Serviced apartment for renting in Hoang Quoc Viet Street, Cau Giay District - Cheap Price

The apartment has floor areas from 55 - 60 m2
Fully furnished
wooden floor
Facility: nice - view, good - location

For more details, please contact to us as below:
- Mobile: 0967849961
- Email: luxuryapartmenthiland@gmail.com.
- Skype: Đào Dandelion.

Fully furnished apartment for rent in Building CT1 VIMECO – Price: $600/month.

The apartment has 95 m2, including:

- 2 bedrooms

- A living room

- A dinning room

- 2 WCs

- A balcony

- Fully furnished: fridge, washing machine, curtain, cabinet, sofa, TV, air - conditioner,etc.

- Location: near supermarket Big C and National Conference Center, lies between 3 central roads: Tran Duy Hung, Khuat Duy Tien, and avenue Thang Long, so it has a good location and good facilities,…

- Nice view

- Price: $600/month.

 For more details, please contact to us as below:

- Mobie: 01658955306

- Email: luxuryapartmenthiland@gmail.com

Bún thang ("Ladder" soft noodle soup) must be ranked highly among the culinary specialties of Việt Nam. Part of the attraction of this dish is that it is not so easy to find and so one doesn’t get to taste it everyday. Moreover, bún thang might taste delicious in one place but not necessarily be as good somewhere else.

Bún, of course, is the Vietnamese word for round rice noodles; thang is a word of Chinese origin that literally means “a soup”, but the word also means “ladder” in Vietnamese. People say that eating bún thang is like climbing a ladder – just as you go up a ladder one step at a time, you eat one bowl after another of this delicious soup. Bún thang, then, has little to do with any ordinary soup or potage such as snake-headed mullet soup and water dropwort soup, or with the soup made of crab paste, nep-tunia and water morning-glory.

In some families, there are old women who know how to make a mouth-watering bún thang – what a pity they show their skill only once or twice a year, after the first three days of Tết.

People often have a party serving bún thang on the 4th or 5th day of the Tết holiday. When one feels tired of the square sticky rice cake or greasy food like pork pie, spring roll, trotter stew, meat pie, bún thang is the ideal dish. This delicacy satisfies all the requirements for an interesting soup full of sour, hot, and tasty flavors without being heavy or greasy. Of the persons who have mastered the art of cooking bún thang, Mrs. Sam in Hàng Bạc Street and Mrs. Mai Phương in Lê Văn Hưu Street are the most famous.

Like other kinds of noodle soup, this delicacy uses similar ingredients: round rice noodles blanched briefly in boiling water, broth, some protein, spices, etc. However, to make it perfect requires particularly strict and rigorous cooking techniques. A savory bowl of bún thang depends first and foremost on thang or broth.

The sweetness of the broth should not come from monosodium glutamate and should be free from the strong flavor of boiled ox or buffalo bones. Therefore, the broth has to be prepared form chicken broth cooked with prawns, shelled shrimp or sá sùng (sea leech), and the aforementioned bones. These ingredients together bring about the required sweetness, which is neither fatty nor smelly and result in a clear broth. The broth should be incessantly boiled right up to the time of serving. One has to disperse the heat by blowing at the bowl before tasting the soup.

On top of a bowl of bún thang lies a layer of different ingredients, not mixed randomly together, but arranged so each element occupies a corner of the bowl: shreds of pork pie and thin-fried egg, soft chicken fillets cut into shreds, fluffy shredded sea shrimp, each in its place, each set off from the other ingredients. Most of these have a yellow color, though with different nuances: the ivory yellow of pork pie, the bright yellow of fried egg, the plain yellow shredded sea shrimp, and the shiny yellow of chicken fillet – all situated against the background of very white rice noodles. Several kinds of herbs can also add color to a bowl of bún thang: the fresh green of coriander, the dark green of basil, the plain green of flagrant knotweed, the jet-black of pepper, and the bright red of chilly.

Bún thang, obviously, must be served in big bowls. Small bowls cannot keep the heat of the broth for a long time, thus reducing the deliciousness of the dish. The bowl of bún thang should also be filled up to the top with the broth, which is as clear and ivory-yellow as honey. The essence of this specialty, the quintessence which bún thang cannot stand without, is belostomatid, an essence squeezed from a particular kind of beetle. Just a little of belostomatid and a spoonful of shrimp paste perfectly highlight the rich flavor of the dish. The hot savour of belostomatid and the strong smell of shrimp paste, though they may be considered as two opposite musical notes, harmonize with each other to form a wonderful chord.

No one knows the exact birthday of bún thang. Decades ago, Mrs. Am’s was the most famous of numerous restaurants in Đồng Xuân Market. Since the first day of their marriage until their old age, many a couple went to Mrs. Am’s restaurant to taste bún thang every Sunday./.

Today I will intruduce some amazing Vietnamese Street Food in our beautiful capital, Hanoi. They are Mixed Food in Hanoi Capital (Các món trộn Hà Nội). Many people especially Young Vietnamese totally fall in love with them. They are quite easy to find as well. You can see it on streets. And their prices only around from $1 to $4. Not expensive.
The first dish I introduce from many stunning Vietnamese Street Food is Sour Pho Noodle (Phở Chua). As I told you previous post, this dish comes from Cao Bang. However, it also becomes more popular in Hanoi these days. It is the great combination between many amazing stuffs such as fried potatoes, fried pork liver, pork stomach, half lean half fat pork meat, sliced Chinese sausages, roasted duck, cucumber, salad, roasted peanut and of course Pho Noodle. You can see more details at Vietnamese Sour Pho Noodle (Phở Chua) to get more information about this spectacular dish.

Vietnamese Sour Pho (Phở Chua)

Next dish is Mixed Pho with Chicken Meat (Phở Gà Trộn). If you love chicken and in process of working out. I think here is the good choice. And this dish can not forget when we mention about mixed food in Hanoi. Soaked Pho Noodle with chicken meat, fried purple onion, roasted peanut and sliced green papaya all are mixed with sweet and sour sauce. It will create a stuning ever in your mouth. Moreover, it is really suitable when using it in Hanoi Summer.

Mixed Pho with Chicken Meat (Phở Gà Trộn)

Mixed brown vermicelly (Bánh Đa Trộn) is the third Vietnamese Street Food we should know. It originally comes from Hai Phong City. Many Hanoians fall in love with this so they bring this dish from this city to Hanoi. Brown vermicelli is soaked into crab broth, then add fried tofu, crab egg, ong choy, fried purple onion, roasted peanut and a little soy sauce. It will make your day better. This dish is really frugal meal however it is the point to attract many visitors. In hot days, enjoy this dish is such a good choice.

Mixed Brown Vermicelli (Bánh Đa Trộn)

Then, if you love cassava fruit, you can not do not know about Mixed Casssa Vermicelli (Miến Trộn). It is on familiar food list in Hanoi. There are many types from mixed cassava vermicelli with crab, eel, fish or even combine them all. The process of making mixed cassava vermicelli is the same with mixed brown vermicelli. Soak cassava vermicelli in hot water about 3 – 4 minutes, then add crab egg, fried tofu, ong choy, fried purple onion, roasted peanut and soy sauce. If you love spicy, you can add 1 – 2 teaspoons chili powder. Moreover, when eating, you can add Betel Leaf Wrapped Beef Rolls(Bò Nướng Lá Lốt) on face of dish, I bet you will never forget its flavor from the first time tasting.

Mixed Cassava Vermicelli (Miến Trộn)

Mixed Southern Beef Noodle Soup (Bún Bò Trộn Nam Bộ) is one of favorite food in Hanoi as well. It is quite different to Southern Area. The Noodle is smaller and the broth is less sweet than. Vegetables is serve when usng this dish such as salad, bean sprout, basil. But we can not forget to main ingreident is Beef meat. To make the stunning dish, Beef meat is cooked with large heat, fry quickly. Wow, I want to taste again this dish right now.

Southern Beef Noodle Soup (Bún Bò Nam Bộ)

The finally dish I want to mention is Mixed Green Papaya (Nộm). You can mix this dish with dried beef or jelly-fish. From many small sliced green papaya, sliced dried beef, sweet and sour sauce, roasted peanut, vietnamese mint and basil will create an amazing flavor for who has a chance to taste it.

Mixed Green Papaya (Nộm)

To sum up, when you have a chance to visit Vietnam, especially Hanoi capital, make sure you will not miss these dishes in your jouney. I bet you will totally fall in love with it. And you can not say you were in Vietnam if you miss these Vietnamese Street Food. Hope you have an safe and happy trip in our Vietnam and Good Luck.

In the introduction part about "chả cá Lã Vọng", author Patricia Schultz wrote: "Chả cá Lã Vọng has only one dish - Cha Ca (chả cá), a masterpiece made of healthy, delicious fried fish - which has been invested and improved by Đoàn generations. After 7 decades, cha ca became so close-knit to Ha Noi people that the street on which the restaurant was located was named ‘Cha Ca'..."

Being a folksy dish cooked by Doan (Đoàn) family in a difficult time, chả cá became a popular dish of gastronomers in Ha Noi. Time passed by and the word "Cha ca" has been used as the name of the ward and " Pho Cha Ca" (Phố Chả cá) has become a famous address of the material culture of Ha Noi in old and new times. In the restaurant there was always a statue of Mr. La Vong (Lã Vọng) sitting with his arms clasping his knees by the stream. Mr. La Vong is considered as a talented and chivalrous man waiting for his opportunity to help the country. For that reason, the restaurant was so-called "Chả cá Lã Vọng" till it became the official name of the restaurant.



People loving Ha Noi often say that the most interesting thing to do in the first days of the frosty winter is to enjoy "cha ca". Fish to make "cha ca" must be the hemibagrus, Asian red tailed catfish, to bring it the precise taste because. The hemibagrus have little bone but aromatic, tender flesh. Pimelode or snake-head is the second choice after ca Lăng (cá Lăng).
Besides, in the past the restaurant also used cá Anh Vu ( Anh Vũ) fished at the turning point of Bach Hac (Bạch Hạc) River in Việt Trì City to make cha ca. Scraping flesh of cá Bach Hac and grilling it with "la soi" ( lá sói) bring cha ca a very sweet-smelling taste. But this fish is rare and only appears in one season, so they seldom have chả made of cá Bach Hac to serve and it is of course very expensive. Therefore, in order to serve people in public, now the restaurant often replaces them by ca qua (cá quả). The fish's flesh must be sliced from two sides flank, then sliced into pieces, embalmed with galingale, saffron, ferment, peppercorn, and fish sauce, clamped into a pair of bamboo and grilled on a fire basket which is put right on the dining-table for the guests. The person who grills fish ought to be skillful so that both sides of the fish will be done to a turn.



After that, he will disengage the piece of fish and sprinkle broiling grease on it. You should enjoy chả when it is still hot and eat with baked dry pancake or bun roi (bún rố)i, roasted peanut, coriandrum sativum, hung lang (húng láng), fennel, fresh onion bulb sliced and dipped with mam tom (mắm tôm) and we can put a little belostomatic and some drops of white wine into the dish. The guests then can enjoy sipping the dish and drinking a little strong wine so they will make the most of the dish and taste its strange and unique flavour. The crackling sound of the hot grease cooked in boiling oil with green spring onion and the yellow colour of the fish put together with the green colour of fennel and the red colour of charcoal in the warm stove will give you the great feeling of enjoying the quintessence of this world.

Hanoi's street food culture- Bun Cha, the BBQ godness!

To start our guide to Hanoi’s street food, where else could we begin but the Hanoi classic ‘Bun Cha’?
Walk for 10 minutes through Hanoi’s old quarter and you are sure to ask yourself ‘what is that gastronomic aroma’ floating in the air. As ubiquitous as conical hats – Bun Cha is the dish of Hanoi and once you have tried it, you will be itching for another dose. Friends who visits me goes away with an insatiable appetite for that small pork patties and dipping sauce. The aroma is certain to drive you to sit down for a local feast of meats, veggies, and “ trà đá”

Simply Tasty – Bun Cha and you

Bun Cha is the quintessential Vietnamese dish, simple, quick to eat and mouth wateringly tasty.

‘Bun’ is the vermicelli noodle and ‘Cha’ is the fatty pork. Throw in a fish sauce dip, a liberal array of fresh herbs and you are on the road to gastronomic ‘food heaven’. Bun Cha comes with the meat, noodles and herbs in separate plate. The meal is rounded off with a portion of ‘Nem’ a fried spring roll, and a cold glass of Tra Da (Iced Green Tea) to help wash it all down.

Meat patties are grilled in a metal rack or between two pieces of bamboo over hot coals, the trick is to get the surface slightly burnt and crispy whilst keeping the centre moist.

Street food can be a little daunting at first – where to sit, how to order and what to pay, can put you off. Over the coming posts I will list out a simple ‘how to’ guide to follow. Things may vary from day to day, but the main thing is to go for it – you will not be disappointed!

Bun Cha – our tastiest burgers in town


You will soon discover this mouth watering Bun Cha with your first bite.

How to order?


Just grab a seat – don’t wait to be asked to sit down. If things are busy you can wait, or just move to the next place. This is street food and things move quickly so you won’t be waiting for long.


So you have your seat – the next thing is to order!


How many? One (Mot) or two (Hai)? If all else fails just hold up the right number of fingers.


You just need to say Bun Cha


If you would like fried spring rolls, just ask for Nem and use your numbers again.


You can also order your drink – Tra Da – is iced green tea – a must-have!

Order in Vietnamese:


“Hai Bun Cha, hai Nem, hai Tra Da” means “Two Bun Cha, two Rolls, two Iced Tea”

How to eat?


The dish comes in three parts – the cooked meat served in the dipping sauce, the cold noodles on a separate plate and a bowl of fresh herbs. Fresh herbs are a great part of Vietnamese cuisine, it adds flavor to the food.


Add a pinch of herbs to your bowl and some chilli if you like it hot. As with all street food dishes the chilli (fresh or sauce) is kept separate so you don’t have to fear ‘first degree’ burns.


Take small portion of noodles with your chop sticks and dip them in the sauce and into the bowl.


If you have ordered Nem you can also dip them in the sauce too.

How much is it?


Expect to pay between VND30,000 – VND50,000 about US$1.50 to US$2.60 for an order of Bun Cha, Nem and a Tra Da.

Where to eat Bun Cha in Hanoi Old Quarter? Here is a Top 3 Bun Cha places!


75 Ma May Street - this narrow shop serves cheap, tasty Bun Cha in the heart of town with a smile.


59 Hang Ma Street - if you are looking for a lighter take on this classic dish then head to this small street side shop. Less garlic than your usual Bun Cha!


1 Hang Manh Street - a local institution and quite possibly the most famous shop in town.

“Cốm” - Autumn’s special gift

"Cốm" (green sticky rice) is a delicacy that is made only in autumn and cherished by all Vietnamese. For Hanoians, nothing evokes autumn like the taste of young rice from Vong village, the grain so sweetly scented that they left a lasting impression...

Served with red persimmons or ripe bananas, "Cốm" is truly delicious. Vong village, on the outskirts of Hanoi, is said to produce the best "Cốm" in northern Vietnam. When autumn comes, Hanoians everywhere always remember the special taste of "Cốm" which is a special gift from the soil made by hard-working peasants, holding a simple and fresh fragrance.

Every autumn, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches waiting for ripe grains because these rice grains are at their fullest and the rice-milk is already concentrated in the grains, and the local farmers will know it is time to make “Cốm” – a specialty made from young green sticky rice.

"Cốm" is often eaten by hand, directly from the lotus leaves, a pinch at a time. When eating “Cốm”, you must enjoy slowly and chew very deliberately in order to appreciate all the scents, tastes, and plasticity of the young rice which is sweet, nutty and buttery.

From the complicated process...

Visitors to Hanoi during the "Cốm" making season are invited to go to Vong Village where they will have a chance to listen to the special rhythmic pounding of wooden pestles against mortars filled with young rice and see women shifting and winnowing the pounded young rice.

In Vong village, making “Cốm” used to be a common trade. People from Vong village are said to have the most complicated process for making "Cốm". Firstly, glutinous paddy is planted. To produce their famous "Cốm", residents of Vong village grow a special variety of sticky rice. The sticky rice must be harvested at just the right moment. When the paddy begins to ripen and still contains milk it is reaped but only at early dawn. The rice is plucked off manually so that the grains are not broken. Next, the choice grains are carefully selected, sifted and washed. At night, the grains are dried in a large pan over a soft fire and then pounded in stone mortars. Following this, the young rice is removed from the mortar and winnowed before being poured again into the mortar and the process repeated. This is then repeated exactly seven times so that all the husk is removed from the young sticky grains. There is an art to this part of the process. If the pounding is done irregularly and in haste, or it is not repeated seven times, the green colour of the grains will disappear and be replaced by an unexpected brown colour. Then the whole process will have been to no avail because customers will refuse to buy such produce. This should go some way to explaining exactly how difficult the whole process of "Cốm" making is.

“Not every one can dry and pound "Cốm". It is a closely guarded secret in some families that is never revealed to the mothers or daughters!” says 72-year-old Pham Thi Nguyet, whose family still produces “Cốm”. After the “Cốm” has been pounded, the crystal spring rice is wrapped tightly in emerald lotus leaves to keep it from drying and allowing it to absorb lotus flavour.

...to other specialities

Better than any other person, peasants are the only ones who truly understand when the rice ears are ripe enough to be reaped to begin making “Cốm”. From then on, “Cốm” is still available, however, as it is used in different local specialties.

“Cốm” is an ingredient used in many specialities of Vietnam, including “Cốm xào” (browned green sticky rice), “Bánh cốm” (green sticky rice cake) and “Chè cốm” (sweetened green sticky rice paste) and so on.

“Bánh cốm” is the well-known as it is found at every engagement ceremony. The cakes are wrapped with bananas leaves into squares, tied with a red string and stamped on the outside with a Chinese character meaning "double happiness". With these characteristics, “Bánh cốm” is believed to be a symbol of steadfast and eternal love.




Green sticky rice cakes are sold on Hang Than Street. Sticky cakes stuffed with green rice are sold on Hang Dieu Street and Quoc Huong green rice paste is sold on Hang Bong Street. Restaurants also offer dishes involving “Cốm”, such as chicken stewed with herbs and green rice, or green rice served with fried shrimp.

Nowadays, thanks to convenient means of transport, many Hanoians send Vong Village’s "Cốm" to their relatives in other parts of the country, and even abroad, as a special gift. By this way, the delicious taste of "Cốm" always stays in the hearts of Hanoians wherever they live. To those who have ever been involved in farming, eating "Cốm" often reminds them of a fresh and fragrant paddy.