Our family’s month-long journey across Vietnam began in Hanoi. We were excited to explore the culture, history, and old streets filled with the constant hum of motorbikes. Yet what truly made us fall in love at first bite was the food. Vietnamese people have a remarkable way of cooking – never flashy, never overdone, yet every dish gently guides your emotions through layers of flavor.
In Hanoi, one of our most memorable culinary experiences was dinner at Chào Bạn Vietnamese Restaurant, a name that has appeared on the Michelin Guide’s Bib Gourmand list for three consecutive years. Interestingly, finding the right restaurant felt like a small treasure hunt, as there are two places with very similar names. Only when we arrived at Villa 28, Alley 11 To Ngoc Van Street did we meet the real founder and team – those constantly working in the kitchen and the young, cheerful staff patiently introducing each dish to every guest.
The rustic garden setting, warm yellow lights, tall banana trees, and open-air atmosphere made the place feel more like a Vietnamese home than an internationally recognized restaurant. But ultimately, it was the flavors of each dish we tasted that made us fall in love.
Slow-Cooked Sweet and Sour Pork Ribs
The first dish that made our entire family pause and say “wow” was the slow-cooked sweet and sour pork ribs. Before being briefly finished in the oven, the ribs are simmered for hours – long enough for the meat to gently pull away from the bone while still retaining the shape of a generous rib. The sweet-and-sour sauce slowly penetrates every fiber, creating a flavor that is mellow, deep, and beautifully rounded – never sharp, never overwhelming. The meat was almost melting in the mouth, yet still retained a delicate bite, making every mouthful irresistibly satisfying.
Grilled Pork with Mac Mat Leaves – An Addictive Flavor from Northeast Vietnam
After the gentle richness of the ribs, we moved on to a dish with an almost opposite personality: grilled pork with mac mat leaves. Chef-Founder Vincent Cao Minh Page explained that mac mat is a native aromatic herb from Northeast Vietnam. When grilled, the essential oils from the leaves infused the pork with a subtle sweetness, deep fragrance, and perfectly balanced tenderness. Paired with red wine, the combination turned out to be a beautiful surprise – one no travel guide had ever mentioned.
Fragrant Silver Fish Cakes
The silver fish cakes were another unexpected delight. Golden on the outside, delicately crisp, yet soft and naturally sweet inside, they offered a lovely contrast in texture. When enjoyed with fresh herbs and dipping sauce, the flavors felt balanced and quietly addictive, tempting us to order another portion.
Crispy Hai Phong Crab Spring Rolls
Next, we tried the Hai Phong-style crab spring rolls. The wrapper was thin yet tightly rolled, fried to a perfect golden crisp with a gentle “crack” when bitten into. The crab filling was naturally sweet, complemented by aromatic herbs. Simple in appearance, yet anything but simple in flavor.
Refreshing Pomelo and Shrimp Salad
In contrast to the richer dishes, the pomelo and shrimp salad felt like a fresh breeze. Juicy pomelo segments, firm shrimp, and fragrant herbs combined with a light tangy dressing to create a clean, refreshing sensation that rebalanced the entire meal. Vietnamese cuisine can be bold and energetic, but it can also be remarkably gentle. My wife even remarked that Vietnamese food always knows when to stop – never allowing the palate to feel overwhelmed.
Comforting Chicken and Lotus Seed Soup
Then came the chicken and lotus seed soup – a dish that made us smile without saying a word. The broth was clear, fragrant, and light; the lotus seeds buttery and tender; the natural sweetness of the chicken spread warmth from chest to stomach like a bowl of healing comfort. This was the kind of dish that makes you lean back in your chair and exhale contentedly.
Sautéed Duck with Basil & Coconut-Braised Prawns – Creative Yet Deeply Vietnamese
To conclude the savory courses, we tried Sautéed Duck with Basil. Tender duck fillet was gently sautéed and infused with the distinctive aroma of basil. The herb added a bold yet balanced fragrance, enhancing the richness of the duck without overpowering it. Even for those not usually fond of basil, the combination proved surprisingly harmonious and deeply flavorful.
We also enjoyed the coconut-braised prawns, served inside a whole coconut. The sauce was creamy yet light, evenly coating the prawns, while the vegetables retained their freshness. The gentle sweetness of coconut water lingered on the palate. It was a pairing that felt unmistakably Vietnamese – simple, natural, and unexpectedly refined.
A Perfect Ending with Two Signature Desserts
The meal concluded with two desserts. First was Ba Gigi’s banana cake, soft, fragrant, lightly sweet, and wonderfully comforting. We learned that this recipe was created by Ba Gigi, the mother of the Chef-Founder. As someone with a sweet tooth, I couldn’t resist ordering the pandan crème brûlée as well – a fascinating creation that combines French technique with pandan leaves to produce a distinctly Vietnamese aroma. Beneath the crackling caramelized sugar was silky custard infused with gentle pandan notes, making it impossible to put the spoon down before the final bite.
Leaving Chào Bạn Vietnamese Restaurant that evening, we carried away more than just a great dinner – we felt as though we had touched the very soul of Vietnamese cuisine. No flashy presentation, no attempt to overwhelm. Instead, Chào Bạn Restaurant focuses on honest cooking, deep respect for ingredients, and flavors that linger long after the meal ends, inviting you to return simply to relive the experience.
Hanoi may be vast and vibrant, with endless dining choices, but if you have just one evening to understand why Vietnamese cuisine is so deeply loved, come to Villa 28, Alley 11 To Ngoc Van, sit beneath the warm yellow lights, order the dishes marked with the chef’s hat—signature recommendations personally curated by Chef-Founder Vincent Cao Minh Page—and let the flavors guide your journey.
