Born and raised in Hanoi's Old Quarter, artist Nguyen Thi Hien's childhood was filled with the flavors of simple yet sophisticated dishes such as pho, bun cha, bun thang... Those taste sensations were familiar and profound, but she never thought she would be attached to cuisine . In 1967, at the age of 13, Nguyen Thi Hien attended the first course of the Military Arts School (now the Military University of Culture and Arts). After that, she was a dancer of the Tri-Thien Liberation Army Art Troupe, bringing dances and songs to add spiritual strength to soldiers on the battlefield during the years of resistance against the US to save the country. When the country was unified, artist Nguyen Thi Hien continued to serve the Army until her retirement.

Artisan Nguyen Thi Hien prepares cold vermicelli with snails.

During her retirement years, Ms. Nguyen Thi Hien devoted her heart to preserving and spreading the culinary quintessence of Hanoi through cold snail noodles. She combined the recipes passed down from her grandmother and mother and applied new ingredients and methods to create her own recipe. Ms. Nguyen Thi Hien shared: “The ancient Hanoians not only used rice water to soak snails to remove the fishy smell, but also used wine yeast. This method not only cleans the snails but also helps the snail meat taste sweet and sour and fragrant.” She also uses Himalayan pink salt instead of regular salt, which not only creates a rich flavor for the dish but also brings health benefits to diners. Cold snail noodles include a bowl of clear water, containing five or seven snails, garnished with fat and stewed chili. Served with small rice noodles, called “bun con hen”. “You have to eat slowly to feel the aroma, richness, spiciness, sourness... of each ingredient. Enjoying cold vermicelli with snails, we can better understand the writer Vu Bang's comment in the work "Delicious Dishes of Hanoi" about this dish: "It is a gift, which can be said to have reached the goal of the art of delicious food of Hanoi people", artist Nguyen Thi Hien slowly said.

Coming with her friends to enjoy cold vermicelli with snails, Ms. Cao Kim Long in Kim Lien ward shared: “Every time I introduce my friends to eat, they always exclaim about the flavor of cold vermicelli with snails. It is a wonderful combination of each ingredient, each with perfect proportions. I love delicious food and admire the passion of the cook. Ms. Hien is enthusiastic, hospitable, elegant, and gallant, typical of Hanoi”.

The support of diners and her passion for cuisine always makes Ms. Nguyen Thi Hien wonder how to preserve and spread the cold vermicelli with snail dish, and more importantly, the cultural beauty of Hanoi. Therefore, for many years now, she has taught children and women how to cook vermicelli with snail dish for free; wholeheartedly instructing them on how to choose ingredients, how to prepare them... and teaching them the elegant manners of Hanoians. With her talent and enthusiasm, in April 2025, the artist Nguyen Thi Hien was awarded the title of Vietnamese Craft Village Culinary Arts and Culture Artist in the field of processing, training and teaching traditional dishes./.

    Source: https://www.qdnd.vn/van-hoa/doi-song/tu-co-van-cong-den-nghe-nhan-am-thuc-912792