Came here after La Unica. Definitely not the Mercado that Esparza wrote about years ago. Not too many specialist. Most places are tacos,quesadillas, and other similar masa based items with the same fillings. Squash flowers, corn fungus, mushrooms, chorizo/potato, and pork skin in salsa as well as the common stuff ie Asada and the like. All of them are solid btw!! Oh feel free to mix and match. Asada and Corn Fungus? Yes please.
Amongst those I found a Puebla stand with blue corn and unique items like moronga/blood sausage and cecina.
Knew this wasn’t going to be success when it hit the table. No aroma and no grilled flavor.
Cold, too.
So far Hanoi Avenue is my favorite.
But Hanoi Corner has a killer baby clam porridge that always sells out and other noodles and apps that are worth exploring. Sadly the bun cha was bland.
I wish someone would do a street, truck, or underground backyard setup for bun cha Hanoi.
I’m not an expert, but from your comments about grill flavors, aroma, and temperature it seems like it might be good. I haven’t had it in a while, but I can still recall it being really aromatic, and having the flavors of grilled, rich meat served quite hot (at least the meat, which comes in its own pot). I thought it was quite a great dish there!
We recently had the chance to try a variety of wonderful restaurants on our most recent trip northwards. There are threads for each of these, but I’ll compile them all here in case someone finds it helpful:
Strawberry Butter and Cinnamon Toast Ganache, filled with slow-cooked strawberry preserves and creamy cinnamon ganache
Ate a pair of deez nuts and they were way too sweet with too much filling. you couldn’t take a bite without the filling shooting out the other end. stick with the dka.
Really tasty dish, served with cauliflower, fresh made crispy tortillas and some chili sauce. The tortillas had excellent flavor and making little tacos made each bite complex in flavor, all complimenting each other.
