Years later, he was overwhelmed with joy when the humble eatery was unexpectedly recognized by Michelin.

Standing behind a counter lined with steaming pots of crab noodle soup, Do Thanh Long, 38, in Cho Quan Ward, HCMC, busily prepares bowl after bowl for customers. Around him, staff rush to clear tables and arrange chairs for the growing queue of diners waiting to be served.

Plastic tables set up in a narrow alley off Nguyen Bieu Street are packed with customers. Among them are not only local diners but also many international visitors eager to try the shop’s renowned crab noodle soup.

Having just returned to visit Vietnam a few days prior, Nguyen Phan, 22, from Australia immediately brought his close friend Ethan Nguyen, 22, to Long’s shop to enjoy the dish. 

Phan noted that he resides with his family in Australia. Upon arriving in Vietnam, Phan and his friend researched homeland dishes via social media and discovered Ba Ba Crab Noodle Soup through glowing recommendations from tourists.

“This is my very first time eating this dish, and I find it highly delicious. Now, I am no longer surprised to see so many people flocking to this tiny eatery,” the young man shared.

Because the shop's space is limited, many customers arriving later are forced to stand and wait or purchase takeout. When asked, these individuals all noted they have been dining at the shop for many years. They were thrilled to learn that on June 4 recently, the small eatery was honored by Michelin under the Bib Gourmand category (exceptionally good food at moderate prices).

Not far from Nguyen Phan’s table, a foreign married couple also arrived to enjoy the dish. The two chatted happily and showed great interest when the piping hot bowl of noodle soup was brought out and placed on the table by the staff. While eating, they constantly gasped and praised how delicious it was.

Because the shop's space is limited, many customers arriving later are forced to stand and wait or purchase takeout. When asked, these individuals all noted they have been dining at the shop for many years. They were thrilled to learn that on June 4 recently, the small eatery was honored by Michelin under the Bib Gourmand category.

According to the Michelin Guide, the banh canh dish here features an orange-colored broth derived from crab fat, served alongside fish cakes, crab claw meat, and shredded egg. The shop serves individual portions priced from VND55,000, while a large portion served in a clay pot costs VND120,000 for groups of diners.

Long said the Michelin recognition came as a complete surprise.

“Being recognized by Michelin is the biggest surprise and greatest pride of my life,” he said. “It’s a dream I never even dared to dream.”

“My restaurant is just a small street-food shop. I have no idea when Michelin inspectors came or what made them notice us.”

“For years, I’ve simply tried to give customers the best food possible. Whether people order through e-commerce platforms or dine in person, whether they’re Vietnamese or international guests, every bowl is prepared with the same ingredients and quality.”

Preserving family values

According to Long, the restaurant first opened in 2009 under the management of his mother, who served a variety of dishes.

In 2019, driven by his love of cooking, Long resigned from his position at a foreign pharmaceutical company to take over the family business. After assuming control, he streamlined the menu and focused exclusively on the family’s traditional crab noodle soup recipe.

The restaurant remains a family-run operation. Long’s father is responsible for cooking, while other relatives help manage daily operations.

The restaurant is named after Long’s grandmother, affectionately known as Ba Ba.

Because crab noodle soup is the shop’s only specialty, Long and his team purchase fresh ingredients every morning and prepare only enough food for the day’s service.

He hopes customers enjoy not only a traditional Vietnamese dish but also the feeling of sharing a family meal.

To reinforce that idea, the restaurant offers a larger clay-pot version of the soup, known as banh canh noi, or banh canh served in pot.

The concept is simple: rather than eating separately, diners gather around a shared pot of noodle soup, creating the atmosphere of a family meal even when dining out.

Since receiving Michelin recognition, the restaurant has attracted even more customers, especially international visitors.

Ha Nguyen