We might not be a five star restaurant but we do serve up five star burgers, so when it comes to manners, we know it’s all about having none…
There are no rules to stuffing a proper Chops burger into your face.
We’ve seen it all at our restaurants in Vietnam: hands, cutlery, chopsticks, upside-down, inside out, mayo in ears, lots of noise. Do as you please. Just make sure you’re not polite with it! Here’s our quick guide to getting as messy as possible when chowing down on the best burgers in Hanoi.
Is it OK to talk with my mouth full?
No, absolutely not. We need you to shout!
Shout as loud as you can for another Peroni with a mouth full of Mac Daddy or Fat Chips.
Polite chat and chew is a fine art, not to be deployed at any Chops restaurant. Save that for boiled chicken and banh chung during Tet with the in-laws.
Messy Tip: When shouting across your table, opt for words with as many syllables as possible and consonant digraphs such as “Ch”. We wanna see bits of wagyu properly fly.
Is it OK to lick my fingers?
It’s a bit KFC, but yes, massively encouraged.
Messy Tip: In fact, don’t lick your fingers – that’s still a bit tame? Put your greasy tips into the mouth of the person directly opposite you.
Is it OK to bite into someone else’s burger?
When eating with your friends, partners, work colleagues, bosses or strangers, it’s considered completely polite – and even normal – at Chops to offer a ‘bite for a bite’!
So go ahead: everyone in the group surrender your big tasty burger to the left to get through more of our bangin’ burger menu in one cheeky sitting. Naughty!
Messy Tip: In a nod to your school days, try the “two bite pass” game and hold the burger in your mouth until the next one comes around. You get really full and your eyes turn red too.
Is it OK to belch?
Does a bear crap in the woods? Well, no actually, in Vietnam the bear most likely poos in a cage. But yes – burp, for the love of beef!
Burp as loud as you can and do it proudly. And while hiccups are most likely a sign that you’ve absolutely smashed your burger way too quickly, try keeping those bad boys to yourself. Somehow hiccups don’t feel very… Chops?
Is it OK to put my elbows on the table?
Nope. And that’s not because it’s impolite but because your elbows act as a tripod to stabilise the munch. Nobody wants this. We want to see you all over the shop with your burger – especially if you’re four craft beers in.
Messy Tip: Put your elbows by your sides, hands on your knees and keep the burger in the tray on the table. Now bob for it… READ MORE’S NEEDED HERE:
It’s 419 km over three days of cycling through the tough but spectacular and incredibly rewarding Central Highlands terrain.
You can join as a company or personal team of two to four riders, and you’re asked to raise $6,000 per team.
3. Run with UPRACE
Utilising the wonders of modern tech, runners use the UPRACE app to track their distance and donate dong for every kilometre. Businesses can also be asked to match the amount raised by their runners or donate an amount per team.
Last year this added up to some pretty serious cheddar. It raised a total of 4 billion VND!
4. Bag yourself some merch
Newborns Vietnam teamed up with Regna, who donates 10% on their clothes.
Nab yourself fully customised team or individual sportswear to show the world you care.
You can raise free funds when shopping online with retailers such as Amazon.
6. Do it yourself
Good at organising a big ol’ booze up, flogging cakes or testing people’s general knowledge?
Why not put on your own fundraising event. You could do a quiz night, coffee morning, sell sweet treats at your office, or something far more imaginative.
7. Run the streets
There’s still time to get involved in the Hanoi and Ho Chi Minh City runs in December. If you want to run as a team, you’ll need to raise at least $2,000 for Newborns, but hey, the little ones can’t do it themselves, so get your running shoes on!
8. Destroy the Vietnam Mountain Marathon
It’s almost too late for this year’s scenic mega-run through Vietnam’s picturesque countryside. But keep it on your radar for the future. Supported by Topas Travel and Newborn’s partnership with the Lao Cai Provincial Health Department, this run lets you choose your distance – but remember, there are a few hills involved!
Hanoi, Vietnam – Hanoi’s homegrown burger chain Chops has launched its “Eating for Newborns” campaign, which donates 10,000VND to the baby saving NGO Newborns Vietnam every time a customer orders “The Chop” burger. The project, which was launched with a visit to a local Hanoi maternity ward and a star-studded eating event, is an ongoing initiative by Chops to support the NGO in its mission to end all preventable deaths in Vietnam.
“Our goal is to raise $500,000 a year for training and this year we have a special appeal to fund ambulances to bring sick babies safely to Hanoi,” said Suzanna Lubran, Executive Director, Newborns Vietnam.
“We want to end preventable newborn deaths in Vietnam,” she added. “We work with public hospitals to provide specialist UK training to give every baby the best possible start in life and to improve the survival of babies that are born too soon, too sick and too small.”
Discussing his inspiration for this new initiative, Chops owner Richie Bardsley said: “I first found out about Newborns Vietnam because the charity cycling events. It got me thinking about how we could help at Chops. And now that I’m expecting a baby girl in 2020, it’s really something I can get behind!”
The launch event at Chops Ngoc Khanh was attended by the British Ambassador Gareth Ward, singer Ho Ngoc Ha and actor Kim Ly, the Newborns Vietnam team and Chops staff.
“Chops is one of my favourite places to go with family for a weekend brunch,” said British Ambassador Gareth Ward. “And now I can combine the guilty pleasure of a tasty burger with a donation to Newborns Vietnam. It’s a great charity, which helps children from across Vietnam to survive despite a difficult start to life. These children will grow up to be happy and healthy in the future.”
Actor Kim Ly, another diner at the Chops’ charity event, commented: “It’s a great honour for me to be a small part of Newborns Vietnam. A fantastic organisation that sets out to create a great, fair start for every newborn child and their families.”
With previous ‘eating for a cause’ schemes raising up to £2 million, the Chops and Newborns combination hopes to make significant, life-saving improvements for Vietnam’s newborns.
“This is an amazingly important effort, it is a first for Vietnam!” Suzanna added. “Eating is simple, enjoyable and fun, it is open to everyone, families and friends can enjoy a great meal and support a great cause. 85% of our funding comes from endurance sports with men and women from all walks of life taking on incredible challenges.”
Richie added: “All people have to do is continue to enjoy our flagship burger “The Chop” as normal! We’ll do the rest by donating 10,000VND to Newborns Vietnam for every burger ordered.”
About Newborns Vietnam: 80% of Newborn deaths are preventable. Over 500 babies born every day in Vietnam need special care at birth and the hours thereafter. Newborns Vietnam is a UK registered charity dedicated to improving the survival chances of newborn infants and promoting the health of newborns and their mothers. Our ‘Eating for Newborns’ campaign donates funds for specialist UK training and life-saving equipment to improve the survival of babies that are born too soon, too sick and too small. Together, we can end preventable newborn deaths.
About Chops: Chops is a gourmet burger restaurant with something for everyone across three locations in Hanoi. Since 2015 it’s been serving homemade burgers and indulgent sharing platters paired with local craft beers. Now, to help Newborns Vietnam reach its Countdown To Zero initiative, Chops is donating 10,000VND from every flagship burger it sells. Look out for “The Chop” burger on the menu and buy one to make your donation.
To celebrate our tasty new beer menu, we’ve paired four more burgers with Vietnam’s finest craft beers, and a tasty lager from overseas too…
When ogling the Chops menu, you may wonder how we decide what goes with what in our “goes well with” recommendations.
Do we, perhaps, line up bottles of beer like pins and go bowling with our latest burger to see which beers remain standing?
It’s more simple than that. After years of eating and drinking, we just know what works when it comes to meat, wheat and hops. Our beer and burger palettes are finely tuned to the art of burger and bevvie pairing, which you should enjoy as follows.
1. To Brie Or Not To Brie Burger + Peroni
Badda bing! Big news: down at your local Chops, you can now grab a refreshing glass of Peroni. And with this Italian lager, enjoy our signature beef patty (made up of wagyu and chuck, to create that tasty, tender, sirloin-like taste) with a healthy does of deep fried brie, a dollop of our in-house IPA chutney and the classic tomato, lettuce and tobacco onion combo that no Chops burger could be without.
The crisp, fruity and light Peroni really draws out the taste of the brie and IPA chutney, making this is an epic combo for a day in the sun.
2. The Big Kahuna + Pasteur Street Passion Fruit Wheat Ale
Throwing pineapple on your plate is a divisive issue. We’ve witnessed four relationships end in our restaurant thanks to our Big Kahuna bad boy.
We like to move with the times, though. And our beef patty, cheddar cheese and pineapple combination topped with mango chutney, lettuce, pickles, tomato, mayo, and tobacco onions is definitely the dash of Hawaian our menu needed.
We found the perfect partner for this sweet and savoury mash-up with the Pasteur Street Passion Fruit Wheat Ale. The fresh passion fruit dominates what would otherwise be the mild flavours of the ale. The light body and crisp taste brings out the tang of the Big Kahuna, making an all-round sweet and bitter taste explosion to knock your lid off.
3. Katsu Chicken + Pasteur Street Jasmine IPA
This is the only Japanese/American combo good enough to break up the Beatles.
A delightfully crispy Japanese-inspired breaded chicken burger, with a healthy serving of Chops’ slaw, tonkatsu BBQ sauce and Chops’ own mayo, paired with Paster Street’s IPA – synonymous with the Pacific Northwest of America, brewed with Vietnamese jasmine.
4. The Durty Bird + 7 Bridges Sunset Tangerine
We’ve taken Hanoi’s Durtiest poultry from our mates over at Durty Bird and stacked it up with a refreshing, fruity brew from 7 Bridges – perfect as a palate cleanser.
Think crispy buttermilk chicken, succulent pulled pork, cheddar cheese, tangy BBQ sauce and spicy jalapenos paired with the cool and refreshing flavours of 7 Bridges Sunset Tangerine, with hints of tangerine and mango. Result!
It’s always best to start your night off with a stomach liner – so why not try some world famous chicken? Back when Trump and Kim rolled into town, our mates over at DB hit the headlines with their signature Durty Donald and Kim Jung-Yum burgers.
If you can stuff two burgers down your gullet in one night, by all means, give them a go before you hit us up later.
For anyone not quite at the Chops level of burger appreciation, we’d recommend pairing a plate of their tasty wings with a can of Bird Brew – their very own craft beer tipple.
The Durty stop off: 37 Ngõ Hàng Hành, Hàng Trống, Hoàn Kiếm, Hà Nội 10000
We’re taking the cocktail bar theme and running with it, but not literally. There has already been too much alcohol consumed for that.
Ne are serious cocktail makers. And while it may take an age and a small fortune to finally get your drink, it will all be worth it. Fans of Hanoi’s famous pho should try Ne’s pho cocktail. It’s unphogettable.
The cocktail stop: 3B Tống Duy Tân, Hàng Bông, Hoàn Kiếm, Hà Nội
This vintage 1920s speakeasy is currently one of Hanoi’s best kept secrets. Like every good murder mystery, you’ll find the entrance hidden behind a bookcase. Just tug on the blue book, nhe.
This spot his ideal for anyone already exhausted from the hubbub of Hanoi. In the comfort of a cosy fireplace and relaxing balcony setting, Bee’Znees serve up an extensive list of cocktails made with homemade ingredients.
The secret stop: 163 Phùng Hưng, Cửa Đông, Hoàn Kiếm, Hà Nội
When it comes to drinking in Vietnam, beer reigns king. Sadly, that means that wine lovers are a little hard-up. Until now. Fear not fans of fermented grapes, Tannin Wine Bar has what you desire!
This small bar lures you in with its warm lighting and keeps you there with their expansive selection of international wines and nibbles.
With a wine list ranging from 100k to 360k, you’re sure to find something to get you sloshed before taking a left out the door towards Ma May.
The classy stop: 46 Hàng Vải, Hàng Bồ, Hoàn Kiếm, Hà Nội
Bia Hoi Corner
No Old Quarter bar crawl could come to a close without a penultimate stop off at Bia Hoi Corner.
Bia Hoi Corner, or Ta Hien, is a right of passage for any drinker visiting Hanoi. It’s busy, the stools are tiny, and it flows with cheap beer and conversation with strangers.
Hitting the manic streets of Ta Hien, you’ll be met by tiny blue stool after tiny blue stool outside of a range of bars that appear to merge together. Don’t fret, just pick somewhere with enough space for yourself and your bar crawl crew and indicate to the closest person how many beers you would like.
Your only job after that is to drink.
The corner stop: Tạ Hiện, Hàng Buồm, Hoàn Kiếm, Hà Nội
Here it is, the final call on your tour. We hope you’ve enjoyed yourselves, please alight on the left and fill your faces with juicy burgers.
We haven’t shuttled you here just to eat though. If you’ve sufficiently filled yourselves with the finest wines and cocktails that Old Quarter has to offer, we’re here to give you a selection of Vietnam’s best craft beers.
We’ve been serving up a range of local brews, along with our bangin’ burgers, since we opened up some four years ago. In that time, we’ve watched the scene explode.
While our range may vary depending on what’s seasonal, or which are the best brews around, you’ll be able to get a taste of what we’ve got on our craft beer menu.
Late-comers can enjoy anything from our triple cooked fries with homemade truffle mayo, to a mouthwatering, shirt soiling Philly Cheesesteak, with NZ sirloin steak, bell peppers, jalapenos, onions, Swiss cheese, and garlic mayo.
We also advise ending the night with 2-for-1 Hai Ba Trung lagers between 10PM and midnight, or a free Hai Ba Trung beer with any food menu item from 11PM to 1AM.
Call it our way of keeping the party going!
The Chops stop: 12 Hàng Bạc, Hàng Buồm, Hoàn Kiếm, Hà Nội – open until 2am on Fridays and Saturdays, 12pm on other nights
When we opened our first spot in 2015, finding craft beer in Hanoi was as hard as getting your hands on a proper burger. But all has changed: the capital’s craft beer scene has made a name for itself, and it’s just getting started…
Whether consumed on a small stool with ice on the street, a generic lager from a bottle, or from a chilled glass in a taproom, Vietnam’s appetite for beer is insatiable.
At Chops we’re all about championing local talent, that’s why we’ve got a rung of guest beer taps at every restaurant, showcasing local brewers. It’s the ideal choice for anyone hoping to try the best beer throughout the country, along with a bangin’ burger.
Now, we want to show the world-standard craft beer we’ve got on our doorstep.
Hanoi’s Bia History
While Saigon may have managed a head start on the craft beer market, the original product originated right here in Hanoi. Like with bread and mass illiteracy, the colonialist French can be thanked for beer in Vietnam.
It all started back in 1890 with Alfred Hommel. His goal was to satisfy the beer desires of French and Vietnamese, alike.
After the French left the north following the Battle of Dien Bien Phu in 1954, the Hommel Brewery became a treasured possession of the new government. It became the official Hanoi Beverage Company (Habeco), and would go on to create affordable beer for the masses including the well-known favourites of Hanoi, Truc Bach and the Hanoi’s evergreen bia hoi.
Such beers have become a staple of most Hanoian diets, and it would be hard to imagine the city without them.
In an interview with the Saigoneer, Le Huy Van, creator of the iconic thick, bubbly, recycled bia hoi glass, affectionately explained what beer really means to Hanoi. “More often than not,” Huy explains:
“Hanoians love drinking beer, not because of its taste, but because they’re fond of the ambience of the pavement: hanging out with their best buddies shooting the breeze amidst a sweltering afternoon after finishing work.”
The New Beer of Hanoi
The challenge for craft brewers is translating this love from 7K a glass to 70k, and trying to explain the purpose of quality over quantity.
There’s one Hanoi-based brewer that is changing the way locals think about craft beer; Cuong Nguyen, owner of C-Brewmaster, a Hanoi-based brewery that has extended his reach throughout the country.
He started in Vietnam in 2016, just a few months after Pasteur Street in Saigon, and has been present throughout Hanoi’s craft beer boom.
“When I first started, people asked me what kind of beer it was,” Cuong tells us. “They were used to drinking yellow beers, and suddenly I was asking them to try something brown and hazy.”
The tests, however, proved a success, and Cuong took his first batch and headed to Ete, a small bar in Hanoi’s Ba Dinh district. He sold out in half an hour. Hanoi was clearly thirsty for craft beer.
There were, however, still minds to be changed. Cuong explains that when he first opened up his outlet in Old Quarter, 90% of his customers were foreigners. “I had to stand there for eight months convincing people that craft beer was different from industry beer,” he tells us.
But it worked. Cuong says that now around 70% of his customers are locals, with an ever-rising number of young people, who, he states, love the stuff.
Now with seven Hanoi-based brewers with breweries and taprooms within the city limits, it is safe to say that Hanoi has successfully embraced the craft brew. We see it every day, a relative boom in the amount of people drinking it, and we couldn’t be happier.
Coming from the opinion of restaurateurs, there is one thing that we are absolutely sure of, and that is that Hanoi is a city of flavours. Strong, punchy, sometimes stomach churning, but always distinct.
While its beer may not fill into all of the categories above, it certainly remains unique. Brian McDonald of Taste of Hanoi has been running craft beer tours of Hanoi since 2016, and has been on the ground throughout its drastic change.
Brian tells us that the flavours and essence of Hanoi’s craft beer makes it stand out from Saigon. “The breweries across Vietnam always try to be uniquely Vietnamese,” he explains.
“Be it the coffee beans, vanilla, apricots, or uniquely Hanoian ingredients like mulberry sour or pho beer at Furbrew.”
This is where Vietnam stands out in the craft beer crowd, the fresh, easily sourced ingredients available throughout the country.
Alex Violette, a born and raised American and Co-Owner of Pasteur Street in Saigon, tells us that you’ll find a lot of breweries in the states using tropical beer, but when they opened up their now iconic brewery in Vietnam, there were almost no breweries in the tropics!
“We had to grind ourselves geographically,” Alex tells us. “It’s widely known that Vietnam has the best ingredients in the world, so we said to ourselves, let’s not just do a saison, let’s put black pepper and ginger in it.”
Alex and his team went on to lead the way in Saigon’s craft beer scene, with their pioneering Pasteur Street taproom with between 10 and 15 beers on draft at any time. Alex explains:
“It helps us tell the story of the beer about how you use local ingredients, about why you’re in Vietnam. We’re here for the food and drink, we’re here because you can grab some of the freshest dragon fruit in the world and go to Marou farmers to get your cacao.”
Alex continues to explain that it’s not just the availability of fresh ingredients that makes this beer uniquely Vietnamese, but his diverse team too.
“There are six people on our team,” he explains. “But only one of them is from the west. We’re always bouncing ideas off of each other. Many of the local guys come from major brewing companies, so they know the technical elements, but they’ve never had craft beer. When you combine their knowledge, their interest in craft beer and their experience with local ingredients, you get this creativity, where light bulbs are constantly going off.”
Hanoi’s Crafty Future
While Vietnam’s capital city may have been a little late to the scene, brewers within the country are in agreement, Hanoi’s crafty future is looking bright.
From the opinion of a brewer in southern Vietnam, Patrick Davenport, owner of Fuzzy Logic, tells us that he’s excited to watch Hanoi’s craft beer scene develop, in part, because the Hanoi community appears to appreciate quality. “I think Hanoi has the potential to be bigger than Saigon,” Paul explains.
“I think Hanoi has its own character.
“The weather creates more seasonality than in Saigon. For example, heavier beers like stouts are a favourite in Hanoi in the winter. This is not the same in Saigon. In general, the Hanoi public seems to have a more developed palette.”
From where we sit, with our selection of craft beers, we’ve witnessed a boom in the scene. Opening up within a few months of Pasteur Street, we were the first people to convince Alex and the gang to send their beers all the way up here to Hanoi.
It’s international burger day! So what better time to look at the most excessive burgers from around the world… Any you’d like to see on the menu at Chops?
We think a bit of experimentation is what makes a burger the tastiest food you can shove in your gob.
It’s the food of the people. It can be spiced, diced and riced, and each country seems to have its own approach. So in celebration of International Burger Day (yes, really!), we’ve listed our favourite eight from planet earth…
1. Malaysian egg-wrapped burgers
The Ramly Special is a Malaysian institution, due to its unusual approach to burger preparation. The burger is wrapped up into a cosy bed of fried egg, creating an egg-pocket that stops those precious burger juices getting away.
It’s then doused with a dollop of margarine, Worcester sauce and Maggi seasoning, for a serious flavour-punch, and finally topped with cheese, lettuce and ketchup.
THE CHOPS STOMACH RUMBLING RICHTER SCALE: Worcester Sauce you say? 7/10
Reindeer meat, if you’re curious, is extremely lean, with a very different taste to your everyday beef burger. Disclaimer: unless Santa starts stopping in Vietnam, don’t expect to see this one on a Chops menu any time soon.
THE CHOPS STOMACH RUMBLING RICHTER SCALE: Yes going lean, no to eating poor ol’ Rudolf: 5/10
3. India’s Carb on Carb
There could be no better way to stray away from the traditional beef patty than with some carb-on-carb action with the Vada Pav. A well-spiced, deep-fried potato dumpling is topped with spicy chutney, chillies, and onions, and consumed within a pav (bread bun).
THE CHOPS STOMACH RUMBLING RICHTER SCALE: Deep fried deadliness? A knee trembling 9/10
4. Uruguay: Chivito
The Chivito Común (common Chivito) is a burger so highly stacked that it could give a Chops burger a run for its money. It’s a buttered bun with tender slices of beef steak spilling out of the side, ham is added, along with melted cheese, tomatoes, lettuce and mayonnaise.
There are endless variations though. You could get a Chivito with beetroot, peas, red peppers, or a whole range of ingredients. If you’re unsure how we feel about a burger with beetroot, please see below for more info. THE CHOPS STOMACH RUMBLING RICHTER SCALE: The Uruguayans don’t take prisoners with this beef steak topped with ham. An excessive 8/10!
5. New Zealand’s Kiwi Burger
The Kiwi Burger is made out of neither adorable birds nor people from New Zealand, just regular, everyday cow meat.
The Kiwi burger can be a pretty divisive subject but here at Chops we all agree that a burger with beetroot in it is surely the only dish on the menu in hell. A juicy beef burger, topped with lovely cheese, onions, mustard, lettuce, ketchup, then completely destroyed with the addition of, for some reason, beetroot.
THE CHOPS STOMACH RUMBLING RICHTER SCALE: It does look pretty decent. But this could 3/10 or 9/10 – it all depends on whether you like it purple between ya baps.
A ground beef and lentil mix is dipped into egg whites, fried, then put into a toasted bun with a dollop of chutney.
THE CHOPS STOMACH RUMBLING RICHTER SCALE: It’s a street food celebrity in Pakistan, which makes it good enough for us: 7/10. We love street food too!
7. Japanese Rice Burger
It wouldn’t be an article about global burgers if we didn’t include a burger with rice patties as buns. Japan always takes a thoroughly Japanese spin to western cuisine and the Rice Burger is no exception. THE CHOPS STOMACH RUMBLING RICHTER SCALE: A joyously moist patty marinated in Teriyaki sauce from the land of Wagyu? 7/10
8. Vietnam’s Proper Gourmet Burger
Wheyyy! You didn’t think we were going to let someone else take Vietnam’s burger crown?
Burgers may have been around before we got here, but they weren’t Chops burgers. We make burgers to dislodge your jaw.
Come and try them for yourself and pull up a craft beer while you’re at it.
Be like Netflix and up your street food game with our list of favourite Hanoi street food vendors… By Richie Bardsley
As a long term restaurateur in Hanoi’s Old Quarter, it’s fair to say that I’ve been around the street food block. I’ve found myself on the same plastic stools, asking for the same dishes, week in, week out, for years.
As with most hidden gems, they can be hard to find. Some are tucked down Hanoi’s crumbling alleyways, guarded by surly old women who, fear not, can be wooed with just a whisper of Vietnamese.
Try your best to eat at them all. You’ll be rewarded with street eats good enough to take a Tinder date to – once you’re done getting messy at Chops, that is.
1. Bun Ngan
A short walk from Dinh Liet in centre of Hanoi’s chaotic Old Quarter you’ll find Trung Yen’s wet market. Inside is the finest bun ngan in town – noodles with goose, for those who don’t yet know. Make sure you get there early as I’ve seen queues 30-deep by 12pm.
11 Ngo Trung Yen
11am-2pm Ask for: Một bát bún vịt không tiết và 1 bát lườn vịt
2. Pho Ong Vui
One for the late night beef noodles gang: located right in the heart of the Old Quarter, this spot will whip up the perfect snack after too many shandies on bia hoi corner. Ask for the deep fried crunchy strips of doughnut.
25 Hang Giay
Open until (very) late
Slur your way to saying: Một bát phở tái chín và một đĩa quẩy
3. Pho Bo Sot Vang
This one came as a total revelation to me. Two of my favourite Vietnamese dishes in one brothy bowl – beef noodles and a rich wine sauce. Think succulent slabs of beef brisket, braised to perfection, with plenty of onions, cinnamon, star anise and garlic, with ginger chucked in for good measure.
Tu Lun 68 Hang Ma
Calmy state that you would like: Một bát phở sốt vang và một bát sốt vang nữa
4. Bun Bo Nam Bo
If you’ve spent any time reading about Hanoi’s Old Quarter street food, you’ll have probably heard about this place already. It’s worth mentioning it again, though. It embodies the pace of the Old Quarter – pumping out an enormous number of bowls of beef salad noodles at a time. But this doesn’t impact on the service or quality; it remains speedy and consistently delicious.
67 Hang Dieu
Open all day Wait patiently before asking: Một bát bún bò nhiều thịt
5. Bun Cha
Many love this place, others don’t think it deserves to be as famous as it is. I say it’s worth a try. While it may be a touch more expensive than your average bun cha joint, you’re guaranteed to get a healthy portion of chargrilled pork patties and deep fried spring rolls. Get your chopsticks around the white sticky noodles, dip them into the fish sauce broth, add the usual herbs and slurp it all down.
1 Hang Manh
Open all day
Ask politely for: Một suất bún chả đầy đủ
6. Xoi Ga
Just a stone’s throw away from Durty Bird, its primary rival for the best chicken in town, this sticky rice and boiled chicken place has been a key destination for impromptu breakfast meetings by myself and the gang. Try it out, do a lap around Hoan Kiem lake and pop back to see Ol’ Durty for dinner.
29 Hang Hanh
Breakfast and lunch
Boldly declare that you would like:Một suất xôi gà nhiều thịt gấp đôi
7. Banh Mi Pate
This baguette spot was the first place I ever ate at when I first arrived to Hanoi in 2011. The bread is warm and crispy and blankets the homemade pate, pickled carrot and papaya. If you haven’t had your fill after one, you can always grab a tub of pate to go.
Wagyu beef isn’t all sakki, massages and classical music – as you’ll discover when you bite into a Chops burger… By Richie Bardsley
Eccentric farmers giving their cows bonus luxuries may have given wagyu its reputation, but for most people, wagyu is defined by the taste – you know, that melt in your mouth, rich, rib-eye flavour.
We use wagyu in all of our Chops beef burgers, which just one reason why they’re so bloody delicious.
The Wagyu Secret
It’s all in the genes.
Wagyu cows are genetically fatter than their cownterparts and it’s these fatty acids that produce that lovely marbling look and that “mouth feel” to die for.
Doctor’s Say Do It
The marbling isn’t just there to look good.
Doctors believe that the monosaturated fats found in wagyu beef are a crucial part of a balanced diet – like olive oil and salmon.
Wagyu beef is full of omega-3 and omega-6 fatty acids, which are not only essential, but can help to lower bad cholesterol and protect against alzheimer’s, arthritis, depression and heart disease. Result!
Happy Cows Don’t Lose Their Marbles
There’s a reason people believe that cows benefit from classical music and sensual rub downs: the marbling that makes wagyu so unique has a tendency to disappear if the cows get stressed out.
A Rancher’s job, and I’m quoting here, is to “raise [them] with care and shelter them from fear”.
But Where Are You Really From?
While all wagyu beef is Japanese, not all wagyu beef comes from Japan. These days, you can find wagyu cattle all over the globe. All of Chops’ wagyu beef comes straight from Margaret River, a charming town just south of Perth.
It’s ground in our central kitchen in Hanoi on the same day it lands on your table. To make it fresher, we’d have to fly you to Australia.