Today Hang Gai is a mix of both the past and present with traditional and contemporary fashion houses, art galleries and coffee shops.

Just north of Hoan Kiem Lake and on the edge of the Old Quarter, Hang Gai has always been a famous trading place for silk. Tapping the tourist trade you will also find art galleries, handicraft stores and tiny souvenir shops.
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Cha Ca street in Hanoi was named after the eponymous local dish, which is still the main draw for locals and tourists today, but there are a few other choice spots worth mentioning along this illustrious stretch of the Old Quarter.
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Com chay (crispy rice crust or rice crackers) is a wonderful treat best enjoyed with a thick meaty sauce. I first tried com chay in Ninh Binh province with a scrumptious sauce of beef, onion, carrot, mushroom, tomato, dill, mint and other herbs and spices. The rice crust cracked as I dipped it into the mouthwatering sauce and it was simply heavenly.
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Designed by Gustave Eifel, the Long Bien Bridge was built in 1898 by the Daydé and Pillé Company, and inaugurated in 1903. At that time it was the longest bridge in Indochina and one of the four longest bridges in the world. In the 19th century, the bridge was called the Doumer Bridge in the name of the Governor General of Indochina.
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The “Discover the Red River” tour takes clients along the Red River in the vicinity of Hanoi, allowing them to relish the beauty on both river banks and visit traditional villages.
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An exhibition reveals the original blueprints and illustrations of the famous examples of French colonial architecture in Hanoi, writes Duc Hanh.

France’s contribution to the architectural heritage of Hanoi is undisputed. The city is filled with glorious colonial-period villas and salubrious European style avenues. Opulent buildings such as the Hanoi Opera House and the Sofitel Metropole would not look out of place on a Parisian boulevard.
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Phở is a Vietnamese thinly sliced meat and noodle soup dish. The soup includes noodles made from rice and is often served with basil, lime, sprouts and peppers that are added to the soup by the customer (as well as any condiments desired). The most common variety includes thinly sliced beef brisket or flank. Continue Reading