Sweet soup (chè) is a popular treat in Hanoi , not only enjoyed during the hot summer months. Seasonal dishes are a favorite, and sweet cassava sweet soup is a popular choice for those who appreciate sweetness and warmth during the cold winter days. To make a perfect bowl of sweet soup, the cook must choose soft, sweet cassava, peel it, soak it in diluted salt water to remove the sap, and then boil it until just cooked before adding molasses and slices of old ginger. The secret to a delicious bowl of sweet soup lies in carefully controlling the heat and consistency – ensuring it's neither too thick nor too thin. The mild spiciness of the ginger, the richness of the coconut milk, and the nutty flavor of the cassava create a warming sensation for diners.

Cassava sweet soup is a popular winter snack in Hanoi.

For an extra energy boost, many people choose hot steamed rice dumplings as a snack. This seemingly simple dish actually requires meticulous preparation. Rice flour is mixed with bone broth to create a naturally rich flavor. The filling consists of lean pork shoulder, wood ear mushrooms, fried shallots, and ground pepper—all stir-fried until just cooked so that the dumplings are perfectly done after steaming. To wrap the dumplings, young banana leaves are chosen, blanched in boiling water, dried, folded into a cone shape, and then filled with a layer of batter, filling, and batter, quickly wrapping to seal the edges. When steamed, the steam permeates every fiber of the leaf; a gentle peel reveals a warm afternoon enveloped in a thin wisp of steam.

Although both are popular snacks, hot rice cakes (bánh đúc nóng) are prepared more elaborately than steamed rice dumplings (bánh giò). Hot rice cakes are made from rice flour mixed with water and a little alum. This mixture must be stirred continuously for over half an hour until the batter reaches a smooth, translucent, and chewy consistency. The broth is made from bone stock mixed with sweet and sour fish sauce, minced meat, wood ear mushrooms, and fragrant fried onions. When served, the milky white rice cakes float in the pale yellow broth, garnished with a few slices of red chili and green scallions – simple yet harmonious in every detail.

Savory fried cakes stand out and are visually appealing. The glutinous rice flour is kneaded thoroughly, with a little regular rice flour added for a chewy and elastic texture, wrapping a filling of meat, vermicelli, wood ear mushrooms, and quail eggs. The cakes are fried twice: the first time to make them puff up, and the second time to create a golden, crispy crust that isn't greasy. Savory fried cakes are incomplete without the dipping sauce made from fish sauce, vinegar, garlic, and chili. The ingredients are balanced harmoniously to achieve a balance of sour, spicy, salty, and sweet flavors. The cakes are served with shredded green papaya to balance the richness.

Though just a small treat, it's made with skill and patience, enough to make diners from all over the world exclaim in delight and forever remember their favorite eateries in the windy streets.

    Source: https://www.qdnd.vn/van-hoa/doi-song/qua-vat-chieu-dong-ha-noi-1015559