Gio lua is made with lean pig meat, which is pounded with a pestle until it becomes a sticky paste. Fresh banana leaves are tied very tightly around the paste, and then it is well cooked. Good gio lua has a fine white colour, is firm, and has a perfumed and sweetish taste.

Gio lua may be obtained anywhere in Vietnam, but the best gio lua is from Uoc Le Village (Hanoi), where the know-how for Gio lua is strictly kept so as to allow no secrets of the job to flow out from Uoc Le. Slices of Gio lua are slightly pink, moist, and sweet-smelling meat, fish sauce and banana leaf.

Cha ca is made from mud-fish, snake-headed fish, but the best one is Hemibagrus (Ca lang). Fish bone is left away to keep fish meat only, then seasoning, clipping by pieces of bamboo, and frying by coal heat. An oven of coal heat is needed when serving to keep Cha ca always hot. Cha ca is served with roasted peanuts, dry pancakes, soft noodle soup, spice vegetables and shrimps paste with lemon and chilly.

The Cha ca La Vong Restaurant on No.14 Cha Ca Street is the "ancestor restaurant" of the dish.

Since long ago, nem ran has been a familiar dish on the menu at all households during the New Year’s festivities, at family parties, and at receptions.

The stuffing of the nem ran is comprised of mince pork, sea crabs, eggs, minced Jew's ears, thin-top mushroom, dried onions, bean-sprouts, pepper, spiced salt, etc. The mixture is then rolled in flat rice cakes and fried in a pan until crispy.

Nem are eaten hot with a sauce that it is, at the same time, somewhat salty, sweet, acidic and scented (with the flavours of onion and pepper). Papaya and a few fresh scented vegetables are added.