Buzz
Hidden Gem: Thu's Crab Noodle Spot, Tucked in Tho Xuong Alley near St. Joseph's Cathedral, Featured on Global Network CNN with Spartan Charm, Attracts Diners Dodging Traffic
CNN Spotlights Hanoi's Culinary Treasures: Bún Riêu, Bún Chả, and Bún Cá - Must-Try Delicacies in the Heart of the Capital. Discover This CNN-Approved Crab Noodle Address Near St. Joseph's Cathedral in Tho Xuong Alley.
Captivating Images of the Crab Noodle Haven in Tho Xuong Alley Featured on CNN's Culinary Exploration.
Hanoi's Bún Riêu, diverse and abundant like its famous Pho, can be found throughout the capital. Travelers exploring the city can encounter this delicacy in various settings, from humble sidewalk stalls tucked in narrow alleys, traditional markets, and in front of old communal housing complexes to upscale restaurants. The true deliciousness of this iconic dish in the capital, spanning centuries, lies not in the size or status of the establishment but in its exquisite, meticulous flavor.
Thu's Crab Noodle spot in Tho Xuong alley, though not widely known, has won the hearts of most discerning diners.
This sidewalk Bún Riêu spot, located right next to St. Joseph's Cathedral, a famous destination for both local and international tourists. Here, visitors can enjoy a steaming bowl of flavorful noodles while listening to the cathedral bells chime in the background.
Thu's Crab Noodle spot, hidden in plain sight in this alley for 15 years, lacks flashy signs or a fancy storefront. The whole establishment features a worn stainless-steel kitchen counter, 5-7 small plastic chairs, all arranged along the sidewalk.
Diners enjoying the Bún Riêu here need to be quite adaptable: whether caught in a sudden downpour mid-meal, juggling their bowls while seeking shelter, or navigating through peak hours' bustling traffic, patrons must multitask. Surprisingly, the place remains crowded, mainly with long-time regulars and locals in the area. The sidewalk Bún Riêu spot is a true testament to flexibility.
Sister Thu's Bún Riêu boasts a rich combination of crab vermicelli, fried tofu, simmered beef, snails, and fertilized duck eggs. Depending on the customer's preference, Sister Thu serves it in various styles: some prefer a simple, traditional crab noodle soup, while others opt for the 'full-topping' experience, exploring diverse flavors.
Sister Thu candidly shares that she doesn't adhere to any ancient secret recipes, but rather adapts her cooking based on customer feedback. 'I change things a bit until the majority of customers are satisfied,' she says.
During the recent Covid-19 outbreak, the shop had to temporarily close. Sister Thu felt restless, missing her craft, and the stress of not being able to operate took a toll. 'For months not being able to sell, it's unfamiliar. I'd go in and out of the house, feeling exhausted. When you've been tied to a profession for so many years, not being able to practice it makes you yearn for it,' she shares.
Before the pandemic, Sister Thu's petite sidewalk eatery used to sell over a hundred bowls every day, sometimes nearing 200. Operating from 6 am to 1 pm, but often by 11:30 – 12 pm, Sister Thu would run out of stock, apologizing to disappointed customers.
'Currently, the number of customers has significantly decreased due to the pandemic, so I only make a few dozen bowls each day. Though it's not as much as before, it still brings joy,' she remarks.
The allure for diners here lies in the authentic, albeit limited, taste of crab vermicelli. 'The amount of crab in the bowl is not abundant, but even a small bite reveals the distinct fragrance of field crabs without any artificial enhancement or additives,' shared Mrs. Hong, a regular customer at the establishment.
According to Sister Thu's 'trade secret,' all the field crabs used in her noodle dish are sourced fresh from a trusted supplier she's known for many years. 'Using frozen crabs could cut costs by half, but I don't choose that option because the flavor is not as good, not genuine,' Sister Thu reveals.
Sister Thu reveals that besides crab, her broth includes a moderate amount of pork bones (excessive would overshadow the crab essence), tomatoes, ground dried shrimp, and sudden vinegar for a well-rounded flavor.
The broth's subtle, non-acidic, mildly tangy profile is a standout feature of the establishment. 'I handle tofu and sudden vinegar separately. The tofu is fried to a perfect, not overly dry texture, and the vinegar is fragrant and gently sour. I make my own dried shallots rather than buying pre-made ones,' Sister Thu shares.
The visually appealing color of the broth comes naturally from tomatoes, without the use of artificial coloring agents.
Sister Thu personally crafts and sautés the golden brown shallots for the dish.
The tofu, rich and plump, with a golden hue, is another plus for the eatery.
Bún Riêu at Sister Thu's place is priced from 25,000 to 55,000 VND/bowl. 'The place is small and can be a bit cramped. Sometimes you have to dodge passing vehicles while enjoying your meal. However, the Bún Riêu is excellent. The broth is not greasy, has a delightful spice aroma, is fragrant, pleasing to the palate, and visually appealing. I usually add beef and tofu because the beef here is tender, fresh, and sweet, while the tofu is much richer and more flavorful than many other places,' shares Mr. Thanh Hung from Dong Da, Hanoi.
The eatery, modest in appearance, consistently satisfies diners with its delicious flavors.
As reported by Vietnamnet
Authored by: Hoang Cuong
Keywords: Sidewalk Crab Noodle in Hanoi Featured on CNN: Dining with a Dodge, Selling Over a Hundred Bowls Daily
