Known for its affordable and delectable cuisine, Dong Thinh has recently been awarded the Michelin Bib Gourmand, attracting a surge in both local and global clientele.

During weekend evenings, Dong Thinh is bustling with customers eager to indulge in its renowned dishes. Mrs. Quach Kim Dung, the 67-year-old proprietor, adeptly oversees the kitchen, preparing bowls of eel noodles with precision and efficiency.

“Our restaurant has had a loyal following for many years. Since receiving the Michelin accolade, we’ve noticed a significant influx of new patrons. Many inquire if we are indeed the Michelin-awarded establishment,” Mrs. Dung shared with a grin.

The menu at Dong Thinh boasts various eel delicacies, such as eel noodle soup, fried eel noodles, eel porridge, and eel spring rolls. Among these, the eel noodle soup and eel noodle salad are the most popular.

For the eel noodle salad, the noodles are cooked to perfection, maintaining their chewy consistency. Each serving is garnished with crispy fried eel, fresh herbs like perilla and mint, cucumber slices, bean sprouts, and a sprinkling of roasted peanuts and fried shallots. It is accompanied by a bowl of flavorful broth infused with fragrant herbs.

The eel noodle soup, favored during cooler seasons, features similar components but is served in a steaming, flavorful broth. “The broth plays a pivotal role in distinguishing our dishes,” noted Mrs. Dung.

Mrs. Dung highlighted that all eels used at Dong Thinh are fresh, sourced from specific provinces, meticulously prepared, marinated with a blend of spices, and fried daily to maintain their crunchiness and flavor.

“The eels must be of optimal size, with smooth skin and consistent shape. We diligently clean them and marinate them before frying until perfectly crisp,” explained Mrs. Dung.

The eel noodle soup is priced at 45,000 VND, while the eel noodle salad costs 55,000 VND. Additional dishes range from 30,000 to 65,000 VND. Moreover, the restaurant offers dried eel, vacuum-sealed for longevity, at a price exceeding 1 million VND per kilogram.

A regular patron named Nhung commended the restaurant, stating, “I’ve been dining here since I was a child. The eel is impeccably seasoned, crispy, and retains its natural sweetness.”

Uyen, a first-time visitor, was impressed by the eel noodle salad, describing it as fresh and crispy, free from any fishy aroma. She appreciated the abundance of herbs and cucumber, rendering it a refreshing dish, although she found the flavor slightly lacking in uniqueness.

Mrs. Dung expressed her delight at being acknowledged by the Michelin Guide, emphasizing the restaurant’s commitment to preserving traditional flavors for over four decades.

With a spacious layout spanning two floors and accommodating approximately 20 tables, Dong Thinh ensures efficient service and minimal waiting times despite its popularity, making it a favored destination for eel noodle enthusiasts.

Despite slightly higher prices than average, Dong Thinh’s unwavering quality and Michelin endorsement deem it a must-visit for those seeking a taste of traditional Vietnamese eel noodles.