Hanoi House

Bone Marrow Pho

24-hour broth with filet mignon, brisket, oxtail, and bone marrow, served with a crispy breadstick. The marquee bowl.

Fish Sauce Chicken Wings

Crispy jumbo wings coated in fish sauce, palm sugar, chili, and lemongrass, topped with pickled jalapenos.

Papaya Salad with Pig Ears

Shredded green papaya with crispy pig ears, fresh herbs, and nuoc cham. Crunchy and funky.

Pork Summer Rolls

Layered rolls with pork, fried onions, crisp cucumbers, lettuce, and crumbled peanuts in hoisin.

Shaking Beef

Wok-seared beef cubes with garlic, soy, and watercress. A satisfying, hearty main.

Coconut-Braised Octopus

Tender octopus braised in coconut milk with aromatic spices. Rich and unexpected.

Frog Legs

Battered in Cajun rice and served with pickled peppers. A playful northern Vietnamese twist.