Noodle Soup
Mỳ Vằn Thắn is a three-generation institution, beloved for its expertly prepared wonton noodles. The noodles are praised for their springy, chewy texture—perfectly blanched so they remain firm and never mushy. Van Than Noodle includes wontons and noodles in a clear, thin broth. The dish is accompanied with sủi cảo wontons – a traditional Chinese dumpling similar to ravioli or dim sum. In Chinese, wonton literally means “tasting the cloud” for its shape resembles a cloud. It is made by wrapping the wonton dough over the filling, normally minced meat, sometimes minced shrimp. The key to a successful bowl of mỳ vằn thắn is the broth. The thin, clear, aromatic broth blends the flavors of the meat, juicy shrimp, soft noodles and the spiced sủi cảo. Before eating, squeeze a drop or two of lemon into the bowl for a refreshing taste. Tender char siu pork adds sweetness and depth, while each bowl is accompanied by crispy, fragrant fried dumplings. Diners can choose between dry and soup versions.
Behind the counter, four simmering pots handle different tasks, from blanching noodles to cooking vegetables. With practiced ease, the owner dips the noodle nest into boiling water, then assembles the bowl with char siu, dumplings, pork liver, chives, greens and quail eggs before ladling over a clear, gently sweet broth to complete the dish.
