Hanoi Street Food in Six: Certified Kitchens and Bia Hoi

Six people at most, four hours, and more dishes than any of that suggests.

The tour begins with a conversation rather than a dish: the guide asks about allergies, vegetarian and vegan needs, and then explains how to cross a road in Vietnam, which is a genuine skill and not a joke.

After that it works through the hidden alleys and small restaurants of the Old Quarter, and the operator makes a point that most do not: every place on the route holds a food hygiene and safety certificate.

The list is long. Nom bo kho, green papaya with dried beef. Bun cha, grilled pork with rice noodles. Pho, the soup itself. Nem and pho cuon, fried and fresh spring rolls. Banh cuon, steamed rice pancake rolls. Banh mi. Banh goi, the fried pillow-shaped pastry. Banh ran, the doughnut. Tra da, iced tea, and bia hoi, fresh beer. Kem xoi, sticky rice with ice cream. Che, the sweet soup. And ca phe trung, egg coffee.

Between them, the guide covers Vietnamese cooking, history and culture.

In English, with bottled water included, and pickup from your hotel. Vegetarian menus on request; seafood by special request. There is no drop-off.