After Michelin dubbed this alleyway gem a top affordable eat, sales of Banh Canh Cua Ba Ba’s crab noodle soup, served in clay pots if asked, have jumped 20%.
Run by Do Thanh Long, Banh Canh Cua Ba Ba (Mrs Ba's crab rice noodle soup) has been bustling after the French food guide included it in its Bib Gourmand list of good-value eateries.
The eatery, situated in a four-meter-wide alley at 84/6 Nguyen Bieu Street, Cho Quan Ward, opens daily from 8 a.m. to 8 p.m. Visitors can follow the signs to reach it from either Nguyen Bieu or Nguyen Van Cu Street
Long, 38, says: "I was overwhelmed with joy when I heard the shop had been chosen by Michelin. The first person I thought of was my mother."
Founded by his mother in 2009 with a rotating daily menu, the shop switched in 2019 to serving only the family-recipe crab noodle soup.
Seven years ago, Long quit his job as a pharmacist to take over the business. He named the shop after his grandmother, who inspired him to carry on the family tradition.
The soup is a thick orange-hued broth made from crab roe and served with fish cake, claw meat, and shredded egg.
Servings start at VND55,000 ($2.10), while a clay pot, designed for groups, costs VND120,000 ($4.60).
The dish is paired with green chili salt and fried dough sticks. Customers can also order extra portions of pork knuckle, fish cake, or shrimp for VND5,000 - VND15,000 (20 cents - 60 cents) each.
The broth simmered from pork bones has a thick consistency and is refilled throughout the day.
Toppings displayed in a cabinet include shrimp, crab meat, pork skin, quail eggs, fish cake, and pork.
The ingredients are made by his family members from early morning.
Long manages operations, his father oversees the broth, and his siblings serve customers.
The shop has 15 tables that can accommodate 50 guests and there is both indoor and outdoor seating.
For Long, the Michelin nod proves their family recipe and business style work.
"This motivates us to keep up the quality my grandmother and mother built from the early days," he says.
Delfi, a tourist from Singapore who learned about the spot through social media, decided to visit as she was curious about the Michelin title.
She is all praise: "Michelin made a fair choice. The food is delicious, beautifully presented, and a great experience."
All the employees wear non la (conical hats) while serving, a touch that gives the shop an identity.
The busiest periods are at around 11 a.m. and in the evening.
On online platforms, the shop has a 4.6-star rating, with lots of positive reviews about its quality and service. Free parking is available.
However, since most of the seating is outdoors, it can get hot, and customers often face long waits during peak hours.
