Crab cakes

Hai Phong crab rice paper is a “must try” dish if you have the opportunity to visit here. The rice paper used for this dish is a typical red rice paper, wide, thick fiber, very chewy and has a characteristic aroma. The crab used to cook rice paper is crushed copper crab, filtered to get the water mixed with the bone broth to make the broth, the bricks are fried fragrantly, creating an attractive richness for the crab pot. Toppings for crab cakes often include rolls with bay leaves, shrimps, spring rolls, sauteed wood ear mushrooms, water spinach, tortillas… at the customer’s choice. To make a bowl of round crab cakes, the cook uses tomatoes, Cat Hai fish sauce, sour tamarind, fat, fried garlic and onions, which are extremely fragrant.

hai phong, just woke up, hai phong has dozens of delicious breakfast dishes waiting for you to discover

Crab cake – Hai Phong’s popular breakfast dish – Photo: eatwden

Some reference places:

140 Tran Phu

2 Pham Ngu Lao

26 Ky Dong

48 Lach Tray

Fish noodles

Fish vermicelli is a familiar breakfast food for residents of the Port city. Hai Phong fish vermicelli combines ingredients from both the river and the sea, mackerel is pounded and processed into a lumpy, supple fish cake, while carp is fried to a golden, crispy golden brown, creating two opposing textures that blend together. very special for the bowl of vermicelli. The broth is a combination of pork bone broth and fish bone broth, but not fishy, but very clear and rich. The white, soft and fresh vermicelli noodles are cut short to taste, adding a little fresh green vegetables and typical dill herbs, creating a perfect balance in terms of beauty, taste and aroma.

Photo: hanjiun_

Some references:

66 Le Loi

153 Le Lai

49 Lach Tray

156 Van Cao

2B Hoang Dieu

Pan bread

In Hanoi, pan bread is often used as a dinner, but the people of the Port have a habit of eating pan bread as a breakfast snack. Crispy bread with a full pan full of fillings: omelet, sausage, ham, pate, beef,… at your choice. Depending on the restaurant, the sauce is prepared in different ways, but there is never a shortage of soy sauce jars and the legendary bottle of “chicha” (chili sauce) for diners who like spicy food.

Photo: vivufoods

Some references:

14 Ky Dong

8 Sand Penguins

97 Tran Nguyen Han

15B/87 To Hieu

Rolls

Hai Phong rolls are special in the accompanying fish sauce. The dipping sauce is a broth made from pork bone marrow, has a characteristic sweet taste mixed with fish sauce, has a dense dark brown taste, feels very “quality”. When eating, diners can add pepper, chili powder, chili garlic and kumquat to add more seasoning according to taste. Hai Phong roll cake is supple, has two types of vegetarian and filling, is coated very thin and smooth, served with soft fragrant meatballs or crispy cinnamon rolls that people here are still used to call “cha ball” or “chai cut” “.

Photo: bachuavihe

Some references:

222 Hai Ba Trung

101 Sand Penguin

182 Songs of Thua Dua

44 Nguyen Duc Canh

Sticky meat

Coming to Hai Phong to enjoy steamed sticky rice with braised pork, you can completely understand why people use “sticky rice” as a slang word to replace the adjectives “many”, “full”. The meat here is not cut “small and small to eat” but is full, sometimes making guests from far away “stunned”. The meat is so tender that you can cut it with a spoon, or cut it with scissors by the owner. The type of warehouse in Hai Phong has a slight shadow of the humiliation but the spices are lighter and not simmering like the humiliation. In addition to braised meat, guests can choose to add other toppings such as sausages, fried eggs, braised eggs, fried rice, pate, etc. After eating sticky rice, restaurants often have homemade yogurt and bean milk for dessert.