TscTempest (elite user) TscTempest posted June 30th, 2010 at 8:59 am to Bread & Milk. Viewed 436 times. Answered 57 times.

Recently I've noticed a few places starting to offer pies: Puku has/had a Chicken and Mushroom Pie, and Segafredo offers a savory mince pie.

The Chicken and Mushroom pie was good, the savory mince left me a bit flat. What I found interesting was the difference in the pie crusts.

Does anyone know where these pies are sourced from?

What's the latest update on pie sellers in Hanoi now? Are there any pie carts? Hot pies over the counter shops? Other cafes or vendors offering pies on the menu?

I'd really like to know.

Last answered by de2facon about 77 months ago.

Answers (jump to newest answer)

ourman wrote on June 30th, 2010 at 9:42 am
ourman (elite user)

Try one of these meat and potato beauties from The Cart:


They're not available all days but are a fairly regular special. You can keep up with the day's specials on the Facebook goup:


Also on Twitter at http://www.twitter.com/thecartfood

Their New Hanoian page is here:


Only a limited number are cooked each day at lunch time. If a large group of Australians pass that can be a whole batch gone.

Full disclosure...the pies were so good I married the piemaker.

TscTempest wrote on July 1st, 2010 at 9:05 am
TscTempest (elite user)

Thanks for that, I thought of The Cart, but wasn't sure.

TscTempest wrote on July 1st, 2010 at 10:45 am
TscTempest (elite user)

Does Donkey Donuts make pies?

Is the shop that used to be outside Ciputra, near Jafa's (?) still making/selling pies?

Is there anywhere else?

AFAIK, Veggies don't have Amy's Vego pies in stock.

TscTempest wrote on July 4th, 2010 at 3:31 pm
TscTempest (elite user)

Does anyone know where Segafredo or Puku buy their pies from?

Newman wrote on July 4th, 2010 at 9:32 pm
Newman (elite user)

Contact liakristina - she is connected to Puku and might be able to help.

Alternatively, S Simon. Word has it he knows a pie-man...

TscTempest wrote on July 5th, 2010 at 11:37 am
TscTempest (elite user)

Ah yes! I forgot about him - but I thought he was into watching the weather...

Simple Simon met a dry man on a saltbush plain; Said Simple Simon to the dry man, "Do ya think ets gunna rain?" Said the dry man to Simple Simon, "Tho' tis cloudy and o'ercast, maybe it will and maybe it won't 'nd that's my bloomin' forecast!"

Now, what was that about a pieman?

I'll certain look up liakristina, and see where that leads. I'd like to know if there is a standardized pie maker in town, or just a few individuals here and there making a couple at a time.

ourman wrote on July 5th, 2010 at 12:03 pm
ourman (elite user)

I'm sitting here in Bangkok airport with The Cart's very own pie lady Loan - we're headed back to Hanoi.

As mentioned The Cart's meat and potato pies are essentially a special but demand has lead to them being made pretty much every weekday - they're a big hit with the lunchtime delivery crowd.

Loan makes a batch of 10 at lunch and they are usually gone by 2.

Obviously if anyone wanted to order an entire batch then we could come up with a good price and arrange times, delivery etc.

Also Loan is keep to add to her pie repertoire so if anyone has any special requests for fillings then it might be something she can look at.

Grant wrote on July 5th, 2010 at 12:15 pm
Grant (elite user)


Curry Pie - for Winter

I'm so bloody hungry right now.....


TscTempest wrote on July 5th, 2010 at 12:29 pm
TscTempest (elite user)

Hi ourman, I'm certainly interested in trying Loan's pies. I've been on a pie crusade for more than two years.

I have a number of standard fillings recipes that I'm willing to share in return for watching a batch being made, from flour to shop case, one day?

But for what it's worth, The following pies are usually popular:
curry pie, chunky beef, beef and... (onion, or tomato, or bacon, or mushroom), chicken and... (mushroom, or vegetable), spinach and... (fetta, or ricotta), chunky lamb.

Condiments/toppings: tomato sauce/ketchup, mustard, horseradish, mushy peas, mashed potato, mashed pumpkin

Newman wrote on July 5th, 2010 at 12:35 pm
Newman (elite user)

A genuine potato-top/cottage pie. Mmmmmmm

I can foresee a TNH Pie & Beer afternoon in the near future...

ourman wrote on July 5th, 2010 at 5:29 pm
ourman (elite user)


Just got back from tiring visa run - will have a chat with Loan and drop you a line regarding pies.

Freebird7 wrote on July 5th, 2010 at 6:52 pm

I want a really good spinach and ricotta filo, and a leek, semi-sun-dried tomatoes and feta filo would be great. Any ideas where such a thing could be?

TscTempest wrote on July 22nd, 2010 at 9:51 am
TscTempest (elite user)

For the Aussie's out there...

I was just reading a recipe which included sweet potato and feta cheese along with beef, potato, swede and onion - and they called it a "Stockman's Pie." WTF?!?

Hi Ourman, any further thoughts regarding pies?

BTW have you heard of Pie Designs and Solutions before? They have some interesting toys and information.

At Freebird7, I've not seen anyone doing fillo wraps, but it's possible that some of the high end hotel restaurants may have such things on their menu, they're certainly not on the small cafe takeaway menu, afaik. You can get frozen fillo pastry at Vegies in Xuan Dieu, local spinach easily enough, feta from almost any minimart, Metro for bulk buckets; sundried tomatos at Oasis, and leaks - depends on the season. They're easy enough to make.

If you don't have an oven or a benchtop toaster oven, you can make one using a couple of baking dishes, a trivet, and your stovetop.

Stovetop Oven (Dutch Oven without the coals):
:- Take a large baking tray or heavy based wok with lid;
:- Place a small trivet in the bottom;
:- Place food to be baked into the inner pan and cover with tinfoil, shiny side out;
:- Place lid onto outer baking tray or wok
:- regulate the heat, carefully.

Note: Put it altogether without the food and heat everything up. Use an oven thermometer to gauge the heat and then add food and foil cover when ready. Opening the system up too frequently will rapidly loose heat.
:- Place a medium sized flat based pan onto the trivet;

TscTempest wrote on July 22nd, 2010 at 10:05 am
TscTempest (elite user)

Oops! should read:

Stovetop Oven (Dutch Oven without the coals):
:- Take a large baking tray or heavy based wok with lid;
:- Place a small trivet in the bottom;
:- Place a medium sized flat based pan onto the trivet;
:- Place food to be baked into the inner pan and cover with tinfoil, shiny side out;
:- Place lid onto outer baking tray or wok
:- regulate the heat, carefully.

Freebird7 wrote on July 22nd, 2010 at 1:54 pm

@TscTempest- I think I'll just buy a small oven with a plug.

clock iconThen Some Time Passed...
TscTempest wrote on October 6th, 2010 at 2:35 pm
TscTempest (elite user)

... I hate this code crap sooo friggin' much! there ought to be a simpler way, damn it...


The Cart's

joshiverella wrote on October 6th, 2010 at 8:47 pm

What's the verdict, Tsc?

pippasweetie wrote on October 6th, 2010 at 9:45 pm
pippasweetie (elite user)

Don's makes nice sausage rolls, maybe a bit spicy for some kids, put good grown up stuff. I am interested in who makes a good sausage roll - not just a sausage bunged in a bit of puff pastry like Maison Vanille- but sausage mince mixed with other ingredients. I make a pretty good one, but I am too busy for fiddly cooking at the moment....

Loan is making me some little pies (without potato) to be more like an Aussie pie for our school United Nations Day celebration. I just sampled some to make sure they are really ok. I will tell you if they are after I have another one.

TscTempest wrote on October 6th, 2010 at 10:48 pm
TscTempest (elite user)

Well, what can I say, without doing a review on a number of different locations?

The pie from Don's was not a pie. There are certain characteristics that need to be met that the Don's Pie just doesn't tick off. Look like a UFO is not one of those things. Packaged pretty much like a pastie, well there is that with Don's. But a pastie is not a pie.

As for the Cart?

Chunky potato with minced beef filling, slightly peppery, but lacking on gravy. The pastry is thin, biscuity thin, and if the gravy were present, the pie would be in danger of being a soggy mess. I like the taste, the pastry was firm and held together well, but it truly was wafer thin.

Let's not disparage this pie, its a nice pie and in the absence of anything better, its a winner. However, points that might lead to improvement would be things like slightly smaller potato cubes, a more homogeneous mix between the meat filling and the potatoes, and a slightly thicker pastry base.

I didn't want to do a "review" on The Cart's Pies, but hard not to give basic comments, and also not offer a 'gold standard' as a comparison.

Suffice to say, I liked The Cart's Pie, and Puku's Chikcen & Mushroom offering, but don't like the offerings from, Don's, Segafredo, and Kangaroo Cafe. I'm still scoping out other options and on the personal make and bake level am totally disappointed with my own pastry bases thus far.

When I have a winner, I'll let you know about it.


Grant wrote on October 6th, 2010 at 11:25 pm
Grant (elite user)


Savory or Savoury???

Come on. This is serious.


thunderpussy wrote on October 8th, 2010 at 11:01 am

'Savory' if you're Amrican, 'Savoury' if you're English, 'Savo' if you're Australian.

TscTempest wrote on October 12th, 2010 at 9:21 pm
TscTempest (elite user)

Just an update,

recently I went to Puku and discovered that their famous Chicken and Mushroom Pie was no longer on the menu. After asking directly for it I was told that they still had some and that getting one was no problem. I ordered it for take away. After an hour or so, in a foam box with tomato and cucumber, this is how it turned out...

Now, this pie was pleasant. I can't complain too much, but being the 4th or 5th pie I've had from Puku, it seems to be inconsistent, with regards to pastry texture, and thickness. The filling has always been good! But the pastry is an important issue - it's what I'm chasing as a "holy grail" experiment. By and large, Puku's pies seem to be the best of what's on offer around the town.

In a recent excursion to Segafredo, it appears that they have changed their menu and one of the thing that have dropped off their menu choices is their minced meat pie. Good thing too! Because it was not worth ordering!

Now, recently I had a bit of success with my pastry. Here is one of my pies that I hope will become a regular in Hanoi. I'm experimenting, and I'm hoping to produce the perfect, "Aussie-style" pie. This comes close.

I've trialed it on a few of the regulars and invite them to make their own comments. So far, it's not perfect, but it IS close to what I'm aiming for. I believe it also sets the 'gold standard' for what a pie should be, here in Hanoi.

Give mea few weeks, and I think I'll have it all sorted. Bugger of a job though, I'd rather have a ready made already happening here in Hanoi, rather than go through the process of trying to perfect the perfect pie - Yes! flour is a significant issue here, along with humidity, and shortening etc...

Anyway, I hope to hear back what you think..

TscTempest wrote on October 13th, 2010 at 12:02 am
TscTempest (elite user)

btw: this was a rump steak with onion, mushroom and carrot pie, seasoned with Australian Bush Tomato and Mountain Pepper Leaf seasoning and chicken stock.

The steak turned out very tender for a Vn piece of meat. Quite surprising, really.

DabHand wrote on October 13th, 2010 at 1:36 am

Looks like a fine pie that

pwl2706 wrote on October 22nd, 2010 at 12:54 am

only 3 weeks to go and I'm having a Cornish Pasty at the West Cornwall Pasty shop in Blighty....

counting down the days till I get my first proper curry (as in Tandoori in GB!)

ah, so hungry now...

de2facon wrote on October 22nd, 2010 at 1:57 am
de2facon (elite user)

From those two examples in the photographs, must be some mighty fine eatin', I reckon. But for a few occasional Scots or British specialty shops, you can't get those goodies across the pond.

Savory, Schmavory

Savoury, Schamvoury

Savo, Schmavo.

It don't matter a brass farthing how you say it, but as dabhand accurately asserts, "Looks like a fine pie that".

Bring 'em on!

Freebird7 wrote on October 22nd, 2010 at 4:23 am

Halve the carrot and smother it all in more gravy/stock and it might look more like an authentic aussie pie - maybe even cut the carrots by more(both less chunky and in amount) and add more mushroom.. but I will HAVE to taste this...

TscTempest wrote on October 22nd, 2010 at 1:27 pm
TscTempest (elite user)

I'll try to organse a few "samplers" for the Sweeny Todd Party at Le Pub (Xuan Dieu) on the 31st of October.

Mrs Lovett's Pies**

There'll be a few for those who'd like to try.
The Preist (meat and veg), The Prince Albert(chicken and ham), The Milk Maid(veal and apple), Fillet of Soul ala Vicker(beef burgundy), and The Fleet Street Oyster(basa fish and lime).

**Due to the current indisposed nature of Mrs Lovett, manufacturing will be outsourced to the internationally and globally renowned, "The Herald of Change Brewery and Bakery."


Come join in the fun on the 31st.

THC Brewery & Bakery is a figment of my imagination, as is the Test Kitchen of Villa Tempest. Cheers. :-D

de2facon wrote on October 22nd, 2010 at 8:10 pm
de2facon (elite user)

Sounds like a business opportunity waiting to happen.

I can see it now....Four T Enterprises, Ltd.*

"A little bit of Hastings on Hai Ba Trung".

Seriously though, you could be a Commonwealth Shop catering to expats from those parts of the world as well as to many others who enjoy the foods.

As mentioned previously you can only get the goodies overseas at specialty shops. Why not in HN?

* Tempest's Tasty Tay Treats.

pinto wrote on October 22nd, 2010 at 8:15 pm

WTF - carrots in an Oz pie?

Are you a Cretin or a Tasmanian?

TscTempest wrote on October 23rd, 2010 at 8:49 am
TscTempest (elite user)

I'm Victorian, and it's a very Victorian thing to do, especially in a meat and veg creation.

Note: meat & veg creation not meat & veg "Cretin."


TscTempest wrote on October 23rd, 2010 at 10:35 am
TscTempest (elite user)

To keep things relevant, and to continue the usefulness of the thread, recently I went to Maison Vanille and tried their standard quiche. I only got halfway through it, but that was no fault of MV. Cold quiche is hard to eat especially after a long night before.

However, the pastry wasn't too bad. a little bit tough and doughy, but that could be a side effect from being cold rather than warm. All in all it was a pleasant savoury flan, which I'd say, buy one, eat one, but make sure it's warm to hot.

pippasweetie wrote on October 23rd, 2010 at 7:52 pm
pippasweetie (elite user)

Tsc I would really love a couple of pasties !

DabHand wrote on October 24th, 2010 at 12:12 am

I want pie, now, with chips, mushy peas and gravy, now , I want it now

TscTempest wrote on December 7th, 2010 at 10:48 am
TscTempest (elite user)

Today I stopped by Veggies, looking for a buritto for breakfast, sadly they had none. But, they had received an order of pastries from Don's. Amongst the order were several pies!?! I bought them straight away. The price was too good to leave them there:

TscTempest wrote on December 7th, 2010 at 11:15 am
TscTempest (elite user)

Here're some detail pics.

...and a couple of interesting links,
Pie Trivia
Pies, Pasties, Sausage Rolls
Australian & New Zealand Meat Pie

de2facon wrote on December 7th, 2010 at 12:00 pm
de2facon (elite user)

@ Tsc

These pix look good enough to eat...man!

I'm curious, what makes for a virtuoso chef's performance. I mean, is it the preparation of the filling? Does a spectacular tasting crust win the grand prize?

From the variations in the excellent looking items shown in the photos, my take is that the crust is what wins it in the playoffs.

No doubt the right combination of filling and crust gets the Blue Ribbon but it seems the baker is really the the key artisan here.


TscTempest wrote on December 7th, 2010 at 12:37 pm
TscTempest (elite user)

Hey De2,

yeah, they look good enough.

The "Crust" is integral to the feel and enjoyment of the pie. If you check out some of the above links, in earlier times, the crust was nothing more than a self-bake 'lunch box' not meant to be eaten. Nowadays that's no longer the case, a good tasting, pastry crust is a key element in the enjoyment of a pie. Thus texture, toughness, flavour, doughiness etc. are all core elements that need to be balanced properly. A good baker, whilst working from standard recipes, can intuitively tell if the pastry dough is worked enough, moist enough and good enough.

As for fillings, well, just about anything can go into a pie, and of course national/cultural tastes will dictate how that ought to taste. The "meat" pie has occasionally been referred to as Australia's National Dish, as such there are certain characteristics that need to be met. How it looks is one aspect, how it tastes, is another, thirdly, convention is important - An Aussie meat Pie is a beef and gravy pie, nothing more, nothing less. It may contain some onion as a seasoning agent, but too much and its a beef and onion pie. What can I say? "Convention."

From an Aussie standpoint, the above Don't pies certainly,kinda, "look" the part. As for the rest, you'd have to try them yourself.

A Blue Ribbon Pie? I'm still looking. ;-)

DabHand wrote on December 7th, 2010 at 12:43 pm

Well, they don't look three bad, I think a slighter higher filling to pastry ratio, wouldn't go a miss, however a few pasties and lamb pies, mash potatoes and gravy would probably just about do the trick for the 25th, well or any day ending in y

TscTempest wrote on December 7th, 2010 at 4:26 pm
TscTempest (elite user)

"Don't" is meant to be "Don's"

aragon wrote on December 21st, 2010 at 7:13 am


Does anyone know where foreign made frozen sausage rolls may be for sale in Hanoi.
Not ones made here but the frozen packs you used to get in the supermarkets in the west (well, maybe not the states)?

I am not looking for a pie but a cocktail size sausage roll!

TscTempest wrote on December 21st, 2010 at 9:46 pm
TscTempest (elite user)

Do you mean like these?

Patties Pies, Australia are the current suppliers of "Four'n Twenty" products. They do not export pies, pasties or sausage rolls, afik.

I've been in contact with Simplot, Aust. Who are responsible for quite a number of frozen goods. They also don't export. The reason I was given has to do with obtaining certain food classifications approval from some govie org which they can't be bothered with.

This leave us with the only alternative, locally produced products, if they exist, and if they come even remotely close to what we know and love.

Check out some of the local providers, I'm sure, f they even produce them, they'd be happy to freeze them for you.


you could wait until the new year, at which point you can try one of my sample rolls to see if they past muster. If they're good enough, I might be willing to make them to order.


Tsc Tempest
"The Baitlayer" - A Circus Cook's Diary

Grant wrote on December 21st, 2010 at 10:19 pm
Grant (elite user)


Critique. Tsc, those photos are seriously unappetizing. The last two are grey, cold, seriously unappealing looking treats. You'd never get a job at Macca's.

Too much photo realism. Photoshop some steam and kids full of pies bouncing in the background.

Don't ask me how to do that, it's your job. I'm so adept with a camera the photo would of looked like a nasty car accident.

Just being helpful...


DabHand wrote on December 23rd, 2010 at 1:36 am

I had an absolutely blinding cornish pasty, this morning

Newman wrote on December 23rd, 2010 at 7:08 am
Newman (elite user)

I'm assuming it was a drunk pasty if you were feeding your eyes instead of your mouth...

DabHand wrote on December 23rd, 2010 at 5:07 pm

No not drunk, also had a cracking cheese and onion one the other day too

TscTempest wrote on January 4th, 2011 at 7:42 pm
TscTempest (elite user)

Where from Dab?

Happy New Year! To one and all, yes, I'm back. ...please keep the collective groans down, we wouldn't want a false earthquake alarm...

When I originally started this thread, I was hoping that we could put or collective heads together and list the various places that offer pies, the types of pies and availability. That list hasn't grown much even though, thhere seems to be anecdotal commentary of both high and not so high end establishments offering some kind of variation on the pie theme.

In the intervening time, I've discovered it's not so cheap to make a pie here in Hanoi, especially with off the shelf ingredients and such. Personally, I believe that very few establishments have actually costed out the true lcost of manufacture of their pies, and are heavily subsidising this through other operations in their busines.

That's not a problem, but it it has prompted me to consider offering my own version of a pie (20 varieties in fact) on a, 'Made to Order' basis. As such I can no longer really comment on the pies of other establishments, as some might see that as griping or a conflict of interest. What I can do is declare my entry into this arena and suggest you contact me via PM if you'd like to know more about what is on offer.

In the meantime, please add, Villa Tempest (www.villatempest.de) to the list of existing and up-and-coming providers of savoury pies, pasties and sausage rolls.

DabHand wrote on January 4th, 2011 at 7:52 pm

Victoria Station, London

de2facon wrote on January 4th, 2011 at 9:02 pm
de2facon (elite user)

@ Tsc: Welcome back and put me down for a few of your finest for the next time I'm in town!

TscTempest wrote on January 4th, 2011 at 9:25 pm
TscTempest (elite user)

Thanks De2, I'll do that.

Folks, the website should be up in around a week, still sorting out nameserver and hosting issues.

DabHand wrote on January 4th, 2011 at 10:49 pm

I'll probably have some off your hands at some point to, will you be able to dispatch them to Ha Long and will you be supplying the Chippy?

TscTempest wrote on January 5th, 2011 at 12:08 am
TscTempest (elite user)

Ha Long is a bit out of the way, so you might have to pick them up on your way through.

As for the Chippy, at this stage your guess is as good as mine - I just got back to Hanoi yesterday evening, and I'm still catching up with all the local news...

clock iconThen Some Time Passed...
Rupert wrote on August 18th, 2012 at 9:21 pm

what ever happened to this/these pies?

NickinNam wrote on August 18th, 2012 at 9:52 pm

Tsc moved to Germany where he is perfecting spatzel by growing his own wheat.

Rupert wrote on August 18th, 2012 at 10:04 pm


Rupert wrote on August 18th, 2012 at 10:05 pm

The Cart's pasties are good, their pies - just OK.

de2facon wrote on August 18th, 2012 at 10:45 pm
de2facon (elite user)

Tsc was the go to guy for pies.

I only had a chance to savour the pics ( Brit spelling for emphasis). As noted above, I was looking forward to a few. When I last saw him in HN it was a couple of weeks before he moved and the operation was on hold.

Damn is right...

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