Canh rau: A light soup made by boiling whatever extra greens are left over in the kitchen (usually rau gai, which is similar to chard, or mong toi, a Vietnamese spinach) with chicken or pork broth.
Nom toi-bi ngo-ca rot: Garlic, pumpkin, and carrot salad with mint leaves.
Dau sot ca chua: Salted tofu cooked in an semi-acidic tomato sauce, with uncooked scallions added on top.
Cha ca Ha Noi: Hanoi fish that's been grilled and then sautéed again in a pan with scallions and dill. It's served with cold bun noodles and a sweet lime fish sauce with dill and peanuts.
Vietnamese green tea (tra xang Viet Nam) and mung bean porridge: mung been boiled in water with very little sugar added.
Pyung yang naeng myun: chewy sweet potato or arrowroot noodles in a sweet vinegar broth with carrots, cucumber, pear, boiled and shredded egg, chicken and lean cuts of pork, and most importantly, spicy chili paste.