Quán Cua Đồng - Món Ngon Hà Thành

The sweet fish cake is served with a sour and clear broth, some side vegetables and herbs, making the fish cake taste fragrant and just right.

Soft and fragrant banh gio made with fine rice flour, carefully selected meat filling that is rich and flavorful, just right to fill your stomach for breakfast.

Refreshing soy milk drink.

"Our perch noodle dish is a memorable favorite among many customers. The fish is boneless, crispy fried, and served in a hot bowl with fresh herbs, making it a well-rounded and flavorful meal."

The dish has a flavor of Northern Vietnam, with rich and aromatic broth, featuring crab and bologna, fried tofu, and various herbs.

Soft and fragrant banh gio made with fine rice flour, carefully selected meat filling that is rich and flavorful, just right to fill your stomach for breakfast.

Boiled balut with laksa leaves and salt & pepper

This is the restaurant's best seller, a basic crab noodle soup combined with cooked snails, rare beef, fish cake, and field-crab meat, topped with fresh herbs for a refreshing touch.

Fresh snakehead fish filtered of bones, cooked with congee

Includes: Fermented Pork Rolls, Boiled Snails With Lemongrass, Bac Ninh-Style Fried Fermented Pork, Pickled Figs, And A Complimentary Lemongrass Kumquat Tea.

Delicious boiled snail combo, served with rich ginger fish sauce, combined with crispy Ly Quoc Su snack cake, filled with fragrant meat, creating an attractive and harmonious dinner between the sweet taste of the snails and the rich taste of the cake.

Combo of Northern-style crab paste vermicelli soup with light, airy broth, smooth crab paste and crispy pork fat, combined with refreshing soy milk, creating a harmonious meal between sour, sweet, rich and refreshing flavors, both delicious and nutritious.

Combo of smooth, sweet congee combined with fragrant, nutritious egg cooked with mugwort and refreshing soy milk, creating a warm, full-flavored meal rich in energy.

This combo of rich, creamy balut (fertilized duck egg) and spicy Vietnamese coriander is paired with refreshing soy milk, creating a nutritious and energizing meal.

Soft and sticky sticky rice with a golden glow, fragrant with the scent of mung bean and crispy fried shallots, combined with refreshing soy milk creates a breakfast full of energy and nutrients. The delicate salty sweetness adds depth and attractiveness to the meal.

Cartilage Ribs with unique flavor.

Delicious beef hot pot with unique flavors.

Fresh Snakehead Fish Fillet

Savory, springy bites with aromatic mushrooms.

Fried fish cake dropped into hot pot

Rich hot pot broth with Japanese flavor.

Delicious, soft noodles perfect with hotpot.

Fresh vegetables, light and refreshing.

Tender beef shank, rich flavor.

Delicious snails with dipping sauce.

Refreshing soy milk drink.

Crispy youtiao, fragrant wheat dough delight.

Fresh, crisp greens!

Snakehead Fish Fillet

Delicious and nutritious meatballs.

Delicious, Full Of Crab Broth.

Delicious crab pieces, very enticing.

Fresh crab meat, rich flavor

Boiled pork cartilage, medium size

Tender rare beef with rich flavors

Fresh Snails, Ginger Fish Sauce, Raw Vegetables, Lemon, Chili

The sweet and sour hot pot broth is clear, with water spinach, bean sprouts, shredded banana blossom, herbs, grated banana, fresh processed snails, dried tofu, and noodles, accompanied by a bit of perilla leaves which is very suitable.

Sour and clear hot pot broth served with water spinach, bean sprouts, shredded banana blossom, herbs, grated banana, fresh snail prepared with tofu skin and rice noodles

"Crab hotpot has a sweet and refreshing taste with no oily residue. The hotpot is mainly served with malabar spinach, green mustard greens, okra, and melon. The broth comes with delicious toppings such as straw mushrooms, tofu, pure crab, and pork cartilage. Served with rice noodles."

Crab glass noodle mixed with vegetables and the restaurant's special sauce, a suitable dish for summer.

Red noodles mixed with water spinach, celery, special sauce of the restaurant and toppings like crab, fish cake, suitable for summer days

Fresh snakehead fish filtered of bones, cooked with congee

Bánh đa cua has Hải Phòng red bánh đa noodles, but the broth is fragrant with a light and sweet crab flavor, served with water spinach, sesbania sesban, straw mushrooms, fish cakes, cartilage meatballs, shiitake mushrooms, and field crab.

A dish from childhood, winter comes with a hot and spicy pork rib congee, tender young ribs cooked until falling off the bone, no bones left but still fragrant with meaty aroma, crispy fried dough sticks cut just right, crunchy and snappy, served with a sprinkle of chili powder for an extra kick.

Nem bùi Bắc Ninh - A signature dish of Hà Thành land with the rich taste of roasted rice powder, combined with a bit of fig leaves to create a perfect blend.

🥢 Fried fermented pork roll - Crispy crust, fragrant and rich filling, dipped in spicy chili sauce, stimulating the taste buds from the first bite. Cua Dong restaurant is confident in the delicious fried fermented pork rolls, not dry and super fragrant.

Boiled balut with laksa leaves and salt & pepper

This dish is suitable for a party. It's a signature Hanoi culinary delight, with a rich flavor and fragrant fish. The hemibagrus fish is marinated with spices then grilled, served with sesame rice paper, vermicelli, shrimp paste, fresh vegetables, roasted peanuts.

Boiled snails with sweet and crunchy bodies, served with authentic fish sauce.

Fried shrimp cake with fresh sweet shrimp. Crispy shell, rich flavor, served with dipping sauce and fresh herbs.

Famous Hanoi snack. Crispy pastry shell and fragrant filling, served with fresh herbs and fish sauce.

Flat young rice flakes cooked with meat and pork balls, fried com cake without being greasy.

Fried mugwort leaves with egg, a nutritious dish.

The dish has a light flavor but is rich in nutrients, with fresh snakehead fish filleted and served in a sweet and clear broth, accompanied by a handful of green mustard greens for added depth.

The sweet fish cake is served with a sour and clear broth, some side vegetables and herbs, making the fish cake taste fragrant and just right.

For customers who don't like grease, a light broth with fresh boneless snakehead fish, some green mustard greens, and straw mushrooms.

Sprinkled Sticky Rice With Sesame Salt, Cooked According To The Taste Of Bac Thai. Peanuts And Soft Rice For Dessert

Soft and fragrant banh gio made with fine rice flour, carefully selected meat filling that is rich and flavorful, just right to fill your stomach for breakfast.

Sticky rice for breakfast is a favorite among many, with soft and fluffy glutinous rice, added with mung beans, crispy fried shallots, and a sprinkle of floss for a rich and satisfying dish.

Crab paste vermicelli soup with Northern style, pure and fresh crab meat melted in your mouth and tender beef

Special crab paste rice vermicelli with fried pork fat and balut eggs

Crab paste vermicelli soup with pork rind and beef, containing pure and fresh crab meat that melts in your mouth, along with nutritious beef.

Rice vermicelli with crab paste, cooked in Northern style, served with rare beef and boiled balut (fertilized duck egg)

Northern-style dish, crab paste vermicelli soup with pork rind, added with boiled sweet snails and balut (fertilized duck egg)

"Crispy rice noodle soup with pure mountain crab meat melting in your mouth, served with sweet and crunchy snails and dipping sauce made from ginger fish sauce."

Northern-style crab paste rice vermicelli with pork rind and field-crab meat is super delicious, the sour and clear broth made by vinegar together with beef balls is rich and full of flavor.

Snails are carefully selected and cleaned. Fat and sweet snails with fresh meat. Boiled with lemongrass in a lime leaf broth. The fish sauce dipping liquid is perfect, with the warm, pungent flavor of lemongrass, ginger, and lime leaves.

Crab paste vermicelli soup with pork cartilage, the cartilages are processed so they are not too chewy or soft, this is a northern Vietnamese dish.

The dish has a northern flavor, snails are carefully selected, fatty, crispy, sweet, served with light broth and fresh vegetables.

The dish is infused with northern flavors, featuring sweet and refreshing crab paste vermicelli soup, topped with tender rare beef, providing a nutritious and delicious meal.

The Crab and Snail Noodle Soup is the best seller of the restaurant. It comes with fresh and delicious snails, crunchy on the outside and sweet on the inside, served in a sour and clear broth with fresh herbs.

This dish is inspired by the flavors of Northern Vietnam. Our crab noodle soup features pure mountainous crab meat, perfect for customers who prefer not to eat artificial crab cakes and pre-processed crab meat. The mountainous crab meat is fragrant and tender.

This is the restaurant's best seller, a basic crab noodle soup combined with cooked snails, rare beef, fish cake, and field-crab meat, topped with fresh herbs for a refreshing touch.

The crab noodle soup will be more attractive if topped with additional ingredients, such as noodles, crab meat, and balut eggs, which bring a sour and savory flavor from the vinegar and a rich taste of the balut eggs.