Buzz
Mrs. Hang, a Thai Binh native, has been running a noodle soup restaurant on Hang Bai street for 5 years, driven by a longing for the tastes of her homeland.
Savor the taste of Thai Binh in this quaint noodle soup spot
Located in alley 21D of Hang Bai street, hidden behind a modest sign, the noodle soup spot owned by the Thai Binh couple continues to attract many diners, especially from 11 am to 2 pm. According to Mrs. Hang, the restaurant is open all day, but customers mainly flock during lunch hours. The establishment sells 100-200 bowls daily. Due to its limited space, only about 6 plastic tables and chairs fit inside. When crowded, the owner arranges seats along the alley to the spacious area at the back.
The bowl of noodle soup is served piping hot, with a thick broth that clings to the noodles, similar to a mixed noodle dish. The noodles inside are thick and springy, paired with golden crispy fish, fresh vegetables, and thinly sliced pickled bamboo shoots.
According to the owner, the uniqueness of the dish lies in the way the fish is prepared. In some places, the fish is often thinly sliced and deep-fried for crispiness. However, in Thai Binh, the process is more elaborate. After initial preparation, the fish is boiled and then carefully deboned, both large and small. The final step involves coating the fish in a rich mixture of fresh turmeric and fish sauce. After soaking in the spices, the fish is simmered for about 3 hours before being served. 'With this method, the sweetness and saltiness are preserved in every bite,' Mrs. Hang explains. The restaurant typically uses fresh-caught fish.
The second distinctive feature of Thai Binh's noodle soup is the broth made from simmered pork and fish bones, thick and rich, rather than sour and diluted like elsewhere. The purchased noodles are allowed to expand, mixed with seasonal vegetables such as water spinach and morning glory. Due to the flavorful broth, it only slightly covers the noodles, creating a harmonious taste when mixed for consumption.
Mrs. Hang shares that some customers, recommended to try the dish, find it either too rich or too bland for their taste buds. However, she maintains the authentic Thai Binh recipe without compromise. Many patrons here also appreciate the pickled bamboo shoots, with a tangy, spicy, and sweet flavor. In the afternoon, Mrs. Hang takes the opportunity to boil the bamboo shoots, let them drain, and lightly salt them to be ready for the next day's sale. Consequently, the bamboo shoots are always fresh and crispy.
According to Mr. Minh Son, a regular customer at the restaurant, the noodles here are delicious, the ingredients are fresh, but those accustomed to Hanoi-style noodles might find it unfamiliar and less appealing. He states, “The distinctive flavor and warmth of the shop owner help those away from their hometown feel less homesick,” he adds.
Mrs. Hang reveals that after graduating from university in 1990, she stayed in Hanoi and worked in various jobs. Sometimes, feeling the longing for the taste of her hometown, she decided in 2015 to return to Thai Binh to learn the trade and open her own eatery. At that time, the majority of customers were fellow hometown residents. People from Thai Binh in Hanoi would come to eat and then introduce each other. Later, unfamiliar customers also came to the restaurant, with some finding it unappetizing, while others enjoyed the rich and unique taste of the dish.
“Most customers are far from their hometown, so they are delighted to savor this dish in Hanoi. If possible, I will introduce another dish, Thai Binh banana flower noodle soup. That dish is also very delicious,” Mrs. Hang says.
Source: Lan Huong/ Vnexpress
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Reference: Travel guide on Mytour
MytourMarch 5, 2020
