V3. Fish Vermicelli

Bún Cá Khương Thượng is a beloved local specialty from the Khương Thượng ward in Hanoi’s Đống Đa district. This fragrant fish vermicelli soup is a perfect example of Northern Vietnamese cuisine — light, bright, and packed with flavor. At its heart is a clear, tangy broth made by simmering fish bones with ripe tomatoes, creating a refreshing, slightly sour taste that is both appetizing and comforting. The broth is poured over soft, fresh rice vermicelli (bún), then generously topped with golden, crispy fried fish fillets — usually snakehead fish (cá lóc) or perch — that stay wonderfully crunchy even after soaking in the hot soup. What makes this dish special is the harmony of textures and flavors: the silky noodles, the crispy-yet-tender fish, the fragrant broth, and an abundance of fresh herbs including dill (thì là), green onions, cilantro, and Vietnamese balm. A side of pickled shallots, fresh chilies, and lime wedges allows each diner to customize their bowl. Many versions also include a few pieces of fried fish skin or fish cake for extra richness. Every spoonful delivers a wonderful contrast — the light acidity of tomato, the savory depth of fish, the freshness of herbs, and the satisfying crunch of the fried fish. It is neither heavy nor overly spicy, making it an ideal breakfast or lunch dish that leaves you feeling satisfied but refreshed. Bún Cá Khương Thượng is a true neighborhood classic. While lesser-known to tourists, it is a favorite among locals who appreciate its honest, home-cooked flavors. Sitting on a low plastic stool at a small street stall in Khương Thượng, enjoying this bowl while watching the morning hustle of Hanoi, is an experience that captures the soul of the city. Ingredients: Rice noodles, fish fillet, tomato-based broth, dill, green onion, served with green onion, lime and chili