A tourist from China was surprised to find that three popular noodle shops in Hanoi - serving bún riêu, bún ốc, and bún chả - were tucked away in narrow, signless alleys, yet were bustling with diners.
Tian Hui, a female traveler from Taiwan (China), recently shared several videos of her culinary experiences in Hanoi’s Old Quarter.
Not long ago, she and her friends embarked on a food journey through Hanoi’s hidden alleyways, discovering eateries that were far from flashy. With no bold signage or ornate decor, these spots were still packed with eager customers, igniting her curiosity to seek them out.
Her first stop was a bún riêu stall run by Mrs. Hoan on Hang Luoc Street. The small and modest sign was almost hidden among other storefronts.
The shop sat deep inside a narrow alley, barely wide enough for one person. But upon stepping through the tight entrance, she was astonished to find a lively space filled with dozens of diners.
The alley entrance to the shop is narrow and tight.
The inside of the eatery is packed with diners.
She ordered a fully loaded bowl of bún riêu featuring crab paste, beef, pork paste, tofu, and a balut egg. She expressed mild disappointment that the shop had run out of mantis shrimp.
"This bowl of bún is unlike any I’ve had before. The broth is a rich reddish-orange from the tomatoes, and the flavor is intense and deep. The side ingredients are all fresh and delicious. The pork ear paste is crunchy and fragrant with wood ear mushrooms. The balut egg was perfectly cooked, so I didn’t feel hesitant to try it," she remarked.
This shop is one of Hanoi’s most popular bún riêu spots. The broth is praised for its fragrant field crab aroma and its subtly sour taste from vinegar and tomatoes. The beef is cut into thick, tender slices and cooked just right to preserve its sweetness. A full bowl costs 60,000 VND (about 2.45 USD), and with mantis shrimp, the price is 75,000 VND (about 3.05 USD).
The stall opens at 6 a.m. and often sells out by 10 or 10:30 a.m. During peak hours, diners must queue for a turn to order.
The tourist is pleased with her bowl of bún riêu
Next on her journey, the Chinese traveler headed to Dong Xuan Alley, home to a bustling food market. She weaved through the crowded stalls in search of the renowned Thuy bún ốc shop.
When she arrived, the first floor was completely packed. She was invited upstairs, climbing a narrow spiral staircase.
Thuy’s bún ốc is one of the busiest stalls in the market. Even in the sweltering summer, this 15-square-meter eatery remains full. As soon as one person leaves, another takes their place.
The stall only serves two dishes: traditional bún ốc and bún ốc chuối đậu (snail noodle soup with banana and tofu). The bowls come without pork paste, beef, or meatballs like at many other places. This commitment to traditional flavors is exactly why the place remains consistently popular.
She ordered a bowl of bún ốc chuối đậu, which included snails, tofu, banana, and a fragrant, tomato-based broth. Upon tasting the broth, she nodded repeatedly, exclaiming how delicious it was.
Thuy’s bún ốc shop is famously crowded.
She praised the chewy texture and fresh flavor of the snails, which had no fishy smell. The inclusion of banana surprised her. "I think it’s green banana. When paired with the broth, it gives off a slightly sour taste," she explained.
She noted that the bowl costs between 40,000 to 50,000 VND (1.65 - 2.05 USD), depending on the type of snail and added ingredients. The shop is open from 7:30 a.m. to 5:30 p.m., with the busiest time from 11 a.m. to 1 p.m.
The third hidden alley shop she visited was a bún chả stall located at 74 Hang Quat Alley. Roughly a 10-minute walk from Hoan Kiem Lake, this place has become a staple for both locals and tourists. All food preparation is done in plain view.
She repeatedly praised the flavorful broth of the bún ốc chuối đậu
"The dipping sauce looks simple but is incredibly tasty," she shared. Photos: Travelandrice
As soon as she stepped into the alley, the scent of grilled pork filled the air. Deeper inside, the rows of plastic tables and chairs were already full.
She ordered a full set of bún chả with fried spring rolls. The grilled pork and pork patties were cooked in two stages - first lightly grilled, then again until golden and slightly charred, giving the meat a smoky aroma and sizzling texture.
She found the grilled pork belly soft and tasty, while the pork patties were thick and satisfying. Everything was full of flavor. The crispy spring rolls also left her impressed.
"The dipping sauce looks simple but is actually very flavorful, with a well-balanced taste," she commented.
She expressed great satisfaction with all three noodle spots hidden in Hanoi’s maze-like alleyways. She hopes more travelers will consider adding these unique eateries to their food adventures in the city.
Vietnamnet.vn
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