The famous beef noodle soup of Hanoi.

During Tet (Vietnamese New Year), Hue-style noodle shops remain open to welcome customers as usual.

As spring arrives, the trees along the paths surrounding the Hue Imperial Citadel sprout new leaves. This year's Tet (Lunar New Year) in Hue feels even more joyful now that it has officially become a centrally governed city. For those selling Hue-style vermicelli, it's also an opportunity to promote their specialty to an increasing number of tourists.

During Tet (Lunar New Year), Hue-style noodle shops remain open as usual. The women diligently prepare delicious pots of noodles from late at night. Noodles from Van Cu village – recently recognized as a National Intangible Cultural Heritage – are regularly delivered during the Tet holidays.

A bowl of pork knuckle noodle soup or beef noodle soup is appealing to diners thanks to its delicious, sweet, and fragrant broth. It's cooked in a very thin, flexible aluminum pot, shaped like an old-fashioned copper pot but deeper and wider, which the people of Hue call an "om." The pot is handcrafted by skilled artisans.

Located at the foot of Gia Hoi Bridge, along Bach Dang Street (Phu Cat Ward, Phu Xuan District, Hue City), Me Keo's noodle shop has been around for over 70 years. It's a small shop with low tables and chairs. The bowls of noodles at Me Keo's shop aren't very large, containing only noodles, broth, rare beef, and meatballs.

Perhaps what diners enjoy most is seeing the clear broth, topped with crab cakes and bright red blood pudding, along with the fragrant aroma of lemongrass and shrimp paste rising from the wood-fired pot. When eating, they can only savor the sweetness of the bone broth, the crispy texture of the pork belly, or the richness of the carefully cooked pork trotters.

Located next to the Hue Imperial Citadel, Mu Roi noodle shop on Nguyen Chi Dieu Street, Phu Xuan District (Hue City) is crowded with customers from early morning. During Tet (Lunar New Year), Mu Roi shop is more elaborately decorated, with lanterns, couplets, and flowers all around, creating an atmosphere reminiscent of Tet in the old days.

Beside the glowing wood-fired stove, a pot of noodle soup simmers, filled with blood pudding, pork trotters, and other ingredients. On New Year's Day, the owner's family, dressed in traditional Hue ao dai, welcomes customers. The restaurant is filled with a warm, spring-like atmosphere. The bowl of noodle soup at Mu Roi restaurant is quite visually appealing, complete with pork trotters and blood pudding; beef and meatballs; a sprinkle of fresh vegetables, lime, fish sauce, and a handful of herbs. A steaming bowl of noodle soup offers a perfect balance of spicy, hot, sour, and sweet flavors.

Although elderly, Mrs. Roi still wakes up early every day to help her youngest son and his wife light the fire and marinate the ingredients to serve customers. For nearly 50 years, rain or shine, Mrs. Roi's noodle shop has remained bustling with activity. Because of her friendly and approachable nature, people often call her "Mụ" (meaning "old woman"), a term traditionally used in Hue dialect. Mrs. Roi says that the noodle broth must be cooked over a wood fire, ensuring it's not toxic and tastes delicious. "In the old days, our grandparents cooked rice over a wood fire, so it was very tasty. For 50 years, I've only used wood fire to cook, and now I've passed it on to my youngest son," Mrs. Roi shared.

At the age of 10, Mrs. Roi helped her parents run their food stall. Having received little formal education, she always dreamed of pursuing a prestigious and renowned profession when she grew up. And now she has achieved that dream and passed it on to many people across the country.

Source: https://nld.com.vn/bun-bo-tru-danh-dat-kinh-ky-1962501131603082.htm