Stemming from their love for their homeland and passion for traditional cuisine , the couple Nguyen Van Hieu (born in 1989) and Nguyen Thi Tuyen (born in 1991), from Phan Dinh Phung ward (My Hao town), have put the rustic perch soup of Hung Yen on the map of high-class cuisine when the restaurant "Hieu Luc - Hung Yen perch soup" was honored by Michelin Guide in the list of 109 Michelin Selected dining establishments in 2025.
Sharing about her unexpected journey to this prestigious award, Ms. Tuyen said: About a month ago, I received an invitation from Michelin, but because I did not know what this organization was, and was afraid of encountering a high-tech scam, I dismissed it. It was not until I accidentally saw the invitation in the drawer that I tried calling the phone number in the letter and was surprised to receive confirmation that my family's restaurant had made it to the Michelin Selected list - a group of high-quality culinary establishments selected by Michelin experts after a secret and rigorous inspection process. My husband and I were very surprised and happy.
Few people know that before becoming famous for their perch soup, Mr. Hieu and his wife opened a shop selling fried bread in Hanoi . During a trip back to their hometown, they were inspired by a bowl of rustic perch soup with the rich flavor of the Hung Yen countryside. So they decided to learn the trade, then opened the shop "Hieu Luc - Hung Yen perch soup" in 2018.
At the restaurant, each bowl of fish soup is the crystallization of meticulousness and dedication. The tilapia must be selected fresh, cleaned, boiled, carefully deboned, then marinated with ginger and turmeric to remove the fishy smell, then fried until the outside is golden brown but the inside still retains its natural sweetness. The broth is simmered from fish bones, creating a clear and rich sweetness, the element that makes up the soul of the dish.
“ We do not use pork bone broth like many places, but only use fish bones to preserve the traditional flavor. Every day we process nearly 150kg of fish, selling about 400-500 bowls of fish soup. Although it is hard work, every time we hear customers praise the deliciousness, we have more motivation,” said Ms. Tuyen.
Mr. Nguyen Van Cuong, a long-time customer, shared: “I have been eating here for more than 5 years. The perch soup at the restaurant has a very unique flavor, the fish is not fishy, the broth is sweet but not fatty. When eaten with rice paper, mustard greens and dill, it is the perfect taste of the homeland.”
The restaurant currently has 4 employees, starting work every day at 4:30 am and ending around 2 pm. Notably, since being honored by Michelin, the number of customers has increased significantly. Many people come not only to eat but also to celebrate and share pride with the small restaurant with the Hung Yen spirit in the heart of Hanoi.
Not only serving on-site, the restaurant also creates take-away perch soup sets including fish meat, fish cakes, broth, rice paper, vegetables, chili... convenient for busy people or those who want to enjoy at home.
“ Michelin’s honor is a great motivation for us to continue improving quality and maintaining traditional flavors. The most important thing is to keep the “essence” of our hometown dishes, rustic yet sophisticated,” Mr. Hieu shared.
The story of Mr. Hieu and Ms. Tuyen is not only a successful start-up journey but also a testament to the enduring vitality of traditional cuisine. The Michelin recognition of the restaurant “Hieu Luc – Hung Yen perch soup” is not only a reward for their tireless efforts, but also a vivid testament to the value of traditional cuisine when properly preserved and developed.
Source: https://baohungyen.vn/canh-ca-ro-hung-yen-vao-danh-sach-michelin-tu-quan-nho-den-vinh-danh-lon-3181819.html
Comment (0)