ULTIMATE HANOI FOOD TOUR for 2026 Best Street Food & Local Eats with Curious About Vietnam.

All right, we are starting the new year off in style. I am back in Hanoi, one of the best street food cities on earth. And over the next couple of days, we're going to be eating as much Vietnamese food as humanly possible. And if that wasn't exciting enough, I am joined by the undisputed queen of Vietnamese street food, I'm Miss Yummy Face. If you are curious about Vietnam, then this is your lady. For the next couple of days, I'm so excited. This has been three years in the making, but there's someone who's even more excited to meet you than me, Finley. Do you want to get her autograph before we start? All right, so what are we doing over the next couple of days, Miss Yummy Face? All we're going to do is going to be eat and repeat and eat and repeat. Sounds good to me. Let's go. We're about to have some porridge, like Hanoi porridge, and they have two types of porridge here. One is pork rib and one is mussel. What would you like to try? The pork rib one, probably. You want the pork rib, buddy? Yeah, right? What do you think? How about you? What do you think? What do you recommend? I think the pork rib is great. Yeah, pork rib for me, for sure. Yeah, pork rib for me all the way. Yeah. All right. And it comes with fried, like Chinese fried dough, and it also comes with pork floss as well. Just like on the Instagram you picked, yeah? Yeah, yeah. Just like, and he's the one pick it, huh? Yeah. You have good taste. All right, Finley's a bit starstruck. He hasn't said a word since we got here, but he will liven up in a little bit. This, this looks like my kind of spot. For me, this is Vietnam. Yeah. You've got the little plastic stools. Me too, it's like as long as I can sit on the street and then eating while people watching, it's like I'm right at home. It's the best, right? Yeah, it's the best. Here's the prepping, and not only cooking, I believe they cook at home already. So they just brought it out. Yeah. So in the rice cooker, that's where they keep the porridge. It's like- Oh, so it's like soft ribs. Yeah, yeah, the soft one. And it's sliced straight through, right? And you know that how much Asian people love the chewing thing, right? That's why nothing go waste. And if you like muscle, that's also like sliced, like sliced muscle there. Wow. And then the Chinese fried dough, it's already cut to cubes. So it's easy to like absorb all the porridge and you can eat easily. So this is obviously being cooked down there at home, and then they're bringing it down. I'm in the way. This is something about Vietnam that people should know, especially like in Northern part of Vietnam, it's like if the shop just open up, right? And you are the first one walk in, you really should know how to behave. Like have a big smile, very accommodating, you know, because they believe that the first one open their shop, it's like deciding the whole day of the visit. Oh, really? Yeah, so it's like, if the first transition is smooth, it's happy, and then the whole day will be fine. But if you just come in and you doesn't speak the language and you've been needy. Not polite. And you're not polite and you're not disrespectful, and that's bad. It's not good. And like me, usually I will come in, maybe knock over the pot by accident, like kick some. I know, that's me too. So I'm always kind of like, yeah, you have to tiptoe. And it's, I think it's important when you travel to different country, you know, you should take a step back and pay attention, see how should you behave, right? Definitely. Yeah, definitely. Love that. Just taking it all in, bud, yeah? Yeah, right? So they're literally just setting up. She's putting out all the chili, all the white pepper, and of course, some delicious street food. All right, guys, this is absolutely perfect. What a first stop Finley has picked. And I mean, we didn't just pick it out of thin air. It was off Miss Yummy Face Instagram. Yeah, this is perfect for me. This is Vietnam in a nutshell for me. This is what I've been looking forward to coming back for. Plastic stools on the floor, little metal tables, all crowding around. That's better. See, I've had to go with three because I've got a big behind. One thing is very different that most people don't know is this type of porridge, it look like gravy because it made from like rice flour. Wow. Instead of rice grain. Oh, really? Yes, so it literally look like baby food. Oh, we should have brought Henry with us. Yeah, we should. Or we take a portion back home for Henry. So that was really interesting. When we were watching your reel, I was like, wow, that looks so smooth. Yep, yep. It's smooth, it's thick, it's velvety. And then they talk with like fried Chinese dough, like slice of like, this one is pork rib cartilage, right? Cartilage, cartilage, sorry. Yeah, cartilage ribs, yeah. Yeah, we would call these like soft rib, I guess it would translate to. So yeah, you can eat the whole thing. And then here you also have pork floss as well. And to top, like to add a little bit of spices and a little bit of kick. And then you would add a little bit of Vietnamese black peppers. Oh, so it's black pepper? Yeah, black pepper. And also a little bit of chili powder. And that's the only two condiments that you provide. Really? They provide for you. That's it, nothing else. No soy sauce, no nothing? No soy sauce, nothing else. Wow. And this rice flour is also, it's already cooked in like pork broth. Oh, really? So it's like a very. Incense. Yeah, it's very flavorful. It looks very simple, right? But it's like, it tastes like gravy. Wow, he's looking like, licking your lips. All right, let's see what you got, bud. Yeah, here you go. Bean, please help yourself. All right, you want to go first, buddy? Not too hot, right? What'd you like about it, bud? Oh, he's zipping his lip. Do you know how I know he likes it? Is when he took a bite, right? And then he went like this. And he turned around with it. Like away from you, because he thinks you're going to take some. Or someone's going to take it, so he's like that. I saw a little smile on his face, and I like, oh, right, peanut poo. Right, black pepper. How much can I put on? As much as I want? Yeah, you can put as much as you want. It's not even that spicy. Oh, you know, huh? You live in nature. Yeah, you know, I've got to turn it, look. You know, it's two different type of holes. That's for the foreigners. How do you say foreigner here? Like, is there a word? Like, we say Falang, but. We say Tay. Tay? Tay. And Tay is like, it's just nicely called, because Tay means West. So people from the West. Oh, that's nice. But when they try to, how do you say that? It's a stereotype. Yeah, yeah, yeah. Like when they stereotype the people from the West, they would say Tay Balo, which means it's like backpacker. Backpacker Westerner. All right. Because like back in the day, like for the first time Vietnamese people see Westerner, you see a lot of like people from Europe travel to Vietnam with their backpack. Yeah, yeah, yeah. That's what I did. So it's like for the longest memories of Vietnamese people, you see people from the West with their backpack and travel around Vietnam. Yeah, yeah, yeah. And I think that's very cute. It's a little bit of stereotype, but I think it's adorable. Yeah, but sometimes stereotypes are good, right? Yeah, it's good. They're not always bad. Not always bad. Really. This is the type of porridge that only here in Hanoi, only here in Hanoi. And then when you travel to Central and South, and then you have completely different type of porridge as well. This is crazy. This looks of first impression, if someone just put a bowl of this in front of you, you would look at it and think absolutely no flavour is going to be in that, right? But as you said, where it's been boiled down with the pork, it's like intense, savoury. So they use the pork ribs and then colour just like ribs, like soft ribs. And then they make the broth and then they add in the rice flour. Into the broth and then stir in, wow. And then slowly stir it. That's why the porridge literally looks simple, but it tastes so flavourful. It tastes like very slightly like Southern white gravy. Yeah, yeah, yeah, yeah, yeah. It is, right? It is. And it is like a gravy. It's almost a gravy or a really thick roux, like a thick bechamel sauce. For anyone that hasn't had like white gravy, pork rib flavour is intense. And the pork rib flavour give that, it's like sweet, but savoury and rich at the same time. Delicious. The ribs are cooked to perfection. Texturally, really, really good. Cause you've got those sort of chewy dough sticks and then you've got that really light pork floss and then the chewy ribs. Little bit, they're really, really soft, but then you get a little bit of that sort of soft bone as well. So texturally, unbelievable. Cause for us, like for Vietnamese and also for Vietnamese food, it's very important to balance. It's not only flavour, but texture as well. So you have, like you mentioned, you have something very smooth and then you need something chewy and crunchy at the same time. Yeah, yeah, yeah. And I'll tell you what else, we were just talking, you were saying it's first day of winter today, right? Yesterday it came. So this is absolutely perfect. Like it's not cold for someone from England, but it's definitely not warm. It's like, it's jacket weather, as you can tell, a jacket or a jumper. I put everything that I own this morning, literally. Like normally this time of the year is when I'm like by Hanoi and it's like moving down South. Cause Vietnam is like in the North, the weather running for five season actually. So five season, not even four. So you have spring and then you have the, after spring we call Nome, which means like high humidity season. Oh really? And then you have summer, fall and winter. So five season. But in the South, it's all the same with Bangkok, the same with Thailand. It's all dry and wet, right? Yeah, dry and wet. Hot, hot, hot. So what's the season in Thailand right now? Now we're going into, we're in winter. So it's like 30, 33. I love that. Yeah. But when you are cold, you can always, always, always warm yourself up with an amazing bowl of... Chao Suan. Can you say Chao Suan? Yeah. You're Vietnamese now. And if you want to come out and eat this delicious food for yourself, but you're a little bit, oh, I'm not really too sure. You can always book a food tour with the best, as I said in the intro, food tours in Vietnam. Curious about Vietnam. If you don't want to do a tour, you can always buy the guide. QR code on the screen now. You just click that and it will take you to a page with all of Laila's amazing guides. How many have you got? 10? 10, yeah. 10? I think 10, 11 now. 11 from north to south. They're amazing guys. Get yourself one of those maps now. Links in the description, or as I said, click that QR code on the screen. I'll pick one up. Or pick all 11 up actually. Thank you. All right, guys. Does it look like I liked mine? These guys have still got their plates, or bowls. We're slow eater. And big pig here has just finished his off. And one bowl is what the price. I remember. 30,000. 30,000, wow. That's like a dollar, right? No, a pound. $1.20. Yeah, yeah, yeah. One pound. $1.20. Yeah. If I say it in dollars, everyone says, oh, why don't you say it in pounds? You're not American. And then if I say it in pounds, everyone says, why don't you say it in dollars? Everyone watches American TV. You never can say it by anyone. I can't win. Leave me alone. We have a saying in Vietnam. It's like, you can, you can be daughter-in-law, but every single family. Yeah, I like that. One is already difficult enough. Yeah. All right, guys, before we hit the next stop, I just want to take a moment of your time and talk about the partner for today's video, Sally Isim. Now, if you're heading to Vietnam and you want to try all of this delicious food for yourself, book one of these amazing tours for yourself. The first thing that you're going to need is data. And for me, an amazing way to get said data is with Sally. So all you've got to do is head over to the play store or the app store or wherever you get your apps, type in Sally Isim, download the app, open the app, pick your data for your chosen destination, or you can pick one of their regional plans or even the new ultra plan, which will give you 30 gigabytes of high speed data and then unlimited data at a reduced rate. And some perks like a free airport lounge or fast track immigration at selected airports. So once you've downloaded the app and you've got your app open, pick your data plan. I'll pick the 10 gigabytes here. Where it says, do you have a coupon? Type in my code, Gary Butler for 15% off your first eSIM. It's super easy, super convenient, and you will have data as soon as you land. Plus there's a smarter way to keep on saving. You can generate your own referral code in the app, share with friends and family. They'll get $8 off their first SIM when they sign up and you'll get $8 credit. Every person that signs up using your code, which you can stack on top of each other. Just watch those savings build, build, build, and maybe you'll never have to pay for data again. Okay, guys. So now we've got our data. Let's hit the next stop. Oh, this is crazy. So if you like pavements or sidewalks, some American viewers, this is not the place for you. But if you don't mind walking in a road like me, it all adds to the atmosphere. It's very hustle and bustle in the old town. But if this is too busy for you, tomorrow we're going out to Tay Ho, which is- West Lake? West Lake, the big lake where we're staying. And that's a lot more quiet. You can walk around a lot more easily and you can get into town very easily. So make sure you watch both videos and then you can decide for yourself which part of Hanoi you want to stay. Like we're in the middle of the city right now, right? And when people complain that Hanoi's old quarter is too touristy, and I would say that just because they only go to tourist spot. Exactly. We're in the market right here and it's only local around. As Leela said, we are right slap bang in the middle of the tourist old town. And to have a little market like this with all the fresh produce, all the meat, all the fish, just how everyone's coming down here, all the locals coming down, getting their local produce for the day is absolutely amazing. Get off of the main tourist streets, guys, and cut down these little back alleys. You will be rewarded. This is an experience, bud, isn't it? No, buddy, you can't stop. You've just got to go. What I always say, right, to people that have never been to Hanoi or Saigon is if you take every car out of Bangkok and just replace it with a motorbike, that's basically what you've got. Okay. Like the sidewalks on the pavement, they're not for walking, guys. It's just for parking your bike. Exactly. And then we walk in the street. Yep. The sidewalk in Hanoi is for everything but walking, which means selling food, like selling ice cream, parking motorbikes, doing business, but not walking. Not walking. Walking the road. The other side of the old quarter is like the businesses open up to cater to tourists, but this side of the old quarter is still like the working side of the old quarter, so they open business to cater and to do things for locals, like we're just on Blacksmith Street. Yeah, yeah, yeah. Yeah. And then you've got the motorcycle parts Correct. And this one here, that where they making like copper, I think we're on the Copper Street actually. Oh, wow. And then we all have the Tin Street and they still do the copper parts and to for like altar. All the business here pretty much like, like making the stuff for altar. Oh, yeah, okay. Yeah. Like here, like. And I hope it stay like this for a long time, you know? Yeah, yeah, yeah. I hope that they don't turn Hanoi's old quarter to another shopping mall. Oh, no, this is brilliant. This is like a working part of Hanoi. Like you've got the old town that is like really, really just for tourists. Then you've got like the old town part that's for locals and we're in the local part, obviously, because we're with the best local guy. Like he doesn't even want to be with me anymore. Look, just wants to be with yummy face. Oh, yay, we're right here. Guys, I've been looking forward to this. These spring rolls look absolutely unbelievable. Fresh out the fryer. She's bubbling us a few up as we speak. We've got the pork belly grilled. We've got the little patties grilled. We've got the rice noodles, the buon. All those fresh herbs, which I love so much. This is what I've been looking forward to since we booked our flight pretty much because I knew, I knew that yummy face was going to bring me to one of the best. Big guy. Now he knows the spot as well, he knows the spot. Oh look, the big guy's got some pork belly. He know, huh? Do you see him? He's just come for a handful of pork belly. There's a window that local eating bún chả. It's from like 10.30 in the morning to about like 2 p.m. And outside of that hour, we don't really eat bún chả. Oh really? So it doesn't come back out in the evening? No, no, it's just a luncheon dish. And that's the way we do it. That's the only one way that I can explain. Chả giò, but in the South we call chả giò. In the North we call nem gián. No, no, no. Okay. Nem gián. And it's wrapped with like rice paper so it's more crispy and flaky than the one in South of Vietnam. The one in South of Vietnam is wrapped with mung bean paper. Okay. So it's more crunchy, it's thicker too. But here it's super crispy and flaky. So these are the ones you like, buddy? I'm smart, let's make it more. Oh look, she's got you the crispy ones. So one with pork and one with crab. Ooh. Yeah, the smaller one is with pork and the bigger one is with also pork and crab inside. Okay, you have to- And it's hot, so you have to be careful, okay? All right, you have the pork ones, boy, I'm on the crab. Which one do you like better? Pork? Yeah. Oh, so you're an Asian boy, don't you? Yeah, yeah. What I will say, yeah, and I don't care what anyone says, no one, like no other country, can come close to Vietnamese spring rolls. Nowhere. I agree, I agree. Thailand's are terrible. Yeah. I'm sorry everyone watching from Thailand. The Chinese one is full of cabbage as well. Yeah, yeah. Right? Yeah. It is, but Vietnamese- Don't you agree? You like the Vietnamese ones best. Lao are good. Vietnamese. Yeah. That's because we eat Vietnamese spring rolls in Thailand. Oh, you can have it there? Yeah, we only eat Vietnamese spring rolls. Yeah. And then we have pork bellies and meatball and regular bowl. So I've got pork belly and meatballs. And meatballs, yeah. You've got pork belly and meatballs. Yes, we got a regular bowl, but you can order, like if you don't like meatballs, they make one of the best meatball here. Wow, so we've got these meatballs here, pork meatballs. Then we've got the thinly sliced pork belly, papaya and carrot. Correct. A lot of foreigners think everything's Daikon. And the reason people think it's always Daikon is because most of Vietnamese food outside of Vietnam is Southern Vietnamese food because of war, like after 1975. They were the ones that left, right? Yes, and the Southern Vietnamese people left and then spread around the world. And that is bringing the Southern Vietnamese cuisine to people. Yeah. That's why when they even come to Hanoi and they expect the veggies come with pho or hoisin and sriracha, but it's not like that, right? Vietnamese food is very regional. It's nothing right and wrong. No bean sprouts. Yes, no bean sprouts. And thinly, you can dip that spring roll in here if you like to have extra flavor. Yeah. This is a dipping sauce, right? You know what? It's not a soup. It's a dipping sauce, but I would like to describe for people, it's like, it's almost like it's more, it's lighter than dipping sauce, but it's more salty than broth. So it's in between a broth and dipping sauce. So I wasn't completely wrong. No, you're not completely wrong. Yeah. Even though they call it dipping sauce, but it's not quite dipping sauce. It's like a hot broth. It's like a fish sauce, sugar. Vinegar. Yeah, but respect the broth. That's my line. Respect it. Yeah, respect the broth. Like it's flavorful, it's slightly sweet, a little bit tangy. And you get all of that char flavor from the meat going through the... It's smoky, right? Yeah, it's smoky. And for me, it is a little bit sweet. I like things more tangy, more sour, like Thai food. Yeah, yeah, yeah. So I add a bit garlic vinegar in here. Would you like to have a bit? Yeah, I'll take some. Yeah, please. Okay. Okay, maybe like that. Do you want some? Would you like to have a bit? No, I'm good. Not a big vinegar fan. And then if you like, like people love to have extra raw garlic, like chopped garlic in this dish. So I add a little bit here, some chili. These, right? Vietnamese chilies, right? Because in Thailand, these light green ones, they're not spicy, right? So when I come here, I'm always like, oh, I chuck loads in and then I eat one and I'm like, oh, I'm in Vietnam. It's hot. You are Thai now, huh? Don't you? It's hot. Oh yeah, a little bit of fresh garlic. I'm gonna keep it outside, just in case. Really thinly sliced, the pork belly. Yeah, and this spot is very local because you can tell that the locals like the chewy bits from the pork skin as well. So they keep the pork skin because some other parts, like some of the different shops, they don't even keep the pork skin because it gives that extra chewy texture that the tourists might not like it. All right, and we've got, oh, rice paddy herb. This is one of my favorites. Rice paddy herb. We've got some perilla leaf. Yeah. There as well. Perilla here. Perilla leaf. Yeah. And I'm gonna get you the part that's not spicy, right? Yeah, because I'm baby spice. So you know what? When it comes to Vietnamese food, there's no completely wrong or right way to enjoying it. Yeah, yeah. You help yourself, make yourself at home, you know? And then no one's gonna tell you, oh, you shouldn't do that, oh, you shouldn't do that. I disagree. So what I normally do, if I have two hands, he doesn't have two hands right now because he has one hand holding camera. I would, this is local. Break it up, right? You break it up. It's make it easy to eat, but doesn't mean you can't put the whole thing in there. Right, and then with the boon, right? Yes, with the boon noodle. We're just taking a bit, right? And you just take a little bit instead of a lot. Like that, yes. I've took the four in a portion. Yeah. And then you dip it in. Yeah. And- Can I just leave it in there? Yeah, just like that. And then you combine everything. I'm sure you do the same thing last time. Okay, so for anyone that gave me abuse on my boon cha video, I eat the same as Yummy Face. That's how local eat it, you know? And then depends on you are a dunker or you are a dipper. Yes. The people are dunker, they like to put the vermicelli noodle inside to soak up all the sauce. But for me, I'm a dipper. You're a dipper. I'm a light dip, actually. So I dip a little bit and I eat. All right. There's no right and wrong way. Yummy Face. Yummy Face, do you like the burgers? Yeah, Yummy Face. All right, so I'm definitely a dunker because I made mine like a noodle soup now. And there's nothing wrong about it. People eat, locals eat like that all the time. This is fantastic. Like the meat's perfect. Sometimes, I think the last one, it had really tourist spot. Yeah. Yeah, the boon cha- It was really dry. It didn't have the fat on the, it didn't have the fat, like you said, on the- The char. It did not have the char in that spot. The thing is like, if you're not going to the right place, like people go to Boon Cha Obama because the story and the viral and the trend, right? And people went there, like people go there with the high expectation. And they think it has to be the best. And if that's what they're known for, but it's not. It's like, the more local you go, the better it is. The better it is, right? Yeah. Always, always. You know, I don't even know what some of these are. Like, I don't know what that is. It's a local herb. It's called hung lang, so local basil. It's one of the most expensive herbs in Hanoi here. It's grown in a lang village. And that's what Hanoi known for. Like, it's a delicacy. It's a deli- It's called delicacy herb? Yeah. Can you say that? Delicacy herb, yeah, yeah. Yeah, it's a delicacy herb of Hanoi. It's called basil. It tastes a little bit like watercress. It's lovely. Lovely. But these are still my favorite. The rice buddy herb. I love that too. That's an acquired taste. It's like quite bitter and floral. I absolutely love it. This is, again, I'm like a broken record. But this is one of my favorite things, or my favorite thing about Vietnam, is just that array of herbs and how fresh everything is. Because you need that. You've got like sweet, you've got like salty, you've got like a little bit of spicy. Yeah. All that smoke, and then just the fresh herbs just sort of brings it all together, right? To balance everything, right? Balance everything together. The beauty is in the balance. It's not about that a bowl has to be meaty or too many fresh herbs, like it's just a little bit of everything, right? Everything, balance. Yeah, balance. Balance, yeah bud? All right, I'm going to dip, and I'm going to go in with this spring roll. Nem cua bai. Nem cua bai? Mm, ah. And then dip in the sauce. You have to dip in the sauce. You have to dunk in the sauce. Just so no one calls me a pig. All right, I'm going to dunk. You're a dunker, and it's fine. Ah. Right? The difference that the rice paper skin makes, and those onion or chive, it might be chive, like a Chinese chive, or spring onion, whatever, but there's like grated onion in there? Onions, and then like, yeah, glass noodles. Glass noodles. Carrots, woody mushrooms. Some taro in there as well. All right, that's your one. Sorry, I was just about to eat that. If you like it, you can get more. Here, actually the meatball is even better than pork belly here. Yes. So soft. Got that char on the outside. The char's on everything, but like it's not overpowering, but it's like permeated through the, like the little dipping sauce slash broth. Fantastic. You're right, the meatballs are the best. I came here for the meatballs. The pork belly is good, but it's nowhere compared to the meatballs. Yeah, and the sauce is really good too. Like after you have a spoon of like garlic vinegar, it's balanced, and it's just like, it's perfect to combine with the noodles and veggies and everything. You've got the crunch from the vegetables. This is delicious. Yeah. With all those herbs, again, as I said, the chilies are spicy. Perfect dish. Now I know that I'm in Hanoi. Do you like the meatballs here? It's good, huh? Yeah. They make a really good meatballs here. It's funny because like, as a local, I go to certain spots for certain things. Like I come here for the meatballs, but if I like pork belly, I would go somewhere. That's what I always say, right? There's not one, I don't have one spot where I'm like, this is perfect, this is perfect, this is perfect, this is perfect. I'm like, ah, yeah. But like you say, like if I want the pork belly, ah, I've got to go to this place. The salad's okay in there, but if I want the salad, I go to this place. The pork's okay in there, but it's not like, there's never like one thing for everything, right? And then certain spots make a better dipping sauce than the other, you know? A 10, an 11 out of 10, it's reignited my love for Bun Cha. What are you giving it, bud? Oh, please, you've only got 11 out of 10. What's the rating of this? Five out of 10. Five? How about this one? One out of 10. He means one as in number one. Yeah. In Vietnam. Zero, so he gave it zero out of 10, but that's his second bowl. And there's also second order of the- Oh, yeah, yeah. He's on his third bowl of meatballs. Yes, yeah, yeah. Zero out of 10, but the third bowl of meatballs, and he also got some extra meatball for me, and pork belly for me. Second plate of spring rolls as well. Yeah. Yeah, it's terrible, actually. Yeah, terrible. I feel very bad. I know, I can't believe you took him here. I can't believe you've taken him here. I know, I know. Yeah, I'm so sorry. He's been looking so looking forward to meeting you, and you brought him to a zero out of 10. Yeah, I'm very sorry. All right, let's hope the next stop's a bit better then. Right, and to conclude our mammoth breakfast tour of Hanoi, there was one, I was going to say dish, is it a dish, I don't know, a snack, whatever, that I cannot come to Hanoi and not eat. I'm not going to try and pronounce it, though, when I've got a yummy face to do that for me. Bánh mì thịt xiên nướng. So it's barbecue pork skewer bánh mì. And this is like, this is Hanoi for me. This is like, the bun cha and this screams Hanoi for me. You don't really get this in Saigon, right? No, no, no. Or anywhere else. Even other part of Vietnam. It's like, it's purely Hanoi. It's like, it's so Hanoi. And it's just a piece of bread with a crawl piece of pork in the middle. The best snack in the world. Yeah, and like you said, it's snack. That's why you can't find it in the morning or lunch time. It has to be like past nap time to get it. Just in between, to keep you going until dinner. Keep you going. Exactly. Which is exactly what it's doing for us. But they're not quite ready yet, so we're just going to sit and have a little chat, and then we will be back for a big fat bánh mì. Yeah, so unfortunately, Philly said he's not hungry anymore, so he only wants a portion of fried bananas, because he's not hungry. Poor him. There was zero, and he's not hungry. But, like, you can't pass the opportunity to have this fried banana in the water. And do you know what kind of oil that Auntie and Uncle use to fry this? Chicken fat. Really? Oh my God. Fried bananas in chicken fat. So you get some of these small bananas. Yes, and you have to use the overripe banana for it to be sweet. Yes. To maximize the amount of sweet. And he's squashing the banana there. You see he's squashing it in a plastic bag to make the shape. And then chucks it into the butter, then into the fat. Look at that. Moral of the story, if your bananas go black, don't throw them out, guys. Get some chicken fat out, get a little bit of batter, and fry them. It's hot, it's like piping hot, okay? So you have to be very careful. Let me see it, bud. All right, do you want me to hold it for you? Come, give it to me, man. I won't eat any. He's turning on his legs. He's turning his arm. And he ran away. Yeah, eat it like an ice cream. Oh, he's gonna lick it. This is number one. Yeah, yeah, it's hard to pass a fried banana. You've killed the video sequence because you were having your dessert before our last savory stuff. Luckily for you, though, it's next door. Second one. What's the rating on your game? And 10, and 10, 30? 30 out of 10? Yeah. Have you got another whole one? And he said he's not hungry anymore. You're not hungry, though. It's hot. Oh. That's perfect. The crust is like, it's so thin. The chicken fat is genius. Now I know why we needed two whole ones, even though he's not hungry. Oh my God. I'm not usually into something too sweet, but that is fantastic. But just make sure you're happy with this. It's super crispy. Yeah, and the batter is not too thick. It's like perfect, like crispy. It's thinly wrapped around the banana, and the banana is overripe, so it's like it's maximized the level of the sweetness, like naturally sweet. Yeah, they've added no sugar, but it's almost like candy. Fantastic. Another absolute banger. All right, so it's gone from, they're not open yet, and they're just starting up with the charcoal, to there's 400 people in the queue. So they grill the skewers over coals, then stuff them into the crispy, crunchy baguette, and then re-grill the baguette, crisp it back up over the charcoal. That's not as hot. The word that escapes me for, the embers, whatever. To warm and crisp the bread up. Yeah. You know what? It's a treat. Yes. You can't really come to the pork skewer without trying it by itself. Cheers. Oh, more lemongrass. Yeah, it's just not hungry, so. Yeah. That is crazy. It's like a semi-sweet, smoky stick of absolute heaven. That's the homemade chili sauce, it's absolutely gorgeous. You love it. The reason it's different, because it's also, it's homemade, but it has no flavor profile, so it's garlicky, it's fermented in vinegar, so it's like, I love that, yeah. Right, so we've got those same unbelievable, oh, look at the steam coming off that. Wow. One out of 10. Zero out of 10? One out of 10. 10 out of 10. 20 out of 10. It's like one, 10, 20. Look at this crispy bad boy. Look, perfectly grilled skewers. Again, same as we've just eaten, but we've got some. Yeah, we have pickled green papaya, actually. Oh, pickled green papaya? With carrots and a little bit of cilantro, coriander, and a couple of slices of cucumber. Very simple. And the bread is so thin and light. And a traditional, regular sandwich, almost always go with two skewers, but because I'm a meaty girl, so I always take three or four skewers, and this one comes with three. Homemade chili sauce. And you need a lot of this. This is like a vinegary, garlicky chili sauce. Absolutely unbelievable. Hanoi style, I don't have this anywhere else apart from when I'm in Hanoi, right? Yep, yep, correct. All right, let's go. Oh, I love it. Just gonna get you a big one. Oh, thank you so much. Whoa. What a sandwich. And it's so simple. And the simple is the better, right? For anyone who's not had a Vietnamese baguette, right? Yeah. You're thinking like French bread or like an English baguette. You couldn't just, you could eat this. It's so light. It's a snack. It's not like a heavy meal, right? No, not at all. It's the, not the toppings, but the filling. It's the fillings that started the show then you just got it wrapped in this light, crispy. Yeah, the bread's like thin air, you know? It's like crispy, thin air. Like clouds of deliciousness. And then you have the sweet, like char, like perfectly char grilled pork, like skewer, and then balanced very well with a little bit of pickled green papaya. And it's like, that's all you need for the afternoon. What a perfect end to a perfect Hanoi breakfast tour. Thank you so much. This has been amazing. My pleasure. So much fun hanging out with you and Finley! And Fin! And don't forget, more amazing stops like this on the food maps, as I said, or get a food tour from Leila herself. And also you can use the code FINLEY to get to my exclusive Hanoi Black Book where I share with you about the spot of Hanoi, like different things, like even shopping, high-end, like modern, visual, and everything. Wow. FINLEY. FINLEY, code FINLEY. Yes. All right. Leila, thank you so much.