CAPICHI PRESENTS – HANOI GOURMET STYLE – Soi Com / Xoi Com

Born in 1991, Le Minh Tung grew up in a small apartment building in Hanoi. The warm meals from his family are still a precious reminder of his childhood. In 2020, a turning point in his life came when the pandemic slowed down life’s pace. He began to think about the “natural values” that were being lost. He decided to create a space for food centered on Vietnamese home cooking, aiming for a place that felt like coming home.

What the restaurant cherishes is its love for home cooking in northern Vietnam and its commitment to respecting seasonal produce. The menu is not fixed; it changes daily to include more than 20 types of northern home cooking based on the ingredients available. The name of the restaurant comes from the act of “serving rice.” It embodies a sense of caring for family.

The shop building was originally a house that a family in Hanoi had lived in since the 1990s. The old floral tile floors and furniture collected from northern households line the space, creating a simple and nostalgic atmosphere that gives visitors a sense of peace.

The restaurant is frequented by families and travelers from overseas. The flavors of northern cuisine have been recognized, and it has been included in the Michelin Guide for three consecutive years from 2023 to 2025.

Reporter: Editor H
An editor who loves eating and traveling. Her dream is to try all the distinctive dishes from different countries and regions in the world. She also enjoys taking photos as a hobby, and spends her time wandering around the city, discovering her favorite restaurants and cafes.

Garlic stir-fried young shoots of hayaturi from Mukangchai
Ngon Su Su Mu Cang Chai Xao Toi

90,000 VND

Acid-rich soup made with beef and star fruit
Canh Bo Khe Chua

150,000 VND

A gentle taste of the mountain's bounty with a hint of spiciness
This simple vegetable dish beloved in the mountainous regions of northern Vietnam. By quickly frying the tender young shoots of chayote with fragrant garlic, the crisp texture and natural sweetness of the vegetables are enhanced. The fragrant aroma of garlic and the refreshing taste of the young shoots harmonize beautifully, making this dish a popular side dish that goes well with rice on the family table.

A cup that brings out the richness of beef and the refreshing acidity
By briefly cooking thinly sliced beef in the heat, it brings out the tender texture and the sweetness of the meat to the fullest. By pairing the acidic star fruit with tomatoes, a refreshing acidity spreads throughout, creating a clear and gentle-tasting soup. The richness of the beef, the slight acidity of the fruit, and the aroma of the aromatic vegetables combine to create a refreshing taste that evokes the dining table of northern households.

Shrimp fried in kumquat sauce
Tom Sot Quat

160,000 VND

Fried cod with stir-fried cabbage and wasabi sauce
Ca Chep Xao Cai Chua

165,000 VND

The fragrant shrimp are enhanced by the kumquat sauce
This popular dish is made by seasoning large shrimp that have been peeled open and deep-fried to add a delicious aroma. On the outside, the shrimp are crispy and golden brown, and on the top, a signature Kinkan sauce is generously poured. This sauce, with its refreshing acidity and subtle aroma, enhances the shrimp’s richness, and the crispy coating and the shrimp’s sweetness combine to create a delightful finish. Despite its richness, the aftertaste is light and pleasant to savor until the very end.

A simple dish made of koi and high-season pickled vegetables
This is a fish dish that offers the simplicity of northern home cooking. The fish is well-cooked, retaining its firm texture and bringing out the natural sweetness and flavor of the fish. The high-vinegar pickle, with its gentle acidity, adds a refreshing balance to the overall flavor, helping to soften the richness of the fish. Despite its simplicity, the dish offers a rich, nuanced flavor.

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