On days when Hanoi cools a bit, stalls selling pho, congee, rice noodles, and snails are packed with customers.

Here are some signature dishes of Hanoi that are tailor-made for chilly days. These are served piping hot to warm the body, making the experience even more appealing.

Pho

Pho can be enjoyed at any time of the year and in any kind of weather.

For many, the cold season begins with chill monsoon winds and the comforting feeling of holding a piping hot bowl of pho and savoring every spoonful of its broth.

A great bowl of pho usually has a clear, hot, and flavorful broth simmered with beef bones, cinnamon, star anise, cardamom, ginger, and grilled onions.

The soft rice noodles are topped with thinly sliced beef, scallions, fresh herbs, and a touch of seasonings like lime and pepper.

Photo by Hoang Giang

Banh troi Tau (Sweet rice dumplings)

Banh troi tau is a popular late-afternoon comfort snack.

It consists of soft, round sticky rice dumplings filled with black sesame or mung bean paste floating in a hot, sweet ginger syrup and topped with roasted peanuts and grated coconut.

Though simple, the dish offers a combination of sweetness, richness, and the warm spice of ginger.

Photo by Quynh Mai

Oc nong (Hot snails)

Hanoians love eating hot snails on cold days.

This dish requires simple ingredients, typically fresh snails cleaned and boiled with lemongrass, lime leaves, and a touch of ginger for fragrance.

When cooked just right, the snails retain their natural crunchiness, sweetness, and rich meat flavor.

The highlight of the dish is its dipping sauce, a blend of fish sauce, sugar, lime or kumquat juice, ginger, lemongrass, chili, and thinly sliced lime leaves for an explosion of tastes.

Photo by Bui Thuy

Che san nong (Hot cassava sweet soup)

Cassava sweet soup has a nutty flavor that is enhanced by the fragrance of ginger, unrefined sugar, and a rich amber-colored syrup.

Vendors typically select firm, plump cassava roots, clean and prep them, and cut them into bite-sized square pieces.

They then boil a pot of water with unrefined sugar and tapioca starch.

Once it starts boiling, the cassava is added and simmered over low heat until cooked through, at which point slices of fresh ginger are tossed in.

Photo by Ngoc Linh

Chao suon sun (Pork rib and cartilage congee)

The highlight of this dish is its smooth, clear congee infused with the sweet taste of tender pork ribs.

Many people love eating it with quay (fried dough sticks), optionally adding black pepper or chili powder to suit their taste.

Photo by Khanh Ly

Hotpot

Hanoi has a plethora of hotpot variations with options such as freshwater crab paste hotpot (lau rieu cua), chicken hotpot, beef hotpot, and seafood hotpot.

As the cold season begins, hotpot eateries see a surge in customers.

Hotpots are ideal for leisurely dining and chatting.

Boiling the broth at the table creates warmth, making these meals especially popular for celebrations and gatherings.

Photo by Bui Thuy