{"id":25987,"date":"2026-03-31T10:17:46","date_gmt":"2026-03-31T03:17:46","guid":{"rendered":"https:\/\/walking-vietnam.net\/?post_type=rensai&p=25987"},"modified":"2026-03-31T10:23:07","modified_gmt":"2026-03-31T03:23:07","slug":"xoi-com","status":"publish","type":"rensai","link":"https:\/\/walking-vietnam.net\/en\/rensai\/capichi-presents-hanoi-gourmet-style\/xoi-com\/","title":{"rendered":"CAPICHI PRESENTS \u2013 HANOI GOURMET STYLE \u2013 Soi Com \/ Xoi Com"},"content":{"rendered":"

This issue features a tasting report featuring a review of the restaurants and shops that our editorial staff visited in person to interview for the \u201cCapichi\u201d food delivery app. This issue focuses on the \u201cXoi Com,\u201d a traditional Vietnamese home-cooked meal that you can enjoy.<\/p>\n\n\n\n

The spread of rice from a single bowl of rice that was stolen<\/strong><\/strong>The Story of a Vietnamese Family<\/strong><\/h2>\n\n\n\n
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A warm corner that quietly conveys the way of life of a former Vietnamese family<\/p>\n\n\n\n

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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\u2019s pace. He began to think about the \u201cnatural values\u201d 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.<\/p>\n\n\n\n

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 \u201cserving rice.\u201d It embodies a sense of caring for family.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Reporter: Editor H<\/strong>
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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Chef Tun (pictured right) who brings the charm of Vietnamese home cooking to both domestic and international markets<\/p>\n<\/div>\n\n\n\n

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The interior features furniture and decorations reminiscent of a Hanoi home from the 1990s.<\/p>\n<\/div>\n\n\n\n

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A table featuring northern home cooking using seasonal ingredients<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Garlic stir-fried young shoots of hayaturi from Mukangchai<\/strong>
Ngon Su Su Mu Cang Chai Xao Toi<\/strong><\/p>\n\n\n\n

90,000 VND<\/strong><\/strong><\/p>\n<\/div>\n\n\n\n

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Acid-rich soup made with beef and star fruit<\/strong>
Canh Bo Khe Chua<\/strong><\/p>\n\n\n\n

150,000 VND<\/strong><\/strong><\/strong><\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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A gentle taste of the mountain's bounty with a hint of spiciness<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong>
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.<\/p>\n<\/div>\n\n\n\n

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A cup that brings out the richness of beef and the refreshing acidity<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong>
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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Capichi's choice!<\/span><\/span><\/strong><\/p>\n\n\n\n

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Shrimp fried in kumquat sauce<\/strong><\/span>
Tom Sot Quat<\/strong><\/span><\/p>\n\n\n\n

160,000 VND<\/strong><\/strong><\/strong><\/strong><\/p>\n<\/div>\n\n\n\n

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Fried cod with stir-fried cabbage and wasabi sauce<\/strong><\/span>
Ca Chep Xao Cai Chua<\/strong><\/span><\/p>\n\n\n\n

165,000 VND<\/strong><\/strong><\/strong><\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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The fragrant shrimp are enhanced by the kumquat sauce<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong>
<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong>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\u2019s richness, and the crispy coating and the shrimp\u2019s sweetness combine to create a delightful finish. Despite its richness, the aftertaste is light and pleasant to savor until the very end.<\/p>\n<\/div>\n\n\n\n

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A simple dish made of koi and high-season pickled vegetables<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong>
<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong>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.<\/p>\n\n\n\n


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Official website and SNS<\/h2>\n\n\n\n
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Facebook<\/a><\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

Google Maps<\/h2>\n\n\n\n

107 Ngo 36, Lang Ha, Dong Da, Hanoi<\/p>\n\n\n\n