
Lists, prices and opening hours change. Check with the bar before you go.
Vin Hơi is a three-floor Vietnamese-French bistro in a converted house on Hang Bun, run by Léa and Hải Trần, who met as young chefs in Paris; Hải previously worked in a Michelin-starred kitchen in France.
The wine is mostly natural, low-intervention bottles, with glasses at roughly 140,000 to 250,000 VND and bottles from around 1 million VND. Guests can stop in for a glass and leave with a bottle to take away, and there are pavement tables out front.
The monthly-changing menu of shared plates ranges from oeuf mayo with black garlic and clams with sabayon to pâté en croûte and steak with aligot, most between 50,000 and 250,000 VND.
Small bars fill up fast on Friday and Saturday nights. Book ahead where you can.
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