
Fried Tofu with Green Onion Sauce
Đậu tẩm hành
Crispy fried tofu dipped hot into a savory fish sauce and scallion dressing — a beloved Hanoi street snack from the subsidy era.
Photos
What's in it
- tofu
- scallion
- fish sauce
- lard
- chili
- sugar
Best moments to enjoy it
Best enjoyed fresh and hot in the afternoon or evening.
Origin & history
A humble dish from Hanoi's subsidy-era (bao cap), originally made with just fried tofu, fish sauce, and scallions. Lang Mo tofu and Lang village scallions were considered the gold standard. Over time it evolved into a popular beer snack found across the city.
How to order & pay
Ask for extra scallion sauce on the side. Best when eaten immediately while the tofu is still hot and crispy.
Cash only at most street stalls; bring small denominations.
Allergens, nutrition & health
Allergens
Contains soy (tofu) and fish sauce; lard used for frying
Nutrition & benefits
Good source of plant-based protein from tofu; herbs provide vitamins.
Health notes
Fried in lard — those avoiding animal fat can ask for vegetable oil instead.
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