Local flavor

Bun thang with Sea Cucumbers

Bun thang(Hanoi noodle soup) is a must-try dish for anyone who wants to explore the true taste of Hanoi’s cuisine. Bun thang with sea cucumbers has become a new culinary mark featuring the ingenious combination by the chef at Movenpick Hotel in Hanoi.

Nguyen Thi Ngoc Quyen created this masterpiece which delights diners. Bun thang with sea cucumbers made an imprint at the international party organized by Vietnam to celebrate the 1000th anniversary of Thang Long – Hanoi. 

The dish is best served hot. 

There are more than 20 ingredients in the delicate dish including sea cucumber, chicken, dried shrimp, dried radish, pork paste, chicken eggs, quail eggs, chicken powder, shrimp sauce, laksa leaves, chili, lemons, white vinegar, dried shiitake mushrooms, onions and sugar.

The broth is the decisive element of bun thang which is cooked from pork and chicken bones, sea cucumber, dried shrimp and shiitake mushrooms for several hours. Some people add peanut worms to make the broth richer. 

Place for trying the dish

Movenpick Hanoi Hotel at No.83A Ly Thuong Kiet, Ha Noi.

Tel: (+84) 2438 222 800


Noodles are put in a bowl with toppings such as shredded chicken, sliced pork sausage and boiled quail eggs, mushrooms, dried shrimp, sea cucumbers, pickled radishes, tangled laksa leaves, chopped chili and anion and then the delicate broth is poured into the bowl. It is served hot with lemon and shrimp sauce. 

By Tran Thanh Giang Translated by Nguyen Tuoi

Banh te in Son Tay

Banh te in Son Tay

Banh te (rice cake with minced pork, onions, wood ears fillings) is known as a specialty in Son Tay town on the outskirts of Hanoi. The cake is a common offering at religious ceremonies and festivals and is also a quick and easy breakfast or snack of Hanoians.