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Most nights, Hanoi House feeds Peterborough through a phone screen, orders moving out the door on Uber Eats before anyone thinks about sitting down. The Lansdowne West restaurant is built for more than that. Behind the takeout traffic is a bright, minimalist dining room dressed in botanical greenery, with seating for as many as seventy and the capacity for a private event or a large family table. The kitchen working between those two modes is a wide-ranging Vietnamese one, anchored by long-simmered noodle soups and a pork belly it treats as a signature.
The soups carry the most weight. The House Special Beef Noodle Soup is the clearest first order: rare beef, brisket, beef meatballs, tendon, and tripe over flat rice noodles in a broth built for depth rather than speed. The Spicy Beef Noodle Soup goes a different direction, leaning on a lemongrass broth with pork hock and a hit of sate, while the chicken version stays clear and aromatic and a bowl of house-made pork wontons arrives in light chicken broth with bok choy. Broth is the part of a Vietnamese kitchen that can't be faked, and Hanoi House treats it as the centre of the meal rather than a base under everything else.
Pork belly runs through the menu as a signature of its own. The Pork Belly Banh Mi loads grilled marinated pork belly onto banh mi bread with pickled carrot and daikon, cucumber, cilantro, pate, mayo, and a sweet fish sauce that keeps the richness in check. The Pork Belly Fries take the same cut somewhere more playful, crisp fries under grilled pork belly with sriracha mayo, sweet fish sauce, cilantro, and green onion. For a lighter start there are Fresh Shrimp Rolls, rice paper around vermicelli, mint, pickled carrot and daikon, and shrimp with a housemade peanut sauce. The wok does real work too, from Shaking Beef stir-fried with sweet peppers and onions to garlic noodles in sweet oyster sauce and a Vietnamese fried rice cut with Chinese sausage and egg. Broken rice plates round things out, jasmine rice and a fried sunny-side egg under pork belly or a mix of chicken, pork chop, and shrimp.
The menu's real strength is range held together by discipline. A diner who wants soup first, a banh mi at lunch, a plant-based plate, or a family-style spread can each be served without the kitchen drifting from its Vietnamese centre. The plant-friendly route is built out rather than tacked on, with Vegan Tofu Curry in a mild yellow coconut lemongrass base and Tofu Vermicelli among the options, and a gluten-free menu maps clear paths through the vermicelli bowls, broken rice, curry, and soups. Dietary needs get planned ahead instead of improvised at the counter.
The restaurant is owner Susan Tung's, and local reporting traces a longer run in Peterborough kitchens behind it. Hanoi House opened in early 2020 downtown and later moved out to Lansdowne West, trading its first storefront for something larger and brighter, with the kind of parking no downtown block offers. The move turned a small Vietnamese kitchen into one that can seat a crowd without pushing every meal into a takeout container.
Put together, Hanoi House works the way a neighbourhood Vietnamese restaurant should. The broth gets its hours, the pork belly gets two treatments, the plant eaters get real options, and a group can settle in on Lansdowne West around a Family Vermicelli Dinner for Two, fried spring rolls, grilled meats, herbs, noodles, peanuts, and sweet fish sauce passed across the table. It is a menu wide enough to pull a table back for something different each visit, and grounded enough that the something different still tastes like the same kitchen.
Noodle soups, vermicelli bowls, broken rice, banh mi, curry, fried rice, and fresh rolls give Hanoi House enough shape for repeat visits without losing its Vietnamese centre.
The restaurant can handle soup-first diners, banh mi lunches, plant-friendly orders, gluten-free planning, takeout, and family-style vermicelli without making the table compromise too much.
Susan Tung's verified owner role and Peterborough restaurant background give the listing a human anchor, while the current site adds a practical room story through events, capacity, parking, and catering-adjacent hospitality.
This is Restaurantica’s own read — synthesized from publicly available sources across diner signal and editorial research, last updated June 2026. It’s our interpretation of the evidence, not a crowd average — and placement is never for sale.
Hanoi House gives Peterborough diners a clear Vietnamese centre: noodle soups, banh mi, broken rice, vermicelli, curry, and fresh rolls all sit in one menu. Susan Tung's owner story adds a local thread without turning the restaurant into biography first.
This is comfort food with a Vietnamese backbone. Long-simmered beef noodle soup, curry chicken, fried rice, broken rice, pork belly fries, and banh mi make the menu feel warming and practical without flattening it into generic takeout.
The value case is about full meals and repeat usefulness. Banh mi, vermicelli, broken rice, noodle soup, curry, and fried rice give diners several high-teens and low-twenties paths, while the loyalty program adds a practical reason to return.
Hanoi House has an easy takeout shape: banh mi, vermicelli bowls, fried rice, curry, and noodle soups all travel or reheat better than fragile plated dishes. Online ordering and loyalty redemption make the repeat-order path straightforward.
Plant-friendly diners get real choices instead of a single side dish. Vegan Tofu Curry, Vegetarian Noodle Soup, Tofu Vermicelli, Vegetarian Spring Rolls, Deep Fried Tofu, Vegetarian Fried Rice, and Vegan Fried Rice give the menu several routes.
Restaurantica’s write-up above is synthesized from broad public signal — community reviews add the first-person layer. Share the nuances of your visit to Hanoi House in Peterborough: the standout dishes, the room, the service.
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