting right next to someone even on the sharing the same table as well sharing the same table as somebody else oh yeah it's very very intimate yeah i think for me out of us two i probably struggle with that the most because i kind of as you guys would know my voice is not as loud as dion's so when i'm in an environment like that i kind of almost get stressed out and i feel uncomfortable like we're being disruptive because we have to speak extra loud and sometimes people look at us and we feel a little bit intimidated or self-conscious as well um and then that's when i will kind of speed up my speaking and then when i re-watch i'm like oh no but it's all part of the journey of kind of uh re-watching and learning where to kind of improve um and the feedback we do receive as well from you is being really good to help us uh in terms of um how to improve one one time we met up with we didn't meet up we bumped into someone uh that had been following us and he kind of said that sometimes i look into the wrong things so instead of looking at the lens i'm looking at myself in the camera which is like a display picture and on camera that makes it look like i'm cross-eyed and that was really embarrassing for me but it was really good to know to kind of change there's really good constructive criticism to be honest i was so embarrassed i remember i was like oh i mean that's nothing that's something that you don't really pick up when you film as in i generally just look at you or just look within the distance and sometimes i just don't acknowledge the camera at all which is kind of hard because sometimes you do need to acknowledge the camera i mean it's all the kind of obstacles that you learn whilst filming and it's really good because we can develop these new skills it's communication skills i believe that with anything that you do in life there's always a skill set that you generally take on board whether it's a new job or anything that you do in life and yeah last thing on that i think since starting this journey it's really helped to build some of our skill sets as well and kind of understanding the how to how does this all work into how to improve which has been a really good aspect i think it's over time for me personally has kind of helped to build my confidence and something that i thought that i wasn't capable of now i am so that's been like such a such a kind of not like a relief but just kind of like an experience where i'm like wow like kind of proud of myself i would say i'm proud of us yeah all right my belly is so full and honestly that was pretty good meal amazing super fresh super unique something which is so hard to find here in vietnam but i'm so glad that we actually find it here in hanoi where it is originated and just everywhere wow guys that's the dish i'm going to say that you have to try when you're here in hanoi honestly there are so many dishes here in hanoi to try but that is definitely one you have to tick off when you guys are here i'm going to say that's number one on my list definitely amazing the way it's finished today as well i'm so glad that we get to try it once again guys thank you so much for your support we truly appreciate it and we'll see you in the next