VI
EN
As a food enthusiast eager to explore the stories behind dishes, I often spend my free time searching and accumulating diverse culinary experiences. While Hanoi's cuisine is renowned for its refined flavors, Ho Chi Minh City's cuisine captivates me with its rich and robust tastes. Among these, I can't overlook Chinese dishes such as: rice noodle soup, regular noodles, sweet soups, dim sum, dumplings, and more.
During a visit to the nearly 100-year-old Thieu Ky noodle shop, I was introduced to Thien Thien dumplings by a fellow food enthusiast. On a rainy afternoon, I went to Ha Ton Quyen street, known as the "Dumpling Paradise." There were many different dumpling brands there, but I chose to find Thien Thien, a shop located in a small alley, as recommended by the customer.
Ha Ton Quyen Street, known as the "Dumpling Paradise".
In contrast to the hustle and bustle of the street outside, the restaurant offered a tranquil atmosphere, allowing me to fully enjoy and appreciate the flavors of the food. Initially, there weren't many customers due to the weather, but within about 15-20 minutes after the rain stopped, all the tables were filled. The staff quickly arranged seating for customers in the nearby rented space.
Sel, an employee at the restaurant, shared: “Customers often choose to eat mixed noodles, dry noodles with char siu pork, and fried dumplings. To ensure the delicious flavor and health of our customers, the owner sources all ingredients from familiar, reputable suppliers. The broth is simmered from bone marrow, giving it a sweet and fragrant taste.”
Fried dumplings, one of the restaurant's best-selling dishes.
I quickly ordered a portion of fried dumplings, one of the restaurant's bestsellers. The nostalgic atmosphere, with its old walls, seemed to contrast sharply with the scene of the staff busily preparing food for customers. The broth pot emitted a fragrant aroma that filled the entire space.
The dumplings were dropped into the broth, then scooped out and placed in a large bowl for the staff to prepare the dish for the customers. I suddenly remembered what a diner I knew had shared during a Chinese meal: to know the chef's skill, a good dumpling should not break apart when blanched in boiling water, and should still have a chewy and crispy texture when eaten.
I didn't have to wait long before I had a plate of hot, fragrant fried dumplings. From the first bite, I was quickly captivated by the delicious flavor. The dumpling wrappers were thin, crispy, and not at all greasy, while the filling, made from sweet and savory shrimp, was even tastier when dipped in the sauce. Only then did I understand why the customer who recommended this dumpling restaurant to me had praised the food so highly.
Just like any journey, my culinary exploration has helped me make new friends with similar interests, accumulate experiences, discover delicious dishes, and learn more about culture and history.
I slowly savored the food, enjoying the delicious flavors and the family's culture. Through a conversation with diners at the next table, I learned that the restaurant had been open for over 30 years by Mr. Nham Lang. Now, due to his advanced age, he has passed on the recipe and the restaurant to his children to manage.
The dumpling shop is always crowded with customers.
Mr. Tung from Tan Phu District shared: “I’ve been eating at this restaurant for 7-8 years. I’ve tried dumplings in many places, but for me, this one is still the best. Every time I come here, I usually order two dishes: dry noodle dumplings and fried dumplings. I usually visit the restaurant in the evening, sometimes in the afternoon. My house is 10km away, and sometimes it rains, but I still go to the restaurant because I want to eat. My friend in Bien Hoa, about 30-40km away, also frequently visits the restaurant because he loves the taste of the dumplings.”
The shop is open from 12 noon until around 12 or 1 am. Sel said that the busiest times are between 6 and 8 pm, and on Saturdays and Sundays. The menu includes: mixed noodle dumplings, fried dumplings, noodle dumplings, dry noodle dumplings, squid dumplings, fish ball dumplings, pork skin dumplings, dried radish noodles with char siu, and radish noodle dumplings… Dishes are priced between 70,000 and 100,000 VND.
