Uncover a World of Specialities at Home Moc

All of the dishes at Home Moc have something unique about them. The restaurant is anchored in tradition, but always pushes towards the future and our specialities are a great example of this: Traditional, but with a Home Moc twist.

We take pride in providing a high-end take on national favorites and Hanoi’s own specialities, but we also like to show off the dishes our chefs do exceptionally well. Here are three unmissable signature dishes at Home Moc.

Cha ca ha thanh: Hanoian grilled “cha ca” and aroma salsa

This iconic Hanoi dish has been dismantled by our kitchen and put back together with a distinctly Home Moc approach. While some might consider any change to this traditional meal as blasphemous, we’ve worked hard to maintain those very particular cha ca flavors, while adding fresh greens and an aromatic salsa to give it a modern twist.

While you may normally find cha ca cooked in the centre of your table and presented with mam tom, a fermented shrimp paste, we take a different approach. We’ve added a light salsa and fresh herbs to really bring out those delicate fish flavors.

Ga nuong mat mia: baked herbal chicken in clay pot

Everyone knows the power of the clay pot – each dish made in it is always better than the last. At Home Moc, we’ve got dishes enriched with the flavors of our grandmother’s kitchen, so to speak.

Our chicken cooks slowly, without the need for a lot of extra fat, so when we bake our signature herbal chicken in them, the skin takes on years of authentic flavors and comes out with an outstanding caramelized skin.

Ba chi heo chien mam: deep-fried crispy pork belly with “mam” sauce

Crispy pork belly is a traditional Vietnamese dish with Chinese influences. This braised meat can be roasted for hours on end to create a succulent inner and a crunchy outer.

At Home Moc, however, we like to put our own spin on it. While that delicious crispy skin is usually great roasted, we’ve taken to deep-frying it for extra crisp, followed by the juicy fat and tender meat. This extra layer of bite means a greater explosion of texture.

Alongside this bold meaty dish is a small bowl of mam, a common Vietnamese dipping sauce that packs a four-point punch: sweet, sour, salty and spicy.

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