An eel noodle shop on Hang Dieu Street, opposite Hang Da Market (Hoan Kiem District, Hanoi) was recommended by Michelin to be on the list of "delicious, affordable" restaurants in 2024. This is the only eel noodle shop in Vietnam that has "caught the eye" of Michelin reviewers.

Ms. Quach Kim Dung (right corner), owner of an eel noodle shop, said she did not know about this information until a customer came to eat and congratulate her. At that moment, she asked "What is Michelin?", then realized that she had previously forgotten the award invitation in the drawer.

Ms. Dung said she was quite surprised and proud when her family restaurant was recognized by a prestigious culinary award. "This will contribute to introducing new delicious dishes to diners, especially foreign guests, so that they know that Hanoi has more than just delicious pho," the restaurant owner said.

According to Ms. Dung's observation, in 1984, Hanoi did not have any eel noodle shops, while beef noodle shops appeared everywhere. From selling rice and rice rolls, she decided to open an eel shop at home.

For the past 40 years, the space of the restaurant has not changed much. The area is about 20m2, the restaurant is divided into two floors, each floor has about 6 stainless steel tables for 6 people to sit. The processing and ingredient counter is located right at the entrance, so diners can observe the entire process of making a bowl of eel vermicelli. Only the stir-fried vermicelli is prepared in the kitchen.

Unlike many eel restaurants in Hanoi that usually only serve vermicelli, stir-fry, and mixed dishes, Ms. Dung's restaurant also serves porridge, soup, and eel rolls. Each dish costs between VND30,000 and VND65,000. In addition, the restaurant also has vacuum-packed eels that customers can buy and cook themselves, priced at VND1.5 million/kg.

A bowl of eel vermicelli mixed with soy sauce, served with cucumber, perilla, basil, mint... sprinkled with roasted peanuts and fried onions. The eel is cut into small pieces and fried until crispy.

Eel rolls, priced at VND30,000 per serving, are also a favorite dish of customers, served with vermicelli. In addition to crispy fried eel, which goes well with vermicelli soup, stir-fries and mixes, the restaurant also sells soft eel, which goes well with dishes such as porridge and soup. According to Ms. Dung, the number of customers eating crispy eel is 5-6 times higher than soft eel.

The eels at the restaurant are selected from long-time customers in Bac Ninh and Nghe An. The broth is cooked by Mrs. Dung according to her own recipe. To have a clear broth, she cleans all the ingredients, including the pork and eel bones. The bones are blanched before simmering. The preparation stage is usually done from 3 to 4 pm the day before.

Dong Thinh eel vermicelli opens from 7am to 10pm daily, with peak hours from 12pm to 1:30pm and after 6pm. The customers are mainly regulars from Hanoi, and some tourists from other provinces. Recently, there have been more Asian international guests.

According to Ms. Dung, the eel vermicelli restaurant has existed in the center of the old town for more than 40 years with a single, family-preserved recipe. It is not a restaurant that is advertised widely, but it is crowded with customers every day. "Therefore, there is no reason to change even after Michelin suggested it," the restaurant owner said.

Dantri.com.vn

Source: https://dantri.com.vn/du-lich/quan-mien-luon-20m2-o-pho-co-ha-noi-lot-mat-xanh-cua-michelin-20240808135533753.htm