It may be a dish that originated in China, but mỳ vằn thắn served here of course has a Vietnamese twist. Pork, shrimp, noodles and wontons all topped off with a tasty broth. Have you tried it yet? If not, you’re missing out.
Hanoi has its own unique food culture, one that has been affected by Chinese and French influences. Take Hanoi’s street side banh my. Different from the original French baguette, it has been adapted to local tastes, as has banh my sot vang (beef stew in red wine sauce) and bo bit tet (Vietnamese beef steak with bread). When it comes to Chinese-originated food, my van than or wonton noodles is a perfect example of how Hanoians have altered a Chinese dish to enjoy it in their own way.According to my grandmother, wonton noodles first appeared in Hanoi in the 1930s when merchants from Guangdong immigrated to Vietnam. With the presence of these Chinese settlers came their cuisine — Chinese street peddlers began selling wonton noodles. Wherever these peddlers went, the sound of their bamboo sticks beating against each other became a feature of the wonton noodles of the time.
Nowadays, wonton noodle peddlers can no longer be found in Hanoi, but people can easily find my van than in eateries across the city, cooked up not only by chefs of Chinese origin, but also by Hanoians.
Wonton Desire
To Hanoians, good my van than must have a clear, sweet and light broth, made from ingredients including fresh shrimp, pork bones, dried sturgeon, Chinese herbal medicine and salt. The noodles, made from flour and eggs, must be fresh, soft and pliable. The wonton dough, after being boiled, must be transparent. Its fillings — minced pork and minced shrimp — must be fresh and rich. Chinese-style barbecued pork, mushrooms, a quarter of boiled egg, a fresh shrimp and vegetables are added to the soup, and in some eateries, Hanoian chefs also add a piece of boiled liver.
Good my van than can be found all over the city, but if you want to discover the original taste made by the Chinese, then head to Hang Chieu.
