The story
Hanoi Station in Brussels delivers a focused approach to Vietnamese cooking that traces back to founder Honghai Dao’s arrival from Hanoi. A specific craving for authentic soup during her pregnancy sparked the concept, leading her to build a Vietnamese kitchen that honors her roots. She now works alongside partner Bernard De Proost to run the Etterbeek location with staff trained directly in Vietnam. This dedication keeps the flavors grounded in regional tradition rather than adaptation.
The broths define the menu, with a classic phở built on beef stock simmered with cinnamon, ginger, and cardamom. Large rice noodles sit beneath slices of tender beef and a generous handful of fresh cilantro. Guests often start with perfectly crisp pork and vegetable spring rolls or delicate wontons filled with pork and langoustine. A bowl of bún cha rounds out the meal, pairing glass noodles with seared meatballs, shredded carrots, and bright herbs.
The interior mirrors the energy of a busy transit hub, combining zinc-topped counters with warm wood and cool steel accents. Red and grey tones echo the vibrant street corners of Hanoi without feeling staged. Le Fooding recognized this straightforward approach when listing the venue in its 2026 guide. The result is a welcoming space where Northern Vietnamese cuisine takes center stage.
Recognition
Ambience
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