Recently honored with the Michelin Bib Gourmand award for its delicious yet affordable food, this establishment has seen a surge in both local and international customers.

On weekend evenings, Dong Thinh is packed with patrons eager to savor its famed dishes. Mrs. Quach Kim Dung, the 67-year-old owner, skillfully manages the kitchen, preparing bowls of eel noodles with a swift and practiced hand.

“Our restaurant has had a steady flow of regular customers for decades. Since receiving the Michelin recognition, we’ve noticed a significant increase in new customers. Many come in, asking if we are indeed the Michelin-awarded spot,” Mrs. Dung shared with a smile.

Dong Thinh’s menu offers a variety of eel dishes, including eel noodle soup, fried eel noodles, eel porridge, and eel spring rolls. However, the most beloved items are the eel noodle soup and eel noodle salad.

For the eel noodle salad, the noodles are cooked just right, retaining their chewy texture. Each bowl is topped with crispy fried eel, fresh herbs like perilla and mint, cucumber slices, bean sprouts, and a sprinkle of roasted peanuts and fried shallots. The dish is accompanied by a bowl of rich broth with fragrant herbs like laksa leaves and scallions.

The eel noodle soup, particularly popular during cooler weather, features similar ingredients but is served in a hot, flavorful broth. “The broth is a crucial element that sets our dishes apart,” Mrs. Dung noted.

Mrs. Dung emphasized that all the eels used at Dong Thinh are fresh, sourced from Nghe An and Bac Ninh provinces. They are meticulously cleaned, marinated with a special blend of spices, and fried to a golden crisp at home. The ingredients are used up each day to ensure the eel retains its crispiness and flavor.

“The eels need to be just the right size, with smooth skin and a uniform shape. We clean them thoroughly with salt to remove slime and odor before cutting them into pieces, marinating, and frying until they are perfectly crisp,” Mrs. Dung explained.

A bowl of eel noodle soup costs 45,000 VND, while the eel noodle salad is priced at 55,000 VND. Other dishes range from 30,000 to 65,000 VND. The restaurant also sells dried eel, vacuum-sealed for longevity, priced at over 1 million VND per kilogram.

A regular customer named Nhung, from Ba Dinh District, praised the restaurant: “I’ve been eating here since I was in my mother’s womb, about 22 years. The eel is perfectly seasoned, crispy, and retains its sweetness.”

First-time visitor Uyen, also from Ba Dinh district, was impressed with the eel noodle salad: “The eel is crispy and fresh, without any fishy smell. The generous amount of fresh herbs and cucumber makes it a refreshing dish,” she said, though she noted that the flavor wasn’t exceptionally unique.

Mrs. Dung expressed her pride and joy at being recognized by the Michelin Guide: “This award is a testament to over 40 years of preserving traditional flavors. It’s a great motivation for us to continue improving our food and service quality.”

Dong Thinh’s spacious restaurant spans two floors and can accommodate about 20 tables. Despite the crowd, the service is efficient, and waiting times are minimal. The restaurant also attracts numerous foreign tourists keen to try this traditional Vietnamese dish.

While the prices are slightly higher than average, the consistent quality and Michelin recognition make Dong Thinh a must-visit for eel noodle enthusiasts.

Linh Trang - Kim Ngan