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Without flashy signs or extravagant advertising, this small eatery has become a familiar destination for generations of Hanoians. With over 30 years of history, from a simple street vendor's stall, Cô Huệ's snail noodle soup has now become a "legend" in the hearts of those who love traditional cuisine.
Co Hue's snail noodle shop currently has two branches located opposite each other on Nguyen Sieu Street – a short but extremely busy old street in Hanoi. The shop space isn't very large, with about ten simple, clean plastic tables on each side, serving around 50 customers at a time. But what's special is that even during a short lunchtime, both branches are always packed, with customers having to stand and wait for a seat.
Co Hue's snail noodle shop on Nguyen Sieu Street
The "peak" hours at the restaurant are usually around lunchtime, from 12 PM to 1 PM, when office workers and passersby stop by for a meal. Conversely, the restaurant is less crowded early in the morning, so those who want to enjoy a bowl of snail noodle soup in a peaceful atmosphere should come in the morning.
"Every day I collect hundreds of kilograms of snails, selling them continuously without stopping. I sell them for fun, because if I'm happy, my customers are happy too. If you come in the morning, it's less crowded, but at noon, there are so many customers that there's no place to sit," Ms. Hue shared.
Customers are constantly coming and going, the place is always full.
From a quiet street vendor's cart to a bowl of vermicelli noodles embodying the soul of Hanoi.
Few people know that Ms. Hue, the owner of the snail noodle soup stall, started her business as a street vendor. Every morning, she would carry her two baskets on her shoulders, walking through the streets, selling steaming bowls of noodle soup. After many years of selling, she finally established her permanent stall as it is now. But even though she moved to selling from home, Ms. Hue still retains the soul of the old-fashioned snail noodle soup – simple, refined, and distinctly Hanoi-style.
Every morning starting at 4 am, Ms. Hue and her family begin preparing the ingredients. The snails – the heart of the dish – receive the most meticulous care. Each day, the restaurant harvests several hundred kilograms of snails, a number that amazes many. The snails selected are large, plump, and glossy, with a crunchy texture but not at all chewy. Smaller snails – the traditional type used in Hanoi's snail noodle soup – are also available, carefully prepared by Ms. Hue to remove sand and grit, ensuring a clean and fragrant taste.
What started as a street vendor stall has now expanded to two branches located opposite each other.
After being cleaned, the snails are soaked in rice wine lees, a "secret" ingredient that helps remove the fishy smell and enhances the natural aroma of the snails. Then, the snails are boiled until just cooked to maintain their crispness and prevent them from becoming tough or mushy.
Unlike many modern snail noodle dishes with elaborate toppings like pork sausage, beef, and ribs, Co Hue's snail noodle soup focuses solely on snails and broth. This simplicity is what sets it apart. The broth is simmered with bones and ripe red tomatoes, and its highlight is a light yet rich sourness.
The broth is rich and tangy.
This broth isn't overly sour, but rather subtly refreshing and mild on the tongue. Combined with the fragrant perilla leaves, the steaming bowl of vermicelli becomes warm and comforting. Each spoonful of broth leaves a layer of flavor clinging to the tongue, enveloping the soft white vermicelli and the crunchy snails.
Besides hot snail noodle soup, the restaurant also serves cold snail noodle soup – a refreshing dish loved by many in the summer. With the same broth but served chilled, accompanied by fresh vegetables and cold noodles, cold snail noodle soup offers a completely different way of enjoying the dish while still retaining the essence of Hanoi cuisine.
They sell up to several hundred kilograms of snails every day.
A full bowl of snail noodle soup costs 50,000 VND.
Snail patties - a unique creation bearing the mark of Ms. Hue.
One interesting feature of the restaurant is the snail patties – an "invention" conceived by Ms. Hue herself. After being finely ground, the snails are mixed with spices, shaped into balls, and then deep-fried until crispy. When eaten, each snail patty is fragrant, soft inside, and crispy outside, offering a completely new experience.
Each bowl of vermicelli soup costs 50,000 VND and is called a "full serving of snail and fish cake." Customers can request extra fish cake if they like. The vermicelli is served with fresh vegetables, and a little shrimp paste or chili sauce makes it perfectly flavorful.
In an era where noodle dishes are being "modernized" everywhere, Co Hue's snail noodle soup still maintains its traditional method, from ingredients to service style. The restaurant is always bustling with customers. Some are regulars, some are recommended by friends, and many tourists stop by, try the food, and then return.
A rustic snail restaurant on Nguyen Sieu Street.
What has kept this eatery going for over three decades is not just the delicious food, but also the heart of the cook. Ms. Hue, with her graying hair and gentle smile, diligently works at her small counter every day, pouring drinks and checking in with regular customers. Such small gestures, in a simple eatery, leave a lasting impression.
Many jokingly say that Co Hue's snail noodle soup is a part of Nguyen Sieu Street's "heritage." It's a place where you can stop, eat a bowl of noodles, and clearly feel the authentic, slow pace of life in the old quarter. If you have the chance to wander through Hanoi's Old Quarter, don't forget to visit Co Hue's snail noodle soup, where even a simple bowl of noodles is enough to leave a lasting impression. Because there, you not only get to enjoy delicious food, but also touch a part of Hanoi's soul – simple, gentle, and profound, just like the sweet and savory broth in that humble bowl of noodles.
